100 percent corn

[Bavis54]

Hello friends , I’m looking at trying a new recipe and just wondered what an 100 percent corn bourbon would taste like. Using enzymes as an all grain recipe- no barley no rye- anyone ever try it? If so how’d you like it?

[Samyguy]

taste super!!!!!!!!!!!

[metalsmith]

All corn is the classic recipe. Makes a tasty bourbon if you like the taste of corn.

[zach]

Look for Booner's in the tried and true section.

[Fiddleford]

I would be tempted to malt all the corn and use 10% of the bill to make different roast levels for some
added complexity..

sounds good either way

[shadylane]

+1 there ain't much flavor or nutrients in straight corn
But there is in corn that's been malted
I always use enzymes for insurance

[fizzix]

Look for Booner's in the tried and true section.

+1
Tasted my 11-month in a barrel Booner's the other night and it's terrific.

[shadylane]

Here's an all corn mash protocol by pinto shine
https://www.youtube.com/watch?v=rtnboJ3Kxeo&t=604s" onclick="window.open(this.href);return false;" rel="nofollow

[Bavis54]

Thank u very much for ur help. I am starting this tonight. 38 lbs corn and 6 lbs honey malt. Standard protocol for using enzymes. I’m gonna try for 22 gal wash. I’m shooting for 1.070 but I’ll be happy if I get 1.060.
A friend of mine mentioned pint had got busted- is this true? He ok? I get my enzymes from him I hope he’s ok-

[seamusm53]

+1 there ain't much flavor or nutrients in straight corn
But there is in corn that's been malted
I always use enzymes for insurance

Not my experience. Early on I found it quite helpful to try 100% pure grain bills to compare grain flavors. 100% corn makes a great bourbon without any malt just enzymes.

[still_stirrin]

...just wondered what an 100 percent corn bourbon whiskey would taste like...

Like this:

[6 Row Joe]

...just wondered what an 100 percent corn bourbon whiskey would taste like...

Like this:

That's perfect. Love the jug.

[Chauncey]

Hello friends , I’m looking at trying a new recipe and just wondered what an 100 percent corn bourbon would taste like. Using enzymes as an all grain recipe- no barley no rye- anyone ever try it? If so how’d you like it?

i have done booners and adaptations thereof and made some delicious product, very heavy in buttery popcorn type flavor that fades to an extremely fresh sweet cornflakes cereal finish. excellent stuff.

[Bombo80]

I just racked and squeezed the corn, last night. I started with 48.64 pounds of cornmeal. 24 gallons of water. 6 gallons backset. High temp enzymes and low temp glucoamylase. Ended up with 26.5 after racking the clear and filtering and squeezing the remainder. Letting it clear until this weekend. SG of 1.065, but there was a lot of suspended corn in the hydrometer sample. It finished a 1.000. Can't wait to run it.

[Chauncey]

I just racked and squeezed the corn, last night. I started with 48.64 pounds of cornmeal. 24 gallons of water. 6 gallons backset. High temp enzymes and low temp glucoamylase. Ended up with 26.5 after racking the clear and filtering and squeezing the remainder. Letting it clear until this weekend. SG of 1.065, but there was a lot of suspended corn in the hydrometer sample. It finished a 1.000. Can't wait to run it.

The way this was written I thought you were the op

[still_stirrin]

I just racked and squeezed the corn....Can't wait to run it.

The way this was written I thought you were the op

“Hi Jack!”

[Bombo80]

Nope, not the OP.

Sorry about that. Didn't mean to attempt a high jack of the thread.

I should have started it out with a statement that I had just fermented an all corn batch. But have no idea what it tastes like. Just looking forward to running it and seeing how it turns out.

[Bombo80]

I did end up with a good amount to run though.

~26.5 gallons from 48.64 pounds of cornmeal and 30 gallons of water/backset.

Hopefully after it clears a bit more I should still have 24 - 25 gallons to strip then do a spirit run.