MASHING AN ALL GRAIN CORN AND RYE MIXTURE PART 1

[Music] well welcome back I'm George and we're as always glad to have you with us today's video is going to be on we're gonna do an all grain mash that's right no we're gonna no sugar to try to increase our gravity points we're going to get everything that we want or we need from green and I'm gonna show you how I put that grain bill together now but before we get to that Jessie from still it most of you are familiar with him just posted a really really interesting video about YouTube the platform in the potentials and he described exactly how these YouTube videos actually benefit our community or what the challenges are and of course you being the commodity for this YouTube platform now there are some fears that they may and you never know take down all this content and who suffers from that we do what recourse do we have absolutely none now both he and I have a try very very hard we're very diligent about the content and about how these videos are produced just to make sure that we don't violate any of those policies or procedures that would make us unwanted now one way that we can certainly guarantee or at least have a voice is to make sure that we subscribe with the more numbers of subscribers that a channel has well of course the more impact that that channel does have and the more voice that that channel may have in order to perpetuate itself so please if you're the first-time viewer just subscribe cost you absolutely nothing and if you get an opportunity go to Jesse it's still it and subscribe to his page as well or his to his channel as well now on to bigger and better things we're going to make it ours today out of corn flake corn and rye now of course I've got my calculator I've already done my calculation so I can set the calculator aside because that's a simple process I got the whiteboard so I can show you what I'm gonna do and then we're gonna actually do that and at the very end we're gonna test to make sure that we do achieve and I think you're all aware of what my goal is always good to have a goal my goal when it comes to producing a mash is always going to be are almost always going to be one point zero nine zero gravity and that's going our hydrometer that's good I'll roughly wind up with a great upright at 13% or so give give or take a couple of decimal points and the intent is is to make sure that I have enough to work with but at the same time that it's manageable because too much alcohol by volume can become difficult and there are some additional challenges that make that may arise from that having too little makes it almost a waste of time so let's get right into it all right I decided to use corn and rye now this is not going to be a bourbon because you know it to be a bourbon of course a bourbon versus whiskey has a lot to do with geography and also some real basics it's got to be a burger it's got to really be brewed in Kentucky and to be a whiskey could be brewed anywhere in the United States now also to be a bourbon legally to be labeled as a Bourbons gonna be 51% corn so we're not going to achieve that so we're gonna make a whiskey and what I've got here now is I've got set is I have seven point eight pounds which is you know 3.5 kilograms of corn and I also have 10 pounds of rye and that's malted or four point six pound kilograms now the important thing about being malted is that that means that it's been it's been forced through is germination process it's been halted at there at the appropriate place where we do have some research what they've done is they've controlled how much amylase enzyme so that they're working with its enzymatic properties so it's got enough dye aesthetic power in order to convert itself and maybe something else all right now what we'll get to that in just a second now all of these two what I'll have is and I've got my notes here we know that C and I also use a I've got a cheat sheet here not and I downloaded this from John Palmer's book called how to brew and it is specifically a beer brewing book but just about 80% of what's in that book lends itself to our practice as well because remember of everything up to the actual separation still is almost exactly the same in beer wine and whiskeys or spirits so go to John just type in John Palmer how to brew there's a PDF version just type it into Google and then you'll find this sheet so and this will tell you what this lays as it lays out a whole bunch of different malts and grains and it also lists its its max points per gallon and then it the typical points per gallon that you will probably achieve if you are about 85% efficient and in this particular case you know because we talked about that you know corn sugar being 39 gravity points okay well corn is 33 so we know we've got 33 gravity points and that's points per gallon and we're going to use five gallons or 19 liters so right now what I know is I know that for the first five pounds of that I'll have 33 gravity points in that 5 gallons now what I have left over is I've got 2.8 pounds left over two point eight pound 1273 grams and that would come up - so I got 33 gravity points I'd have an additional eight point one points per gallon now if I add those two together wind up with forty one point one points per gallon but in this particular case since we did it it Sally near it Sally near figure so within the five gallons this would be my total gravity points with just seven point eight pounds of corn so far you follow me we're getting close to our 90 so if we use our 10 pounds of rye malt now rye according to our chart is 25 gravity points per gallon so if I got 25 PPG I've got 10 pounds in 5 gallons that's 2 pounds per gallon if I double that I'd have that would equal a total of 50 gravity points now when I add these two together my total is ninety one point one gravity points close enough all right close enough now here's something else that we need to understand well where is that yeah there we go the the ability for a green to convert itself it's own starches to sugars and have anything left over is measured on is called a Lintner scale and remember that a grain needs at least a 30 Lintner in order to convert itself follow me so far so that means that now rye is a hundred and five ok so there's 30 of that 105 in here we convert this rye into the starches into fermentable sugars now if I take 30 from that 105 that leaves me with what 75 so I've got 75 Lintner available left over from this in order to convert this because we all know that corn like corn has no none whatsoever enzymes in it so