Xnerd wrote:17 lbs of rough ground corn (not flour)
5 lbs barley on the root.
cook light and let set open one day.
Dont cook the barley with the corn or you'll kill the enzymes on the barley that do the convertin. Ive had good luck doing 10 gallon batches of bourbon wth 23% barley/77% corn, my recipe is a spin off of NCHOOCH's bourbon, sized up for 10 gal and goes like this....
16.6 lbs cracked corn (1/3 bag)
12 gallons water
5 lbs 2 row
2 tsp gypsum
2 quarts backset. I have ziplocks with 2 quarts backset each frozen now for doing these AG mashes (to lower the pH).
* Bring 12 gallons water, gypsum and backset to a boil.
* Add the corn and stir constantly until it returns to a boil. Then shut off the heat. Done for now, went upstairs to watch TV and have a beer, going downstairs every 30 min or so to stir the goo.
* After 3 hours I used a wort chiller to finish dropping the thick gelatinized corn to 149. Damn it smells good, like corn bread. Then I slowly added the 5 lbs malt, stirring constantly to avoid clumping.
*wrapped it up tight with a quilt blanket, and let it sit. It settled at 148. Done for tonight. Ill stir a couple times but then going to bed. Tomorrow morning Ill pitch the yeast.
The corn will scorch easily if youre cookin it and not stirring. Thats why I chose to just boil th water alone, then add the corn and stir for 10 min or so until it came back to boil. It works out fine, I get a 1.048 SG from it. Not the best conversion in the world, but at $11 a bag for corn Im not losing sleep over it, and seems to be what others get with other methods on here as well.
+1 to finding a brewing friend or brewshop to mill your malt. Or you can buy a maltmill for $100 if you think you'll be doing this for a while. Agree with dunders comments elsewhere tho that you dont buy a 22' boat to see if you like fishing haha
Cheers, good luck. Dont get frustrated with badbatches, its all part of the learning. Once you get the hang of it you'll see theres nothing to it, if you just follow the right steps carefully.
Edit: One of those 'right steps' is to aerate the wash after its cooled and before you pitch the yeast. Very important!, yeast needs oxygen for its first step in your wash. Use a large spoon and froth it up until your arm is about to fall off. Dont skip this step.