First Large Batch AG

[RiverBooze]

So, I've messed around with some smaller batches (7-10 gal) of AG, mainly trying to get efficient at the conversion process. Most of them turned out with a fairly low SG (1.04 - 1.045), but turned out to be a good drink after double distilling. Even using recipes with all the corn being malted (plus other malted grains) barely got 1.05 SG. I should add, all these recipes were at 2 ppg.

I've used the high temp powdered amylase a few times and sometimes it worked, sometimes it didn't. So, I finally broke down and got the liquid HTL to try. Freaking game changer! My next 2 small batch AG's had SG of 1.059 & 1.06. And now just finished a large mash. I did change the recipe a little on the large batch because I didn't have quite enough grain on hand, but think it will be close enough. Original was 50% malted corn, 35% malted red wheat, 15% malted rye.

Now for the big batch...
feed store cracked corn - 14lb
malted corn - 10lb
white corn meal - 20lb
corn flour (mesa) - 16lb
red wheat malt - 26lb
rye malt - 5lb

When the dust settled, I had 53-55 gal of mash in the fermenter @ 1.057 SG. And this was only using the HTL on the corn. I had no gluco anywhere in site, so I mashed the wheat and rye in a separate container over night and combined it all the next morning. Unfortunately, I lost track of exactly how much water I used altogether.
What do the experts think?? Decent conversion for what I was working with or still need more practice?

[subbrew]

some numbers I found, Corn 37 points per lb, wheat malt 39 per lb, and rye malt 29 points per lb. So total possible points 37x(14+10+20+16)+29x5+39x26= 3379 possible points. You have 57x54 gal = 3078 points conversion is 3078/3378 = 91% which is very good. Especially if you didn't grind that cracked corn.

[RiverBooze]

My malted corn and cracked corn were both ran through an el-cheapo blender and then once through roller mill at the tightest setting it has. (same setting used for crushing the wheat & rye malt).

[Twisted Brick]

Congrats on discovering the efficiencies of liquid enzymes. Your malt's enzymes should continue to work for you over the course of your ferment and reward you with a tasty drop. You may find from such a large percentage of huskless grains that the suspended fines (including the flour) in the clearing ferment may take a longer time to clear. Just be patient. If you can spare the time to properly clear your squeezed ferment, it'll be worth doing so, IMO.

[Bradster68]

some numbers I found, Corn 37 points per lb, wheat malt 39 per lb, and rye malt 29 points per lb. So total possible points 37x(14+10+20+16)+29x5+39x26= 3379 possible points. You have 57x54 gal = 3078 points conversion is 3078/3378 = 91% which is very good. Especially if you didn't grind that cracked corn.

Iv been searching relentlessly for that formula. Where did you find it? And what did you search for?
This is all I found. Is this where u got your numbers from?
Any help much appreciated.

[subbrew]

Iv been searching relentlessly for that formula. Where did you find it? And what did you search for?
This is all I found. Is this where u got your numbers from?
Any help much appreciated.

I pulled the numbers from brewsmith software I use for brewing beer. But a search of "potential gravity for grains" will get several hits such as this one https://homebrewacademy.com/grains-and-adjuncts-chart/

I think I got the formula from "How to Brew" by John Palmer, one of the first brewing books I read. Here is a good tutorial on calculating potential gravity http://www.backtoschoolbrewing.com/blog ... lculations

[Bradster68]

Right on. That's what I was needed.
Thanks so much.