How to corn mash?
Posted: Fri Feb 22, 2008 10:44 am
I know this has been discussed. I've read most of the info on the parent site, though it is a little unorganzied (sorry!). I've also searched through the forums and see a lot of questions on specific things.
I've done a number of all grain mashes for beer and even an all malt whiskey or 2. I'm a little nervous about doing a 75% corn mash. I've got the 10 gallon water cooler with false bottom, spigot and even a counterflow wort chiller. I've got buckets to ferment in. I've got a nice big SS strainer. I don't have a filter bag.
I guess I'm wondering if I should even use the water cooler for my mash. Sounds like you want to simmer the corn for 30 minutes and then add to mash tun with grain and then mash like normal (also adding enzymes I would guess at this time). I
wonder if my false bottom will allow me to strain the wort off the grain/corn or if it will get stuck.
Should I just pour it all including the grain into my fermenting bucket and ferment on the grain?
If I do this, how do I ensure that I will end up with 5 gallons of fermented liquid at the end and not, say 2.5 or 3 gallons?
What is the benefit of fermenting on the grain? I'm not clear on that. Does the grain continue to mash during fermentation?
Can I just pour all this stuff in my large-ish strainer and sparge that way?
So many questions. I guess I'll just give it a go today. thanks
Frito
I've done a number of all grain mashes for beer and even an all malt whiskey or 2. I'm a little nervous about doing a 75% corn mash. I've got the 10 gallon water cooler with false bottom, spigot and even a counterflow wort chiller. I've got buckets to ferment in. I've got a nice big SS strainer. I don't have a filter bag.
I guess I'm wondering if I should even use the water cooler for my mash. Sounds like you want to simmer the corn for 30 minutes and then add to mash tun with grain and then mash like normal (also adding enzymes I would guess at this time). I
wonder if my false bottom will allow me to strain the wort off the grain/corn or if it will get stuck.
Should I just pour it all including the grain into my fermenting bucket and ferment on the grain?
If I do this, how do I ensure that I will end up with 5 gallons of fermented liquid at the end and not, say 2.5 or 3 gallons?
What is the benefit of fermenting on the grain? I'm not clear on that. Does the grain continue to mash during fermentation?
Can I just pour all this stuff in my large-ish strainer and sparge that way?
So many questions. I guess I'll just give it a go today. thanks
Frito