Serious hobbyists purposely purchase stills for sale in an effort to create their own mash recipe. The process is laborious for some that innovative distillers have decided to create a corn mash recipe that requires little standing and stirring.
Below is a recipe that requires no boiling. However, it does not mean that no cooking is involved. Essentially, heat is applied for a long time period in order to turn the corn in a gelatinous state. Stirring is still necessary but not as much. This recipe was developed for a 12 pound grain bill along with six gallons of liquid with the sparge and backset used from a previous wash.
First step: The pre-soaking process requires that you boil one and a half gallon of backset making sure to add this to all grains other than the malt. Include cold water in order to decrease the temperature to 150 to 155 degrees F. Then, add half a teaspoon of alpha. Stir it well and seal off the bucket. Allow it to sit for two days.
Using the backset has been said to help the acid break the starches loose. Adding alpha helps the corn from converting to a solid mass and instead produce a gooey thick porridge that could be removed easily from the bucket.
Second step: Bring the sparge water to a boil and power off the heat. Add in two teaspoons of gypsum and Epsom salt (just a pinch). These assist the enzyme to do its work. Then, include the grains that have been pre-soaked and stir well. Expect the temperature to drop to 150 degrees F.
Add a pound of malted grain and continuously stir. Allow it to sit for a minimum of thirty minutes in order for malt to be converted to starch. This also keeps the mash from being thick and stick to the pot. It also removes the possibility of scorching.
Third step: For the mash to achieve a good gelatinous state, it is important to elevate the temperature. The mash could be brought up to a temperature of 200 degrees F. Initially, turn the temperature to 165 to 175 F, then allow it to rest for at least thirty minutes. Then, increase the temperature to 200 degrees F and allow it to rest anew for another thirty minutes.
Corn turns to gelatin at a temperature of 144 to 168 degrees F thus boiling is not required, yet a higher temperature is. During the stages of rest, try to stir the concoction every five to ten minutes to allow any suspended corn off the pot’s bottom.
Fourth step: Transfer the mash to a 6.5 gallon bucket and add in three cups of cold water. The process of gelatinization continues as you see the mash cool and thicken. When the temperature reaches 156 to 158 degrees F, add in a tablespoon of alpha to make the mash thin thus allowing the malted grains to be easily stirred. At a temperature of 150 degrees F, add in the malted grains and insulate the batch to keep the temperature at 140F for at least two hours. Once the temperature drops below 130 F, separate the grain off and cool to pitching temperatures.
Take note that though the process if considerably lengthy, it does beat having to stand and stir for an hour or two more.