Home Distiller

Howdy,

I am looking to do my first mashing session tomorrow and need some guidance. I'd like to shoot for a bourbon grain bill and have quality cracked corn, some rye and malted 2 row barley all on hand. Most of the recipies I've read are for 5 gallon batches or so, how much of each grain would y'all use for a 12 gallon batch? I also read somwhere on here that 20% of the grain should be malted. True or no?

Also, I'd like to know if i can mash the corn and rye together, or throw the rye in as the temp comes down or mash them separately then combine.

Any help is surely appreciated. Thanks!

ya need to go to parent site and do some reading . questions your asking shows several you should also be asking.Grains are not hard to do but ya need to really inform yourself before attempting .also there a grain chart in grain forum with temps for each grain ya talked about.

Here, this is just a start. When you are done you will likely have even more questions. Try to track them all down. You will quickly find yourself with the knowledge you need.

http://homedistiller.org/grain/wash-grain/mashing" onclick="window.open(this.href);return false;" rel="nofollow

Thanks MitchyBourbon Thats good reading there. I know I have a long way to go but I gotta start at some point. IMO the best learning is done hands on and just giong for it. If nothing else I'll learn from whatever mistakes I'm sure to make.

Tater, of course, I've read the parent site up one side and down the other but sadly, I'm not blessed with infinite memory. I just had a few simple questions to get me started DOING, not reading. Thanks bud.

To each there own.

how much malt you use depends on the DP of the malt.some is as high as 200 others is nothing,corn has a high of 100.but i would not depend on any home made malt being that high.
but any way if you know the DP of the malt its easy to figure out how much you need.
its a averaged of 30 or grater per. LB.

Dnderhead, ok I seem to remember reading that 2-row is usually in the low 100's. Mine came from the local homebrew shop so they should be able to tell me for sure.

As far as adding the rye to the mashing corn, would you recommend combining the corn and ryeand bringing up to the temp that rye converts (being lower than corn) for a while then bringing up to temp for the corn? Or, going backwards and converting the corn then as it cool adding the rye?

corn takes a bunch of cooking if its raw,rye not much of any.of you cook the rye as long as the corn then you can bring out tannins.so cook the corn ,add the rye while still hot .let it cool and add malt,,most 2 row base malt has a DP of 160.
12 at 2 LB per gal= 24lb,? (mite want to start with less?)
24x30=720 <160=4.5 lb of 2 row malt (5 would be better)

Most brew shops carry

American two row (rahr) which has a DP of 160.
American two row (briess) which has a DP of 140.