Where and what is the best perscribed corn ?

[planohog]

I wanted to change my game a bit, from cracked feed corn to something respectable.
Where do you find it , and what is its name.
I suppose this would have to out perform corn meal from the grocer store.
Thanks in Advance

[Bolverk]

Google search for heirloom corn varieties

Some varieties to get you started
Blood butcher
Jimmy red
Amanda Palmer
Cateo
Mexican green corn

few suppliers
Dancing star farms
Mb seeds
Philbilly

[LWTCS]

Also, I'd get on YouTube and search for Gary Hinegardner of Wood Hat Spirits. He is located in Missouri.
Gary knows a bunch about corn. A legitimate resource.

[Copperhead road]

There is a thread here about different types of corn that Bolverk listed, with the search function not working really I can not find it.

[Bolverk]

Also, I'd get on YouTube and search for Gary Hinegardner of Wood Hat Spirits. He is located in Missouri.
Gary knows a bunch about corn. A legitimate resource.

I saw an interview with Gary, apparently he only uses flint corn in his whiskey's

[Windy City]

I did a malted Bloody Butcher and filled a ten gallon barrel. After 4 years in the barrel it is knock your socks off great.
CNC Malt is a great company to deal with. I also filled a ten gallon barrel with their Argentina Orange. It also came out phenomenal and complex.
https://cncmalt.com/product/cnc-malted-corn/

[Windy City]

Here is a link to my recipe. viewtopic.php?t=84352

[Windy City]

Check this one out. When i made this I said I wouldn't do it again but I will be running it again next month. came out great.
viewtopic.php?t=84549

[Powder Monkey]

I have an open pollinated variety I’ve grown for several years if you wanted to try some out. Pending quantity/shipping from Michigan. It has flint and dent characteristics, slightly higher protein/oil content than hybrid dent and higher carotenoid content. Yellow to orange with a few red kernels. PM me if you’re interested.

[planohog]

thank you all for great reply. I have a experiment with wheat and rice coming up, after that I will probably take a jimbo wheat , idea with some really nice corn. I am generalizing here the cracked feed corn and heirloom corn are miles away in quality and the resulting taste is miles away towards Delicious as apposed to rot-gut diy liquor.

[PalCabral]

I saw an interview with Gary, apparently he only uses flint corn in his whiskey's

Me too. The Italians use flint corn in their Polenta and I am using their Polenta.

[Bolverk]

Me too. The Italians use flint corn in their Polenta and I am using their Polenta.

Nice! How's it taste compared to dent?

[PalCabral]

Jury is out, TBH, too early to say. I am mixing cracked yellow corn, polenta and flaked corn in my mashes so to be honest I am not truly able to pick up what ingredient gives what. But I want that sweetness and perhaps a tad nuttiness from the corn and I seem to be getting it. (edit: funny I could post this but not reply on Bolverks post - this is site is wobbley-wonky at the moment)

[planohog]

Also, I'd get on YouTube and search for Gary Hinegardner of Wood Hat Spirits. He is located in Missouri.
Gary knows a bunch about corn. A legitimate resource.

from some internet site:
Gary has long been a believer that the corn used by almost every distillery, #2 yellow dent corn (field corn), is a huge detriment to the flavor of the whiskey. That corn variety is used for livestock feed and wouldn’t be put in food because it doesn’t taste great, but it is used in most bourbon.

[Windy City]

[/quote]
from some internet site:
Gary has long been a believer that the corn used by almost every distillery, #2 yellow dent corn (field corn), is a huge detriment to the flavor of the whiskey. That corn variety is used for livestock feed and wouldn’t be put in food because it doesn’t taste great, but it is used in most bourbon.
[/quote]

This has always amazed me too. You can buy train cars full of malted wheat, barley, rye, oats etc,etc but try and find a bag of malted corn and maybe there are two places to special order it from. This is the biggest ingredient in a bourbon.
The big boys could do it but it all comes down to cost.
All I can say is the couple of the bourbons I made with malted corn (Bloody Butcher and Argentina Orange) were unique and had depth of flavor. They truly make a phenomenal (and in my opinion superior) bourbon. Even using frozen sweet corn was quite a bit superior to my normal corn meal bourbons.

