10 gallon corn mash recipe

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The Super Simple Beginner Corn Mash Recipe

hey everybody today i'm going to be,doing a 10 gallon batch of the super,simple beginner mash recipe now this is,a recipe that is specifically designed,for the beginner hence the name and it,is really simple it is,almost fool proof it's hard to screw up,and it really has a great flavor,so in my opinion it is the perfect,recipe for the first timer if you're,just getting into home distilling this,is the recipe to try first so,uh if you have been listening to the,still in the clear podcast you've heard,me talk about it before uh in fact,episode 3 of the podcast is all about,that recipe so you can go there and,listen to it,also,i'm going to be doing this batch today,using the super simple beginner mash,recipe kit that,we offer on stillingtheclear.com,and i'll leave some links cards and,links in the description or whatever,so that you can go find that kid if,you're interested it is not necessary to,do this,recipe,you can find the ingredients locally,the all stock,is a little bit hard to find because you,can't use all stock with pellets which,is what most everybody sells,but,either way you can use the kit or you,can,locally source the ingredients yourself,so,without any further ado let's get,rolling,okay so during this video,my generator was running and so i've,decided just to mute the video,and narrate what's going on,uh the first thing you want to do is,get your water,uh heating up because it takes a while,so step one is get your pot ready put,your water in it turn the fire on,and,i've got,between four and five gallons of water,to put in this pot that i'm going to,heat up first,this you know i don't measure that part,exactly,you certainly can if you want to,while the,while the water is heating up i get my,supplies ready so you can see i got the,sugar,that's eight pounds of sugar for this,recipe i've got one of the recipe kits,that we offer,at stillingtheclear.com,that kit has,everything you need and then i've also,got my mixing paddle because there's,going to be a lot of stirring,uh if you're interested in that mixing,paddle there's a video for it i'll put a,card up for it,on the youtube channel,so in the kit you've got,three pounds of,uh sweet feed and that's all stock sweet,feed no pellets it's really important,that it doesn't have any pellets,that's what that first bag was and then,this is a six pound bag of cracked corn,and then,two tablespoons of yeast is required for,this recipe,and that's what i've got there that is a,dry activated distillers yeast it's very,durable yeast,it's my favorite to use,so i'm getting all that out and ready,here i'm checking the temperature and,this is when the temperature got finally,got up to 160 degrees,uh which is where you want to add the,grain,and,uh,so the water is ready,for some reason my camera was off i,don't know why,while i was dumping the grain in but no,big deal i put all the grain in the kit,into the mash at the same time the corn,and the all stock sweet feed both go in,at the same time at 160 degrees,and now we're going to stir this for 45,minutes,you've got to constantly stir it because,of because the grains are sitting on the,bottom,the heat will scorch the grain if you,don't stir it and that's going to give,you a bad flavor,so,you just got to sit there and stir it,and,what we're doing is,we're just kind of breaking down the,grain a little bit so that the flavor is,released because we're not starch we're,not converting starches in this recipe,so we don't have to fully gelatinize,these grains in fact it's better if,it's not completely gelatinized you just,want to release the flavor if you,completely gelatinize the grains it gets,really thick,and,it's just part of the process when,you're when you're mashing but for a,sugar wash it's not really necessary,and here i'm adding the eight pounds of,sugar uh and this is probably a good,point to say that eight pounds,is,the minimum amount of sugar,you can add more sugar to this to get a,higher yield the more sugar you add,the higher the risk is that you stall,the fermenting process and that's why i,use eight pounds in this recipe because,eight pounds of sugar,in this 10 gallon batch is not gonna,stall the,stall the mash and so for the beginner,that's just the easiest way to go,um,and i'm also adding at this point my 45,minutes is up,the heat is off and i'm just adding the,sugar into the hot into the water while,it's hot because it dissolves more,easily in hot water so i'm just stirring,in that sugar making sure it all gets,dissolved before i put it into my,buckets,and i'm going to be fermenting this,batch in five gallon bucket fermenters,we've got a video,on how to make one of those if you want,to check it out i'll put a card up for,it,and they're really,seriously easy to make and they cost,about six bucks when it's all said and,done,i'm doing a 10 gallon batch so it's,going to take two buckets now i'm going,to use three buckets for this process,and you'll see why because i use a three,bucket,system just to mix everythin

