Barley moonshine recipe
Ingredients
- 5 gallons of non-chlorinated water
- 8.5 lbs of flaked corn maize
- 1.5 lbs of crushed malted barley (6-row malt is recommended for high-corn mashes)
- 1 packet of distiller’s or bread yeast
- Optional: 6-8 lbs of granulated sugar to increase alcohol yield
Equipment
- Large mash pot (at least 5 gallons capacity)
- Heat source
- Thermometer
- Long stirring spoon
- Fermentation bucket with an air lock
- Immersion chiller (optional, but recommended)
Instructions
1. Mash In (Gelatinization and Conversion)
- Heat 5 gallons of water in your mash pot to 165°F (74°C).
- Turn off the heat and immediately stir in the flaked corn continuously for about 7-10 minutes to help the starches gelatinize.
- Stir for 30 seconds every 5 minutes until the temperature naturally drops to 152°F (67°C).
- Once at 152°F, stir in the crushed malted barley. The enzymes in the malted barley convert the starches into fermentable sugars.
- Maintain the temperature around 145–152°F for 60-90 minutes, stirring every 15-20 minutes. An iodine test can confirm starch conversion is complete.
2. Cool Down and Ferment
- Cool the mash rapidly to 70°F (21°C). An immersion chiller is very effective for this step; otherwise, it will take several hours.
- Transfer the mash to your fermentation bucket.
- Aerate the mixture by pouring it back and forth between two clean containers for about 5 minutes to introduce oxygen, which is essential for healthy yeast.
- Pitch the yeast into the aerated mash and stir it in well. If using optional sugar, dissolve it in warm water before cooling and adding to the fermenter.
- Seal the fermentation bucket with a cap and air lock.
3. Fermentation
- Ferment the mash in a consistent temperature range (around 70°F is ideal) for about 10 days, or until all activity (bubbling) stops and a hydrometer reading shows the specific gravity is 1.000 or lower.
- Allow it to settle for another week, if possible, to let the sediment fall to the bottom.
Disclaimer: This process describes how to create a fermentable mash. Distilling alcohol is regulated by law in most regions. Please check and adhere to all local, state, and federal laws before attempting distillation.
