Popcorn Sutton's Mash Recipe

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Popcorn Sutton's Mash Recipe

Postby jays630 » Wed Jun 03, 2009 7:10 am

Does anyone know or have Popcorn Sutton's mash recipe?
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Re: Popcorn Sutton's Mash Recipe

Postby Little Lukie » Tue Jun 09, 2009 3:22 pm

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.
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Postby tinboat » Sun Jun 21, 2009 6:30 am

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.
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Re: Popcorn Sutton's Mash Recipe

Postby 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.
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Re: Popcorn Sutton's Mash Recipe

Postby goose eye » Mon Jul 27, 2009 5:40 pm

cause itll wanna carmelize it

so im tole
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Re: Popcorn Sutton's Mash Recipe

Postby Slow & Steady » Mon Jul 27, 2009 10:55 pm

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 :lol:

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Re: Popcorn Sutton's Mash Recipe

Postby Usge » Tue Jul 28, 2009 7:28 am

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.
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Re: Popcorn Sutton's Mash Recipe

Postby Beerswimmer » Fri Oct 09, 2009 4:21 pm

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.

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Re: Popcorn Sutton's Mash Recipe

Postby meangene » Wed Nov 11, 2009 2:16 pm

Don't forget to add one medium possum. No that was one of his buddies made the possum brandy. My bad! :)
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Re: Popcorn Sutton's Mash Recipe

Postby MOONSHINE1 » Mon Apr 12, 2010 3:20 pm

Has anyone tried this recipe? If so, how did it turn out.
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Re: Popcorn Sutton's Mash Recipe

Postby Usge » Mon Apr 12, 2010 6:10 pm

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.
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Re: Popcorn Sutton's Mash Recipe

Postby NCshineR » Wed Sep 22, 2010 4:10 pm

Well im gonna tell yall a quick story, you can take it or leave it but this is true. I was up at the place where i get all my supplies for our hobby here and i was buying some malted barley and some rye, ive known this old lady that owns this place for quite some time now and weve talked a little here and there, well this time she said hey, what kind of beer are you making maybe i can help you out with it, i see you come in here from time to time and you buy the same thing but never any hopps or malt extract or anything, i said quietly even though there was no one in there ( i make it a point to buy my mash making supplies just before they close i buy more than you would buy to make a couple cases of beer and i dont need prying eyes seeing me) well ma'am, im not making beer.. she said... oh, yeah i kinda figured... she said, ya know, i had an old feller come in here about two times a year maybe more sometimes for a few years from the mountains there in Carolina and he would buy some of the same things as you but we had to special order his stuff because he was buying it in a minimum of 100 lbs each and i knew what he was doing, she said he was a straight up mountain man, she was saying this knowing i live in Carolina she dosent know what part though. Anyway she said the only thing different is he would get like a hundred pounds of DEXTROSE.. i said really? then my wheels started turning... i said do you happen to remember when he was in here last? she said yeah, it was a couple years now since he was here.. he was about your height... but a skinny little guy.. kinda looked like lil abner..with a beard.. but with a strange name i cant quite remember it but it was different.. i said.. it wasnt popcorn by any chance was it? she said wow yes it was.. strange name dont you think? i said yep it was different.. she asked if i knew him i said no not personally but i know of him then i went on to tell her why she hasnt seen him in so long.. so with that being said, what he was buying if i heard her right and i know i did was at a minimum of 100 lbs. and sometimes it was more, like double that amount but it was malted barley, malted corn,and dextrose and thats the best she could recall being as it was a few years ago, and i really see no reason as to why she would lie to me about it. what threw me for a loop was the dextrose thing.. i thought that as kinda odd.. Anyway, thats what i heard from her and my girlfriend was there to hear the whole story. If anyone is interested in this pm me or just email me and i can get into more details.
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Re: Popcorn Sutton's Mash Recipe

Postby Tater » Wed Sep 22, 2010 4:20 pm

Probably using the dextrose/corn sugar with the grains so it could be called pure grain likker.Ya don't have the sugar taste either.
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Re: Popcorn Sutton's Mash Recipe

Postby LWTCS » Wed Sep 22, 2010 6:09 pm

Tater wrote:Probably using the dextrose/corn sugar with the grains so it could be called pure grain likker.Ya don't have the sugar taste either.


MMMMoonshiner :P

Nice lil story.
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Re: Popcorn Sutton's Mash Recipe

Postby gobbler777 » Sat Sep 25, 2010 6:30 am

so when you use dextrose is it the same as sugar? i mean like say for a ujsm u could just use the same amount of dextrose as you would for sugar? or would you have to use less or more?
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Re: Popcorn Sutton's Mash Recipe

Postby rad14701 » Sun Sep 26, 2010 7:35 am

gobbler777 wrote:so when you use dextrose is it the same as sugar? i mean like say for a ujsm u could just use the same amount of dextrose as you would for sugar? or would you have to use less or more?

You can optionally use up to 12% more, but not the 25% quoted on some pages, including at least one on the parent site... When in doubt, use it the same as table sugar...
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Re: Popcorn Sutton's Mash Recipe

Postby 2495robert » Thu Jul 26, 2012 8:54 pm

I wish I could have known him. Even spending one day with a man of his knowledge would be amazing.
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