People sure do love their whiskey, so one of the most common questions I get is, “Do you have a good whiskey recipe?”
Well, yes and no. I almost never make the same whiskey recipe twice, as I am always varying and tweaking the grain bill based on the last batch(es) that I made. However, there are several processes that I use repeatedly.
One of these is a process that I use with almost every moonshine mash recipe is one that keeps the corn mashing mess to a minimum. The biggest challenge of mashing corn is getting a complete gelatinization of the starches so that they can be broken down into sugars. As this starts to happen, the entire mixture thickens to a porridge consistency making it very hard to stir, yet stirring is necessary to keep it from burning to the bottom of your mash pot.
The whiskey mash recipe below will walk you through the process I use to keep the corn mash as thin as possible. The idea is to start breaking those starches down as soon as possible so that the mash stays thin. If you have any questions or comments about this corn mash recipe, please leave a comment for us below!
So, here’s the least messy, most tasty corn mash I have come up with.
-2 gallons of backset from previous wash
-9 lbs cracked corn
-5lbs malted barley (malted rye or wheat can be substituted for a few pounds if you prefer)
-1.5 tsp exo-alpha amylase
-1 tsp endo-alpha amylase
Boil 2 gallons of backset from your previous wash.
Add it to the 9 lbs corn in a bucket.
Once the mixture cools to less than 150 F, add half a teaspoon of liquid exo-alpha amylase (Amg-300L) and mix in by stirring.
Now that it has been sitting for 2 days and the alpha amylase has broken down some of the starches, add 4 gallons of water to your brew pot and bring to a boil.
Add the backset/grain mixture and simmer as low as possible for 2 at least 2 hours. Note: The mash needs to be kept at a high temperature for an extended period of time to ensure proper gelatinization of the starches. So if you are worried about scorching, simmering is not necessary, but I find it easy than taking the temperature.
Turn off the heat source, cover your brew pot, and let the mash cool to 155 F.
Add to your clean fermentation vessel (should probably be at least 7 gallons if not larger due to the additional volume the grain takes up) and mix in all the malted grains.
Cover the fermentation vessel as the mash cools.
Once the mash has cooled to around 80 F or less, add your desired whiskey yeast (I use whiskey distiller’s yeast).
Mix the yeast in and cover.
Once the fermentation has slowed, pour the contents of the original fermentation vessel through a mesh bag and into a clean fermentation vessel. Feel free to apply a light pressure to the spent grains to get any excess liquid out.
Cover the new fermentation vessel and let it clear.
Once the wash has cleared, siphon it into your boiler and start the still up!