Sour Mash Recipe By Southern Boy Stills

Sour Mash Recipe By Southern Boy Stills

hi I'm Kelly with southern boy Steel's,and today I'm going to show you how to,make a sour mash this is really similar,to uncle Jesse's mash we're going to be,using cracked corn so we have five,pounds of cracked corn in our six and a,half gallon bucket and then we have,seven pounds of sugar,so we're give that a good mix and the,reason we add these together before we,add our hot water is so that both the,corn and the sugar will get that hot,water immediately so the sugar starts to,dissolve faster every water here is 180,go ahead and pour this straight into our,bucket we have two and a half gallons,I'm going to keep stirring it until all,the sugar dissolves,now we're going to let this sit for,about an hour until it reaches about 85,degrees,okay we're back finishing up our,coordinate here before we add any yeast,we're going to add two and a half,gallons of cold water,you want to make sure you have three to,four inches space from the top of your,bucket if you don't then this is a good,time to switch to a bigger bucket,because it's going to rise give that a,good stir,check our temperature,all right perfect we're sitting right at,about 85 degrees before we add our yeast,we're going to use our hydrometer to,check our alcohol volume,we're looking for about a 15% reading,which is right,we have two tablespoons of distilleries,that we're going to stir in,now that that's mixed up we'll put on a,tight-fitting lid with an airlock we'll,let this sit for five to seven days see,when it's time to strain visit southern,boy still calm or like us on Facebook

how to make corn mash

how to make corn mash

hello this iron 841 let's do a batch of,rheumatism medicine as you can see I got,about a gallon this ain't number dear :,dear corns get you sporting goods stores,she can get six get 50-pound bags for,like six dollars and a half I'm grinding,it up if you don't have one of these you,can use a blender but make sure the,blender the bowl part is glass not,plastic because the blade can throw one,of these kernels right through a plastic,size it should be glass but if you got,one of these mill grinders that's good,you see how I'm grown not not real fine,I'm just busting it open about chicken,feet size as you can see alright let's,open up look at the sugar see what I,should have been put up I don't know,year - oh yeah a book month I need to,find some bay leaves out of it does,clump up I pulled up oh my god he set,that down I'm gonna put about half of,this bucket that's forty pound of sugar,I'll put about 20 pound in here so I,don't think I put anybody anything sugar,I did something shooter to this so about,half a bucket,but that sugar slave white on ain't no,bake I didn't put no bail even sugar,about twenty pounds using out here we,don't put about five pounding but I'm,going proud up calling holidays I see,those I did find it a double nut you,need this one that the news from apple,wine really raised up our consulate,nutria contract in some of you remember,this video of it,laughs Halloweeny boy will smack,if you filled it with water,all right got it up about two-thirds,away full and the 20 pounds of sugars is,off now let's add your six pounds of,corn you don't have to add corn to this,if you don't want to you really don't,the reason is I like to add corn I like,the flavor of it and also it really,gives you when it settles down to the,bottom there ain't no more left floating,on top you know what it's doing it's,gonna take about ten days,I like that flavor the corn add up I,read somewhere talking about roasting,some corn you could roast it and it,would actually give it a little flavor,is awesome all right I'll say that's,thirty gallon thing now what I got here,you see my yeast is actually to never,pour dry yeast in anything always,activate yeast matter of fact this yeast,right here is red star yeast and it,expired February 2010 and I put six,packs in it I'm all gently only put one,but I put six cuz it expired and I want,to use it up so you can see how it owned,ain't nothing wrong with it even after,it expired so now we're going to pour,that in there,Oh what I did was I put a cup of sugar,in here about four cups of water heated,up to a hundred degrees and then adding,my dry yeast is what I did something,exactly what it,because you always want to test yeast,and sugar water at a hundred degrees to,make sure it's okay because you don't,never know even a pack that is good,still in date may not be no good but,that then pack sir was a little dirt on,top and won't hurt nothing I'm gonna,leave this sitting out here for about,two days and let it get good and warm

SECRET Popcorn Sutton’s Cornmeal Mash recipe explained.

