Booner's Casual All Corn

[WhiteDevil504]

So I have made this a few times with great success in 7 gallon batches. I ramped up to a 28 gallon batch. Traditionally when the bubbler stops rocking I kill the heating mat and bring the temp down to less than 60 degrees, then rack off the clear fluid and squeeze the remnants. With this larger batch, I don't have a bubbler so I have just been listening and smelling around the edge of the brute lid. The sizzle stopped and it's now larger bubbles, the smell shifted to a stale beer (think bar trough). Fg is 1.000, but of course we are coming up on the work week. Do you guys think it'll survive to Friday? I am toying with the ideal of freeze jacking it but I am worried I'll lose a lot if flavor.


I followed good clean practices, the normal starssan for all tools, brute cleaned, starsaned, peroxide do then filled with boiling water, cleaned again then mashed in.

So do I:
Option A: suck it up and make 4 runs tomorrow
Option B: freeze jack it tonight, and run what ever I get our tomorrow
Option C: leave it buttoned up until all activity stops



I've never done this large of a batch, and I've never noticed the large bubbles nor the skunk beer smell in the past.

[HDNB]

leave the lid on until next weekend.

i just left a barley variation of this. it finished on new years, just got back today it's cleared nicely the grain bed is burping gently and the lid is staying on until next friday unless there is a miracle in my work week

[WhiteDevil504]

Awesome thanks! Like I said I hadn't had the smell as strong or the big bubbles on the small batchs but this is a much deeper grain bed. Thanks hdnb!

[MichiganCornhusker]

i just left a barley variation of this.

I did a 100% barley with the enzymes and I really like it. If you still think your all-corn is too much flavor you could blend it with some of the barley. Next up, rye?

[deerburger1]

I am about to start an all rye with the enzymes. Should I grind the rye first or will it release the starches without grinding. Only used corn so far. I managed to get some elbon rye to try out.

[woodshed]

Leave the lid on it until you are ready. See how it compares.
Until my forced hiatus I was working with new enzymes and am very happy with the results. New supplier.
Cheaper, use less. bottom out the scale every time.

[woodshed]

You will get much better results by milling it.

[djc]

What's everyone's favorite yeast for this recipe?
Either all corn or more of a bourbon mash with corn, barley and rye?

Thanks

[moosemilk]

I used plain ol fleishmans bakers yeast and it turned out phenomenal. Haven't tried any others.

[woodshed]

I use an in house yeast but was very happy when using DADY for the posted recipe.

[brick]

Sorry if I'm not supposed to ask this here, but I need some expert advice about Booner's all corn. I have 10 gallons of fermented Booner's mash ready to run, but it has a relatively low ABV (estimated at approx 5%). I have a nice neutral sitting around at 88% ABV. I know that if I run the Booner's as is, it will not yield much product although I anticipate a great tasting product. My question is, should I: 1) run my Booner's as is and be happy with what I get, 2) add my neutral to the Booner's run to get a bigger yield of corny goodness out of my pot still, or 3) run my Booner's as is, then blend it with my neutral to get a bigger yield of slightly less corny goodness? I have some Booner's feints I could add to the run instead of the neutral, also. This Booner's all corn is fantastic! Thanks, Woodshed, and I hope you're getting better.

[WhiteDevil504]

Personally I wouldn't add the neutral into the mash, you've a,ready taken the time to mKe a clean neutral, you will leave some behind so you're really not benefiting. I'd just run the mash off, use small collection jars and see what you think. I suspect you'll be very happy with it as is. If it you can always cut it with your neutral and no harm no foul. Just my humble newbie opinion.

[woodshed]

I would keep them separate brick as mentioned above and blend if you want.
Why do you think your ABV was low? I'm using some new enzymes and they are killing it. Hydrometer bottoms out.
Not saying it is the enzymes cause I have had great success with those as well. Just curious about your thoughts?

[MichiganCornhusker]

Personally I wouldn't add the neutral

+1
You've come this far, enjoy a straight corn mash!
I've done low avb ferments, don't worry about it, you get what you get and it will be good!

[WhiteDevil504]

I too am intrigued by these "other" enzymes, are they available in non commercial volumes? Not that the sebstar isn't enough, but it's always interesting checking out different stuff.


