I'm making a batch similar to sweetfeed recipe. I used cracked corn and put in about 3/4 cup molasses.(5 gal batch). So, I mashed the corn at 175F for about 2.5 hrs. Then cooled it to 152F added 1lb. malted barley, kept it between 147-150 for about an hour (also added 1/2tsp AAmylase). When I checked SG was only at 1.012. I used a 6row crystal crushed malted barley. I read where the crystal barley is heated to crystallize the sugar. My question is does that process 'kill' the enzymatic properties of the barley. I was expecting a much higher SG.

Edited: by user Sunday, February 08, 2015 9:41:44 AM(UTC)  | Reason: Not specified

Yes.It's 'crystal crushed malted barley'.

Edited by user Monday, February 09, 2015 9:34:59 PM(UTC)  | Reason: Not specified

Thanks... Yeah this barley is marked 60L. One other thing ,with this 5-gal sweetfeed batch ,would 1 lb of the malts you mention be enough, or do i need 2lbs. And do people use a mix of AA and barley.
Thanks

I believe the 60L you're seeing is Lovibon (color metric), e.g.: "Crystal 60", not 60 Lintner (diastatic power, "DP" -- liquefaction/saccharification metric). I know it can be confusing ... but the two scales refer to two very different things. You'll normally have to look at the spec sheet for the malt to determine it's DP.

I believe 30 Lintner (or 35??) is required for a malt to convert its own starch in about an hour. To account for your process variables, it's probably a good idea to shoot for something more like an average of 40 Lintner/pound of grain (or a bit more). E.g. A 6-row base malt with a DP of 120 would be adequate for 120/40 = 3 lbs total grain bill.

Or another way, if you have a 16 lb grain bill: 16 x 40 = 640. So with that same malt, you would need 640/120 = 5.3 (or about 5.5 lbs of your total grain bill should be the malt with a DP of 120).

I'm sure there are lots of folks who supplement their mash with commercial enzymes. You'll just have to do some math.

Also ... I know 152 F is very common for brewing (most of my beer recipes call for 152 F). But for spirits, you'll probably want things a bit cooler. Maybe in the 146 F - 148 F range.

Just a final note: the sweet feed recipe isn't really about converting corn starch ... it's more about carrying over corn flavor (it's not actually a mash). So what I mention above is probably a bit outside the intent of the recipe. If you want to play around with actual mashing (true vs. faux whiskey), you can just mash a base malt (with some other stuff: corn, oats, whatever) ... just like a beer (sin hops, and at a slightly lower temp). For a sweet feed though, just follow Red's suggestion ... no need to get hung up over starch conversion ... just food for thought.

Regards,
--JB

Edited by user Thursday, February 12, 2015 7:06:46 PM(UTC)  | Reason: Missed Red's last post ... add comment.

Thanks guys.These post are very helpful... Like the saying goes. You learn something new everyday!