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I did a few runs of basically sweet feed and sour mash. I usually 'brew' in fall and winter... Last March I bought whole corn and barley but never made a batch. I plan on running a batch of the sweet feed recipe. I can't remember the recipe I was going to use . I think I got the whole corn and barley so that I don't have to germinate the corn right? I'm just trying to make different recipes to see which one I like better.So if someone can point me in the right direction for the corn/ barley recipe i would appreciate it. One last question when do you use amylase enz. ??
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Most sweet feed that people use is corn, oats and barley mixed with molasses. Usually used for flavor along with sugar for the ethanol. If you want to not use sugar you need to mash the grains to convert starches to sugar. to do that you need malted grain or alpha-amalyse which makes the conversion during the mashing period. Amylase should not be used before the mash has cooled to 150 degrees. I would also add a crushed beano tab or two.
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" Originally Posted by: Hokey  Most sweet feed that people use is corn, oats and barley mixed with molasses. Usually used for flavor along with sugar for the ethanol. If you want to not use sugar you need to mash the grains to convert starches to sugar. to do that you need malted grain or alpha-amalyse which makes the conversion during the mashing period. Amylase should not be used before the mash has cooled to 150 degrees. I would also add a crushed beano tab or two. Thanks Hokey So with my sweet feed recipe, I only could find cracked corn and I added molasses. Now I still have cracked corn and whole corn. I also have crushed malted barley. I use 5 gal. batches. Should I use the cracked corn or the whole corn? And how much barley should I use. One last thing, does anyone still add some sugar and/or enz. for 'insuance' ?"
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I make almost exclusively SF washes. I get a SF sack outa Missouri that's Crackd Corn, Barley, Oats and Molasses. I use Prestige w/AG as a yeast (So, there's yer enzyme adds). The recipe I got from here ( http://www.brewhausforum...?2711-Sweet-Feed-Whiskey ) and about the only modifications I made was to add some flaked barley to the cook, and I ferment it in a cool place (76-78F) and let it take it's sweet time... I'm on Generation 7 now and it's just better each time with rolling the backsets and tails from each successive run. I use 7lbs of sugar maybe a bit more or less, depending on the SG. Edit: I was thinking, and I have an idea. Consider that if you are making up your own sf mix, that the difference between that and a commercial one is that the Molasses doesn't have curing time with the grains while it sits in the warehouse/feed store. Also the type of 'lasses used between the two... Happy Stilling! |
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Originally Posted by: RCRed I make almost exclusively SF washes. I get a SF sack outa Missouri that's Crackd Corn, Barley, Oats and Molasses. I use Prestige w/AG as a yeast (So, there's yer enzyme adds). The recipe I got from here ( http://www.brewhausforum...?2711-Sweet-Feed-Whiskey ) and about the only modifications I made was to add some flaked barley to the cook, and I ferment it in a cool place (76-78F) and let it take it's sweet time... I'm on Generation 7 now and it's just better each time with rolling the backsets and tails from each successive run. I use 7lbs of sugar maybe a bit more or less, depending on the SG. Edit: I was thinking, and I have an idea. Consider that if you are making up your own sf mix, that the difference between that and a commercial one is that the Molasses doesn't have curing time with the grains while it sits in the warehouse/feed store. Also the type of 'lasses used between the two... Happy Stilling! I'm Mashing my brew as we speak. Again similar to SF, but just cracked corn and molasses. This time I'm adding 1lb. flaked/crushed barley. Not sure if that's too much? I also had a question about 'double distilling' . During the "stripping run" is there a certain temp you use so not to scorch it?? I'm using a homemade 5 gal. stainless steel pot still. I'm also adding Amylase enz. to this batch, I think iI add it to mash while it's "steeping for hour or so, right? Thanks
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Rank: Junior Member Groups: Registered
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Originally Posted by: RCRed I make almost exclusively SF washes. I get a SF sack outa Missouri that's Crackd Corn, Barley, Oats and Molasses. I use Prestige w/AG as a yeast (So, there's yer enzyme adds). The recipe I got from here ( http://www.brewhausforum...?2711-Sweet-Feed-Whiskey ) and about the only modifications I made was to add some flaked barley to the cook, and I ferment it in a cool place (76-78F) and let it take it's sweet time... I'm on Generation 7 now and it's just better each time with rolling the backsets and tails from each successive run. I use 7lbs of sugar maybe a bit more or less, depending on the SG. Edit: I was thinking, and I have an idea. Consider that if you are making up your own sf mix, that the difference between that and a commercial one is that the Molasses doesn't have curing time with the grains while it sits in the warehouse/feed store. Also the type of 'lasses used between the two... Happy Stilling! So when you mention being on your 7th generation ,are you just saving some backset and using new corn for new batch?? or do you keep and re-use old corn and add water?
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Originally Posted by: lkammer So when you mention being on your 7th generation ,are you just saving some backset and using new corn for new batch?? or do you keep and re-use old corn and add water? I take the backset from the boiler, measure out about a gallon, cool it down by melting my sugar in it. Meanwhile, my SF is cooking along with the barley at 146-8F. I set the backset in an old coke machine I repurposed and built large shelves into to cool. When it's down to 85 or so, I combine it with the liquid and grain take (about half of the cooked grain bill from my BOP) and the liquid I drained from the cook and sparged liquid. Fermenter goes into the coke machine to cool, when 92F and my SG is right, It's aeration and pitch time (which includes the AG enzyme) and then off to a closet to ferment.. Now, that all said, I check it's SG before I put it in to cool, and then I check it all again coming out, but I'm anal. About your other question of how hot on a strip? Well, I get a good flow but I don't go crazy on temp - It's a steady stream versus my low and slow spirit runs of 1-2 drops a sec. |
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Thanks...I got most of what you said, I'm still not 100% sure of what you mean by combining "(about half of the cooked grain bill from my BOP)"...Are you adding the backset/sugar to half of the grain from the mash? I don't know the terms bill or BOP.
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Oh ,i think I got it, after I read it a few times . You're using half of the grain from the still.
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Grain Bill - A term used to describe the grains and amount used in a wash BOP = Big Ole Pot - 5 gal stainless Pot that I cook the grains in prior to making up the ferment. In the SF recipe I use from this forum (here: http://www.brewhausforum...?2711-Sweet-Feed-Whiskey), it calls for cooking the SF for about an hour at 145-150 and then I add a lb of rolled barley and go another 40 mins at 145.. Then I drain that, and take Half of the grains and put them in the fermenter so I am fermenting "On the Grain". Sorry about the nomenclature. I've been writing too much computer code lately and I talk like a machine when that happens... Sorry... |
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