First all grain, purest version

[crtbc]

First all grain after "a couple" sugar head rums, and sugar hear whiskies (sweet feed and UJSSM) decided to make an all grain from the reported grain bill of jack D... 80%corn, 12"rye malt, 8% 6 row malt equates to 13# cracked corn, 2 pounds rye malt and 1.5# 6 row malt and 7 gallons water

Just got all the corn gelatinized (I think) coked for 2+ hours at 200 degrees, just added my rye and barley after getting it cooled down to 150degrees where it will sit for 1.5 hours...then figure it out from there...so far so good, I am excited

...been sitting now for 15 minutes with the rye and barley... it was a gel, goo mess, and maybe 5 minutes after adding I see a noticeable difference in the viscosity.......yipppeeee, have the stove on low to stop/slow the temp drop[

[corene1]

First all grain after "a couple" sugar head rums, and sugar hear whiskies (sweet feed and UJSSM) decided to make an all grain from the reported grain bill of jack D... 80%corn, 12"rye malt, 8% 6 row malt equates to 13# cracked corn, 2 pounds rye malt and 1.5# 6 row malt and 7 gallons water

Just got all the corn gelatinized (I think) coked for 2+ hours at 200 degrees, just added my rye and barley after getting it cooled down to 150degrees where it will sit for 1.5 hours...then figure it out from there...so far so good, I am excited

...been sitting now for 15 minutes with the rye and barley... it was a gel, goo mess, and maybe 5 minutes after adding I see a noticeable difference in the viscosity.......yipppeeee, have the stove on low to stop/slow the temp drop[

Keep stirring!I don't know if 3.5 pounds of malted grain will fully convert 13 pounds of corn though.

[midwest shinner]

And you shouldn't have added the malt in til the temp got down to about 160°f as the high temps will denature the enzymes in the malt that convert the starches in your other grains into sugar for fermentation. So you may end up with low abv% on your mash as a result of adding the malt at such high temps

[crtbc]

And you shouldn't have added the malt in til the temp got down to about 160°f

I waited till it got to 150 degrees before adding the malted grains

[midwest shinner]

Good I'm glad to hear it. Hopefully it works out well for ya. Have fun, be safe and happy stillin

[crtbc]

waited 1.5 hours, then "sparged" (used a paint strainer and mannually massaged the liquid out of the grains... I have 5 gallons of usable wash.. have to cool it down before finding out the SG... I saved 1 cup to do that and oput it in the fridge to find out quicker.... now I have it back in the pot to boil it to sanitize then into a 5 gal bucket for ferment with reg bakers yeast fleishmans i think

[crtbc]

ok so maybe I dont want to go whole purist..... I got an ending SG of 1.050.... just shy of 6.5%...cooling down now then will pitch yeast for lock down tonight

[MitchyBourbon]

By my calculation your 16.5 lb grain bill was about 86 points low.

16.5 total pounds of grain needs 16.5 × 30 = 495 diastatic power to give a good conversion.

You had: (2 × 62) + (1.5 × 190) = 409.

If your recipe had more malt it might you to a potential 8%.

[corene1]

waited 1.5 hours, then "sparged" (used a paint strainer and mannually massaged the liquid out of the grains... I have 5 gallons of usable wash.. have to cool it down before finding out the SG... I saved 1 cup to do that and oput it in the fridge to find out quicker.... now I have it back in the pot to boil it to sanitize then into a 5 gal bucket for ferment with reg bakers yeast fleishmans i think

Just a note, if your wash is cloudy you won't get a true reading. Let the wash settle in the fermenter without yeast for a few hours and it will clear a bit and you will be able to get a sample that will give you a more accurate reading.

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[crtbc]

it was cloudy....been having a hard time since the boil to get it down to pitching temp... I plan on leaving it overnight in the sink to cool down while still in the fermenting vat (5 gal bucket) will most likely pitch yeast in the morning

either way, my first all grain under my belt, still very excited, cant wait to run it


BTW.. do you know if the cloudy reading will be higher or lower then actual?

[corene1]

a cloudy reading will show slightly higher.
You will like the flavor though. My recipe is basically 10% rye, 20% corn, 30% wheat,40%malted barley and a 1 quart of molasses for every 5 gallons of water. I run 2 pounds of total grain per gallon of water. I really like it. Particularly the slightly sweet finish from the molasses. Just a sweetfeed basically but I can control the amounts and the quality of the grains , very consistent batch after batch, and no misc stuff that come in a bag of sweetfeed. Last bag I used had some cottonseed hulls in it. Good for cows but I am not sure how well it would work in a whiskey.

[jollyroger]

ok so maybe I dont want to go whole purist..... I got an ending SG of 1.050.... just shy of 6.5%...cooling down now then will pitch yeast for lock down tonight

That didn't take long...lol

[crtbc]

ok so maybe I dont want to go whole purist..... I got an ending SG of 1.050.... just shy of 6.5%...cooling down now then will pitch yeast for lock down tonight

That didn't take long...lol

to be fair, im not turned off by an all grain, but so much time for so little return, especially compared to the returns, cost effectiveness, and time required of sugar heads vs AG.... I guess I will see what the product comes out as,

[jollyroger]

I was just funning ya. I seen a little less than 2 hours between your posts and it tickled me. I ain't picking on ya mean or nothing, just having a chuckle cuz I do the same thing; commit to one thing then change my mind in an hour or 2.

[corene1]

Don't give up. There are so many things you can do with an all grain. Another distiller on here, Jimbo, showed me one. He takes and ferments on the grain then strains after it is finished. then he saves the leftover grains and adds water and some sugar and makes a second ferment so no cooking is involved. He uses some hot back set from his distilling run to dissolve the sugar and then adds water to replace what was pulled out of the fermenter , cools it to yeast temperature and put it back in with the grains and yeast that are already in the bucket. It already has a yeast bed so it takes right off. There you have it. Another fermentation for only the cost of the sugar. I have done this and it tastes pretty darned good. just go easy on the sugar. I only used about 1 pound of sugar for each gallon of water that I returned t the mash bucket.