8 gallon BOP (Big Ole Pot) with mash screen.
10lbs of white dent corn (ground to a coarse meal)
6 gals water (filtered, corrected ph with 5.2, added 1/4 teaspoon gypsum) PLUS: 1 gal filtered water to thin with
1 teaspoon Alpha enzymes (152F-156F) (+ 1/4 teaspoon "pre-malt")
1 teaspoon Gluco enzymes (just says room temp)
EC-1118 yeast.
I heated the water to about 130F, then put the ground corn in and 1/4 teaspoon Alpha enzyme. Heated to a boil stirring occasionally. The corn stayed pretty tight (small) up until the very end...when it swole up about 3x its size!! Everything stayed pretty loose through the boil. I boiled it for a little over and hour (covered). It was very milky/starchy and was getting thick. Then, I shut it down to cool. It got very thick. I used 1 more gal of water I had set aside...to thin it. And this had added benefit of bringing temps down to mashing range (153F). I stirred in 1 teaspoon of Alpha. Even as I stirred I could feel it breaking up and becoming more watery. By the time I covered it...it looked like milk, sitting on top of grain. I left it for several hours to mash. It was watery, ..but lots of grain sitting in there. It still looked milky...not clear. But I could tell it was breaking up good. So, I brought temp back up to 152F and let it mash out again. By this time it had been mashing for about 7 hours. I tried to do a starch/iodine test...but it was just to cloudy to do it. So, I just went with it.
I put my wort chiller in the BOP and ran the temp down to about 110F. I also put my aquarium pump/o2 stone in the BOP to get some o2 back in there. I then drained off a gal at a time..and recirculated it back to the top. I drained off about 3 gals of milkly looking wort off the grain. That's it. So I started squeezing out the grain by hand. Got another gal. It was still warm (98-102F) when I took the SG reading..and I'm sure the fact that it had not cleared was throwing it off as well. But, it read 1.040. I guess that might correct up some given the heat, etc. to about 1.046 SG. 4 gals of 1.046 off of 7 gals/10lbs of corn. 14 hours of work. Argh!
Anyway...not done yet. When the temp dropped into the 90s, I pitched the gluco enzyme (1 teaspoon). That sat for about 15 mins while I rehydrated the yeast. I pitched the yeast and covered it. It was starting to bubble by this morning and it's also beginning to clear right at the top. Wondering if that's the beta enzyme working ? Or just clearing of suspended solids. Perhaps the beta will add another few points to the SG? We shall see! I'm thinking maybe I should have let it sit for a while with the beta enzymes ...but was worried about getting infection and wanted to get it started good asap. I had a MESS to clean up after. Corn juice everywhere (sticky). All my gear that I used, plus digging out 10lbs of grain, and then cleaning up all the pots, gear. I was up half the night. And looking at the fermenter...it ain't much to look at. But, it "did" work. And the smell/taste thus far...seems to be really different than mashing out with malted barley. It's more corny for sure.
We'll see how it turns out after the ferment.
That is a long time. I've never tried all grain or using enzymes but I've been curious to how to do it. Thanks for the write up so I can start to figure it out. So if it was 1.047 does that work out to around 5% potential abv? That is a lot of work for 5%! Sheesh. But if I remember right most people don't get much higher then that with all grain? Something like 7% average?
It was easier doing smaller bits at a time, so you might want to try that to start (ie., do half recipe or less). I had pretty good luck with thin-mashes...(ie., mashing about 3 gal/3lb..then topping up with water/sugar). But, anytime I've done all-grain...it's been a pain. No matter how you do it. To make it even worse...after toiling like that...to have it get infected or go bad. 
