First All Grain Mash

[Biker Mark]

I have been working on my mashing technique by doing a few batches of "Thin Mash".
Now, having a real brew pot and not needing to improvise as much has helped in what success I have had so far. I saw my ABV rising even after reducing the amount of sugar in the recipe, and I figured that meant I was converting well, so All Grain here we go!

I increased the corn in the recipe from the thin mash to get more sugar.

8lb grain bill
70% flaked corn
20% malted rye
10% malted 6 row barley

I brought the strike water (3.5 gallons) temp up to 165°f
I removed the pot from the flame and stirred in the flaked corn, and covered for 30 minutes.
Temp was at 160°f at this point and I stirred in the malted rye, then the malted barley. This brought my temp down to 150°. I added 1 tsp of amylase enzyme.
I wrapped my brew pot in towels secured with a couple of bungees and monitored the temp.
When ever it would drop to 146° I would put on a small flame and stir till it was back to 148°.
I did this for 4 hours, on the last cycle I wrapped it up tight and went to bed.

The next day I transferred it to the 6.5 gallon fementor, topped up with cold water and aerated. I use a fish tank air pump and stone on a paddle for this. I added boiled yeast, multivitamin, B complex, yeast nutrient and yeast energizer, aerating and stirring occasionally till the mash was at 88°.

Pitched 3 Tbsp of fleishmans yeast along with my starter, capped and airlocked.
It was already bubbling like crazy. Worked off in 5 days.

It's in my carboy clearing now and I will run it tonight.
I have a 2nd one started the same way.
I know i probably don't need as much malted grain for conversion, but I like the flavor.

Any improvements I can make in my method, process, recipe are welcome. I am a novice, so I'm sure there's room for improvement.

BM

[MichiganCornhusker]

Looks good, Mark, welcome to AG!
Did you check SG? Would be interesting to know how well the flaked corn converted without cooking.

Good luck, grain bill looks tastey.

[Biker Mark]

Thanks!

No, I did not check SG.
Partly because of how I arrived at this point, by working an "old school" kind of shiners recipe and method, and improving on it, and part laziness.
Ran it off last night. 4 gallons of wash in my Pot still with a doubler.
I did add some feints to the boiler, and put a half gallon of mash in my 2.5 gallon thumper.
It turned out delicious. After making my cuts I got over a quart at 145 proof.
Ran feints down to 20% for the next run.
Gonna proof it down some to a more "drinkable" ABV tonight. I thought about stripping this one and the next for a spirit run but I think I'm just gonna drink this one clear.

[Still Life]

Fellow 'B' vitamin user, I see. And mention of the aeration step shows an eye for detail.
At least that's what I tell myself.
I betcha that came out nice.

[bilgriss]

Looks good. I personally like the barley percentage upped just a little, but that's only personal preference.

[Biker Mark]

Looks good. I personally like the barley percentage upped just a little, but that's only personal preference.

Personal preference for flavor, or for ease in mashing?

[MichiganCornhusker]

I won't speak for bilgriss but I do a bit more barley myself.

It takes the corn down just a bit.
I like using 60 corn, 20 rye or wheat malt, and 20 barley malt.
For me that balances the corn perfectly.

[bilgriss]

As Still Stirring says, it's more a matter of balance (to me). I like the added malt flavor and 60-65% seems to be the zone.

As for ease of mashing, that's really only going to be relevant if you want to sparge and ferment off the grain. In that case, more barley will make it easier to lauter. Otherwise, no worries.

[Biker Mark]

I won't speak for bilgriss but I do a bit more barley myself.

It takes the corn down just a bit.
I like using 60 corn, 20 rye or wheat malt, and 20 barley malt.
For me that balances the corn perfectly.

Sounds like a winner. I'm gonna give your grain bill a try.
I think I'm going to raise the bill to 9lbs total.
60% flaked corn
20% rye malt
20% barley malt

Thanks

[Biker Mark]

I won't speak for bilgriss but I do a bit more barley myself.

It takes the corn down just a bit.
I like using 60 corn, 20 rye or wheat malt, and 20 barley malt.
For me that balances the corn perfectly.

Sounds like a winner. I'm gonna give your grain bill a try.
I think I'm going to raise the bill to 9lbs total.
60% flaked corn
20% rye malt
20% barley malt

Thanks

Ran your grain bill. 2 batches. Thanks!
It's dern good Whiskey!

I did 1 with White Labs Cali Ale Yeast, to see if there was a big difference. It's still working off.