E46 Bourbon mash all grain fermented on the grain

Still Works and Brewing in making a Bourbon mash all grain and going to ferment on the grain. We are going for no sugar add and full flavor.

[@undergroundkustomz2796]

Thanks for showing how the meal looks after being hydrated before the malt!!

[@BigEdsGuns]

Hey Randy. You should pickup some liquid high temp alpha amylase and low temp gluco amylase. You can pitch it at 190 degrees and works all the way down 150 degrees. The gluco continues to work at temps in the fermenter. When I run all grain. I run a steam line off my still into a 55 gallon barrel with a manifold in the bottom, with a 55 gallon BIAB on top of that. Run the boiler wide open, steam boils the water in the drum (.5 to .75 full). Put in big-ass BIAB dump in 100 to 125 lbs of cracked corn, which was run through grain mill on smallest setting. Keep eye on temp till it hits 190 degrees. Stir like a bastard. Add high temp alpha amylase. Keep stirring. Mash will liquefy. Fill up rest of 55 gallon drum with water. If cooled to 150 adjust ph and add gluco amylase. Stir some more and let sit overnight. In morning when cooled to 90 degrees, check Ph again add bread yeast. All grain is a journey. But when there is no sugar in the stores. Experiment! Cheers Randy!

[@stillworksandbrewing]

As always BigEdGuns thanks for the insight and info I forgot to say but I did add some gluco amylase

[@BigEdsGuns]

@@stillworksandbrewing You are on it Randy. I just saw you dump in Malts. That will cover most of the starches, but there are a lot more which can be converted resulting in a higher OG that popped in my mind. Only other advice is keeping an eye on the cap with a lot of grains. It can "cake" and get dry. You'll hear at day 2 or 3 but not see anything but a dry crusty top. With a sanitized spoon punch a couple holes until it drops. It should look like a steady boil underneath. The cap is just preventing all the co2 from escaping. IMO it helps to speed it along. Cheers!

[@glleon80517]

Well done, Randy! Gelling corn is an enormous pain! You might try throwing a few handfuls of barley malt into the corn to loosen it up. It is “sacrificial” as the enzymes in the barley will quickly denature due to high temps, but it makes stirring a whole lot easier!

[@stillworksandbrewing]

I think your right this is a new recipe for me i'm learning as i go

[@jaxcairo4121]

dont know if anyone cares at all but yesterday I hacked my girlfriends Instagram account using InstaPlekt. Cant link here so search for it on google :D

[@kennycelt]

Great video as always Randy, I got that you used 8 gallons of water 4 pounds of barley and 2 pounds of rye but missed how much corn you had in there, and will any old corn do, maybe like cracked corn for chicken feed?👍🇮🇪

[@stillworksandbrewing]

I used 14 lbs. of cornmeal cracked corn will work but i'm not sure if you have to kinda cook it to get it to gel up might want to check it out first

[@tomchristensen2914]

You need a bigger vessel

[@cameronshine3465]

I cant wait to see how that one will taste ...

[@stillworksandbrewing]

it is on oak chips now (i did taste a little after about 4 days yum) will let you all know cheers!

[@stephentracey4340]

I would be interested in seeing a video on fermentation on the grain vs sparging.

[@stillworksandbrewing]

I will be coming out with vid. about coming from fermentor to still when fermtation is done thanks for watching Cheers!

[@abrad3061]

How many gallons is your cooler and what is the thing you turn on and off in the side of your. Ooler

[@stillworksandbrewing]

Ten gallon and I heat water in a brew pot and when needed I pump over

[@Amazingverticalgardeningideas]

Randy why couldn’t you just ferment in your orange mixing container? Did you need the orange one for something else or would it work as a fermentation chamber?

[@stillworksandbrewing]

You could but I like to ferment off grain just me cheers

[@Amazingverticalgardeningideas]

@@stillworksandbrewing Thanks, like your videos.

[@tomchristensen2914]

New to all of this.. how do I figure out how to increase grail bill for say a 15 or 20 gal pot?

[@stillworksandbrewing]

a rule of thumb 2.5 to 3 #s per gallon of mash and i also did a video called a list of 5 things to develop a recipe should help

[@abrad3061]

How many pounds of corn how much water and 6 row

[@stephenb4411]

Hi Randy, I know this might sound like a dumb question, what is the difference between the 2 row and the 6 row barley. Thanks

[@stillworksandbrewing]

6 row has more Diastatic power or more Amylase Enzymes then 2 row used to covert the corn. Cheers!

[@stephenb4411]

@@stillworksandbrewing Thanks Randy for replying, I will sure try this recipe. Keep up the great work. Stephen

[@matthewkiefer9450]

New to distilling but what if anything did you use in a new still to clean it? Or did you just let the sacrifice run knock it out?

[@stillworksandbrewing]

when my still was new first washed with soap and water then made a sugar wash (sacrificial)

[@cbdron6782]

I know this is years later but how many gallon mash was this? I would like to convert this down to a 5 gallon mash.

