"No Cooking Needed" Mashing Technique

A great 'no-cook' method for Moonshine whisky, can be found in the Forums section. It is called Uncle Jesses Simple Sour Mash recipe. It is WELL worth checking out

If you've read Enzymes, you'l know how how they affect the rate of a reaction, and how they work in the conversion of starch to glucose. The normal temperatures recommened are those at which the alpha and beta amylase work fastest. If you're prepared to wait a little longer, and not get quite the same conversion, you can mash without cooking. Jack reports ...
    I just finished my experiments with this method (after reading about how old-time moonshiners would make their whiskey by just boiling some cornmeal, letting it cool, and adding yeast).

    Using flaked corn from my homebrew shop, I tried this: Mix 2 pounds of flaked corn (and 70 grams of high enzyme, six-row barley malt- crushed) into one gallon of cool tap water. Add one tablet (or 5 drops) of the medicine called Beano per gallon of this mash (I use the liquid, because I know it dissolves better) and your yeast- I use a dry ale yeast. This mix- without cooking, heating or stirring- will ferment out into about 5-7%abv!!

    I know it sounds hard to believe, but it's true- it comes out to 10 pounds of flaked corn , and 2 pounds of six row malt per five gallons of water.

    For those who want to make corn whiskey or bourbon, but have no all-grain brewing experience, don't worry- just mix the grain, and add yeast and Beano. Beano is an enzyme that will break down starches in the stomach so they don't down break down in the intestines and ferment (the cause of gas)- and, since it works in the body, it works at room temperature. I have made 2, five gallon batches in this way ( using a wine yeast- lavlin k1v-1116- makes for a better, more delicate, corn whiskey. The competative factor also prevents infection).

    Just distill this in a steam jacketed potstill, or an ice water bath still. This system uses about 20% more grain than is needed using normal mashing methods, but, if you have no time for holding grain at 155F for 90 minutes (or if you just aren't familiar with all-grain brewing) this system works great.

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