I’m making an easy mash for Corn Whiskey with my internet brother from another mother, Jesse from the STILL IT channel. BEST.DAY.EVER. RECIPE AND LINKS BELOW!
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RECIPE FOR CORN WHISKEY MASH:
7.25 pounds ground corn
4.25 pounds ground 2-row barley
2.75 pounds ground rye
1/2 tsp Diammonium Phosphate Yeast Nutrient - amzn.to/2rJdDYp
1.5 Tbsp Distillers Active Dry Yeast (D.A.D.Y) - amzn.to/2IzRx5L
5-6 gallons of water
**NOTE: You can do this process in a Brew Bag if you want to ferment Off-Grain, but it makes stirring the corn a huge pain in the ass. My recommendation is to gelatinize the corn in a pot without a Brew Bag first, then dump it into a fresh pot lined with your bag to do the actual mash rest with the barley and rye. Then you can strain the wash after the mash is complete.**
1. Gelatinize the corn for 1 hour-ish at 190F to 212F(87.8C to 100C), then let it cool down naturally for several hours until it’s at mash temperature (145F or 62.7C). You can mix in some high temperature tolerant enzymes to break the corn down, or do what we did and add a few handfuls of malted barley as you are heating up the corn to break down some of the starches and help the consistency before the enzymes get denatured by the heat.
2. Once the gelatinized corn has cooled down to 145F (62.7C), mix in the rest of the malted barley, rye and more water (if necessary), then mash for 60 to 90 minutes, holding the temperature at 145F (62.7C). During this time the amylase enzymes in the malt will convert the starches in the grain into fermentable sugars. Unlike a standard beer, you mash at this lower temperature (rather than 155F or 68C) to ensure that there is much more fermentable sugar converted than in a typical beer recipe. The batch size while cooking is about 5 gallons (20L).
3. After 90 minutes of mashing, cover the pot, turn off the heat and either chill the wort down quickly, or let the mash cool down naturally overnight, the Australian No-Chill method. This method has the added benefit of ensuring as much conversion as possible takes place as the mash cools down.
4. You may have to add more water to thin the mash out a bit. Total volume was about 6 to 6.5 gallons or 26L. Starting gravity around 1.070. Pitch some D.A.D.Y. and yeast nutrient. Then seal up the fermenter with an airlock.
5. This will finish fermenting in about 5-7 days. After fermentation is complete, strain out the grain. If the wash is too cloudy, you can use a fining agent like Super-Kleer - amzn.to/2O2PNDI.
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