All sweet corn mash

[god910]

Firstly, I hope I’m putting this in the right place. It’s really just gonna be my ramblings and if y’all wanna chime in on all the dumb ish I’m doing, feel free… I’m here to learn.

Secondly, I’m mostly confident that I’ll never do this again. Hahaha But, again… as long as I learn from it it’s worthwhile. This is my first all grain batch as well.

This post is 100% going to be about everything leading up to it going into the still. So everything to that point is fair game.

There doesn’t seem to be a lot of info about 100% all grain fresh sweet corn mashes, probably for good reason. Anywho… here goes nothing.

What research I was able to dig up lead me to believe that 75#/34kg (off the cob) of sweet corn was going to be a good starting point. Someone advised that getting it off the cob and blanched within a few hours of being picked was ideal (to prevent sugar being turned into starch as I recall). I happen to live a few blocks away from a farmer’s sweet corn field, and he was very accommodating as he’s just an old farmer that does it for fun and to keep active.

I processed 106#/48.2kg from ~26 or so dozen ears (a little over 300 ears). Blanched and frozen as stated above. After sorting out some equipment shortcomings and laying out my process, I decided to do a 5#/2.27kg test batch for gravity’s sake, primarily. Here’s some numbers I used for process sake.
Sweet corn is approximately 75% water. Dried grain recipes usually target 1.5L of water/1# (.45kg) of grain. (That’s the number I settled on anyhow.)

I’ll save you all the jacked up conversions, but just before having a mental breakdown I came to 1 US gallon and 56 and 1/3 US fl ounces of water per 5# (2.27kg) batch. Extrapolation won’t be hard for the full mash.

Process: Add corn and water to pot, heat it up and blend w/ immersion blender. I ran it at 190*Freedom (87*C) for 60 UK minutes (didn’t want to leave them out).
Drop temp ever so slightly, check pH and add citric acid (1/4 tsp) to lower to 5.6. Added 1tsp gypsum. Added 2.5ml of SEBStar HTL & Held at 180*/82* for 60 min. Dropped temp to 140*/60* adjusted pH to 5.4 with citric acid and added 1tsp of Diazyme x4 and held for 60 min then let rest overnight covered.

Gravity readings: OG after gelatinizing 1.018. After HTL: 1.020 After 60 min Diazyme x4 hold: 1.024.

That’s where I’m at right now.

If you made it this far, well… sorry. Haha