newbie help first time all grain

[crtbc]

So I want to follow a recipe I found
80% corn (cracked feed store variety), 12% rye (dunno where to source yet), 8% malt (will need to be 2 row)

3 pounds grain to 1 gallon water

pour in 10 liters of room temperature water, and mix it with the grain. The first water mixed with the grain MUST NOT BE HEATED!! If it is, the grain will clump together, leaving dry spots in the middle of the clumps, leading to an infection.
Take the next 10 Liters of water and bring it to a boil in a pot on the stove. Once it's boiling, pour it into the bucket with the pre-wetted grain, and stir it up to prevent any clumping. This will liquify the starch, and sanitize the batch (the precooling effects of the grain/water in the bucket will prevent the bucket from warping/melting). Leave the hot water/grain filled bucket overnight. When cool, add your yeast and your enzyme, and let it ferment...

Since I also have some UJSSM going right now I will be savin some of the slop to make a sour mash (4liters of slop from the still along with 6 liters of room temp water, instead of just adding 10 liters of cool water.)


Does this sound about right to the gurus out there... I think it will take a little extra time preping but I think it will be more cost effective then buying all the sugar I am, (and that supply might be drying up in the very near future :-( )

[Dnderhead]

not good unless the rye is malted also

[Samohon]

As Dnderhead has pointed out, the malted part of the grain bill is only 8%, that will not be enough to convert the remaining 92%.

20% to 25% would be the minimum I would go for the malt bill.
Extending mash times may help for an 8% malt, but for how long would you need to mash and would conversion happen at all?
The rye in this case should be malted, this will bring your malted part of the grain bill to 20%, nearer the numbers we speak of.

I will be doing a partial malt bill next week, but I will be using 30% malted grains to a 70% un-malted grist, just to be on the safe side...

Hope it helps...

[crtbc]

ok so if I make the rye a malt, and maybe as an extra decrease the corn by 10% and add 5% to both the rye and barley, making it 70/30 does my "cooking" method seem correct (will it convert) or is there something I need to change?

Thanks

[Prairiepiss]

Pouring boiling water over corn doesn't sound like it would work very good to me. And would also kill off some of the enzymes in the malt needed for the conversion.

And 3 lbs a gallon sounds a little thick for a first time AG?

May I suggest trying NC's Carolina bourbon recipe. At least for your first AG. It's in the tried and true recipe section here on HD.

[Jimbo]

Even with malted Rye youre gonna be short on diastatic power. Rye is low DP, 100ish. 2 row is about 140. So [(12*100) + (8*140)] / 100 = 23 You should have a DP of 30. 23 will most likely give you poor conversion unless you lock in the temp for an extra long mash (not newb friendly). If youre gonna do a high corn content you need a high DP malt. 6 row or wheat malt, both are 180 or higher DP and work at 20% ratio.

Edit: P is correct, the corn needs to be gelatinized at higher temps than the malt can survive. Boiling water over the corn only will work, if wrapped up tight for 3 hours. Then drop temp and stir in the malt.

[MitchyBourbon]

Diastatic power of Rye (Weyermann®) is 62. You may want to use American 6-row (Rahr) it has a diastatic power of 190. Even then you will still be low. I would recommend that you alter your recipe or better yet just go with NCs Carolina Bourbon, it's tried and true.

[Jimbo]

From your recipe you're close to a rye bourbon. If you want a nice rye bourbon try 10 percent rye 20 percent 6 row and 70 percent corn.