SECRET Popcorn Sutton’s Cornmeal Mash recipe explained.

my name's Chuck Colson and I'm here to,teach you how to make my famous tower,mailman,now y'all might be assuming that an,Appalachian fella Suika magician out in,the woods ain't nothing but a hillbilly,and on that note your mostly right but,being a hillbilly out here ain't much a,bad thing and the folks making the,moonshining these they're Appalachian,Mountains came a hundred years before,y'all ever decided to call us a,hillbilly in fact it was an early,settlers from the British Isles that,brought over steals and knowledge from,their making of whiskey using barley and,oats I come from a long line of folks,who started using these tricks for corn,and then I came along and I perfected my,famous recipe using two Carly that was,born in North Carolina in nineteen in a,four to six and I lived most of my life,in Tennessee ain't no stranger to,trouble but I got good at avoiding the,law so I could make money cash me in on,the bootlegging of whiskey all over,Tennessee now that y'all know a little,bit about me and how I learn these,techniques let's get right down to it I,make enough cornmeal mash for a,five-gallon bucket you're gonna need a,five-gallon bucket two and a half pound,of cornmeal if I play on the sugar 3/4,ounce of yeast and five gallons of water,here's what you do you take D and a half,pound of torn meal I'm right here can,you pour it right down here in this,bucket just my thing man you gotta be,five pounds sugar right there on top of,wooden spoon next I'm gonna add some,boiling water get one gallon of your,water and boil it up make the boiling,water,you're gonna powder it over you mixture,that's little hot you buy them water and,you're gonna turn it over you mixture,like this then he's gonna get spoon and,you're gonna stir it up just keep a stir,until it's all mixed together,now you gotta keep on the spirit here,until you're all mixed together and you,gonna nurse in a spell they're cool off,it's mighty hot four gallon water into,your bucket you feel it now the,temperature of the water needs to be hot,too it's not enough to burn yourself now,it's gone Bailey's gonna add your three,quarter ounces of yeast let it start to,work five days this is what's next,receive look like after all the yeast,has eaten all the silver instead of,being sweet right now it should be super,sour so a little taste,oh wait showers my first dips walk,although popcorn Sutton is well known,for making cornmeal mash and moonshine,he did leave out some important,information about the process of,fermentation using cornmeal cornmeal is,made from drying kernels of corn and in,grinding them into a powder cornmeal is,used in this recipe for its flavor and,to provide some of the sugar and the,mixture the majority of the glucose,comes from table sugar sucrose which is,a disaccharide that soluble eise's into,fructose and glucose the addition of,boiling water to the cornmeal and sugar,allows for glucose monomers to be,released for use by the yeast added,later allowing the mixture to cool to,room temperature before adding the yeast,is important for creating an environment,they can drive in the active dry yeast,used belongs to the species sacrum I see,servicio which is a single-celled,eukaryotic microorganism the addition of,dry yeast to the warm mixture allows,them to activate or bloom on the surface,of the liquid the yeast are responsible,for creating ethanol in the process of,fermentation within the yeast one,molecule of glucose can enter glycolysis,to produce two molecules of pyruvate,using two NAD+ to produce two NADH in,the process instead of entering the,citric acid cycle and oxidative,phosphorylation the two molecules of,pyruvate are decarboxylated to form two,molecules of acetaldehyde the two,molecules of co2 lost during this step,result in the bubbles seen on the,surface of the mixture as fermentation,proceeds using two NADH the two,acetaldehyde are reduced to two,molecules of ethanol to NAD+ are,regenerated for another round of,glycolysis and fermentation the creation,of ethanol is the goal in the,fermentation of the cornmeal mash and a,specific gravity hydrometer can be used,to estimate the percent alcohol content,of the final product,here's popcorn Sutton to explain his,calculations when we started this here,project the specific gravity of this,liquid was one point zero four or five,right now as you can see specific,gravity is zero which means the yeast,has eaten all the children converted,into alcohol and we have a little,formula using the backwards anywhere,else we take the bunch beginning,specific gravity and we subtract the,final specific gravity and you get a,number now here it is beginning specific,gravity is one point zero four five the,Ender's Pacific gravity is one point,zero zero so you take your point zero,four or five and you know,today cuz 131 45 and that comes to five,point nine percent alcohol you want to,make this a little bit stronger but I,really wouldn't drink this right here,you need yourself a good old steel but,you

