Using Corn and Rye flour in the mash

Production methods from starch to sugars.

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westyjeff
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Using Corn and Rye flour in the mash

Post by westyjeff » Mon Mar 07, 2016 8:04 pm

I have not purchased a grain mill yet,,, I can go to the brew shop and get flaked corn and rye, they want $2 a pound. I have found corn flour and rye flour in bulk at the local cash and carry. Will this give me good results for an all grain mash using enzymes?

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GrassHopper
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Re: Using Corn and Rye flour in the mash

Post by GrassHopper » Mon Mar 07, 2016 8:20 pm

I just finished an AG using a Booners Corn Recipe. Turned out good. Bought the corn meal at Cash & Carry.
I followed Taters lead on this thread. http://homedistiller.org/forum/viewtopi ... =3&t=59573

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Paulinka
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Re: Using Corn and Rye flour in the mash

Post by Paulinka » Tue Mar 08, 2016 12:03 am

Hi,
maybe you want to read my All-flour Method, it is in my sig below.
One thing to change is better stay under 77C to prevent tannins leaking out if using flours which has grain-husks milled in them.

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westyjeff
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Re: Using Corn and Rye flour in the mash

Post by westyjeff » Tue Mar 08, 2016 6:43 am

Thanks, very good read, I'm going to give it a try using your method.

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