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!