[PalCabral]

This has always amazed me too. You can buy train cars full of malted wheat, barley, rye, oats etc,etc but try and find a bag of malted corn and maybe there are two places to special order it from. This is the biggest ingredient in a bourbon.
The big boys could do it but it all comes down to cost.
All I can say is the couple of the bourbons I made with malted corn (Bloody Butcher and Argentina Orange) were unique and had depth of flavor. They truly make a phenomenal (and in my opinion superior) bourbon. Even using frozen sweet corn was quite a bit superior to my normal corn meal bourbons.

The Bourbon industry is piggy backing from the ethanol business. Making organic fuel puts no requirements on taste and the big Bourbon houses reap the benefits making cheaper Bourbon, for them.

[planohog]

well , after watching gary a little while, i made a decision to buy two types of heirloom corn, to go along with my red winter wheat.
i will be able to make two batches followed by one gumball run. the 2 strips ,save and combine for final strip. Run the gumball in strip and spirit all separate from the AG. this creation will be ALL MINE ALL MINE!!! and might be shared with a few close friends. I guess ill feed the ducks my $15 cracked corn. Thanks to all, I hope this is the best ever, using the TT Jimbo wheated method.

[Blue Chip]

+1 on Gary knows corn. I spoke with him for about 30 minutes once and got so much out of it. I have grown some heirloom and he definitely gave me some great advice. Last year we smoked it to dry it down to storable moisture levels and are just now starting to pull samples from 3 and 10 gallon barrels. It’s so good and promising. Have yet to malt any but that is on the short list.
I don’t think you will be disappointed!

[HeyBroChuckNorris]

Does anyone know any Canadian specialty corn suppliers?

[La_Swampfox]

This is just a FYI from a "Noob" in case the forum members have not heard of this company, and maybe y'all have;... but since my introductory post in early January, I have gone back and looked, read, and reread through the forum until my eyeballs have blisters; .....trying to answer my own questions before bothering y'all with something that has been well discussed and covered. I still have a couple unanswered questions I will post in the Recipe Development forum soon; and one is about trying to adapt the UJSSM to a wheated style bourbon whiskey recipe by adding some malted soft red winter wheat, and 6 row malted barley as adjunct/steeping grains as I have done for years in making beer. I am not set up and really don't want to go the "all grain/cooked mash" route at this point in time while just learning. I have also thought about the use of malted corn, but honestly in a couple years of reading on this forum and others had not seen it mentioned until now. I noticed in this post that PalCabral and Windy City were discussing the lack of sources for malted corn, especially Heirloom/Heritage varieties. In my pre-planning and looking I happened to run across a company called Riverbend Malt House in Asheville, NC that sells malted soft red winter wheat, and both malted yellow dent corn as well as Bloody Butcher; ......along with many types of barley and other things. With that said, they appear to sell mainly to smaller craft breweries and distilleries as I DID NOT see any sales info for small purchases for hobby/home distiller quantities, and have not called them yet; .....but even if they don't, I plan to check and see IF they maybe sell in bulk to any dealers who resell in smaller quantities. And if there are several members who know each other and live reasonably close, you might could do a "group purchase". Just thought I would throw that out there in case the group wasn't familiar with Riverbend Malt House.

One other thing I noticed is several comments attributed to a Gentleman that supposedly claims yellow dent corn is animal feed and not eaten by humans. There is obviously some misunderstanding here, as yellow dent corn is the PREFERRED corn for corn meal and grits, and most other products like corn chips that you want to a "corn forward" taste. He was right, people don't eat it as fresh corn any more, but did for many years as "roasting ears" before the development of Sweet Corns. As someone whose family has farmed and raised corn since back in the mid 1800's, and has eaten way more than his share of cornbread and grits (a lot of both from home raised corn), as well as even fresh "field corn", I can attest to it having more "corn flavor" and its starch content makes grits and things creamier. This high starch content may be why distilleries use it (besides the price) as the high starch converting to more alcohol. Plus sweet corns can not be dried, shipped, and stored in bulk. Americans today prefer the much sweeter corns; but as you get away from the original (su) sweet corns and move up through the later (se), (sh2, and new (sy) varieties, the sweetness goes up exponentially, but the "corn taste" drops off fast. I can still remember getting to eat the original "sweet corn", the old Golden Bantam that only had 8 rows or kernels, and the ears were maybe about 6-1/2" long. It was really a treat, but nothing compared to today's sweet corn. While I LOVE sweets, and like the newer high sugar hybrids occasionally; I actually prefer the (se) varieties and will give up some sweetness to keep the corn taste I LOVE. LOL

[planohog]

nice post and they seem to be 50lb only