Easy Large Batch Mashing

[bcook608]

I saw it. I have to look at it a little closer. If that work it would be very nice. I wonder how it take heat?

if it's just for a fermentation water jacket, I imagine the temps would be ok. It's designed to sit in the sun with water in it so I imagine it has to be rated to handle at least the heat that would be applied to a fermenter.

[OnceAlive]

I saw it. I have to look at it a little closer. If that work it would be very nice. I wonder how it take heat?

if it's just for a fermentation water jacket, I imagine the temps would be ok. It's designed to sit in the sun with water in it so I imagine it has to be rated to handle at least the heat that would be applied to a fermenter.

The method described in this thread starts with dropping boiling water over milled corn. I think this is what "take heat" refers to.

[ShineonCrazyDiamond]

That's in the barrel. The barrel would then sit in something like this with an aquarium heater into to keep temps warm for fermentation.

[OnceAlive]

That's in the barrel. The barrel would then sit in something like this with an aquarium heater into to keep temps warm for fermentation.

Ah I see, sorry... and thanks

[Hannibbl]

I have seen several HDPE with temp ratings up to 130f. Anyone have one of these barrels fail on them? Looking to get a 55 or 30 gal hdpe food grade barrel but kinda worried about the temp rating.

[Deplorable]

I have seen several HDPE with temp ratings up to 130f. Anyone have one of these barrels fail on them? Looking to get a 55 or 30 gal hdpe food grade barrel but kinda worried about the temp rating.

Ive seen Brutes fail, but Ive not seen any reports of the blue poly drums fail. My Brute was getting close to failing after just 3 mash sessions, so I wont use it anymore.

[Chucker]

I’ve had no trouble with my blue barrel (55gal) thru 3 seasons so far. We also see some really hot products come in these on occasion as well, to the point where cooling down will deform them if they are sealed up. They’re pretty darn tough. I’ve never seen any deformation in using one for mashing and I’m not sealing it up airtight.

[psf]

When using ga-150 enzyme from ferm solutions, they recommend you add the low temp enzyme when the yeast is pitched. No need to wait the time after the mash cools to 150. You can drop the temp to pitch yeast and the last enzyme.

[Hannibbl]

I’ve had no trouble with my blue barrel (55gal) thru 3 seasons so far. We also see some really hot products come in these on occasion as well, to the point where cooling down will deform them if they are sealed up. They’re pretty darn tough. I’ve never seen any deformation in using one for mashing and I’m not sealing it up airtight.

Thanks for the info of your personal experience. Eases my mind a little bit. Is your barrel 1/8” thick?

[Chucker]

Sorry, I missed this. I’m honestly not sure what the nominal thickness is. When I’ve cut them apart for disposal previously I’d want to say that it is all of 1/8” or better in thickness. Maybe closer to 3/16”.

[Hannibbl]

Would there be any downside on adding all of the corn in the first boiling water dump? I understand the water temp will drop more. But I would argue you would want as much extraction as possible. Only half of your corn would get the full soak time in the hot water. Barring a super long boiler heat up time, you would add another batch of boiling water to it within an hour. All of your corn would be in warm enough water at equal amount of time. If you can hold the minimum temp (~180f) the whole time, I see no downside. I get this is a proven method, but in the back of my head, it bothers me that half of the corn will be in the mash for less time.

I’m planning a 40 gal mash with 65 lbs corn, 18 lbs malted wheat, and 17 lbs malted barley. 15 gal boiler but also have several big pots I can supplement the heat with.

I might try it this way unless you guys can convince me otherwise.

[squigglefunk]

48 hour mash, no more than 30 minutes of work.

do you buy your grains already milled into flour? That seems it would add a lot of time if not and it seems like you would need a very finely ground corn to get good conversion with only a hot water soak?

[Deplorable]

48 hour mash, no more than 30 minutes of work.

do you buy your grains already milled into flour? That seems it would add a lot of time if not and it seems like you would need a very finely ground corn to get good conversion with only a hot water soak?

I dont think he's including time to mill grain. When I do this, I mill my small grains while the water is heating.
If I'm using whole corn, I mill that in the days prior to mashing. And just do a bit at a time until I've hand milled the entire weight needed.

[Hannibbl]

Cracked corn. Possibly milled, if I can get the local brewery to let me use their mill. I will absolutely be milling the malted wheat and barley.

[ShineonCrazyDiamond]

48 hour mash, no more than 30 minutes of work.

do you buy your grains already milled into flour? That seems it would add a lot of time if not and it seems like you would need a very finely ground corn to get good conversion with only a hot water soak?

The HBS grinds my grains for .10/lb. My time is defintly worth more than $3 per 50 gallons.

