Brendan wrote:SUMMARY
Due to the vast amount of description and clarification in there, I thought I’d summarise it, to show that it really is simple. Once you’ve read the rest and done the procedure, this is all you will need to look at in the future....
- Boil mashing water (40L good water + 3-4L backset).
- 30L mashing water to mash tun.
- Add corn (milled to flour) slowly and mix well.
- Seal up well insulated, and leave for 6 hours.
- Add 10L more of mashing water, mix well, and bring temp down below 70 deg C.
- At 68 deg C, add wheat malt, mix well.
- Add barley malt and dried enzymes, mix well (temp should be 64/65 deg C).
- Seal up and leave overnight (8 hours).
- Cool to yeast pitching temp (30 deg C or below)
- Pitch yeast, mix well
- Allow to ferment for about 4 days
- Strain
- Distil
Boom, now that's a recipe anyone should be able to follow :handgestures-thumbupleft:
For those guys working Mon-Fri, I would suggest gelatinising the corn on a Saturday arvo (start boil 3pm, mix corn in 4pm), then come back at 10pmish to mix, bring temp down and add in malts. Leave overnight, then Sunday morning, chill it and pitch yeast. Assuming you would have to leave for 5 days and run it on Friday evening at the earliest chance...worst case, maybe even Saturday morning would work, and can put on another mash Saturday afternoon.
A fantastic detailed set of instructions. Well done and Thank You Brendan