How to make the best corn mash for moonshine part-2

How to make the best corn mash for moonshine part-2

all righty today I'm filling up my,barrel full of hot water I let it soak,all night long I'm just about 20 gallons,in here and I'm just gonna give it a,stir,I won't stir it anymore I'll just let it,ferment after today all right give it a,quick stir over here we've got a boiling,water again today we'll put in some more,hot water that I like to put the hot,water in it helps melt the sugar I'll,put half the sugar in today and the,other half in tomorrow,so here's about five more gallons of,water you're going in hot water,we'll do another five real quick flaps,coming up over there,I'll go ahead about 25 pounds of sugar,in here,14 bucks at the Walmart you need one,water to get your yeast kickin this,water here is too hot but again I've got,enough hot water in here now that it's,going to melt my sugar and I will top,the wrestle it off with a garden hose,and until you can hold your arm and,their bed up to here and we use a,thermometer and get it to whatever uses,recommended temperature but as long as,it doesn't score your arms about half,way in you can go ahead and throw your,yeast in our again use a recommended,temperature on depending upon the type,of a yeast you're using I'm just going,to the old it's too hot now but and a,couple minutes put some water from the,garden hose if we just fine I'll go,ahead and add my yeast,all right the last of the water from the,boiler it's again you can you can heat,up 50 gallons of winter in the boiler as,you wanted to you know to get the whole,thing hot but that's just takes forever,so about 25 to 30 gallons here of warm,water and I'll tip it off with the top,of off with garden hose and then we'll,throw some yeast in here in a minute,well I filled my barrel I probably got I,don't know maybe 45 gallons in here I,don't want to fill the skill completely,to the top I want to give it some room,you know tip to to breathe and expand,everything here's my yeast here it's a,turbo yeast I've got with Ag from mile,high distilling I've not tried to we're,used to for birth and increase the yield,again this is just moonshine corn liquor,I'm not trying to build a it crafted,quality bourbon or anything like that so,anyway we're at the right temperature,it's just lukewarm we'll sprinkle this,on here the top of it,do a thing if you have any rye I've,ordered some rye ground up course I,would top it with rye they say it helps,form the bead and also it helps to keep,some of the heat in the alcohol so I,really don't you don't need an airlock,or anything like that,or they put a lid on it if you're making,corn liquor,it isn't wine or anything like that so,I'm going to put my lid on it very,loosely because I don't want flies or,squirrels or groundhogs or anything like,that to come in here and die so I'm,gonna put my lid on I'm just going to,leave it loose in the front here so you,can breathe and I'll come back in a,couple hours and we'll check it out see,how it's doing and then again after this,permits here for a while get started,probably maybe tomorrow in the afternoon,I'll put another 20 pounds of sugar in,it and that will really get it kicking,and rolling and then wait 78 days and,it's still City thank you for your,support

