Booner's Casual Cornflake

[Lawfish]

So I combined two recipes, Booner's Casual All Corn and Cornflake Whiskey. For a 5 gallon batch, I added a large box of cornflakes and heated and crushed up the cornflakes as much as possible until 180 degrees. Then I added alpha amylase and turned off the heat. When I hit 148, I added glucoamylase and let that sit until it got down around 130. At that point, it tasted very sweet, so I added 8 lbs. of sugar, dissolved it, along with a couple teaspoons of tomato paste (yes, I incorporate Birdwatcher's as well), poured my solution (~2 gallons) into my fermenter and sprayed water in with a hose to aerate and provide the remaining volume. Pitched a pack of Fleischmann's regular and a pack of Fleischmann's Rapid Rise and fermented to dryness. Ran a spirit run last night and it turned out really well.

I also used a total of 1 gallon of backset from a previous sugar wash (2 quarts initially and 2 more when I hit 148). The white dog tastes great with a nice hint of corn. The high proof stuff is on wood and the feints are awaiting the next run. I will reuse the backset for many generations in hopes of adding a little sour mash flavor.

[biggybigz]

Sounds interesting however, why did put in all the work to mash it in to just make it a sugar head?


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[Lawfish]

Seems like most of the recipes here are knock-off whiskey recipes which use sugar for the alcohol. Cornflake Whiskey recipe is what I started with, but figured why not convert the flaked corn into corn sugar and get that extra kick (using the Booner's Casual Corn recipe). Otherwise, it just adds flavor. Not that much work to mash cornflakes. Just heat to 180, add alpha, drop to 148, add backset and gluco, and you're off to the races. It tastes really good after sitting on oak for a few days.