CRACKED CORN PART 1

well welcome back I'm George your humble servant and to all of you distillers Brewers a hobbyist or those who are just curious about this craft we are welcome and we invite you to subscribe please do so it doesn't hurt and hey when the Bell shows up if you click the bell you'll get a notification every time that we publish a new video so you can stay in tune with what's going on now onto the things that we're here for today corn let's talk about the magic of corn and this is a really really wide broad topic and I get questions about this all the time I've had these discussions and I thought it's a good time to just let's just settle it now this is a really really large topic but what we're gonna do is we're gonna condense it down so that we can all absorb this and make some really good decisions in the future how's that now I get the question all the time about crack corn so I went out and got a 50-pound bag of crack corn yep cost about fourteen bucks at my local tractor supply some people claim it's only nine bucks I guess I got ripped off well it in any event it is relatively cheap and you can also tell by just looking at it that it it's relatively cheap it's oh it's a feed gray type of corn because you know corn comes in different grades this is not really fit for human consumption but will it work absolutely oh and I encourage you to give it a try now I've read a lot of blogs and I've done a lot of research before in the past I've done this before um my overall starting gravity seems tends to start off about 10 to 15 points lower than using a quality product for lack of better words but it's readily available but the way I overcome that is the way that I actually mash and we're going to discuss that in detail as well but before we go any further go through exactly what crack corn looks like what it is and in comparison to flaked corn you with me so far now and I know mom no not you the guy back there sleeping already who at the end of this video is gonna call me and ask me what flaked corn looks like hey wake up you're getting ready to miss it look this is an example here we have the crack corn and you'll see crack corn comes in a bunch of different varieties of sizes in a texture some of those are full kernels some of those are half kernels there's even a oh gosh there's even a couple of pebbles in there but that's just a feed corn and not to be confused with lake corn now you'll notice the flaked corn the color is even different this is a mistake I a quality product as opposed to this you see them side by side now for our purposes a crack corn will work but I actually ground it down just to make sure that it wasn't sitting there because it look let's be honest if you've ever had a meal with corn you normally get an opportunity to see that corn again the next day if you understand what I'm talking about corn is really really difficult to digest especially a home of kernel so it gets into your stomach and you know your stomach will digest and the acids in your stomach will break down darn near anything but it won't break down a corn kernel so you got to get at it so for those and I've had the calls I got me a bag of corn and I just poured it in there and George it's not working well my gosh all you've got is corn sitting in water you you've got to get at the inside of that kernel in order for anything to even start to happen to remotely start to happen so make sure you crush that stuff down and even when it comes to crack corn you might want to if you're looking for a high efficiency out of it the most that you could possibly get if it would do you good to just run it through a mill one more time but totally up to you will it work like this absolutely will it work better like this absolutely will it work best if you use this absolutely now there are some differences now of course remember flake corns been pre gelatinized that means it's been steamrolled so the proteins are removed the the germ oil have been removed out of it so you don't have those kind of byproducts and it's already prepared all you've got to do is get the enzymes in there to convert those massive starches which is now loaded with convert those to fermentable sugars same thing goes for these with the exception of since they're not pre gelatinized the process is a little bit longer follow me closely now we're going to go if I used flaked corn and I put that in a pot of water and I bring that temperature up to Oh I usually bring it up to about 180 degrees 175 degrees just to get it we call it hydrolyzed okay look I want to get it wet on all those starches to absorb as much water as possible and it turns into a real thick porridge now you cool that down to a hundred and fifty-five degrees and that's when you introduce your amylase if you're not introducing amylase separate then you can use a 6-row or two-row barley or any kind of a malted grain that has a high die aesthetic power those two just happen to have the highest so it for oh gosh for a 10-pound batch of flaked corn you can convert all that flaked corn and the barley if you use a about two pounds of barley there's that much amylase and two pounds of barley it will convert all of that if it makes you happy throw three pounds in the only thing the only result is is oh your gravity points may bump up just a little bit all right now on the other hand if we're gonna use crack corn straight like this or we've already and we're to you as an example these two are exactly the same just this one's been ground a little bit more now we've got some challenges um and the first challenge is is we're gonna use a term again we borrow from brewing