Cornmeal mash recipe?
December 1, 2015 at 12:12 am #4626
I was wanting to try a simple cormeal mash recipe with sugar and baking yeast in a 5 gallon pale. Does anyone have any suggestions as to how much sugar cornmeal and yeast should be used for a 5 gallon pale? Thanks!
December 1, 2015 at 3:15 pm #4630
So for a 5 gallon mash:
5 gallons of water
5 pounds of corn meal
5 pounds of sugar
Heat the water to around 90-100 degrees
Turn off the heat to the burner
Add the corn meal to the water and stir very well
Add the sugar and mix until completely dissolved
Add yeast once the mash has cooled to the high 70’s
December 2, 2015 at 12:03 am #4631
Thanks! How long should I expect this to ferment before its ready to run? I am guessing 10 to 14 days or when it stops bubbling and it doesn’t taste sweet anymore.
December 2, 2015 at 12:10 am #4633
Two weeks it should be done and the yeast should be nice and settled. It will most likely be done fermenting in 1 week. The only real way to know for sure is to use a hydromter and take readings of the mash- when the gravity does not change for 2 consecutive days it is finished.
December 2, 2015 at 12:51 am #4636
Thanks! Any idea how much shine I can expect to get out of a 5 gallon mash? Could I ad fruit to the mash for flavor and an extra kick? Maybe berries or something?
December 2, 2015 at 8:27 pm #4643
A 5 gallon run with a starting alcohol of 10%, a final proof of 100, and a collection efficiency of 85% will yield .85 gallons.
I always add fruit after it is distilled- that way you get more flavor — distilling will remove most of the flavor from fruit.
Just put some fruit in the jars and let them soak in the goodness.
December 4, 2015 at 3:54 am #4659
Now I have read and seen in youtube videos that you need to use Amylase Enzymes to convert the starch from corn into sugar. Is this really needed or is there a cheaper product I can buy at the local store that will do the same thing?
December 4, 2015 at 3:59 am #4660
December 4, 2015 at 2:50 pm #4661
I always use flaked maize- it is processed in such a way that it will easily convert the starches into sugar during the mash process:
you can get flaked maize from any homebrew shop— not to be confused with cracked corn or anything else.
You will need enzymes for cracked corn- I’ve never used cornmeal as that just sounds like a mess
December 7, 2015 at 2:55 am #4662
Does the cornmeal need to be boiled first before mixing it with the sugar?
December 7, 2015 at 3:24 pm #4667
I would heat the cornmeal up to 170 or so- Add the sugar and stir- Let it cool back down to 150 and add some malted barley and let it mash at 150 for 60-90 minutes.
This way the enzymes in the malted barely can help convert the starches in the cornmeal into fermentable sugar. I would think without using enzymes you are going to have a mess of grits!
December 7, 2015 at 9:53 pm #4672
Will this do the job? https://brewcamp.com/shop/product/amylase-enzyme-1oz
December 7, 2015 at 9:56 pm #4673
Also how much yeast should I use for a 5 gallon mash pale? Thanks!
December 8, 2015 at 1:02 am #4674
If you use the enzymes you won’t need the malted barley. Just follow the directions on the enzymes..different enzymes convert at different temperatures.
I use two packs of bread yeast in my corn mashes.
January 1, 2016 at 12:19 am #4736
Is the flaked maize really needed or can I do without it? Or is there an alternative I can buy at a local grocery store that will work the same? Thanks!
January 2, 2016 at 1:11 am #4740
I personally use flaked maize- I use this recipe: http://beveragecommander.com/blogs/beverage-commander-blog/14191647-corn-whiskey-moonshine-mash-recipe
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