I PM'ed it to someone but just now dawned on me that is not public. What I am making is a variation of NCHooch's Carolina Bourbon. I don't recall if I posted my protocol in that thread, though that might be the best place This morning the mash BRIXed at 17 = 1.07. I have taken things from reading reading reading to come up with what works for me, and also modified a burner to NG and about 45,000 BTU so heat up is reasonably quick and never need to replenish propane. It takes overall about 36 hrs (which includes most of a full day) so some may not want to take that much time, but it works for me. All that said, here is my protocol:speedfreaksteve wrote:1.07 is decent if you get that consistently. Do you have your mash process in a post somewhere, or can you tell us?japsinok wrote:Mashed another 10 gallon/20# bourbon bill (14.4# TSC cracked corn, 3.6#rye, 2# 6-row). They typically finish out at OG just north of 1.07 (I'll know in the morning). Will set up the fermenters in the morning, pending successful OG and iodine, and they should be bubbling away by tomorrow evening.
Hydrate 14.4# TSC cracked corn in 5 gal water + 2 gal backseat overnight in 60qt BOP.
Next morning, heat to 160F, turn off heat and add 2 cups 6-row and 1Tbsp alpha amylase (BSG amylase enzyme formula powder). Rest for 30 mins to loosen corn.
Return to heat with near constant stirring to bring to boil, reduce heat to a simmer/low boil for 1hr, stirring every few minutes to gelatinize the corn without scorching. Turn off power and add 2 gal water to bring temp down to about 175F. (I don't yet have a drill mixer mounted so this hour cook is the most taxing, having to stir almost constantly with a 42in SS paddle).
Allow to cool to 160F and add 2Tbsp alpha amylase + 2 Tbsp CaCl2 (though the Ca may not be needed with grains).
Cover with lid and blankets for several hours, then remove blankets and allow to cool to 145F.
Add malt grains (3.6#rye + 2# 6-row barley) and 2Tbsp glucoamylase (Novozyme AG300L) to saccharrify.
Bring temp back to 140F with heat, cover with lid and blankets.
At the end of day, return to heat to bring back to 140F and add 1 Tbsp glucoamylase +1Tbsp alpha-amylase to replenish enzymes (I read glucoamylase lasts about 2hr at these temps before it denatures).
Check OG (refractometer) and iodine in the morning (currently yesterday's mash is at 1.07 and passes the iodine check).
Split into two fermenters (9 gals liquid + 20# grains fills my two fermenters) and allow to cool to under 90F.
Add 1/2 cup oyster shells to each fermenter.
Hydrate and pitch 10g DADY into each fermenter. I ferment on the grain.
Ferment at constant 80F. Usually finishes out about FG=1.002-1.000 in 4 days.
From these, I can always strain and press 8 gals of wort to strip, 4 gals from each, which is perfect for charging my 5 gal alembic.
YMMV
I began this AG adventure about the time TB and SRD began their thread (SRD and I) so I have enjoyed keeping up with their progress.
I'm still new to AG so I appreciate any comments on the technique.