Stepping up to Ten Gallon Batches

Stepping up to Ten Gallon Batches

hey,hey everybody welcome back i'm brewing,kohls today which,isn't really new to this channel but,there is a little bit of a change,i'm leaving the old eight gallon brew,kettle behind,and tammy and jeff and corinne,and jennifer and bob bought me a 16,gallon,brew kettle so that is what i'm going to,do today i'm going to go up to 10 gallon,batches and see how that works out,i went to beersmith and i printed this,out,and when i first looked at it i was a,little bit confused because,they were so close to doubling the,batches i mean the grain bills doubled,uh the hops were like instead of,two ounces 1.92 now i'm not going to do,that i'm throwing in two ounces i'm not,going to get into,if it's that if it makes that much of a,difference then there's a real problem,i'm sure this is going to be,uh exactly the same either way whether i,go to 0.92 or if i go up to,2 ounces so we'll see how this whole,thing goes,this is going to cut my brew day in half,so if you remember last year i was,always doing two batches a day and part,of that,was to get my brewing done quickly,because we knew we were making a trip in,march to pick up the puppy so,and as you can see she's not out here,she's been a very naughty dog today she,stole a piece of bacon which is not good,uh but anyway i just can't she's not to,the point where i can leave her alone,out here,and not worry about her so it's probably,going to be,i'm guessing another year before you see,her kind of wandering around in here,while i'm brewing,the other girls are just fine completely,trustworthy but she's got a sneaky side,to her,so anyway that's it uh let's get started,okay after lifting 18 pounds of grain,onto the step,ladder because i think i'm going to need,a little extra height i can tell you i'm,not real thrilled,thrilled about that right off the bat i,think that's going to pose a few,challenges when i'm trying to,balance it and get the grain in but,we'll see how it goes,i'm at about 140 degrees right now,in the hot liquor tank and i have to get,up to,i think 167.9 190,169.6 so,and here comes the rain i can never get,these brew days right,so anyway back in a minute,okay i put 5.6 gallons,into the mash tun now it's time to,start the grain no it's not going to be,as bad as i thought,that's really not that bad maybe because,i'm on the step ladder this time,and uh previous to this batch,i ended up tearing everything apart uh,the mashed on the eighth gallon,brew kettle thinking that i was going to,be using that and boy am i glad i did,and i'm very prestigious about how i,clean my stuff between brewing,when i got everything apart there was a,lot of,build-up i wouldn't say there was a lot,of,there wasn't a lot of junk but there was,a lot of build on the salt,i'm really glad i took the time to go,through everything,and of course i've sanitized everything,this morning,so we are more than ready to,to brew the only thing i'm a little,unsure of,is whether i will have enough oxygen,left in my little bottle,to aerate the work and it it's really,not going to be an issue anyway i can,rock it a little bit,if need be so,it's nice in here i have a heat pump,and i have it set at about 70 right now,i had it set at,i think 62 last night uh,got up this morning took eva for a walk,it was 40 degrees but,the real feel was 33 and boy did it feel,like 33,and now we've got these storms rolling,through and it's only going to get worse,for about the next four days so this,really was the best of a,bad opportunity to do a brew,next chance is friday that's going to be,some nice weather,i think 60 degrees so,i will be doing something then probably,honey wheat,so anyway this is going a lot better,than i thought so,i'm going to put the lid on this in a,minute and let it sit for an hour,and we'll see how that works,all right i've mashed in the 18 pounds,of pilsner grain,and 5.63,5.63 you know what that means,gallons of water stirred it you know,mixed it in,looked good went a little bit easier,than i thought but i'll tell you what,that uh i got to find a different way to,position myself on the ladder because i,could feel it in my back towards the end,but anyway we're at 150 degrees should,be at 152 that's,close enough may climb a hair it looks,like it's that one,looks like it's at maybe 151 but anyway,that for an hour,and then we're ready to start the sparge,okay it's been an hour let's start uh,getting our sparge going i'm gonna try,and get off,the first bit of,the first runnings here and clear the,grain bed,and,it's actually i'm just thankful there,wasn't a stuck sparred because i'm not,sure if i could lift that,down with all the water and grain in it,but i don't have stuck sparges very,often but when i do i've done,very very unsuccessful at,clearing them without having to actually,dump all the grain out put it back in,the mash tun and start over again,i think maybe once i got lucky,so,i'm doing okay here i'm getting there,smells good,that's a good sign we ended at 150,so and that's great so now we're at i,