As for the neutral thing, as I said I'd leave it. This is a great recipe, you can really taste the corn, and that's not a bad thing (IMHO). I really enjoy this one, it is by far the best drop ive made to date. Give it a go as intended (even with a low return) you won't be let down.

[woodshed]

chucker I am getting them from DSM out of the Netherlands. I will have them available in hobby size soon. Just got everything in today.
I like the companies direction or fell for their bullshit

[woodshed]

I extended my ferment by a day with both enzymes and achieved lower FG's with these enzymes. Maybe because they are fresher?
Same basic enzymes as SEB. Higher viscosity to the liquid with these.

[HDNB]

You will get much better results by milling it.

i think this is more important than most think here. i got a bit lazy and my OG suffered; therefore the yield.

I'm still thinking the corn flavour is too much (after only a couple of weeks) do you suppose the courser milling i did reduced yield but (therfore?) increased the flavour? or am i being impatient?

i think i could dilute to 40 and rerun and still have lots of flavour at this point...

backstory: recipe by the book this time, 3 strips, one spirit on a 54" x 2" pot still.

[woodshed]

Too much corn is too relative to the individual. To me that's what Booner's is about. Nothin but all you can get out of corn. Curious to see how some of the aged comes out from the guys who are doing so.
Edit: not sure about the milling. Makes some sense though.

[moosemilk]

I find it interesting how we all follow the procedure, most getting the same results, but there are a few with varying results. Wonder if it's the corn, the mashing procedure, water...

I have to agree with woodshed. It's the corn flavor that makes this! Sorry woodshed, can't comment on aging as it hasn't lasted long enough. I do plan on it. My stilling is based on weather at the moment. I have a few rum washes waiting for a warm(er) day, then I'll start another 25 gallons of booners and S3.

Still searching for a keg to go electric. Even posted want adds and have friends looking! Stilling at -15C outside is bearable, but that's my limit, and it's been consistently lower than -25C, and a lot between -35 and -40.

May end up converting my copper 12 gallon to electric, and building another 20 or so gallon for my outdoor nicer weather use.

[brick]

Alright, thanks for the advice everyone. I will just run my beer as is, which is how I was leaning from the start. I'll save my neutral for another day. For me, Booner's is all about the corn taste, and there's no such thing as too much corn flavor for me. The reason I thought my beer's ABV was low was because my hydrometer said so (less than ideal initial gravity)... The main limitation to my ability to convert corn is not in the mashing process itself using the SEB enzymes, but in the grind I can achieve with my Corona mill. I fabricated a containment bucket system to house my mill so that corn doesn't fly all over when I put the drill motor to it, and I run it through the mill twice (adjusting the mill gap between runs). It still is a bit coarse for my liking. I would like to get it to a coarse meal like a polenta grind if I could. I could buy good organic corn meal, but I like paying only 7 bucks for 50 lbs of cracked corn. I've been experimenting with strike water temperatures for mashing in, and also with oven mashing- I put my big old pot with grist and enzymes (pH adjusted and calcium supplemented, brought to 190F on stovetop) right into the oven set at 190F, stirring about every 15 min for 2h. Then allow it to cool to 150F, adjust pH and add the second SEB enzyme. I really love the Booner's all corn whiskey, and am grateful to Woodshed for sharing it. I look forward to trying the new amylases Woodshed mentioned once they are available.

[thatguy1313]

Just finished reading this thread start to finish. Pretty much decided this will be my first foray into the AG world. Special thanks to Woodshed for sharing this recipe. Thanks also to Fills Jars Slowly for that noodle analogy. Just made it all "click" in my head. Unfortunately, I'm gonna have to wait a few months before making or running anything but I'll be sure to post my results here when the time comes.

[brick]

Thanks all. I had asked for advice about some Booner's, and got some useful suggestions. So I ran my 10 gallons of lower-than-ideal ABV Booner's all corn beer, but added about 1/2 gal of feints from my previous run to the boiler. Ended up with 4 fifths of 96 proof corn whiskey (single run through my pot still- 13 gal boiler with 3 inch head and Liebig condenser, electric heating element). I think it's really good!!! I've never made better! I think if I keep after it, and work on getting my corn ground finely enough and on the gelatinization process, I will be able to make some good corn whiskey. I like to drink it white.

