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"When I buy cracked corn from the feedstore do I need to malt it?
I normally cook the corn at 200 f, add barley at 150f then pitch yeast at 95f.
I get a pretty strong cooked corn taste after distilling and have been ageing with wood chips for about a month now. Haven't tasted yet.
Any suggestions?"
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 Rank: Senior Member Groups: Registered, Moderator
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is the barley malted---what proportions???
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Rank: Newbie Groups: Registered
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Both the wheat and barley are malted. 8 lbs. corn, 2 lbs. malted barley, 2.5 lbs malted wheat per 5-7 gallons depending on sg.
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Rank: Senior Member Groups: Registered, Moderator
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the malt will convert the starch in the corn to fermentable sugar.
Just curious about how long you cook the corn. I'm a believer that whole or cracked corn should be steeped to make the starch available. I have read that 120 degrees F. for a few hours was sufficient but i dont know for sure.
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Rank: Newbie Groups: Registered
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I normally cook at 200 f for 90 minutes.
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Originally Posted by: Fdhoward  I normally cook at 200 f for 90 minutes. Im not calling it in correct, I just would like to know where your method came from. My info about steeping at 120 degrees for hours came from a small book on making ethenol. They said to steep (((whole dried corn)) for 24 hours at 120F. I from that assumed that cracked corn would take a lot less time but never tried it. I'm just hunting for knowledge here. :)
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Rank: Senior Member Groups: Registered, Moderator
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" Originally Posted by: Fdhoward When I buy cracked corn from the feedstore do I need to malt it?
I normally cook the corn at 200 f, add barley at 150f then pitch yeast at 95f.
I get a pretty strong cooked corn taste after distilling and have been ageing with wood chips for about a month now. Haven't tasted yet.
Any suggestions? Howdy, you cant ---malt----cracked corn because the kernal is broken and will not sprout. Did this recipe call for any sugar??? Can we have the recipe??? If you cooked your --MALTED-- corn at 200F it would denature the malt enzyme in it anyway so the malting effect would be next to nill. You said strong corn taste after distilling so I must assume that you have done this recipe before! Did it work in the past?"
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Rank: Newbie Groups: Registered
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Not sure where the procedure came from but I'd love to only go ten to fifteen minutes if you think it will work. I'll give it a try next time.
My recipe was 7lbs cracked corn, simmered at 90 c for 90 minutes. Used enough water to cover corn. First, started with
pH at 6.0.
Cooled to 53 c with cool water. Added 2 lbs malted barley (cracked) and 2 lbs of cracked malted rye. Covered for 90 minutes. Temperature was at 43c. Pitched yeast at 23c.
Made to a total mash of 5 gal.
Any suggestions?
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Rank: Senior Member Groups: Registered, Moderator
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" Originally Posted by: Fdhoward Not sure where the procedure came from but I'd love to only go ten to fifteen minutes if you think it will work. I'll give it a try next time.
My recipe was 7lbs cracked corn, simmered at 90 c for 90 minutes. Used enough water to cover corn. First, started with
pH at 6.0.
Cooled to 53 c with cool water. Added 2 lbs malted barley (cracked) and 2 lbs of cracked malted rye. Covered for 90 minutes. Temperature was at 43c. Pitched yeast at 23c.
Made to a total mash of 5 gal.
Any suggestions? So do you own a hydrometer?? After you distilled it how much and how good was the hooch you got? What was the proof of the finished hooch you got? Did you make any cuts or just collect all in one big jug? We can sure make a recipe like that work if you insist and use the proper ingrediants because in my opinion you are a little shy on neccessaties. Again if it worked the last time there ya go but I bet you were dissapointed huh...."
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