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Old 11-04-2012, 05:55 PM   #1
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Default Proportions to avoid stuck sparge?

So, I am planning on doing a corn/barley mash on my mash/lauter tun. The plan is to try and make a Bourbon from it eventually. I know Bourbon needs to be at least 51% corn, so it would be nice to get to at least that level, however, I have never used this much corn in a recipe before. What proportions can I used before I start running into stuck sparge issues?

Any advice would be appreciated, thanks!


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Old 11-05-2012, 03:22 PM   #2
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Rice hulls will help to avoid a stuck sparge.


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Old 11-05-2012, 03:39 PM   #3
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Quote:
Originally Posted by Pie_Man View Post
Rice hulls will help to avoid a stuck sparge.
Yea, I know rice hulls will help, I was just hoping to avoid rice hulls all together anyhow much cracked corn I could put in before needing rice hulls.
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Old 11-05-2012, 03:44 PM   #4
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Why do you want to avoid rice hulls? I use them in every mash, because why not.
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Old 11-05-2012, 03:51 PM   #5
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I'm not sure, I've never brewed with corn before. I guess part of that would depend on your water to grist ratio. I'm also not sure why you're opposed to using rice hulls.
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Old 11-05-2012, 03:57 PM   #6
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Quote:
Originally Posted by Xpertskir View Post
Why do you want to avoid rice hulls? I use them in every mash, because why not.
Ttwo reasons:

1. I will already be at the capacity of my mash tun. Every bit of rice ull that goes in means something else has to come out.
2. It is one more thing to buy that adds nothing to the end product.
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Old 11-05-2012, 05:01 PM   #7
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Ok...Well it doesnt add nothing. It adds insurance against a stuck sparge, which is no fun. Good luck regardless
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Old 11-05-2012, 06:51 PM   #8
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You might want to research this further. The "traditional" recipes for what you are asking generally leave everything in the fermenter and avoid sparging completely.
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Old 11-05-2012, 06:55 PM   #9
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Quote:
Originally Posted by billl View Post
You might want to research this further. The "traditional" recipes for what you are asking generally leave everything in the fermenter and avoid sparging completely.
Yea, that is what I understand, but this also leaves the potential to scorch the mash while you are distilling it. A lot of people are running a sparge on it to prevent this.
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Old 11-05-2012, 09:34 PM   #10
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Not an expert by any stretch, but I think you could accomplish the same thing by racking post fermentation similar to how you would off of dry hops and trub.

If you want to sparge, I don't think you are going to get anywhere close to 51% without a ton of rice hulls.


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