MASHING AN ALL GRAIN CORN AND RYE MIXTURE PART 2

[Music] now here we are out in the man cave and this is where the other part of the business is going to take place first of all sixty-eight point was at sixty eight point three degrees Celsius is a hundred and fifty-five degrees Fahrenheit that is our sweet spot for our enzymatic action lack of better words that's when amylase is most useful okay now remember it's gonna it'll it'll close off down to like 140 to 843 is when it stops and above 165 you're gonna kill it so we want to make sure we're right there in that middle now here's what we do I've got it set at 85 degrees Celsius and that's that's 185 degrees and we're gonna cook the corn now I'm gonna add that in here I'm mix it up and I'm gonna let that start to hydrolyze and I'm gonna cook it so that it becomes a really really thick porridge so I'll let that cook for about twenty or thirty minutes and in the meantime while that's happening I've got one of my older barrels here it's this one I've used this one probably seven maybe eight times this is a 10 liter barrel and what I have in here is been in here for a good part of nine months so it's time to transfer this into some bottles and I'm gonna set that aside we'll give it a name here just a little bit now let me get on to business the the addition is really not that difficult because the first thing I need to do is find my pH meter and make sure we got the proper pH now we've drawn off some of this water and remember it's at 85 degrees Celsius 185 degrees Fahrenheit and what I measured was a 4.0 pH but we don't let this alarm you because there is an effect on pH based on temperature and since I don't have the auto temperature correcting pH meter I had to do some calculations because there's three functions that you have to look at you have to look at the slope the temperature and the calibration it's it's not really a long process but it's for another video yeah so what I've determined based on what I've read here at the hundred and eighty-five degrees Fahrenheit really we're sitting at about a six point nine so what I need to do is I need to bring that down to at least five point two which I can do that easily by my calculations also tell me I'll need about it almost a teaspoon just shy about point eight teaspoons to bring this water down so I'm gonna use a regular teaspoon that you have out of the kitchen just to bring this down look yeah there we go there is about point eighth of a teaspoon this is not as much a critical measurement it just you need to be close it's not a whole lot more we can say about that so now that ought to do to my pH exactly what I needed to do let me set this aside and the introduction of corn should be a simple process yeah all I'm gonna do is pour it in there and stir it up and then let it start to cook for Al again twenty to thirty minutes now this should at some point make like a porridge II kind of a mess but you know that will actually become a real real thin liquid once we get our grain in there and it converts those starches and the fermentable sugars because those starches will wouldn't make it really thick and we'll just dump all of it in there and I can see it frothing up on the top which is an indicator of all the starches that are in this flaked corn you don't want any clumps so make sure you get it all broken up and you don't have to watch me stir we'll be back all right we've got it got all of that corn in there and I've added more hot water and then they have to add some cool water because I want to make sure I had a 155 degrees so really the simple part now is just to add these grains and try to add them in such a manner that you know just like you did with the corn so that they'll just clump up on you oh this is a beautiful thing and this stuff really just goes in so easy all right we'll be back okay let's do our due diligence we've done everything up to this point adjusted the pH we got our temperatures right and let's do the iodine test so this is there it is so this is our spoonful of that liquid and one drop of iodine in the center and you'll see how black it is it's just it's it's there it's black even if you shake it a little bit it'll just sit there so that is starch Laden we need to convert all those starches to fermentable sugars and the next time we do that test it'll turn a reddish brown like a really dark blob that will convince us that we've done everything right so we'll be back in 60 to 90 minutes or as I like to say however long it takes all right we're at the full 90 minutes and we're here to do our tests we're gonna find out if we've actually converted all of these starches that you saw earlier to fermentable sugars and so let's grab now you want to get just the liquid if at all possible without any of the solids just like we did initially now let me come closer and we'll show you how this works out so I've got iodine in my dropper here goes the iodine test you see that how it turned to a brownish red there's another drop in another drop no black look at the disciplic there we go look at the dissipation of that that my friends is converting starches to fermentable sugars now the only thing left is to do all just get a hydrometer reading and find out what our gravity points are and then we've got to cool this down separate it and ferment that's another step all in itself and I'll take care of that on my own but at this point we have completed the all grain mash well it's official we've made our final test we've ensured that we've converted all of our starches to fermentable sugars and I'll tell you what I've tasted that and it is sweet very sweet as a matter of fact and I've got a gravity reading of 1.0 almost a zero so I think what I'll take into account for that is the addition of the water that I had to put in there which will of course when I separate those grains and pull everything else out of there because I'll go through the sparging remember sparging is the term we use for rinsing so when I rinse those grains and get all the rest of those sugars out of there I'm sure that will be at one point zero nine zero or nine three somewhere in that neighborhood but as it stands right now we're doing very very good now last but not least we are going to name this I mean this is what came out of the barrel and you know it you know the aroma it has that worth earthy woodsy kind of clean a small hint on the back of the throat a little bit of maple a little bit maybe all of I mean our almond and maybe some honey and just a small note with banana I mean now I mean that's a really really complex flavor profile but it reminds me of something that she that she probably had after you came off the range so and I am a western fan so we're gonna call this the saddle news cut the settlements cut and evidently I've been pulling off that burro a bit more than I thought I was because I've only got five quarts of that hmm so until next time we're going to separate this where we get everything else staged and we're gonna go through the fermentation process but right now we've made it all this way and you've been with us every step of the way so we appreciate that please comment below give us an opportunity there it is it's over there yeah subscribe and share us with your friends happy distilling

Channel: Barley and Hops Brewing

Views: 47,693

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: 2TWNGH4ewG8

Length: 9min 50sec (590 seconds)

Published: Wed Jul 03 2019