To make a corn mash, you will need to combine crushed corn and crushed malted barley. The ratio of corn to barley is an important factor in the fermentation process, as it affects the flavor and alcohol content of the final product.
For a corn mash, I recommend using 8.5 pounds of crushed corn and 2 pounds of crushed malted barley. This ratio strikes a good balance between the corn's sweetness and the barley's ability to convert starches into fermentable sugars.
The crushed corn, sometimes referred to as flaked maize, provides the base for the mash. It is a common ingredient used in brewing and distilling, as it adds a distinct corn flavor to the final product. The corn should be crushed to ensure optimal extraction of flavors and sugars during fermentation.
On the other hand, the crushed malted barley serves as the catalyst for enzyme activity. Barley contains enzymes, such as amylase, that convert starches into sugars during the mashing process. Malted barley has been germinated and dried, activating these enzymes for optimal sugar conversion. The malted barley also adds complexity and depth to the flavor profile of the corn mash.
When combining the crushed corn and crushed malted barley, ensure that they are mixed thoroughly to ensure even distribution of enzymes and sugars. This will help facilitate the conversion of starches into fermentable sugars during the mashing process.
I have personally used this ratio of corn to barley in my own brewing experiments, and I have found it to produce excellent results. The corn provides a subtle sweetness, while the malted barley brings depth and complexity to the final product. However, feel free to experiment with different ratios to achieve the desired flavor profile.
For a corn mash, I recommend using 8.5 pounds of crushed corn and 2 pounds of crushed malted barley. This ratio provides a good balance between the corn's sweetness and the barley's enzyme activity, resulting in a flavorful and well-fermented mash. Happy brewing!