Question, from someone interested in the same product, and process, for someone who has or does do it... why not cook (boil) the corn for a bit.. and cool down to a more enzyme friendly temp by adding cold water to reach actual batch volume? Then add your malted barley other grains and hold at the right temp for conversion. Just trying to get a grasp on a .. let's say.. 250gal batch.. as it's not something I've worked with YET... and I realize something that large would not cool the same as my 10gal at home...
Also, didn't want to get off of this topic, and also am interested in the answer to the above question - IS there a ratio to aim for (or round-about, as obviously different malts will vary) for corn-malted barley? Two ways actually - as far as conversion goes, and for flavor - wondering if a 3% rye in a wheated bourbon will be noticeable?
thanks for any input!