Mashin a grain bill

mohawk · Post by **mohawk** » Wed Apr 05, 2006 8:32 pm

Just a quick couple questions,

if cooking 38Lbs of grain (corn, rye , barley) can I cook in three batches. I will be ferm. on the grain. Then can I just top it up to 45 gallons of water.
Does anyone have a easy way to build something to crack 12lbs of Rye?

junkyard dawg · Post by **junkyard dawg** » Wed Apr 05, 2006 9:25 pm

I just got a roller mill and really put it to work today. It is an automatic mill from st pats. Similar to the Barley Crusher and others... It will crush rye, but really needs two passes. It is a thing of beauty crushing barley malt though... If your a good scrounger/fabricator you could make something similar that would work. I would recommend narrower rollers and steel framework. The 6 inch rollers and a drill to drive it will crush 12 lbs of rye in a couple minutes. (two passes).

FWIW I used this mill to start a batch of oatmeal rye. 25% each rye and six row barley malt. 50% steamed rolled oats. I'd love to hear some yeast recommendations. pitching in the morning... I have many to chose from here. any tips are much appreciated

junkyard dawg · Post by **junkyard dawg** » Wed Apr 05, 2006 9:34 pm

aww hell,

yeah, you can cook seperately. just watch your sanitary practices... keep it clean and pitch lots of yeast, best of all a good strong starter...

furball · Post by **furball** » Wed Apr 05, 2006 11:00 pm

Junkyard Dog, I find that using ale yeasts work really well for me. The last run I did which was a single malt/ Barley batch I used a liquid scottish ale yeast. It came out real good, multiple batches allowed me to get a little over 5 gal of 66% ABV first runs, and 3.5 gal of 60%( after cutting it back from 88%) after the second run.

Furball