Home Distiller

Howdy everybody,
I gotta tip my hat to all of you on here for providing so much information. Y'alls expertise has added a whole new dimension to my learning. I've been moving into AG and its a challenge to say the least but I'm loving it and am having reasonable success. To date, all my AG mashes have been all corn with anywhere from 12%-20% malted 2 row but I'd really like to do a wheat whiskey or high wheat bourbon mash. My question is this:

When mashing a mixture of grains where something other than corn is the majority, say 70% wheat, 15% corn and 15% 2 row, how would I handle the different temps that the grains mash at?
Usually I'm relying on corn for the starch conversion but I'm not sure how the cooking/adding grain process should go for a bill like this. Any suggestions?

Thanks fellas!

the grains dont "mash" at diferant temperature ,,they cook at diferant temperatures.
so start cooking corn then add others,only thing id do a "stepped mash" with some like wheat.
this after cooking raw grain, start mashing at 100-110f then rise temp to 140f,then if you want 150f.

+1 Dnderhead,

Corn needs to be cooked/boiled for 60 min or more. I also like to step mash especially when corn is involved. This is the way to go, if you have the ability to allow the grains/unmalted corn etc. to cool and then raise the temp to say 148 f. Corn is pretty much the only grain you will have to cook/boil, most other grain will do just fine at 148. There are exceptions, rice must also be cooked to release starches.

If you can't do a step mash then do a single step mash. Cook your corn, let it cool to 155 or so then add malted grains and insulate. Try to maintain the mash temp at 148 for 60 min. Stir every 15 minutes.

Ok sounds like a stepped mash is the way I should go. If there's one thing I'm blessed with it's an abundance of spare time! I'll give it a go this week and see how it turns out. Thanks Dnder and MitchyB!

corn takes a bunch to cook,so id sagest start cooking that then add other grains.
you wont have so much to contend with.

don't forget to add some malt into the corn boil, not a bunch, few handfuls. the enzymes will help thin out the corn.

something else about AG is the use of a mash tun. youtube is your friend here as are the homebrewers. Everything I know about AG, I learned from Palmer docs, here at HD and the homebrew sites.

http://www.howtobrew.com/sitemap.html" onclick="window.open(this.href);return false;" rel="nofollow
http://www.homebrewtalk.com/" onclick="window.open(this.href);return false;" rel="nofollow

cost me 65 bucks to make my tun and the pleasure to ferment off the grain with nothing but liquid to strain from the yeast when you're done, yeah that's priceless.

I'm loving AG right now.

Pesty, Awesome reading right there, thanks a ton! That'll keep me busy reading later tonight. I'm waiting on UPS to show up today with my grain I ordered from http://honeyvillegrain.com/" onclick="window.open(this.href);return false;" rel="nofollow. I ordered 50# of white corn, 50# of blue corn and 50# of soft winter wheat.