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I have SEBStar and SEBAmyl- GL. What would the mashing procedure be like if I were doing a bourbon mash of corn, wheat and malted barley using the enzymes? Would the wheat and barley be there for flavor instead? I'm familiar with Booners casual corn recipe using the enzymes but I just don't know how to use the enzymes when wheat and barley are added. I would appreciate it if someone could give me some tips for success. Thanks guys

http://homedistiller.org/forum/viewtopi ... 14&t=48126 Jimbos easy gumball uses malt. If you are using malt this will explain the no boil way of how to do it. Booners is the same kind of way to do it with out malt. You can still use enzymes with Jimbo's and possibly get a little more OG but maybe not. In Booners you can use what ever grains you want and don't need malt for conversion. The advantage to Booners is you can reuse yeast. When using malt in Jimbo's it is not sterilized. That is why he says when its ready run it. I think if you read first 4 pages of both threads you will say ahhhhh I get it.

Alright thanks halfbaked

pintoshine has video on youtube with those enzymes. The process for corn, rice, wheat is same...I have never had a failure.

DAD300 wrote:pintoshine has video on youtube with those enzymes. The process for corn, rice, wheat is same...I have never had a failure.

Yeah I watched it. He adds his corn while he's heating up his water. So If I were doing a corn wheat and barley bourbon I would add it all at the same time while heating the water Up to 190 degrees? Sounds crazy but I got a tip that if you add your wheat/rye at a lower temperature you get more flavor from it. I'm thinking if the wheat and barley are going to be reaching a temperature of 190 it might diminish the flavor of it? Who knows, I'm probably just over thinking it . But I would probably get a higher O.G from the wheat and barley, or am I wrong? By the way I met pintoshine a few weeks ago but we didn't really talk about mashing. Thanks for your input