extra grains

Production methods from starch to sugars.

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Grappa-Gringo
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extra grains

Post by Grappa-Gringo » Sun Nov 08, 2020 3:15 pm

I've opened up a tightly sealed bucket to find some bagged grains.... don't really know what to make from them.... Any ideas?

3lbs unmalted wheat
3lbs rye
1.5lbs munich
and about 3 pounds of cracked corn.

I'm sure I was going to make something out of it awhile ago...but obviously I didn't... comments and ideas please...
GG
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Deplorable
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Re: extra grains

Post by Deplorable » Sun Nov 08, 2020 3:31 pm

Sounds more like leftovers from a previous batch. Id get more corn and make a 4 grain bourbon mash.
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Grappa-Gringo
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Re: extra grains

Post by Grappa-Gringo » Sun Nov 08, 2020 8:44 pm

How much more corn? I’ve got lots of that! Is there a similar recipe I could mimic that you know of? Thanks GG
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Swedish Pride
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Re: extra grains

Post by Swedish Pride » Mon Nov 09, 2020 4:16 am

Id add enough to make a kegs worth of finished mash.
prob 15lb more, you'll need more enzymes that you have in the malt though
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still_stirrin
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Re: extra grains

Post by still_stirrin » Mon Nov 09, 2020 4:21 am

Grappa-Gringo wrote:
Sun Nov 08, 2020 8:44 pm
How much more corn? I’ve got lots of that! Is there a similar recipe I could mimic that you know of? Thanks GG
My 5 grain bourbon uses:
—> 50% corn
—> 25% malted barley
—> 10% unmalted wheat
—> 10% unmalted milo (for which you could substitute the rye)
—> 5% flaked quick oats

I mill the corn, wheat, and milo and gelatinize in the oven for 2 hours at 190*F. Then, add to the mash tun and add more water and the rest of the grainbill, mashing at 148-150*F. Hold at temperature until converted which can take 2-3 hours. Then I lauter (my preferred option) and runoff to the fermenters. I pitch a rehydrated baker’s yeast when the mash wort has cooled to 100-105*F, or so. The yeast is very active within an hour, and usually done fermenting within 5 days.

OG: 1.064-1.065
FG: 0.995-0.998
%ABV = 8.5 to 9

It is a complex, yet soft tasting whiskey. Very “user friendly”.
ss

p.s. - The corn, wheat, and milo are grains produced on the family farm. So, I get a bushel of each (60# bag) for helping with the harvest every year. The malted barley I buy from my cousin’s daughter and her husband who own and operate a microbrewery in their hometown located just 10 miles from our farm. And the oats are grocery store bought (Quaker oats, or even generic brands). The ingredients cost is minimal and quite resourceful.

Incidently, I store the grains in my deep freezer to keep them fresh and kill any potential larvae that may, or most probably may be living in the grains.
Last edited by still_stirrin on Mon Nov 09, 2020 5:00 am, edited 1 time in total.
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jonnys_spirit
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Re: extra grains

Post by jonnys_spirit » Mon Nov 09, 2020 4:57 am

+1 on adding grocery store oats and maybe even a small (5-10%) addition of a specialty malt. Sometimes I’ll toast the oats in the oven. Gelatinization and liquid enzymes ensure a good conversion. Feed corn is cheap @ $7/50# here but i’ll also use grocery store corn meal 5# bags.

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Re: extra grains

Post by jward » Mon Nov 09, 2020 5:08 am

still_stirrin wrote:
Mon Nov 09, 2020 4:21 am
Incidently, I store the grains in my deep freezer to keep them fresh and kill any potential larvae that may, or most probably may be living in the grains.
Excellent tip. Even 2 weeks in a deep freezer has been sufficient to kill off bug eggs for me. Malt goes into the freezer for 2 weeks. Then careful coming to room temp to keep condensation from getting to the grain. Then even long term storage in an air tight container bug free.

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Grappa-Gringo
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Re: extra grains

Post by Grappa-Gringo » Mon Nov 09, 2020 11:07 am

still-stirrin-- thanks for the recipe....I'll get at it soon...
They say, "you are what you eat"... Then I'm fast, easy and cheap!

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