1st cooked wash

[Biker Mark]

Let me start by saying, I have never done an AG.
I have stuck to the Tried & True, UJSM and All Bran recipes so far.
I met an old timer who told me they used to run Whiskey when he was younger.
He said the recipe they used was as follows:

50# corn.
50# sugar
50 gallon barrel

He said they put the corn and sugar in the barrel, and poured in boiling water a little at a time, stirring the corn and sugar
until the corn was soft, and the sugar was melted.
Then added cool water until cool enough to add the yeast. He didnt remember how much yeast exactly, he thought about 2 cups.
In a week it was ready to run.

I couldnt help thinking, boiling water, the corn could be gelatinized if it was held at the temp long enough, all it needs is a malt and it wouldnt need so much sugar.
If they could find a way to hold around 150F for an hour or so after adding the malt, they could get conversion.

So i just tried this modification of this, (having some spare time and an extra fermenter bucket)

5# cracked corn
2# malted Rye
7# sugar
6.5 gallon Ale Pail (insulated)

I added the corn to the fermenter and pour in 1.5 gallons boiling water.
Stirred constantly while heating another 1.5 gallons of water.
The corn looked and smelled like creamed corn. I added the other 1.5 gallons of boiling water,
and continued stirring another 30 minutes or so until the temp dropped below 170F.
Added the 7# of sugar (UJSM recipe basically) and stirred until sugar was melted and wash was at 155F.

At this point I added the 2# of malted Rye.
Stirred some more, and added small amounts of boiling water to keep the temp around 150F for an hour or so.

Topped up the fermenter with cool water, and aerated until temp was at 85F.
Pitched 1 Tbsp of flieshmans yeast.

I dont think the corn was completely gelatinized, I still had some whole pieces, but they were grey in color, so they did cook.
The mush on the bottom still resembled creamed corn. Not sure I got conversion. Thats why I didnt reduce the sugar on this batch, it's just an experiment.
It may just be the "Long Way" to a UJSM, I may not get any more alcohol, but hopefully I will get more flavor.


I didnt take any readings, because of all the floating grains. I just wanted to kind of do it the "Old Timers way" and see how it goes.

Anyone heard of, or tried anything similar?

BM

[olecajun]

Keep us posted. I am curious. Good luck, may the Spirits Angels be on ya side.

[jb-texshine]

Search "thin mash" theres quite a bit of info around. Funny, i just noticed your post after being up all nite studying up on it. Thinking of doing very similar but using enzymes. Planning on gradually working my way around to less and less sugar and more grain till gradually i get to AG valhalla. Thinking ill stick with 50/50 corn and oats though as thats how i like MY ujssm.
Lol,i got alot more thoughts on MY gameplan but this is YOUR post!
Keep us updated.
Jbt

[olecajun]

Dis is a whole lot better readin dan da newspapa > LOL

[Biker Mark]

It's bubbling the airlock like crazy now.
This wash smells a lot stronger than my UJSM washes.
1st timE using Rye. I usually use Barley, so maybe that's part of the smell difference.

[Biker Mark]

Racked it to a carboy 2 days ago to clear.
It's ready to run.
I'll charge the still and run it tonight.

[bilgriss]

I've seen a few recipes similar to this. Most of the shine fermentable is just sugar, but a small malt addition helps reduce starches from the grain, which will help the wash clear faster, and you'll also get a small flavor and body boost. I think you'll be happy with the change.

Next step is all grain you know!

[jb-texshine]

My first attempt with enzymes was last week also , 21# corn &15 gallons Water with enzymes on the way up and as it cooled. Got a SG of 1.028 average of three 5 gallon combined. Then added sugar to 1.060. Still clearing up.

[JJbrad29]

I just set a wash of
5gallons water
6lbs corn
2lbs rye
4.4lbs of sugar
SG 1.085

She's bubbling away. Smells delicious! The rye gave it a beautiful smell. High hopes for the product that comes out.

[Biker Mark]

I ran it off and boy is it good.
More flavor than my sugarhead's.
It came off the still at 80% abv. I got 3 quarts once proofed down to 120 Proof. I put a medium charred oak spiral in a half gallon, and took the other quart of clear with me for the weekend.
The clear was tasty, my friend's liked it but I couldn't taste much rye. When I got back the half gallon was nice and dark. The oak brought out the rye. My best final product yet in my opinion.
I did a final proofing to 95 proof after letting it age for a week. Very smooth.
I have another going with more rye and some malted barley. Reduced the sugar to 5lb.

BM

[Biker Mark]

Started a new one, adjusting my recipe, and method.

6# Corn
3# Rye
1# 2 Row Barley
5# sugar

I ground the corn to flour and cooked 3# in 1.5 gallons of water at 190° for over an hour till I had pudding. I poured it into a cooler and closed the lid while I cooked the other 3# in another 1.5 gallons of water.
Added it to the cooler and stirred in cool water till I got 165°.
I then stirred in my sugar, rye, and 2 row. Closed the cooler and let mash overnight.
In the morning I transfered it to my fermenter, topped up with cool water, aerating the whole time and pitched 3 pks EC-1118 yeast, my yeast starter, boiled yeast, multivitamin, and gave it one last good stir before sealing and airlocking.

I also ground the rye to flour using my kitchen blender. The barley was HB store grind so I have those hulls. I will use a brew bag to siphon off.

It's almost done working, I should be able to run it this weekend.

[olecajun]

This sounds like a winner, let us know. Good luck.

[Biker Mark]

This stuff turned out better than expected.
I have run a few batches now and it is very repeatable.
I put a half gallon of wash in my 2.5 gallon thumper, along with some feints from the previous run.
I also add feints to wash in the boiler.
Side by side taste test by some friends believe the flavor is very close to Popcorn Suttons Tennessee White Whiskey.

I have been paying more attention to the mashing and reduced the sugar in the recipe to 4lbs.
The starting proof coming off the still is usually around 175.
I broke down and got a 5.5 gallon mash pot, and have been holding the temp around 148° for 4 hours after adding my malted grains to the corn.
I also started using flaked corn to reduce the workload, and I'm now trying my 1st all grians, which I will start a new thread for.

BM

[Pikey]

For some reason I'm very drawn to this

Can't for the life of me decide whether you're getting "conversion" or not - what do you think ?

[Biker Mark]

Im pretty sure I am.
I did a version of this without adding any sugar.
My 1st All Grain, it fermented pretty fast and I'm gonna run it tonight so we will see.

[Barndog]

After reading this thread, the logical next step was all grain. Way to go! You may get less, but the flavor should be great.

BarnDog