## Designing A Recipe: Booner's Corn

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### Designing A Recipe: Booner's Corn

Let's say you didn't know Booner's Casual Corn exists, but you want to invent an all corn recipe.
You want to shoot for 8%ABV using no malt, enzymes only, and wonder how many pounds of corn per gallon would do this.
A diastatic study will do you no good without malts. You'll have to use PPG (points per pound per gallon).
Here's how you "invent" Booner's:

Using the gravity/ABV formula and assuming FG=1.000:
(SG - FG) x 130 = desired 8%
SG = (8% / 130) + 1.000 = 1.062, which is ---->62 PPG

You check a few sites and see corn has a PPG of 33. ---->33 points

Using PPG calculation:
(Gallons x PPG) / points = pounds of grain required =
(1 x 62) / 33 = 1.88 lbs. per gallon

Coincidentally that's close to Booner's 1.8 lbs. per gallon and 8.2%.
Real life being involved, Booner's finished at 0.994 for the author, boosting the ABV from our assumed 1.000 finish and also requiring a little less grain.

This is just an exercise and tutorial to analyze an obviously proven recipe. I thank all of you that have helped me recently with PPG education.

fizzix
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### Re: Designing A Recipe: Booner's Corn

Well, not all corn is created equal. By that I don't mean species, so much as cracked vs meal vs flour.

Even with enzymes, you're going to get closer to 1.88 with meal or flower than with cracked.

raketemensch
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### Re: Designing A Recipe: Booner's Corn

Yes I had a helluva time finding ANYthing on corn PPG so settled for the flaked.

fizzix
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### Re: Designing A Recipe: Booner's Corn

I generally assume 39 PPG for corn. I grind mine to flour. FWIW, I just did a mash with 100# corn, 10# white wheat malt, 10# 2 row barley malt in 50 gal water. It had an OG of 1.080 and a FG of .998. I'll let you calculate the PPG, the efficiency, and the %ABV.

I'll be stripping it tomorrow.
John Barleycorn must die.
"and little Sir John in the nut brown bowl proved the strongest man at last.
The huntsman he can't hunt the fox, nor so loudly to blow his horn
and the tinker he can't mend kettle nor pots without a little barleycorn."

RedwoodHillBilly
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### Re: Designing A Recipe: Booner's Corn

fizzix wrote:Yes I had a helluva time finding ANYthing on corn PPG so settled for the flaked.

Did ya look at the parent site?

http://homedistiller.org/grain/yield/typical
BayouShine
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### Re: Designing A Recipe: Booner's Corn

RedwoodHillBilly wrote:I generally assume 39 PPG for corn. I grind mine to flour. FWIW, I just did a mash with 100# corn, 10# white wheat malt, 10# 2 row barley malt in 50 gal water. It had an OG of 1.080 and a FG of .998. I'll let you calculate the PPG, the efficiency, and the %ABV.

Ok tough guy pick on the newbie. LOL

(OG-FG) x 130 = ---->10.66% ABV

Total grain = ---->120 lbs.
OG = 1.080 = ----> 80 actual points
Corn PPG ---->39
White wheat PPG = ---->37
2-row PPG = ---->37

50 gallons x 80 points = ---->4000
4000 / 120 lbs. = ---->33.33 PPG

[Corn PPG (39) x 100 lbs.] / 50 gallons = ---->78
[White wheat PPG (37) x 10 lbs.] / 50 gallons = ---->7.4
[2-row PPG (37) x 10 lbs.] / 50 gallons = ---->7.4
Total = 78 + 7.4 + 7.4 = ---->92.8 calculated points

Efficiency = [(actual points) / (calculated points)] x 100 = (80 /92.8 ) x 100 = ---->86.2% efficiency

Thanks RedwoodHillBilly for furthering my education. I need a drink now.

fizzix
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### Re: Designing A Recipe: Booner's Corn

BayouShine wrote:
fizzix wrote:Yes I had a helluva time finding ANYthing on corn PPG so settled for the flaked.

Did ya look at the parent site?
http://homedistiller.org/grain/yield/typical

Yes. Flaked corn is 33 points typical there as well.

fizzix
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### Re: Designing A Recipe: Booner's Corn

There you go. I generally figure the malt at 35 PPG, but close enough. See it's not that bad to come up with a recipe based on PPG and DP. The real art (science) is to come up with one that will meet your taste expectations. I have a clue, but just. Still learning, that's the fun in the hobby.
John Barleycorn must die.
"and little Sir John in the nut brown bowl proved the strongest man at last.
The huntsman he can't hunt the fox, nor so loudly to blow his horn
and the tinker he can't mend kettle nor pots without a little barleycorn."

RedwoodHillBilly
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Posts: 921
Joined: Tue Sep 01, 2015 7:30 pm

### Re: Designing A Recipe: Booner's Corn

fizzix wrote:Let's say you didn't know Booner's Casual Corn exists, but you want to invent an all corn recipe.
You want to shoot for 8%ABV using no malt, enzymes only, and wonder how many pounds of corn per gallon would do this.
A diastatic study will do you no good without malts. You'll have to use PPG (points per pound per gallon).
Here's how you "invent" Booner's:

Using the gravity/ABV formula and assuming FG=1.000:
(SG - FG) x 130 = desired 8%
SG = (8% / 130) + 1.000 = 1.062, which is ---->62 PPG

You check a few sites and see corn has a PPG of 33. ---->33 points

Using PPG calculation:
(Gallons x PPG) / points = pounds of grain required =
(1 x 62) / 33 = 1.88 lbs. per gallon

Coincidentally that's close to Booner's 1.8 lbs. per gallon and 8.2%.
Real life being involved, Booner's finished at 0.994 for the author, boosting the ABV from our assumed 1.000 finish and also requiring a little less grain.

This is just an exercise and tutorial to analyze an obviously proven recipe. I thank all of you that have helped me recently with PPG education.

Since you're using enzymes... https://www.brewersfriend.com/homebrew/ ... alculator/

Brewers Friend will do all the calculating for you and you can just plug the numbers in...

That being said.... understanding the calculations is key to all grain mashing.
HD Glossary - Open this
A little spoon feeding *For New & Novice Distillers - start here
BEST WAY TO GET ANSWERS FROM HOME DISTILLER
"In theory there is no difference between theory and practice. In practice there is."

rgreen2002
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### Re: Designing A Recipe: Booner's Corn

Thanks for the link rgreen. Oh I'll definitely use calculators once I get used to running numbers manually.
In order to add my value to this community I want to know the who-zits and hows and whys.

No one told me there'd be MATH when I signed up.

fizzix
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