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Looking for a good corn, malted rye, 6 row malted barley recipe.

Thanks!



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Here's one: http://homedistiller.org/forum/viewtopi ... 11&t=64596
ss

I watched that one. I'm thinking not as much rye as in the George Washington.


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50# corn, 25# malted rye, 12# malted barley, 40 gallons water.
It will fit in a 55 gallon Brute.

Even better, malt and toast half the corn.

MichiganCornhusker wrote:50# corn, 25# malted rye, 12# malted barley, 40 gallons water.
It will fit in a 55 gallon Brute.

Even better, malt and toast half the corn.

and even better yeat replace the barley with malted red wheat and malt the corn

That's about what I was thinking. Thanks guys.



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So I have a little more research but I'm going to go with 15 lb, 7 lb malted rye , 3-6 lbs 6 row malted barley.

The process I'm thinking about is cooking the corn & rye in about 4 gallons of water on my stove at 150-155 for 90 min then adding the barley & some amalayse at 150 after the cook. Dumping it in my fermenter (32 gallon) wrapping it in a sleeping bag over night & adding yeast in the morning when the temp is below 75

I'm hoping 4 gallon of water is enough, but I do have some concerns. If that isn't enough I have a 15 gallon pot , but it'll need to be cooked outside in a building over a turkey cooker (that means a fire & more effort to stay warm). So any input would be appreciated. Thanks.

I was thinking about adding the amalayse after the cook to ensure the temp didn't get too high & denature it. Again, any advice is appreciated.

How about adding 3 lbs of the barley during the cook? Will this help thin it? Also help with the enzymes?

I'll fill my fermenter up with clean water in the morning before adding yeast to around 18 gallons in hopes that once I ferment & get the wash off of the grains I'll have 12-13 gallons for my keg still.

After this is done, I'll keep the ball rolling with multiple generations in the fermenter. More corn batches, sweetfeed & Rye batches.

Thanks,




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You need about 2# grain/gal water. Need to get your corn above 180 for 30-60 minutes to gel. Add cold water to get to 155 then your malt grains. Hold at that 150 for at least 60 as you are trying gel starches as well as getting malt enzymes to work. Restudy your enzymes. IMO. Good recipe but I like a little wheat in there as well.

Ryewhiskey1995 wrote:So I have a little more research...

You're getting there but there are a couple large holes in your plan. You need to cook the corn at high temps, and you need to treat your malts nicely, they have all the enzymes you will need.
Check these out for process:

http://homedistiller.org/forum/viewtopi ... 14&t=48126
http://homedistiller.org/forum/viewtopi ... 14&t=47488

Thanks! I've always cooked the corn at 150 for 90 min & added sugar based on an old recipe I found. I'll give it a try at the higher temps. & read the links.
You're input is greatly appreciated!


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Better go for the 15 gal pot outside. 15 lbs of corn in 4 gallons of water is going to make a big corn brick. And it won't hydrate the corn.

I figured. Guess I won't be watching tv while I stir. Lol.


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How about the malted rye? When does it go in? 145F.


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Ryewhiskey1995 wrote:How about the malted rye? When does it go in? 145F.
Would it be ok going up to 180°? Putting it in at the beginning with the corn?


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Ryewhiskey1995 wrote:

Ryewhiskey1995 wrote:How about the malted rye? When does it go in? 145F.
Would it be ok going up to 180°? Putting it in at the beginning with the corn?


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Please turn off your auto signature in the Tapatalk service. It is annoying to see that over and over.

Rye malt is high in beta-glucans. It would benefit from a glucan rest at 113*F (45*C) to reduce the glucans (they'll make your mash sticky, like syrup).

So, if you're boiling the corn to gelatinize it (which is the right thing to do), then let the mash cool (possibly with an immersion chiller), or add a second water which is cooler. For this, you could heat water to 113*F and add your rye, let it set for 15-20 minutes, then heat it up to 140*F and add your barley malt and stir. Then, add this mash to the corn mash and stir it. If you've matched the volumes properly, the resulting mash should be close to 145-150*F. So, you can cover it and let is set until converted.
ss

Here is my corn/barley/Rye recipe I have been using. It really is a nice bourbon. I tried to follow the recipe of "Buffalo Trace" bourbon which is as far as I could find out is 75% corn, 17% barley and 8% rye.
I start out grinding cracked corn finer. and grinding the malted grains .
for a little over 5 gals in the fermenter I use 10# 8 oz. corn, 2# 8 oz. barley and 1# 2 oz. rye. I start with 5 gals good water in a BOP, dump the corn in cold water and add high temp enzymes, bring it up to 190F for 90 min.
I have this bop on my drill press with a homemade propeller blade slow stirring all the time to prevent scorch. It sits on a 1500W hot plate. After 90 min. I need to bring it down to 150F to add malted grains so I dump in one more gallon of cold water and place a fan on it. When it reaches 150F I dump in the barley and rye and mash at 145F for another hour., I also add some glucoamalyse to make sure I get all the sugar from the corn. Try to get your ph right also.
After an hour, I wrap it in blankets and sit overnight.
next day I dip it out of the bop with a kitchen pan and strain it through a flat sieve and sparge with 1 gallon of water as it sits on this flat sieve aka grease splatter shield and ferment. bakers yeast at 80F or us05 at 68F. had good luck with both, us 05 yeast a smidgen better I think, but more costly. I usually go Bakers yeast being the cheap bastard I am.
3 strip runs and a spirit run. usually a gallon or a little over@ 120P depends on amount of tails added from previous runs added to strip runs. I am not greedy and hate heads then aged on charred white oak, a couple months. I drink it at 85P on the rocks.
So
grain bill. 10#8oz corn--2#8oz barley--1# 2oz. rye.
7 gal. good water
and an ol pot still, bakers or us 05 yeast usualy an OG of 1.067