Anyone ever "double" mash corn?
Posted: Fri Mar 16, 2018 1:09 pm
Now that I got my still straightened out, getting good taste from uncle jessies I decided to move onto some all grain.
For a couple months now I have been making some really good drink and get more excited every batch. I have been malting my own wheat, using about 7 lbs of ground corn and 2 lbs of wheat malt into 4 gallons of water. Fermenting on grain. Doing this x4 so about 20 gallons of mash, 15 gallons of wort. Gravity always comes out 1.045 +/- which I think is acceptable. I could probably get a little more corn into the mash but not a lot more. I bought some high temp amylase to thin my mash a bit while I am working it, but that is kind of cheating the challenge of AG.
I took a break and made a batch of rum and it was so nice to get the high yield from the sugar wash. It does get a little tiring with the all grain to strip so much wort and get so little yield at 6%, so I decided to add some sugar to the last batch. I brought it up to about 1.08 with sugar and while the flavor was a little lighter it still tasted good, no off flavors.
So this time I decided to try raise the yield but without the sugar. I mashed everything, after a few hours of conversion I strained all the grain out, sent all my sugar liquid back to the mash kettle and repeated the process. After the second mash I ended up with 1.09 gravity which I figure should give me around 12% yield or so. I am really excited to get more yield but not sure what to expect for flavor. Anyone else ever try this?
For a couple months now I have been making some really good drink and get more excited every batch. I have been malting my own wheat, using about 7 lbs of ground corn and 2 lbs of wheat malt into 4 gallons of water. Fermenting on grain. Doing this x4 so about 20 gallons of mash, 15 gallons of wort. Gravity always comes out 1.045 +/- which I think is acceptable. I could probably get a little more corn into the mash but not a lot more. I bought some high temp amylase to thin my mash a bit while I am working it, but that is kind of cheating the challenge of AG.
I took a break and made a batch of rum and it was so nice to get the high yield from the sugar wash. It does get a little tiring with the all grain to strip so much wort and get so little yield at 6%, so I decided to add some sugar to the last batch. I brought it up to about 1.08 with sugar and while the flavor was a little lighter it still tasted good, no off flavors.
So this time I decided to try raise the yield but without the sugar. I mashed everything, after a few hours of conversion I strained all the grain out, sent all my sugar liquid back to the mash kettle and repeated the process. After the second mash I ended up with 1.09 gravity which I figure should give me around 12% yield or so. I am really excited to get more yield but not sure what to expect for flavor. Anyone else ever try this?