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Hello all, I am ‘new’ to this forum but have been lurking around for a while. So thanks for all the expert advice I have been making use of.
I have a few questions, however, which I have not been able to find definitive answers to or which I would like to have a second opinion or further discussion on. Some of the questions have previously been discussed but not – as far as I can tell – in this context. So here goes.
I am trying to optimize the yield I get from my bourbon recipe. I am currently using feed corn sourced from various domestic online dealers which I mill to a grist similar to that of a barley malt beer grist (i.e. grits are approx 20% husks, 30% flour).
To my understanding the gelatinization temperature of corn starches is strongly temperature dependent meaning that one will have to heat such a cereal mash to a certain temperature for a certain period of time in order to make the starches available for enzymatic activity at the subsequent rest:
My question is: What is your experience with cereal cooking? I have had some success gelatinizing the corn mash at 85°C (185°F) for a shorter period of 15 minutes but the yield has been low. Would you adjust either T or t – or both? I assume that 15 minutes is definitely on the short side but what can I get away with here – 1h, 1.5hs?
The idea is that I will then combine this adjunct mash with a malt mash with sufficient enzymatic activity, bringing the total T of the mash to approx 66°C (150°F) and do a standard infusion mash.
I would prefer to not
I am also considering doing a decoction style mash in which I would heat the corn mash along with part of the malt to the optimum T of α-amylase for, say, 15 minutes prior to reaching the gelatinization temperature. I would do this to liquefy the mash in order to reduce its viscosity and thereby 1) avoid scorching and 2) aid in the gelatinization. As before, the mash would then be mixed with the remaining grain bill for proper saccharification at 66°C (150°F). Do you reckon this would be worth the extra effort?
Furthermore, is it necessary to use a more floury corn base or do you think this will just complicate the process? I plan on fermenting the mash on the grains so filtration issues shouldn’t be a problem in this regard.
Do you have any insight/opinion on if/how the flavour of new-make could be adversely affected by heating/boiling of the corn?
All inputs are highly appreciated!
all the beast