Grain to water ratio for corn

[KittleShine]

do you know the pH? what percentage of back set? 25%? protein rests? or just the β-amylase rest?

[Natrat]

whoooaaa! how'd you do that? I know the unicode and the alt code for the beta, but how did you do that in a forum window? HTML code? cut and paste (cheater!)?

so cool...

[KittleShine]

whoooaaa! how'd you do that? I know the unicode and the alt code for the beta, but how did you do that in a forum window? HTML code? cut and paste (cheater!)?

so cool...

copy and paste from a website

[fldme]

do you know the pH? what percentage of back set? 25%? protein rests? or just the β-amylase rest?[/size]

. Good mash ph is 5.3 fermentation 4.5. You only need a beta glucanase rest on wheat rye, barley.

[KittleShine]

thanks! and what's the ratio of malt to corn?

[Silk City Distillers]

Malt ratios are typically a balance of providing enough enzyme to convert the total grain bill and the kind of product or flavor profiles you are trying to achieve.

Spend some time with an all grain brewing book, you'll learn everything you need to know.

[KittleShine]

RTFM!!!! lol

I brew beer at home with all grain and I've read a lot about it though I'm not an expert. It just seems that 16 brix for a 30 gallon beer is well beyond what average home brewers can hope to achieve, with a 80% corn, 20% 6-row malt, corn whiskey recipe or even a 51% corn, 49% malt, barely bourbon recipe. I would expect about 16 brix from a 25 gallon beer so it seemed to me like there must be some pro trick(s) I was missing out on. In any case I'll be keeping a closer eye on pH. I'm just trying to work out yield numbers as part of a preliminary business plan. From what I've read here some folks that are already in business are having a really hard time with this also.

[DarkWaterDistillery]

Always interested in hearing corn mash reciepes here as well.