"I found a whiskey recipe that calls for 80% corn, 12% rye and 8% malt (6 row). I'm assuming the malt is barley. What the recipe doesn't indicate is the amount need for each grain. I did find something that could be translated to a 10 gal batch. It looks something like this: 10 gal water, 12lb corn, 1.8 lb rye, 1.2 lb malt then possibly 12 lb sugar and 1/5 cup of yeast. Dose this sound right?

Another ratio I found calls for 1.5 kg (3.3 lb) grain for each 4 litre/1 gal. This would mean for a 10 gal batch, I'd need 33 lbs of grain. This seems like a lot of grain. Is there another ration for grain mixtures I could use for making whiskey?"

Stumped me..which aint hard by any means. I aint got a clue about how much sugar corn can cough up under a malt mashing scenario. Course since the malt is also sugar guess you get a dose there. Still thinking that sprouting be the best way to fly for them who likes to do the alchemy of turning corn to sugar. It all seems a bit mysterious and labor intensive with hit or miss results to the uninitiated. Imperial Sugar is our friend. How did the high viscosity boil come out?

Well I think this brings us back to square one here. Do anybody have any idear how much sugar can be coaxed out of corn using proper techniques and ingredients? I dont have a clue. The only way I can figger out to approach it is mash all you can mash. Check the starting specific gravity and see if its sweet enough to suit. If it aint add sugar to get it where you want it. That should work. This would of course entail finding somebody who know what all them little squiggly marks and high decimal place numbers on the wash checker is all about.

Very glad somebody show up who knows sheet from Shineola on this bizness. Wished yall hadn't have got Oh Yeah Yeah turned so mute. He knows all about this kinda stuff. Scotty and Heeler and LWTCS does too but this is Sat night in the big City. They prob out chasing wimmen this time of evening. Belching fire on the Harleys etc. Who knows? The cute strippers look good on the rear seating most likely. Also on the handlebars.

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Thanks for that info. I have been trying to talk them into a much more rational approach which is.. learning to love good white dawg sugar shine. That makes everybody's life much simpler seems like. None of the terminal hangovers which come from cloned versions of storebought hooch etc. No stirring boiling corn with a boat oar all night. Some folks are just too picky huh?

From what i have gathered through research having a lower overall ºL means longer mash time for full conversion. Around a 70/15/15 ratio (corn/malt barley/rye) is a pretty common bourbon grain bill and would only hit an average of 24ºL. Looking at the grain bills for popular bourbon whiskys you really wont find much higher then 15% malted barely and i don't think they are using added enzymes considering most of these recipes will pre-date the availability of them.

Adding a "sugar head" instead of mashing is a whole different ball of wax and not a suitable method for anyone interested in making bourbon or whisky in general.

I have never seen a reicpe that called for malted rye though i do understand it exists.

I have no idea what wrt means, not much into acronyms.

Yes i've used the recipe several times. If you have never mashed i suggest trying it, its a pretty neat process. If you don't use any malt while cooking your corn(pre-mashing) then yes you end up with a big ball of corn. Then at the correct temp you add your malt and stir it in. Come back 15min later to stir and the ball is breaking up. Keep doing that for a couple hours and everytime you come back it keeps getting thinner and thinner until its like soup. At that point i will put it in the fermentor with some 140º water to thin it out a bit more as my pot for cooking corn is only 7gal. Then it sits overnight and by morning is around 80-90º at which point i pitch my yeast.
Now i always throw a pound of 6 row in to premash though. It prevents it from forming that big ball of gelatinized corn.

Another good article on mashing.
http://www.byo.com/stori...make-those-enzymes-dance