North Georgia Still Company 10 Gallon Still First Run

North Georgia Still Company 10 Gallon Still First Run

all right we're back uh the,cherries the 10 gallons of cherries are,ready to run i'm gonna go ahead and run,it on our new,uh north georgia distiller,uh 10 gallon,uh still and see how it comes out so i,got the thermostats in,i'm gonna pour it in here and uh need to,set up the camera,all right we're going to go ahead and,pour this in here,get these cherries going,oh what is going on here,i am making a mess,all right we're gonna get we got our,first,five gallons in,yeah,now we're gonna get our,second,get a better grip on this,okay,here we go,not overfill it this time so it would,start leaking,anywhere,he's,got a few whole cherries on that other,five gallons i,threw them in the blender,minced them up,did some of these in this one but that,first,jar yeah we're all blended cherries,this one's got some whole ones in it the,majority of it is blended though,hopefully we'll get some more flavor in,there,and,get a good batch going,on this,too much again uh we did it again,let's get over zealous and pour in that,not watching the,yeah just getting too big of a hurry you,need to slow down,pour one more before i empty the,nylon bag here and back into the garbage,can,we're almost full,we got,the cherries in,our 10 gallon pot let's see if you can,you see that in there so it's,almost,got a little bit of space in there so,but i got all,got all the uh,thermostats on we're gonna go ahead,and fire this up,let's get the,flame starter,turn the gas on,propane going,and get this thing started see how it,does i gotta you can see i,there we go fired right up,so we'll get that cooking i got a,sacrificing plate on here,uh,that they recommend it we'll see how,that does i don't know,how much,that's gonna do,uh,that but they recommend it in the,instructions so we'll go ahead and go,with that,uh,get everything you wanna see along it,it's about 10 a.m in the morning,and,apparently,i got something,probably didn't wipe something off,between there that i spilled i can hear,it bubbling away,on here,we'll get this thing going,cap on,teflon taped all my,fittings,here and,just wipe everything off just to make,sure,here,you can get this put together,go that way,all right,this thing fits,there we go,we all lined up we look lined up,how tight that needs to be,on that,so we are at,about 60 degrees fahrenheit,right now,so see how long it takes to warm up,and,go from there,right we got all the mesh in there,uh it's heating up,as you can see,uh it's running about 120 right now,um,this pipe's still,hasn't hot so i'm interested to see how,this works,of course there's nothing going into the,thumper yet,the,actual pot,he's climbing up there so we're getting,there,on that i had the kind of jerry rig,didn't think about gravity well i didn't,think about the pump so,i got it pumping from,this into the condenser,and then it's gravity flowed into the,bucket and then pumping back out into,the blue one i'll have to figure out,uh just because of the water,i wanted more water than just five,gallons,um,uh so i yeah i didn't think this through,just hooked it up was like you know,kid with a new toy just,hooked it up and started running and,we'll fix things as we go,on that so i'm waiting to,waiting to get over to the thumper it's,still this is cold this is starting to,warm up so,we shall see,keep chugging along here,on this,yeah the thumper's at,60 degrees so there yeah it's cold in,there but we are,hot is getting warm slowly but surely,it's heating up,uh we are getting there,it's about,almost started 10 it's about two hours,into this i've been trying to heat it up,slow but i've turned it up a little bit,uh,this is,starting to warm up but it's still,fairly cold,on that,so and then the head,there the cap,is right there so,it's getting there we will see,uh nothing coming out yet we'll collect,our four shots,and go from there,but we're getting close we are getting,close i figure it's hitting 180 degrees,there,so,we should start,getting movement into our thumper and,getting something,and we are definitely flowing now so,we'll get the four shots out of the way,uh wait when it starts it just starts,that that's where we are on the thumper,over there,and we'll collect our four shots and,then the heads,and,keep going we got our water going,two pumps,in here,and,they're circulating,this took a long time to get going i,wasn't sure it was gonna,uh so,we may want to turn down the flame a,little bit we've almost,collected,nearly a cup which is what eight ounces,of that so i think we're gonna swap out,uh,two jars start get rid of our four shots,start collecting our heads where we are,on the thumper,and,the pot and the cone,right there so,we will go ahead and start collecting,our heads once i get a little bit of the,heads,i'm gonna throw some apples in the,thumper all right so,what i'm gonna do i'm almost done,collecting,uh,first jar right there turn the heat down,a little bit,uh we're gonna go ahead,we have some apples we're going to throw,them in the pumper,see what that does,so,that w

