Popcorn Sutton's Mash Recipe

[jays630]

Does anyone know or have Popcorn Sutton's mash recipe?

[Little Lukie]

In the last few years Popcorn used all malted grain (no corn) and sugar. Word has it before his death he sold recipe of mash with rights to his name to a company in California.He did it so Pam would be taken care of after he was gone.

[tinboat]

That company Pioneer Spirits?
I did a 4lb malted barley 8lb sugar last month trying for scotch but it tastes to good to be scotch.

[Usge]

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.

[goose eye]

cause itll wanna carmelize it

so im tole

[Slow & Steady]

Hmmm... Carmelized sugar in a corn mash, I wonder how that would taste... sure does sound tasty. Carmel Corn Candy Booze... Its got a ring to it

S&S

[Usge]

Thanks goose. Makes sense.

The basic recipe he mentions is for a 50-55gal barrel. Use 25lbs cornmeal, 50lbs sugar, 1 gal malt (doesn't matter what kind), 1 gal wheat bran on top. No yeast.

He doesn't mention backmashing anywhere in the book.

[Beerswimmer]

I will be using his recipe!!!! Just for the stories that'll go with every sip that people take and ask "where did you get this recipe?" Hell, we should all do a batch.

R.I.P.

[meangene]

Don't forget to add one medium possum. No that was one of his buddies made the possum brandy. My bad!

[MOONSHINE1]

Has anyone tried this recipe? If so, how did it turn out.

[Usge]

I've tried it a few times save for capping it with wheatbran (can't find that easily here). The malt corn gives it a more earthy and somewhat nutty note. (it also will convert the cooked meal some if you time it right). I let mine start without adding yeast...but it petered out after a few days so I restarted it with WD whiskey yeast. After that, I saved the lees and have been using the same yeast since...on about my fourth go round now. The wild yeast and white corn give a kind of honey/pollen nose. But, the taste also has a predominate sour note ...you can smell that in the ferment too. It's notably more sour smelling and tasting that when using WD whiskey yeast alone (which tends to be sweeter and fruity). And that's without backmashing.


Popcorn doesn't talk about doing any kind of "conversion" using the malt. He mainly speaks of using malt in place of "yeast". I'm getting "some" conversion of the corn to add to flavor. 2nd round, I just use more malt corn or corn meal and sugar and top it up with water. You can also use backset if you want..and it basically follows a sourmash recipe at that point. After about 3 or 4 times....I emptied the barrel and started over from scratch (ie., fresh cooked white corn meal, etc). But, you could probably keep it going (just like UJSM) if you wanted to.