GK Distilling Posted January 6, 2016 Share Posted January 6, 2016 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? Link to comment Share on other sites More sharing options...
SpiritedConsultant Posted January 6, 2016 Share Posted January 6, 2016 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. 1 Link to comment Share on other sites More sharing options...
GK Distilling Posted January 6, 2016 Author Share Posted January 6, 2016 Thanks will give it a shot Link to comment Share on other sites More sharing options...
3d0g Posted January 6, 2016 Share Posted January 6, 2016 How the hell does one boil at 256 deg? 4 Link to comment Share on other sites More sharing options...
Roger Posted January 7, 2016 Share Posted January 7, 2016 If you are using flaked corn, you should able to do the whole batch at aprox 148 degrees. Shouldn't ned to take it any higher as flaked means it's already been gelatinized. 3 Link to comment Share on other sites More sharing options...
bluestar Posted January 9, 2016 Share Posted January 9, 2016 Depends on the "flake" of the corn. May have to go as high as 180 deg. Flaked corn is already gelatinized, but to varying degrees, depending on process. Malts have to be added later. Link to comment Share on other sites More sharing options...
Blackheart Posted January 18, 2016 Share Posted January 18, 2016 Suggest reading the home distilling forums. Link to comment Share on other sites More sharing options...
HamBone Posted January 30, 2016 Share Posted January 30, 2016 you killed your enzymes. That is a mash bill you don't want to boil Link to comment Share on other sites More sharing options...
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