Beginner's guide #8 Corn Mash part 1

Beginner's guide #8 Corn Mash part 1

welcome to bar lineups I'm George in my,new comfortable chair if you step aside,if you hung with us all the way up to,this pad I'm going to be run on because,today we're going to talk about making,our first round okay now that we're back,oh gosh we love having you you know,don't forget there yeah that's it,subscribe shares any friends you know of,course you can contact me now this,happens all the time,there's really really no matter how many,times I can do this there's always that,misunderstanding about making a corn,mash and I just want to share it with,you because it's real simple we've got,five pounds of corn here and I've got,about 4 gallons of water I've got a,little colander now there are a thousand,ways to do what I am about to do though,this is in my opinion the most direct,method works for me should work for you,but then again I hear it all the time,Georgia did exactly what you did and it,didn't work and I have to stop,scratching my head and think obviously,you didn't do everything I did because I,do it in front of you and it works so,just follow along it's really not that,complicated Oh,so what we're gonna do today is we're,gonna make a corn mash and then we're,gonna augment that with sugar to bring,up the alcohol content because at the,end of the day we could do this with,100% corn no added sugar whatsoever I,just need a larger pot to do that in so,make a five gallon batch man maybe six,see we're not going to be we're not,going to be focused on volumes as much,because we're looking right now at,process how do we convert because you,know that Lake Coeur is nothing more,than,starch you know it's been steamed,pressed and rolled so it's nothing more,than starch and corn flavor so we're,gonna extract all of that then we're,gonna convert all of that to fermentable,sugars then we're going to I got to show,you the most important part that,everybody forgets sparging yeah,well we've got it look we've got our own,vocabulary rinsing when I say sparge,that's another term for rinse it's just,one of those things that happens to be,in the growing community so let's just,start using friends that can you go,through the rinsing of the cereal grain,as well now you have here here are the,options in order to convert starch into,fermentable sugar you only need one,thing there's one thing and one thing,only,and that's an enzyme to convert it and,it doesn't you can't see it happening,but you'll see the results of it it's,called alpha amylase and it's resident,in all grains especially during the,germination process because it's that,enzyme that converts the starch in the,seed to fermentable law firm edibles,yeah at that point but two sugars and,cuz sugar is the fuel base for all life,you know this so it allows the seed to,grow the seedling and does all those,things so that's what that enzyme does,well in two-row barley or six-row barley,there's enough amylase to convert itself,whatever is left because most of it's,already sugars but there's enough to,convert itself and something else which,that's why this is always added to,normally to a recipe with this but can,we do it without this absolutely but,what do we need we still need uh yep,you've been paying attention,Emily's that Emily's enzyme can come in,a form like this in a small container I,know it takes a third teaspoon for a,gallon so there's quite a bit in here,and it does exactly the same thing is,this now what's the ratio oh gosh in a,you know five to six pound or up to,about eight pounds of a cereal grain,that needs some help,converting it'll take about 2 pounds of,to row or six row to two and a half,pounds it doesn't take a whole lot yeah,there's a lot of enzymes left over and,people get oh gosh they get stuck they,get stuck on it do I need to use grain,and um well no because Emily's is,already here,one or the other come on Bubba you know,make your mind up can you use both,absolutely do you need to no no no okay,now there is another form of amylase,known as a beta-amylase a beta-amylase,is sold under the brand name of gluco,glucoamylase and that's because it's a,derivative it's beta-amylase is also,resident in the grain and it becomes,active and does its job at fermentation,temperature so we don't have to worry,about that at this point all we want to,do is get this converting I know George,you're wasting time gosh let's get to it,okay here's what I have done I've taken,my pH meter and I've dropped the pH of,my water down to about well about four,and a half four point six because I know,that once I introduce this it'll rise a,little bit and we'll check it again,later don't worry about it we'll get it,right but I do need an acidic,environment for all of us to take place,or to at least help it take place may,use now this thing here holds 30 quarts,good good five little over five gallons,we're not gonna I've got four gallons of,water in here what's that for for it's,about 16 liters somewhere in the,neighborhood okay,four times for 16 no probably about 14,liters so tha