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Jun 08, 2022 View:

Grain to water ratio for corn

Hi Everyone,

What's the ideal grain to water ratio for corn? And what's the SPG you end up with when you're finished?

Thanks


Reply:

Really depends on your recepie/formulations. A great place to find out some of these basic ideas is to visit HomeDistiller.org What works for me might not work for you.


Reply:

No ideal. We put 100 lbs with about 50 gal.


Reply:

Thanks for the info. Roughly 2 lbs/gal is where i'm at currently. Thanks again.


Reply:

it depends if you are converting with malt or enzymes. with malt alone 2 lbs/gallon will be way to much.


Reply:

it depends if you are converting with malt or enzymes. with malt alone 2 lbs/gallon will be way to much.


Reply:

Depends on how much, kind of malt. We add 7 lbs rye malt, 6 lbs barley malt, 2 lbs distiller malt. But we also add some HTE.


Reply:

We are still experimenting but use approximately 20 gallons of water per 50 lbs. corn and ending up with 1.065. We are striving to get better than 1.065.


Reply:

John, what else with the corn?


Reply:

Glad to see this thread... I'm working with corn and have trouble getting over 1.045 og. I've tried different size grind, adjusted water/corn ratios, used commercial enzymes and not much has change.

In my latest batch I ground it to a fine meal, mixed corn to water at 3:1, cooked to ~180f added alpha-amylase, cooled to ~140f added gluco-amylase and still the OG was a shade under 1.045.


Reply:

Glad to see this thread... I'm working with corn and have trouble getting over 1.045 og. I've tried different size grind, adjusted water/corn ratios, used commercial enzymes and not much has change.

In my latest batch I ground it to a fine meal, mixed corn to water at 3:1, cooked to ~180f added alpha-amylase, cooled to ~140f added gluco-amylase and still the OG was a shade under 1.045.


Reply:

Cook hotter.


Reply:

Cook hotter. Or grind to flour. Or add acid. You need to break the cell walls.


Reply:

Add some backset to it.


Reply:

fidme- (smacking my forehead) So simple its brilliant. For some reason I discounted that step in my mind.

Should backset be refrigerated? I only make about 4-6 batches a year.


Reply:

Add some backset to it.


Reply:

That is why the big boys still sour mash it works. Put a little in cooker and up to fifty percent in fermenter. I doubt it would keep refrigerated. Needs to be fresh everyday.


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corn to water at 3:1, cooked to ~180f added alpha-amylase, cooled to ~140f added gluco-amylase.


Reply:

There is a high temp alpha amylase that Breaks down corn starch to is does not get too thick.


Reply:

29 beer gallons.

29 gallons of water per 56 pouns of corn (1 bushel). less water equals thicker mash, more water, thinner mash. 36 beer gallons is getting thin. if you need it thinner for moving it via pump, scorching, etc. then you want higher beer gallon.

this is how a distiller in kentucky will speak to you in terms of how the big boys determine their recipe.


Reply:

Your fineness of your grind will help your final sg, your other grains will adjust it a little one way or the other but they are pretty similar in gravity value. your cook time could affect it if not hot enough for long enough, an iodine test will help here. using enzymes the right way or cooking and holding temps to allow all-grain enzymes time to release and convert starches could affect sg.


Reply:

29 beer gallons.

29 gallons of water per 56 pouns of corn (1 bushel). less water equals thicker mash, more water, thinner mash. 36 beer gallons is getting thin. if you need it thinner for moving it via pump, scorching, etc. then you want higher beer gallon.

this is how a distiller in kentucky will speak to you in terms of how the big boys determine their recipe.


Reply:

Well that depends on the quality of the grain, if you mashed right etc. a good Brix reading as most work in Brix, should be 16 or better.


Reply:

Would you expect the same from an all-grain 30 gallon beer, without using additional enzymes besides what's available in whatever malted grains you're using?


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Just what I said above16 Brix or so. This would be a traditional sour mash bourbon or rye mash. Sweet mash might give a lower Brix.