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What went wrong with this mash?


GK Distilling

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Can anybody tell me what went wrong with this mash bill? I used 8 ga of water 12 lbs of flaked corn, 4lbs Briess malted barley, & 2lbs wheat flake all run through my Monster mill. I boiled at 256 deg for an hour in a 15 ga Blichman kettle using a commercial agitator. I then brought down to 90 deg with a chiller and poured into two 5ga ferment buckets and pitched a champaign yeast called LALVIN D47. Initial Brix was 15.5 and after 4 days only went down to 10 Brix - I guess yielding only 5.5%abv.

What'd I do wrong?

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At 256, you denatured your enzymes from the malt almost immediately. You need to cook adjuncts like corn separately first to gelatinize the starch, then cool it down to around 148 for the malt addition and saccharification. Use an iodine test (can purchase at a homebrew shop for cheap) to confirm this theory. If you test positive for starch, you had incomplete saccharification.

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