[@stillworksandbrewing]

Yes been awhile have to check but I always go for a 6 gallon mash to go in my 8 gallon still

[@tomchristensen2914]

What amount of corn meal and are the grains malted?

[@marcosmangione7621]

How much corn did you use in this recipe???

[@jimmelton7299]

Neutral is 7.0

[@stillworksandbrewing]

yes yeast likes 5.4

[@cameronshine3465]

nice job Randy , how many kilos of corn meal did u use ?

[@stillworksandbrewing]

14 US pounds

[@cameronshine3465]

@@stillworksandbrewing we cant buy or get corn meal in Australia, we can get corn flour but its not corn meal. So I go to the farm supplies co-op and buy a bag of cracked corn. Then i put the cracked corn in to a food processor and mix it in to corn meal. it takes about 30 seconds to blend a jug of cracked corn into corn meal :) easy .

[@stillworksandbrewing]

@@cameronshine3465 in the US corn meal is at grocery store for about $ 1.25 for 2 lbs thats why I use it cheers!!

[@cameronshine3465]

@@stillworksandbrewing your lucky there Randy, but we can just make do with what we have, it works :)

[@stillworksandbrewing]

Cheers!

[@glleon80517]

Randy, as in beer making, lowering the pH of the water is not relevant. You want to measure the pH of the mash. It wants to be in the 5.2-5.5 range with all the grains in: check it after a few minutes of starting the mash.

[@stillworksandbrewing]

ok I was thinking before and after

[@stevepeterson9819]

At 200ﾟ you do not have to sanitize anything

[@stillworksandbrewing]

correct

[@cameronshine3465]

i think u will get a good taste with 14 pounds of corn meal :)

[@stillworksandbrewing]

I hope so I love the taste of corn (bourbon)

[@grasspickinD28]

Hi Randy i am doing a 20 gal on the grain... after fermentation is done will the spent grains go to the bottom?

[@grasspickinD28]

How do i transfer into kettle?

[@stillworksandbrewing]

Yes they will

[@stillworksandbrewing]

I siphon off the top

[@grasspickinD28]

I noticed it forms a cake at the top what do i with that, keep pushing it down or get rid of it... Thanks so much for the reply

[@grasspickinD28]

I have about 10" of grain in top of my fermentation barrel not sure if i should stir it again or let it go, will it eventually sink or do i try to take it off the top... not sure what to do

[@michaelcalandrino3341]

Why 5.2 PH?

[@stillworksandbrewing]

yeast is most happy at 5.2 - 5.4

[@cjchitwood5521]

At those temps why are you using so much starsan? Wasteful.

[@stillworksandbrewing]

Hi CJ I reuse a lot of my starsan and yes the high temp will do the job but I figure wont huat Cheers

[@madeintheus6335]

Hey Randy love your channel… do you have an email address where we can send you question ?

[@stillworksandbrewing]

[e-mail]

[@conwayfamily6734]

But I'm telling you Randy if I could navigate this f****** KZbin stuff as good as I can make shine I'd be doing great

[@stillworksandbrewing]

I know the feeling lol cheers my friend

[@stevepeterson9819]

Fermenting on the grain or off The grain What's the easiest and what's the best

[@stillworksandbrewing]

don't tell anybody I'm get ready to do a experiment about that and let you know

[@garrymcgaw4745]

Looking forward to the update/distill, do you distill on the grain or separate it, if so, how do you filter out the wash, co's that's gonna leave some real fine particles floating around that could burn on your heating element.... Waiting in quiet ANTICIPATION :). Great vid mate (Y).

[@stillworksandbrewing]

I will strain it i'll keep you updated it's been fun Cheers!

[@mikew.1902]

Holy Cow!! I think you need a bigger mash tun. I was quite impressed that you were able to mix it enough for it to fully convert to fermentable sugars. What is the recipe that you are working with. That looked like a whole lot of corn meal. Looking forward to seeing how it turns out.

[@garrymcgaw4745]

same here Mike W...

[@stillworksandbrewing]

it was a challenge will keep you updated cheers!

[@stephentracey4340]

Thanks for the videos! Well done! Glad to see some good content on KZbin. I look forward to the others.

[@stillworksandbrewing]

Thanks for watching Cheers!!

[@gregorywinters4697]

I brew beer, don't own a still yet. Just start looking into it a little more. My question is, could you use flaked maize and just do a normal mash? Isn't flaked maize gelatinized?

[@stillworksandbrewing]

yes it is but the price of corn meal for me is $ 1.29 for 2 pounds

[@gregorywinters4697]

@@stillworksandbrewing Ok, I was thinking it cheaper to work with. I thinking if I use my all in Anvil Foundry System it would be easier to mash flaked maize. Thanks!

[@marcelohernandez7215]

Thanks Randy! How many corn meal did you use?

[@stillworksandbrewing]

on that recipe I used 12 Lbs.

[@Kberrysal]

How many pounds of grains would you need to make 5gal of a neutral spirit

[@jamesbrittain1978]

IS THE RYE MALTED?

[@stillworksandbrewing]

Yes it was

[@jamesbrittain1978]

@@stillworksandbrewing thank you,love watching your videos