you have to find a way to convert the starches to fermentable sugars in order to achieve your 33 gravity points per gallon have I made sense so far so you need amylase when you're using flaked products if you're using malted products as long as you look at the the Lintner and it is a degree Lintner if it has a diastatic power which is nothing more than the measurement of his enzymatic capabilities well then it will convert itself and then whatever is left over is available to convert the corn now remember you need 30 to convert itself and then we've got 75 left over where does that bring us well that brings us to do I actually have enough I want to make sure that I have enough you never want to go into this with almost enough or just enough in order to convert my corn starches into fermentable sugars so I'll add 460 grams 1 pound of six-row barley that one pound of 6ro is not going to produce it'll produce very little sugars because it's only 1 pound so maybe a couple of gravity points here there but but that's not the important thing the important thing is is that it has a diastatic power of 160 yep a DP of 160 but now it has it requires 30 lit nur to convert itself what's that leave us with that leaves us with an additional 130 plus the 75 and what's that that's 205 and the equivalent of Lintner of diastatic power leftover to convert this entire 7.8 pounds or 3.5 kilograms of flaked corn into fermentable sugars see that's how simple that is now what are my options my options are if I'm not using a malted grain remember this there's a difference between just regular grating and malted grain if I'm not using a malted grain well then my other option is to put some some amylase in there and then you go small jar amylase and right there on all the label it will tell you its problem it's like a third teaspoon per gallon so that that will do it as well so if you don't have a multigrain just use amylase to convert your starches into fermentable sugars so here comes the challenge the challenge is to prepare this all together so that we can introduce it into c goes we're gonna take it from here which is the shop we're gonna go next door into the man cave where it's much more comfortable to do our actual mashing process so I've got my barley crusher I've got my drill which I'm gonna tattoo the barley crusher and since the corn is already flaked the corn show remains on the side and I'll crush all of these I'll show you that I'll just do it real quick and then we'll move next door where I'm going to cook now I'll cook this the the corn at right around 180 degrees 190 degrees or so I don't want to boil so when you get a good simmer so I can hydrolyze it but it's it's I just needed to be a real good salt mixture and then at the appropriate time and temperature remember temperature is critical at this point right below 160 degrees in our target is 155 at 155 degrees Fahrenheit and I got to look that up for centigrade at 155 degrees is when our amylase enzyme becomes active we're gonna introduce with our corn our grains and our six-row barley and then we're gonna allow that to steep steep is with no heat on I've got a cooler we'll put it in there and we'll allow it to steep for 60 to 90 minutes and then we'll check in now here is the challenge the challenge is is to make sure that we're gonna have enough draw off of that to equal our 5 gallons or 19 liters so we can't go into this knowing that this flaked corn and this bar this rye and barley are gonna soak up a good portion of that water so we'll go into this with I'll start off with about about 12 meters that's somewhere around everybody around three gallons 12 liters to boil or to cook my corn and then I'll add that to my cooler and then once I get into the cooler right I will also introduce at the appropriate time I'll start adding water to that to bring it up to the appropriate level which would be about six and a half or seven gallons and then I'll add my rye and my barley and it won't allow that to convert at the very end I should be left with five gallons 19 litres of mash and if our calculations are right we should be 91.1 gravity points probably 93 or maybe even 94 you will find out when we get there so are you ready to go let's start grinding now that I've got my drill hooked up I've adjusted my rollers and they're about it's a it's more or less a credit card maybe just a little bit more than a credit card space in between those because rye is a really small grain and so we're just gonna dump our rying here and that's one bag of that and in no time at all we'll have plus five one quick crush okay this is what its gonna look like after it's crushed and you'll see it's knocked down to a fine powders but I've crushed that Barbie crusher has crushed almost every one of those curls and has opened them up and you can see that because you see the white portion that's the inside of those green so then we've opened that up now it's on to we're gonna crush our six-row barley now when we question our six-row barley we're gonna have to make an adjustment on our rollers because the six-row barley is twice the sized so I'm going to go out to about two credit cards in order to get that to go through because I don't want to turn it to dust I just want to crack the outside and get into the inside of each one of those grains an easy way to test that it is to take a couple of grains and drop them on the wheels and see where they rest if they rest down in the center or right near the center of the two rollers well then it's right if they rest high well then they'll never you'll be crushing them down forever it'll be a powder and if they fall right through of course it's too light okay now I'm just gonna add the six-row barley with the Rye because they're both going in at the same time so it really makes no difference and again the only purpose of this is the added enzymes to ensure that I can convert this yeah this will happen in short order very well done now this is what your six-row barley should look like and you'll see that you still got some husks in there but they're all broken and you can see that we actually enter into the inside of each one of those crumbs this is ready to go we're going to move next door where we can cook our corn and then adjust our temperatures introduce our our green of course we're going to send our pH first and then we'll move on from there

Channel: Barley and Hops Brewing

Views: 88,082

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, neutral spirits, sugar

Id: XUpYZIAHJAg

Length: 19min 15sec (1155 seconds)

Published: Tue Jul 02 2019