I want to say this information is for experienced mash folks, this heirloom corn is expensive. your mileage may vary.
70/20/10
I mixed equal amount of red and blue, with wheat and two row.
Using the ice chest method, I was able to pour 212F water on,
then get it all mixed up then it was 183F add sebstar HTL closed lid.
4:42PM 183F,5:30 178F,8:40 170F ,10:12 167F ( iodine test passed )( turns out 238 minutes and - 0.6 degree per minute )
( about 4 hours ) .
Moved all of it to ferment bucket, added cooled water to match the new grains coming in , ( 1 tble of 88% citrix acid )
it was not long before I was 148F. 11:00 Added all the rest of the grains and sebstar GL.
12:00 118F, 03:30 added rest of prescribed cooled water 106F ph=5.6, 4:00 added BOF and nutrients,
SG 1.050 , made yeast bomb with the clear on top.
7am pitch+ bomb at 94F, it took off about 6 hours later. ( prob should wait to 80F ) . US-5 seems slow to take off.
