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itsroger wrote:I have successfully malted about 15 lb of corn, got about 80% to sprout, just got some questions that i cant find the answers to here. I plan to mash it with about 15 lb of soured cracked corn.
How is the best way to remove the roots and sprouts, or should I just grind them in with the grain for an all corn mash?
If I bring the soured corn with about 5 lb of the malted to 180F and hold it there for 1 1/2 hours, then cool to 160 and add the rest of the malt, how long should I hold it there, or will it convert immediately?
I read that for beginners add 1 pound grain to 1 gallon water, think I'll go for 1 1/2 making about 20 gallon water , and 30 lb grain.
Should I add all the water at the start , as in 20 gallons water and the 15 lb sour corn and 5 lb malted corn, then add the rest of the malted corn , or cook the soured corn and 5 lb malted corn in 12 1/2 gallons water then add the rest of the water with the rest of the malt?
Are my temps and times close?
Is it best to strain through a bag then rinse with rinse water going into fermentor or drop bag into fermentor to ferment on grain?
Anyone got an idea from experience how much corn liquor this will make?
Will it help it to add backset from ujsm to the wash? before the ferment or in the still?
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