I was just looking at a burbon recipe with flaked maize but you need at least a couple of pounda of malted barley to get conversion

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Sorry BW Its for a 5 gallon batch so I would start with 8gallons And maybe you would still have to sparge a bit to get the pre yeast liquid to about 5 1/2 gallons

The grain will absorb a lot the book isnt that clear but myestimate is the 8 gallons to start with.


What do you think???

The flaked grain will swell quite a bit so use a big pot"

No 5 gallons sounds right. I just did 2 10 gals and each had about double those ingredients. Got a sg of 1.07 just like JD.

Most bourbon makers(most not all) use the standard 70 15 15 split. 70% corn, 15%rye and 15% malted barley. Of course the rules of bourbon only require you use 51% and the grain bill after that is your choice.

I would heat about 2.5gallons of water up to 180. Kill the heat and mix in your 7lbs corn then 1.5lbs rye. Flaked means its already gelatinized so you just have to rehydrate it and its ready for conversion. Once your mash is down to 150 degrees pitch in your 1.5lbs malted barley. Mix it every quarter hour or so for a few hours maintaining temp of around 140 degrees. After a few hours throw it in your fementer and top with water. Once its down to 100 degrees or less pitch your yeast.

"Just something I noticed after reading through this..
someone mentioned a full fermenter...nothing but liqiud goes in the fermenter after mashing and sparging.
No sugar is added since this an All Grain mash. This is the process for an allgrain beer which in essence is what you have here -- an allgrain beer mash.
I have done these in beer making and the grain will indeed absorb 3-4 gallons of your water thats why you need a B.O.P. to mash all your grains in.You start with 8 gallons or close to it, and once you've held at temp for the specified time period the grain will have absorbed several gallons of your water now called wort -- then you pour 150-160 degree water back over the grains -(this is called sparging) which you have in a bag or a hot likker tank (i.e. igloo cooler)--(by the way a grain bag is the way to go), this will make up the proper level for fermentation.
I'm pretty sure you can purchase enzymes on this site...I did."

Sure Scotty sorry for the vagueness of the sentence. When I use grains in a mash I always put them in a mesh bag. It really helps keep the little bits and pieces out of the wash. These grain bags can be a 5 gallon paint strainer bag, they have very fine mesh.

"Scotty, in that sentence about pouring water back over the grains...some put grains in a cooler which will hold the heated water at temp very well.

Some put the mesh bag with the grains in it in the cooler and when mashing is complete - lift the grain bag out and place a collender under the grain bag on top of the cooler and let it drain back into the cooler whilst sparging the grains in the bag to get back up to the 5.5 gallon mark.

Another way of accomplishing the same task is - heat 8 gallons of water in a B.O.P. Take your bag of grains and lower them into the pre heated water for the specified mashing time. I always wrap my B.O.P. with a blanket to hold in the heat for the 60-90 min mash. Then lift the bag and put the strainer under it and sparge back into my pot until the 7-8 gallon mark is met. With this method I've got my finished wash in my pot ready for the 60-90 min boil when makeing beer. Now with a likker mash you would only fill to the 5-6 gallon mark - let it cool and add yeast. I know some have the multi-tier system but I could'nt afford all the extras so this deal seemed to work out for my style. And it really is just that simple with no extra frills that arent needed."

You can ferment on grain and do a 10% fresh water sparge after fermentation. Thats what i do and its not something i came up with its something i read in a whiskey making guide. The grain bags work great. Usually i end up with about 7gal of wash(including the 1 gallon fresh water sparge) from a 10gal fermenter so in the end it works out about same.
Bourbon is made both ways. Some bourbon producers will even distill on grain with potstills built with aggitators. There is no one way to do it.

"I've never used a bag for the grain. Just 70% corn 30% malted barley ie; 7lb corn 3lb barley converted and mashed with the fermenter then filled to the 25 liter mark.

After its worked I siphon the beer into the still. Then add sugar back to the grain and backset from the still after the run. This is the best method I've found for a sour mash type of hooch."

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7 bucks a pound,
That is robbery. I've drank uncle Jessie's local made and it's real fine. Also the sour run off of Jessie's is really good. I've just got into the habit of the all grain first run then add sugar and backset to the 2nd. Get lots more bang for the dollar on the sugar run."

You might have noticed i mentioned manufacturers cooking on grain use boilers with aggitators. Obviously this isn't something easily replicated at home, i was simply pointing out its done. Know what i mean?

Pretty much all the pros run steam heat no matter what they are cooking. The lower checker type steel surrounding the bottom of this still is for steam heat.