steeping cracked corn

motorhead · Post by **motorhead** » Mon Jan 21, 2008 2:56 pm

I've searched the site for this question and I can't seem to find an answer. I have been reading Ian Smiley's "making pure corn whiskey" and in the book he explains how to convert corn or malt starches to fermentable sugars by steeping the grains in 140F to 160F degree water for 90 minutes. My question is- can you do this with the cracked corn that would be used with UJSM? I would think that it would result in more corn flavor coming over in the whiskey. When my next batch is finished fermenting and I use my strainer to remove all the spent floating kernals, instead of just replacing the volume of corn removed can i replace the same volume with cracked corn that I've steeped and converted to sugars? I think I'm gonna try it and see what happens. I can't see anything bad happening even if it dosent work.

Post by **Dnderhead** » Mon Jan 21, 2008 3:28 pm

Yes you can make cooked mash withe corn or Anny other grain
you have basics. but cook at 180f 40min you end up with gooey
mas add enzyme or malted grain when temp drops to 150f hold
at this temp by raping in blanket it will convert to sugar strain off
liquid

do search four cook mash

wineo · Post by **wineo** » Mon Jan 21, 2008 3:34 pm

The steeping is going to gelitinize the corn,but for it to convert the starches to sugar the corn has to be malted first,or you would have to use some malted barley with enzymes to mash it with for conversion.If you cook your corn for a UJSM,it will give more flavor,but for it to convert,It needs enzymes,and has to be mashed for 1 1/2-2 hours at 148-158f for the enzymes to convert the starches to fermentable sugars.

Bastardo · Post by **Bastardo** » Mon Jan 21, 2008 3:46 pm

Would the malt extract from a home brew be sufficient enzimes for this to work. Or does it have to be actual malted grains?

Post by **Dnderhead** » Mon Jan 21, 2008 3:56 pm

No malt extract is only four flavoring and sugar
you need malted grain or enzyme both should available Brew store
grain will add to flavor

motorhead · Post by **motorhead** » Mon Jan 21, 2008 4:10 pm

I missed that in the book. He does tell you to add crushed barley malt to the corn when steeping it for the conversion. Dosent seem all that complicated. I have a big crock pot that will hold those lower temps nicely. If I decide to use just enzymes exactly what am I looking to buy at the homebrew store? And how much enzyme/barley malt do you use per pound of corn?

Post by **Dnderhead** » Mon Jan 21, 2008 5:00 pm

Use about 10% barley light base malt or amylase enzyme Usually comes
in in packet or you can bye in balk

motorhead · Post by **motorhead** » Mon Jan 21, 2008 5:18 pm

10 % amylase enzyme also? or just a packet?

Post by **Dnderhead** » Mon Jan 21, 2008 6:02 pm

The packet it is consecrated should be about 1.50$

pintoshine · Post by **pintoshine** » Mon Jan 21, 2008 6:37 pm

Bastardo wrote:Would the malt extract from a home brew be sufficient enzimes for this to work. Or does it have to be actual malted grains?

There is one brand that can be used but it costs mor and is hard to find. It is Edme DMS. I am still able to get it. It is made from high diastic 6 row pale and can convert about 9 times its weight in grain. One can and 7 lbs of corn works well for a five gallon batch. I like its flavor for making a nut brown ale with a bit darker roasted barley as an adjunct. Online searches for the stuff is pretty unproductive though, except in the UK.

Post by **Dnderhead** » Mon Jan 21, 2008 6:45 pm

Pint I think this boy has a ways to go keep things simple

pintoshine · Post by **pintoshine** » Mon Jan 21, 2008 6:48 pm

Yes I agree.

motorhead · Post by **motorhead** » Mon Jan 21, 2008 7:32 pm

don't worry guys, I'm a pretty quick study

punkin · Post by **punkin** » Mon Jan 21, 2008 10:28 pm

motorhead wrote:I missed that in the book. He does tell you to add crushed barley malt to the corn when steeping it for the conversion.

don't worry guys, I'm a pretty quick study

BaddaBishbaddaBamPunkin

motorhead · Post by **motorhead** » Tue Jan 22, 2008 7:10 am

haha, give me a break, my first week here. Once i learn something I wont forget it though.

by the way, thanks for the help and advice.

Post by **Dnderhead** » Tue Jan 22, 2008 9:43 am

don't get set in ways to much , theirs 12 different recipes for same
thing that's what i Mostly do look and see how someone else is doing
it i got my know how from gossip and school of hard Knox no
Internet ,no books no teachers If you found a book in school
with how to make shine the Thacher would tare Page out
the info was out there but mostly by word of month .and living in the sticks not too
Manny people came around