Simple Corn Whiskey Mash Recipe

StepbyStep Corn Whiskey Recipe HowtoMoonshine

WebMar 23, 2023 · The first step to making moonshine is called making a mash. This is the process in which starches are converted into fermentable …

1. Add 1 gallon of water to the pot and bring it to boil.
2. Add cornmeal cook at 165 °F. Don't forget to stir occasionally.
3. Remove the heat and let the cornmeal cool down to 150°F.
4. Once cooled to 150 °F, add the remaining water, then mix in the sugar and ground malt.

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How to Make Corn Whiskey (with Pictures) wikiHow

WebNov 18, 2020 · 2. Stir in the crushed corn. Take the lid off of the pot and pour in 8.5 pounds (3.85 kg) of crushed corn. Set a timer and use a long …

1. Heat water in a large pot. Set a large pot (at least 8 gallons or 30 liters in size) on the stove. Pour in 5 gallons (19 liters) of water and put the lid on the pot. Turn the heat to high and heat the water until it reaches 165 degrees F (70 C). Turn off the heat. You should use a brewer's thermometer to make the corn mash and throughout the distillation process.
2. Stir in the crushed corn. Take the lid off of the pot and pour in 8.5 pounds (3.85 kg) of crushed corn. Set a timer and use a long-handled spoon to stir the corn constantly for 3 to 5 minutes.
3. Stir the corn and check the temperature. Once the timer goes off, set the timer for another 5 minutes. Instead of stirring constantly, you only need to stir the corn for 5 to 10 seconds once the timer goes off. Continue briefly stirring the corn every 5 minutes until the temperature reaches 152 degrees F (37 C). The corn will start to gel up when you stir it. This is because the starches are releasing and the mixture is thickening.
4. Stir in the malted barley. Turn off the heat and stir in 1.5 pounds (0.7 kg) of crushed malted barley. Stir it constantly for a minute or two. Put the lid back on the pot. This corn mash will start to thin out after you've added the malted barley. It's important to use malted barley, since it has the enzymes you need to turn starch into sugar. You'll need that sugar to ferment the corn. Avoid using regular flaked barley.

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