by Usge » Mon Jul 27, 2009 11:33 am
He mentions a recipe in his book. Mostly, it's course ground white corn meal cooked in the barrel using boiling water (and stirring till no lumps—leave enough room in top of barrel for all the sugar you are going to add). After it cools some, add the sugar (not why he wouldn't put it in hot so it would dissolve better, but that's what he says). Then a gallon of malted grain (any kind...barley, rye, corn, etc), and top it with 1 gallon of wheat bran. No yeast. Sorry, don't have the amounts (lbs) for sugar and meal off the top of my head. I'll try and look it up and post it later.