[moosemilk]

Thanks all. I had asked for advice about some Booner's, and got some useful suggestions. So I ran my 10 gallons of lower-than-ideal ABV Booner's all corn beer, but added about 1/2 gal of feints from my previous run to the boiler. Ended up with 4 fifths of 96 proof corn whiskey (single run through my pot still- 13 gal boiler with 3 inch head and Liebig condenser, electric heating element). I think it's really good!!! I've never made better! I think if I keep after it, and work on getting my corn ground finely enough and on the gelatinization process, I will be able to make some good corn whiskey. I like to drink it white.

Just picked up some barley and oats today to play around with this recipe a bit. That's one of the things i love about this one. Even though changing the grain bill it will no longer be Booner's, the original recipe (still love it) inspires some creativity. Thanks again, Woodshed.

[HDNB]

Just finished reading this thread start to finish. Pretty much decided this will be my first foray into the AG world. Special thanks to Woodshed for sharing this recipe. Thanks also to Fills Jars Slowly for that noodle analogy. Just made it all "click" in my head. Unfortunately, I'm gonna have to wait a few months before making or running anything but I'll be sure to post my results here when the time comes.

Thatguy, got a bottle of Booner's (and a little sugar shine) on the way to you to tide you over until you get your rig rebuilt. hope it meets your palate's critical approval.

Q: i ran my AG (booners) feints on Sunday and the tails came in with a distinctive licorice aroma and flavour, the deeper into the tails, the stronger. anybody got a take on this?

I read very recently on a list of lower, higher and fuesal alcohols and their odours and flavours, but i misplaced the link, it was a great little chart....does anyone have the link?

[Due51]

I finally conquered the no-cook* method and am pleased with the mash results.

I used a 5 gallon igloo mash tun and 10# cracked corn.
3 gallons of boiling water. Cover and set for 1 hour
Topped off the corn with another 1.5gallons 180* water. Stirred in 1st enzyme. Let set for 1 hour
Drained into fermenting bucket.
Poured another 1.5 gallons boiling water onto corn. Let set for 1 hour.
Drained into fermenting bucket.
Added 2nd enzyme. Stirred, covered, and let set for over an hour.
That gave me 1.038.
(*I didn't cook the corn. However, I did "cook" the next part)
I used 2 gallons of mash to steep 3# 2-row and 2# rye for an hour at 150*.
Strained into fermenting bucket
Then used 1 gallon of washback from the spent corn to sparge the grains.
Ended up with a total of 5 gallons 1.070.

It's sitting in the basement waiting for me to come home and aerate/pitch the yeast.

Very happy to finally get a procedure I can duplicate and not make a huge mess.

[thatguy1313]

HDNB, youre awesome brother. I've never run AG, only UJ and Sweetfeed for "whiskey". I'm sure it will suite my palate just fine. Looking forward to it!

[MichiganCornhusker]

Congrats due52, I know that's been a long time comin! Happy to hear your success, sounds like a good recipe.
Did you use the Booner's liquid enzymes? I see you added one to your corn but not the other?
Either way, you can look forward to a fine whiskey.

HDNB, I have a feints run that has an anise flavor in it, wish I could reproduce it. It's sort of a fade away flavor on the finish, but quite pronounced.

[Due51]

Good catch MC. I just edited my post.
I'm very happy to finally get this to a repeatable process. I've been screwing around for exactly a year to the day trying to get a simple, sensible, manageable process. You gotta break a lot of eggs to learn how to make a good omelet.

Congrats due52, I know that's been a long time comin! Happy to hear your success, sounds like a good recipe.
Did you use the Booner's liquid enzymes? I see you added one to your corn but not the other?
Either way, you can look forward to a fine whiskey.

HDNB, I have a feints run that has an anise flavor in it, wish I could reproduce it. It's sort of a fade away flavor on the finish, but quite pronounced.

[HDNB]

found the chart i was thinking of, nice little write up...but no answers on the licquorice flavour in there. anybody know any other answers?

http://whiskyscience.blogspot.ca/2011/0 ... ation.html" onclick="window.open(this.href);return false;" rel="nofollow