is going in and you don't need 104 degrees and all that really does is just kind of try to get everything nice and soaked up and get it equally distributed within your kettle now you hold it there for about 20 minutes or so at 104 degrees to make sure you've got it all now we've got to go through the next phase and the next phase is called the protein rest I see that's not necessary with flaked corn it's already been done so we go through the protein rest we've got to release those proteins and they'll start those in the oils will start to float at the top you'll notice them oh you hold it at 130 degrees for 20 to 30 minutes and that allows that to happen to take place plus it doesn't do anything else to the corn so all it's doing is preparing your corn for the next phase so make sure you stop at that protein rest and give that an opportunity to separate those proteins and those germ oil now a lot of other things take place in there like I said we're gonna condense this down to a small bite now the last but not least we call the sacrifice on rest sacrif occation is just making it sweet mmm same thing with flaked corn 155 degrees and then you introduce your barley your malted barley or you just introduce amylase itself and then allow that to rest for 60 to 90 minutes it's as simple as that then you've converted all the starches to fermentable sugars now the challenges are this is an excellent ok let's talk about this what are the two basically designed for number one is human consumption number two is animal consumption but it's not going to hurt you it's a very good product and can be efficient if you're trying to make a massive batch for fuel and that's because of the cost the cost associated with it I mean gosh it crack corners about what five cents 10 cents a pound and flake corns gonna run you almost a dollar a pound so I mean there's your first hint or your first clue on which one should you go with it all depends on what your tastes are and what you're willing to accept they will both work one just works a whole lot better than the other that's all now in saying that I would offer to you this this is Georgia's a solution for grain selection remember we always talk about that three-legged stool we talk about equipment we talk about ingredients we talk about process and if you take one of those away it falls over well that's really the linchpin or the basis for this distilling craft if you upset one of those three legs you have a tendency to produce a product that's not as appealing okay well if using crack corn your your your your kind of in my opinion okay just my opinion you're kind of pulling one legs you you may not be pulling it out completely but you're pulling on it if I was to offer you if I was to take this inside right now and I was a make up a corn bread with this or a corn bread with this and I offer both of them to you which one would you eat that's a rhetorical question means it doesn't require an answer just food for thought okay I hope that brings us to sort of like a close because we're going to take this next door of course into the man cave where we do all of our other stuff and I'm going to show you how I do that we'll take it step by step and we're gonna run ten pounds that's four and a half kilograms and we're gonna use I've got two heaters over there going and we're going to bring them up to 104 and we're going to run ten pounds through that and hold it in about 20 minutes and what do we call that there was a rest remember you don't get it yeah you do this before the protein rest it's called going in so we'll dough in it 104 and then we'll hold it to protein rest at 130 for 20 to 30 minutes and then we'll go to the sacrifice on rest or at the point where we add our amylase and we allow that 60 to 90 minutes and therefore everything should be converted then of course comes the sparging better term is rinse we're gonna try to pull off the bottom and use a dump it right back in the top and let it rinse all those grains out and then use some extra water just to rinse the final grains out so we'll do that and then we should end up with a corn mash that's ready to ferment now granted if I use 10 pounds of flaked corn and 10 gallons of water you see I'll lose a little bit of gravity points only because of there's a lot of other stuff in here that ain't gonna ferment as opposed to this Wow I hope we've kind of taken this much information it kind of crammed it into just a bite-sized piece that we can all understand now do not ever please but call me if you feel like it but please do not ever ask me to do Sweet Pea won't do it won't touch it I'm just morally opposed to it sweet feed is feed for animals that has no malted grain in it whatsoever so you get nothing out of that and the only thing that ferments and sweet feet is the molasses pellets that are around the vitamins because that's the only way a horse Aleve them so I you'd be better off didn't one of some crack corners though some molasses in there at least you get some starches out of here that you can convert as opposed to sweet feed some people love it drive on I'll be back shortly and we'll be next door doing some

Channel: Barley and Hops Brewing

Views: 109,120

Keywords: neutral spirit, sugar wash, barlerandhops, hops, home, Sugar (Ingredient), sugar mash, distilling, barley, corn sugar vs cane sugar, corn sugar mash recipe, making a wash for distilling, running a still for the first time, first distillation, using yeast, mooshine, whiskey, making rum, making vodka, bourbon, baby step bourbon, making bourbon at home

Id: 02A_EsfAR_Y

Length: 13min 22sec (802 seconds)

Published: Sun Jul 14 2019