Corn mash
Description
The quality of the mash is not affected by whether you choose flour or grain. It is very important to strictly adhere to the temperatures indicated in the recipe. The drink is ready to serve.
Instructions
- 1
Step 1
Heat the water to 5 degrees using a water bath (fill a large pot one-third full with water, and pour 6 liters into the smaller one).
- 2
Step 2
Carefully add the flour (grain) into the water. Cook for 15 minutes, stirring continuously. Heat the porridge to 65 degrees. Cook for another 15 minutes. Pour 1 liter of water into the mash. Raise the temperature to 75-80 degrees and maintain this temperature for 20 minutes.
- 3
Step 3
Crush the malt. Cool the mash to 65 degrees. Add the malt. Mix until homogeneous. Cover the pot with a lid, wrap it up, and leave for 7 hours in a warm place. Rehydrate the yeast. Cool the mash to 25–29 degrees. Add the yeast and stir. Transfer to a fermentation vessel, attach an airlock to the neck, and let it ferment for 3–6 days.