This is a simple mash I make based on an old corn cob beer recipe.
I use 2 35lt fermenters, so it's based on this volume per fermenter.
You need,
5kg corn on the cob
500gm coopers light dry malt
6kg sugar
Whiskey yeast (can use Bakers yeast or a vegetable wine yeast like CL29)
Optional
1tsp of Diamonim phosphate
The recipe is pretty simple boil your corn on the cob until cooked, remove the cobs and cut the corn off with a knife (just roughly)
Add it all back into the pot and boil for 30min.
Add to the fermenter, add a little water until it gets under 70° and then stir in the malt.
start heating water for the sugar, stir it in along with a DAP (if you have it) let it get to just under 70° just add some water, if you took the water off the boil then added the suger it should have dropped fairly close anyway.
Then add to the fermenter.
You can just add it all in at once as everything is pretty much there just for flavour, but I think doing it this way makes it better.
Now you can add your yeast as per instructions on the packet, or start some Bakers yeast off and then add.
This originally was made with just the corn cobs and no corn, sugar and some horehound with Bakers yeast in many a farm house. Horehound and whiskey don't really go together so much so I switched it for the light malt.
I let mine age for 6 months at least in some big 5lt jars with a few chared oak pieces. The corn cob adds a very distinctive taste that ages really well but is just a bit to strong in the beginning.
It takes about a month of aging to tame the corn cob flavour but it settles brown really well and provides a backbone to this particular whiskeys flavour.