I buy corn meal at Restaurant Depot for $15 for 50lbs. Before that, yeah I just used tractor supply cracked corn.

[Deplorable]

It's funny what each individual is willing to spend money on and when.
When you consider the per bottle cost (excluding labor of course), pinching a few pennies at the cost of more of your time really is kinda silly.
I dont mind milling corn, but I sure appreciate the convenience of a bag of corn meal!

[squigglefunk]

48 hour mash, no more than 30 minutes of work.

do you buy your grains already milled into flour? That seems it would add a lot of time if not and it seems like you would need a very finely ground corn to get good conversion with only a hot water soak?

The HBS grinds my grains for .10/lb. My time is defintly worth more than $3 per 50 gallons.

I buy corn meal at Restaurant Depot for $15 for 50lbs. Before that, yeah I just used tractor supply cracked corn.

i gotcha, that all makes sense. I figured at least corn meal might give you a fighting chance.

I will say I had pretty bad gelling using this method with cracked corn. It didn't really get cooked thoroughly enough for me.

[squigglefunk]

but I sure appreciate the convenience of a bag of corn meal!

indeed I wish I could find a 50lb bag for $15!

[Deplorable]

but I sure appreciate the convenience of a bag of corn meal!

indeed I wish I could find a 50lb bag for $15!

Same here. Without a membership to restaurant depot, the best price I've found is still 2x that cost for corn meal.
Feed corn here is $15 for 50# and rising just like everything else.

[squigglefunk]

Same here. Without a membership to restaurant depot, the best price I've found is still 2x that cost for corn meal.
Feed corn here is $15 for 50# and rising just like everything else.

I get the "fine" cracked corn from my feed mill, for about 13 bucks. it's close to corn meal but not quite and I couldn't get it gelled all the way by just soaking it in hot water, it still takes quite a bit of cooking.

[Zoa]

Any of y'all presoak the corn with backset using this method?

[bcook608]

Any of y'all presoak the corn with backset using this method?

Might be an interesting idea. Would probably carry over an interesting flavor

[Bee]

Any of y'all presoak the corn with backset using this method?

Might be an interesting idea. Would probably carry over an interesting flavor

Why not just heat up the backset and use it as part of the mash? Just like sour mash whiskey.

[Zoa]

In theory, and in practice making 5 gallon batches, a one-night presoak in hot backset helps release the starch.

[Hannibbl]

Made my first batch using this method yesterday. I added all the corn on the first water addition (65lbs). Kept adding water until all 40 gallons of water were in. Definitely made some clumps on the first addition but they stirred out just fine once there was more water in the barrel.
Still at 130*F over 12 hrs later. My yeast starter is getting hungry, so I took the insulation off of the fermenter to get it to drop the temp a little faster.

[Expat]

Made my first batch using this method yesterday. I added all the corn on the first water addition (65lbs). Kept adding water until all 40 gallons of water were in. Definitely made some clumps on the first addition but they stirred out just fine once there was more water in the barrel.
Still at 130*F over 12 hrs later. My yeast starter is getting hungry, so I took the insulation off of the fermenter to get it to drop the temp a little faster.

This is where a cooling coil really comes in handy. Drop your temps quickly and avoid any possibility of infection.

[Hannibbl]

Is it possible that adding boiling water is denaturing the unmalted corn. Isn’t 200*F+ way hotter than it needs to be?

[NormandieStill]

Is it possible that adding boiling water is denaturing the unmalted corn. Isn’t 200*F+ way hotter than it needs to be?

The corn is just a starch source so can't be denatured. If it's unmalted there's no enzymes to be had. The idea is to do gelatinisation (I'm sure that's the wrong word) through time so you need the water to be as hot as possible. One the corn is gelled you can pull the temp down to mashing range and pitch your malts which then break down the starches that you made available.

[Hannibbl]

Is it possible that adding boiling water is denaturing the unmalted corn. Isn’t 200*F+ way hotter than it needs to be?

The corn is just a starch source so can't be denatured. If it's unmalted there's no enzymes to be had. The idea is to do gelatinisation (I'm sure that's the wrong word) through time so you need the water to be as hot as possible. One the corn is gelled you can pull the temp down to mashing range and pitch your malts which then break down the starches that you made available.

Thanks for the info, good to know. I was just thinking about it while waiting for my second boiler load of water to heat up.
Trying my AG recipe again to see if I can get my SG higher than the last one. I’ll wait until 150*F to drop my malts this time.

[WildonionAB]

So here's a question for ya'll. Why not squeeze the grain after starting the ferment? When I made wine from fruits, after the yeast is pitched, all the fruit floats to the top in a day or so. To me that seems like the perfect time to scoop and squeeze.