Article: Set a large pot (at least 8 gallons or 30 liters in size) on the stove. Pour in 5 gallons (19 liters) of water and put the lid on the pot. Turn the heat to high and heat the water until it reaches 165 degrees F (70 C). Turn off the heat. You should use a brewer's thermometer to make the corn mash and throughout the distillation process. Take the lid off of the pot and pour in 8.5 pounds (3.85 kg) of crushed corn. Set a timer and use a long-handled spoon to stir the corn constantly for 3 to 5 minutes. Once the timer goes off, set the timer for another 5 minutes. Instead of stirring constantly, you only need to stir the corn for 5 to 10 seconds once the timer goes off. Continue briefly stirring the corn every 5 minutes until the temperature reaches 152 degrees F (37 C). The corn will start to gel up when you stir it. This is because the starches are releasing and the mixture is thickening. Turn off the heat and stir in 1.5 pounds (0.7 kg) of crushed malted barley. Stir it constantly for a minute or two. Put the lid back on the pot. This corn mash will start to thin out after you've added the malted barley. It's important to use malted barley, since it has the enzymes you need to turn starch into sugar. You'll need that sugar to ferment the corn. Avoid using regular flaked barley. This will give the grain (the malted barley) a chance to turn starch into sugar. You don't need to stir it or check the temperature as it rests. You can make the yeast starter while the mash is sitting. Pour 1 tablespoon (14 g) of active dry bread yeast into a glass of warm water. The water should be 110 degrees F (43 C). Stir in 1 teaspoon of sugar until the yeast and sugar are dissolved in the water. The yeast starter will ensure that the yeast is good and active before you add it to the mash. It will also get fermentation started right away. Check the temperature of the corn mash once it's rested. It should be around 70 degrees F (20 C) before you add the yeast mixture. You can either let the mash continue to sit or use an immersion chiller to cool the mash. The immersion chiller is also known as a wort chiller.
What is a summary of what this article is about?
Heat water in a large pot. Stir in the crushed corn. Stir the corn and check the temperature. Stir in the malted barley. Let the mash rest for 90 minutes. Make a yeast starter. Cool the mash.