ADKdistiller Posted October 23, 2013 Share Posted October 23, 2013 Hi Everyone, What's the ideal grain to water ratio for corn? And what's the SPG you end up with when you're finished? Thanks Link to comment Share on other sites More sharing options...
Mash Posted October 23, 2013 Share Posted October 23, 2013 Really depends on your recepie/formulations. A great place to find out some of these basic ideas is to visit HomeDistiller.org What works for me might not work for you. Link to comment Share on other sites More sharing options...
bluestar Posted October 24, 2013 Share Posted October 24, 2013 No ideal. We put 100 lbs with about 50 gal. Link to comment Share on other sites More sharing options...
ADKdistiller Posted October 25, 2013 Author Share Posted October 25, 2013 Thanks for the info. Roughly 2 lbs/gal is where i'm at currently. Thanks again. Link to comment Share on other sites More sharing options...
Artisan Still Design Posted October 26, 2013 Share Posted October 26, 2013 it depends if you are converting with malt or enzymes. with malt alone 2 lbs/gallon will be way to much. Link to comment Share on other sites More sharing options...
bluestar Posted October 26, 2013 Share Posted October 26, 2013 it depends if you are converting with malt or enzymes. with malt alone 2 lbs/gallon will be way to much. Depends on how much, kind of malt. We add 7 lbs rye malt, 6 lbs barley malt, 2 lbs distiller malt. But we also add some HTE. Link to comment Share on other sites More sharing options...
Artisan Still Design Posted October 26, 2013 Share Posted October 26, 2013 Depends on how much, kind of malt. We add 7 lbs rye malt, 6 lbs barley malt, 2 lbs distiller malt. But we also add some HTE. How much corn for how big a mash? a small amount of enzymes go a long way towards thinning the mash, and keeping it from turning to grits on you. Link to comment Share on other sites More sharing options...
johnbsys Posted October 31, 2013 Share Posted October 31, 2013 We are still experimenting but use approximately 20 gallons of water per 50 lbs. corn and ending up with 1.065. We are striving to get better than 1.065. Link to comment Share on other sites More sharing options...
Bier Distillery Posted October 31, 2013 Share Posted October 31, 2013 John, what else with the corn? Link to comment Share on other sites More sharing options...
WhiteCap Posted November 7, 2013 Share Posted November 7, 2013 Glad to see this thread... I'm working with corn and have trouble getting over 1.045 og. I've tried different size grind, adjusted water/corn ratios, used commercial enzymes and not much has change. In my latest batch I ground it to a fine meal, mixed corn to water at 3:1, cooked to ~180f added alpha-amylase, cooled to ~140f added gluco-amylase and still the OG was a shade under 1.045. Link to comment Share on other sites More sharing options...
bluestar Posted November 7, 2013 Share Posted November 7, 2013 Glad to see this thread... I'm working with corn and have trouble getting over 1.045 og. I've tried different size grind, adjusted water/corn ratios, used commercial enzymes and not much has change. In my latest batch I ground it to a fine meal, mixed corn to water at 3:1, cooked to ~180f added alpha-amylase, cooled to ~140f added gluco-amylase and still the OG was a shade under 1.045. Cook hotter. Or grind to flour. Or add acid. You need to break the cell walls. Link to comment Share on other sites More sharing options...
Bier Distillery Posted November 7, 2013 Share Posted November 7, 2013 Cook hotter. Boil too hot? How long? Link to comment Share on other sites More sharing options...
WhiteCap Posted November 7, 2013 Share Posted November 7, 2013 Cook hotter. Or grind to flour. Or add acid. You need to break the cell walls. Thanks blue! In the past I've cooked to a boil for 30 minutes and saw a slight improvement. I will try decreasing the ph next time; in your experience do you have a preference on which acid to use? Sulphuric, citric, tartaric? Link to comment Share on other sites More sharing options...
fldme Posted November 8, 2013 Share Posted November 8, 2013 Add some backset to it. Link to comment Share on other sites More sharing options...
WhiteCap Posted November 10, 2013 Share Posted November 10, 2013 fidme- (smacking my forehead) So simple its brilliant. For some reason I discounted that step in my mind. Should backset be refrigerated? I only make about 4-6 batches a year. Link to comment Share on other sites More sharing options...
WhiteCap Posted November 12, 2013 Share Posted November 12, 2013 Add some backset to it. I think I used too much backset getting test strip reading at the 4.5 lower limit. I left it that way and mashed to 1050; already an improvement. Next batch I'll tighten up the ph and hopefully it will allow the enzymes to perform better. Link to comment Share on other sites More sharing options...
fldme Posted November 27, 2013 Share Posted November 27, 2013 That is why the big boys still sour mash it works. Put a little in cooker and up to fifty percent in fermenter. I doubt it would keep refrigerated. Needs to be fresh everyday. Link to comment Share on other sites More sharing options...
Bier Distillery Posted November 28, 2013 Share Posted November 28, 2013 corn to water at 3:1, cooked to ~180f added alpha-amylase, cooled to ~140f added gluco-amylase. Shouldn't alpha be in the 150s and beta in the 120s? Link to comment Share on other sites More sharing options...
fldme Posted November 28, 2013 Share Posted November 28, 2013 There is a high temp alpha amylase that Breaks down corn starch to is does not get too thick. Link to comment Share on other sites More sharing options...
mendodistilling Posted December 6, 2013 Share Posted December 6, 2013 29 beer gallons. 29 gallons of water per 56 pouns of corn (1 bushel). less water equals thicker mash, more water, thinner mash. 36 beer gallons is getting thin. if you need it thinner for moving it via pump, scorching, etc. then you want higher beer gallon. this is how a distiller in kentucky will speak to you in terms of how the big boys determine their recipe. Link to comment Share on other sites More sharing options...
mendodistilling Posted December 6, 2013 Share Posted December 6, 2013 Your fineness of your grind will help your final sg, your other grains will adjust it a little one way or the other but they are pretty similar in gravity value. your cook time could affect it if not hot enough for long enough, an iodine test will help here. using enzymes the right way or cooking and holding temps to allow all-grain enzymes time to release and convert starches could affect sg. Link to comment Share on other sites More sharing options...
KittleShine Posted February 11, 2014 Share Posted February 11, 2014 29 beer gallons. 29 gallons of water per 56 pouns of corn (1 bushel). less water equals thicker mash, more water, thinner mash. 36 beer gallons is getting thin. if you need it thinner for moving it via pump, scorching, etc. then you want higher beer gallon. this is how a distiller in kentucky will speak to you in terms of how the big boys determine their recipe. What SG do you get with a 29 gallon beer? Link to comment Share on other sites More sharing options...
fldme Posted February 11, 2014 Share Posted February 11, 2014 Well that depends on the quality of the grain, if you mashed right etc. a good Brix reading as most work in Brix, should be 16 or better. Link to comment Share on other sites More sharing options...
KittleShine Posted February 11, 2014 Share Posted February 11, 2014 Would you expect the same from an all-grain 30 gallon beer, without using additional enzymes besides what's available in whatever malted grains you're using? Link to comment Share on other sites More sharing options...
fldme Posted February 12, 2014 Share Posted February 12, 2014 Just what I said above16 Brix or so. This would be a traditional sour mash bourbon or rye mash. Sweet mash might give a lower Brix. Link to comment Share on other sites More sharing options...
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