7lbs cracked corn ( or 5 lbs corn meal!)*
.5lb Honey malt
1 lb white wheat malt
1 lb red wheat malt
1lb pale malt
Handful of oyster shells
*optional- substitute 1 lb of rolled oats for 1 lb of corn/meal if you prefer, for more mouth feel.
Put the corn, honey malt, and oats if using, into a 6 gallon bucket. Fill bucket up with boiling water. Wrap in blankets, stirring as frequent as you like. Mine takes about 3 or 4 hours this way to naturally hit mashing temp, so I stir 2 or 3 times during this time.
The honey malt helps the corn keep thin while gelling (except corn meal. Ain't nothing thinning that out. You are literally creating polenta), and adds a front end honey flavour. It's awesome.
Anyways, when the mix hits around 153, add your two wheat malts and pale malt. Wrap up again, for a couple hours. When done, chill the wort, add oyster shells (ph autopilot), and pitch yeast. Done.
I always strip and spirit, but the single foot head to hearts transition will have you lapping it off the spout!
-SCD