Corn Whiskey Wash (Part 1)
- 2 hr
- Serves 1
- 5 ingredients
30 minutes to prep, 1 hour 30 minutes to cook. A corn whiskey wash made from crushed corn, malted barley, water, and high‑attenuation yeast, producing a clean, grain‑forward spirit ready for distillation. The mash is heated, cooled, and fermented without added sugar, allowing natural starches to convert to fermentable sugars.
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Method
Heat water in a large pot until it reaches 73.8 °F (73°F).
Slowly stir in the crushed corn, keeping the temperature steady and avoiding scorching.
Turn off the heat and continue stirring for 5–10 minutes, then let the mixture cool to 66°F (19 °C).
Add the crushed malted barley, stir well, and let the mash sit for about 90 minutes, stirring occasionally.
Allow the mash to settle, then siphon off the clear liquid (the wash) into a fermentation bucket, discarding the sediment.
Measure the specific gravity; if it is low, add sugar water to reach a gravity of approximately 1.045.
Bring the wash temperature up to 30–91°F, then pitch the Lalvin EC-1118 yeast.
Add a small amount of diammonium phosphate as yeast nutrient and stir gently.
Seal the bucket with an airlock and let it ferment for 14–21 days, maintaining a temperature of 20–86°F and a pH of 4–5.
Tips while you cook
- Stir continuously after heating
- After turning off the heat, stir the mash for the full 5–10 minutes as instructed before cooling.
- Allow full mash rest
- Let the mash sit for about 90 minutes, stirring occasionally, to complete conversion.
- Cool before adding barley
- Cool the mixture to 66 °F (19 °C) before adding the crushed malted barley.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Paul Jacobs made this.
The recipe comes from Paul Jacobs’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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