water to grain ratio

[bootlegger8019]

I am wondering, if any you know how to figure this out, but I need to know how much water do I need for 50 pounds of flaked maize???? Or is there a way to figure this out for any amount I may need. Because im tired of having a bunch of 6.5 gallon fermenters for a few runs> I just wanna ferment one big batch and roll with that. any ideas?????

[thorson]

I believe that it is about 2 lbs per gallon...obviously, as they say it is personal preference. but that is about what I use.
I've done 10# flaked maize and 2.5# malt with 5 gallons water...I didn't take in account the malt....there are more expert people here that could give you a much more precise number.

[KDS111]

I was told by my HBS to use 1 to 1 1/4 quarts per pound.
It works for me.

[Doubler]

I use, on average, 1.5lb grain to 1 gal of water. It really depends on the grain and how I want it to taste. Also another (rough) ratio I use is 70% grain to 30% malted grain.

[scout]

I've always used a 1:1 ratio I know guys that use subs that go as high as 1lb grain to 3gal water but they also use 10 lb. sugar to every two Lb. grain. First thing to notice about those fellas is that they are using submarine cookers, not what an old school would even think about using in my part of the woods. I'd say that as long as you have at least a gal of water for every two Lb. grain or fruit, your good to go.

[BoomTown]

I believe that it is about 2 lbs per gallon...obviously, as they say it is personal preference. but that is about what I use. .

Me too. the big goal is to get about (SG of 1.040 to 1.050) in the beer when it finishes its fermenting, 8% ABV ... I used to add sugar, but now do not...no sugar avoids the 'hot' taste that comes up after the distilling...

Boom

[Prairiepiss]

Find the points per gallon of the grains. And use that to figure out how much grain to use to hit your Target SG.

Flaked corn has an average ppg of 34. So a pound of flaked corn to a gallon of water would give you an SG of 1.034. 2 pounds would give you an SG 1.068. Before boil if you so chose to boil. You also need to add in the malt you will be using.

Now corn is a sloppy gooy mess. So there are limits. To much grain and it will become a big brick. I've seen people use as much as 3 pounds per gallon. But most stay 2 pounds or under. And since you are talking about a large ferment. That will make it that much more harder to stir and mix up. A drill with a mortar mixer would be handy.

My question is. How do you plan to cook such a large amount?

[Jimbo]

Ive settled on 25 lbs of raw grain and 13 gallons of near boiling water, to gelatinize for 3 hours. And then I mash in with 6 more lbs malt. Doesnt matter if Im doing a bourbon with corn and wheat. plus barley malt. Or Straight Wheat with raw wheat and wheat malt, or all barley with rolled barley and barley malt. In all cases that 25 lbs of grain steeped in 13 gallons turns into a VERY thick goop. Sticks to the mash paddle 1 inch thick after 3 hours. I really cant imagine going any thicker, unless youre not allowing full gelatinzation (if so your yield will suffer). Or if youre doing a Beta G rest to break up the proteins, but not too many folks bother with that, I dont. That super sticky gloop breaks down and liquifies likety split when stirring in the malt. Thats my favorite part

[Prairiepiss]

You can also premalt. Where you add some extra malt when it gets on the thick side. To thin it out some. But I wouldn't count on that malt for your total malt needed. The enzymes will be killed of quick. And not do their total worth. It's only used to thin it to make it easier to work with.

Should have added.

I've been happy with 1.75 lbs to a gallon. But that is with wheat not corn. So there would be a difference.

[Jimbo]

You can also premalt. Where you add some extra malt when it gets on the thick side. To thin it out some. But I wouldn't count on that malt for your total malt needed. The enzymes will be killed of quick. And not do their total worth. It's only used to thin it to make it easier to work with.

When steeping it usually settles in the 180's. The malt enzymes will still do a little dance before getting scorched I guess? Ill try it. That thick crap is a mother to stir.

[heartcut]

What PP said. Premalting almost seems like magic, it makes things a lot nicer.

[Prairiepiss]

What PP said. Premalting almost seems like magic, it makes things a lot nicer.

The whole damn process seams like magic to me. Or at least that's what I like to think.

[bearriver]

Welcome bootlegger.

Magic she is.....

[thorson]

Likewise here! I can't stop smiling when it just suddenly liquifies in seconds right in front of you!

[bootlegger8019]

thanks all you all been helpful. and to answer PP, I was just gonna make one big batch and just keep makin run after run. I got a 7 gallon all copper still and that would be 6 runs give or take. so that's how I was gonna cook that much. but,just like you all said, I love watch that corn liquefy in front of ya!! it puts a smile on my face, and my wife looks at me all crazy!!! thanks a million yall!!

[Prairiepiss]

No how are you going cook the grains for the mash.

[woodshed]

I use 2.6 lbs per gal. in my all corn. As PP said, premalting helps a lot. I use powder enzymes for this as malting corn is fairly labor intensive and prefer to save that for full conversion purposes.