Pre-Soaking Grains Before Mashing

[KYMountainMan]

Is there a way to pre-soak my grains before mashing?

What I usually do is boil my water and add grains after it starts boiling to prevent sticking. This often results from extended times during boiling, because it takes awhile to hydrate my corn, wheat, and/or rye.

Is there an easier way to pre-hydrate my grains prior to mashing to speed up the extraction process?

[pfshine]

You can soak corn over night

[KYMountainMan]

Do you soak it in the same water you will cook it in, or do you transfer it over?


In other words, should I only add 1 gallon of water to soak and boil 5 gallons, for a 6 gallon mash, and add after the water starts boiling?

[NcHooch]

I get the idea you're not doing an all grain mash, but you definitely want to cook it in the same water .....save that starch and flavor!

[KYMountainMan]

I get the idea you're not doing an all grain mash, but you definitely want to cook it in the same water .....save that starch and flavor!

No, I'm wanting to do a Corn / Rye / Barley mash. I just want to presoak my Corn and Rye so it doesn't take as long to extract with the heat on it. It seems I spend 30 minutes cooking before the corn really starts to release the starches. Rye is the same issue. I know I can hydrate cracked rye berries, but didn't know about the corn.

[NcHooch]

I get the idea you're not doing an all grain mash, but you definitely want to cook it in the same water .....save that starch and flavor!

No, I'm wanting to do a Corn / Rye / Barley mash. I just want to presoak my Corn and Rye so it doesn't take as long to extract with the heat on it. It seems I spend 30 minutes cooking before the corn really starts to release the starches. Rye is the same issue. I know I can hydrate cracked rye berries, but didn't know about the corn.

Have you ever tried baking the corn in a BOP (Big Ol Pot) in the oven at 200 overnight? ...works like a charm.
Just chill it down to 150 before adding your crushed barley malt and it'll liquify right in front of your eyes.

[edit: I usually add some water to cool it down and loosen it up before adding the malt... (so you're not trying to liquify half-cured concrete) , got it ?]

Another option: BigR has a stepped corn cooking method that works really well (heat to 130F pause 30mins, heat to 165F, pause 30mins, heat to 200F, pause 30mins. Done. The point here is , stir like crazy when heating to the different steps, and then you can take a breather for 30 minutes

[bentstick]

And then hot backset from the run on the next mash grain bill,heat used to run boiler will be reused to soften corn/grains for next mash secession,not including malt!

[whistlewetter]

I get the idea you're not doing an all grain mash, but you definitely want to cook it in the same water .....save that starch and flavor!

No, I'm wanting to do a Corn / Rye / Barley mash. I just want to presoak my Corn and Rye so it doesn't take as long to extract with the heat on it. It seems I spend 30 minutes cooking before the corn really starts to release the starches. Rye is the same issue. I know I can hydrate cracked rye berries, but didn't know about the corn.

Have you ever tried baking the corn in a BOP (Big Ol Pot) in the oven at 200 overnight? ...works like a charm.
Just chill it down to 150 before adding your crushed barley malt and it'll liquify right in front of your eyes.

[edit: I usually add some water to cool it down and loosen it up before adding the malt... (so you're not trying to liquify half-cured concrete) , got it ?]

Another option: BigR has a stepped corn cooking method that works really well (heat to 130F pause 30mins, heat to 165F, pause 30mins, heat to 200F, pause 30mins. Done. The point here is , stir like crazy when heating to the different steps, and then you can take a breather for 30 minutes

I am going to try this. Are there any specifics that I need to know on how to do this over night in the oven?

[still_stirrin]

...I am going to try this. Are there any specifics that I need to know on how to do this over night in the oven?

Two things:
1) put the oven rack on the bottom notch so the stock pot fits inside the oven,
2) cover your stock pot with the lid, and
3) make sure your SoH approves of the mash in the house all night.

You're not making corn muffins, so make sure you have enough water in the pot too so the corn meal is liquified.
ss

[cuginosgrizzo]

Two things:
1) put the oven rack on the bottom notch so the stock pot fits inside the oven,
2) cover your stock pot with the lid, and
3) make sure your SoH approves of the mash in the house all night.

There are three kind of people: those who can count up to three and those who can't.

just kidding

[MichiganCornhusker]

...There are three kind of people: those who can count up to three and those who can't.

Well there goes my keyboard.... That is funny.

[still_stirrin]

Two things:
1) put the oven rack on the bottom notch so the stock pot fits inside the oven,
2) cover your stock pot with the lid, and
3) make sure your SoH approves of the mash in the house all night.

There are three kind of people: those who can count up to three and those who can't.

just kidding

Yep. The 3rd point is purely "lagniappe".

[TheOneNOnlyHomer]

So a little slow on the draw here but if your baking it in the oven what kind of corn are you using and what kind of water ratio are you looking at? That would be a life save, I spent half the morning last Sat cooking my cracked corn on the stove, if I could just pop it in the oven that would be spiffy.