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Home > PRACTICAL DISTILLER. > SECTION III. > Mash as follows.

Mash as follows.

Have sweet hogsheads, good yeast and clean water in your boiler; when the water is sharp, warm, or half boiling, put into every hogshead you mean to mash at the same time, six, eight or as many gallons of the half boiling water, as will completely wet one bushel corn meal—add then one[Pg 53] bushel chopped corn, stir it with your mashing stick till your corn is all wet; it is better to put in a less quantity of water first, and so add as you may find necessary, until completely wet (be careful in all mashings, that your mashing stick be clean), this is called soaking the corn. Then fill up your boiler, bring her quickly to a boil, when effectually boiling, put into every hogshead, twelve gallons boiling water, stirring it well after putting in each bucket, until the lumps are quite broken—cover the hogsheads close, after a complete stirring—fill up your boiler, bring her quickly to boil for the last mashing—stir the corn in the hogshead every fifteen minutes, till your last water is boiling—put into each hogshead one pint salt, and a shovel full of red hot coals, stirring it well—then put in each hogshead sixteen gallons of boiling water, stir it well—cover it close for twenty-five minutes—then put into each hogshead one half bushel rye meal, and one gallon good chopped malt, stirring it until the lumps are all broken, then cover it close, stir it every half hour, until you perceive it sufficiently scalded—then uncover it and stir it as often as your other business will permit, until ready to cool off.

In this and every other mashing you must use sweet vessels only and good yeast, or[Pg 54] your labor will be in vain; and in all kinds of mashing you cannot stir too much.

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