PUGIDOGS wrote:I forgot to say, I still run the flaked corn through the mill. I take it down to a meal and the malted barley I almost make flour out of it. 75 to 80% flaked corn, 20 to 25% malted barley and 33% backset, I strip several runs and combine them for one big final run. Its so good, it will make you want to kiss your grandma. Pugi
punkin wrote:Thanks Pugi, that's slightly higher grain to liquid than i've been using, but easily achievable if you don't have to cook. Premalting may even allow the ratio to move up a few points.
The other problem i have is grain disposal. Do you have much in the way of solids left whith the flour/meal profile?
Might have to make some enquiries and see what quantities i'd have to order to get steam rolled corn from the graders.... I know they do it with barley...
punkin wrote:Don't know about people who think that every strong scent is a stink, Bourbon Girl is like that, if she can smell it and it ain't perfume she reckons it stinks.
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