You will also need 8.5 pounds of crushed corn, 1.5 pounds of crushed malted barley, 5 gallons of water, a little bit of sugar and 2 packs of bread yeast.
Heat the water to about 165 degrees Fahrenheit, then turn off the heat. Pour the crushed corn into the water, and stir it for about 5 minutes. After that, stir it for a few seconds every 5 minutes. When the water temperature drops to 152 degrees Fahrenheit, mix in the malted barley and stir for about 2 minutes. Cover the mixture, and let it sit for 90 minutes.
While the mixture sits, prepare your yeast by putting 2 packs of active dry bread yeast and 1 teaspoon of sugar in 1/2 cup of 110-degree water.
Once the corn mixture temperature drops to 70 degrees, pour the mixture through a cheesecloth to strain out the solids. After this is done, aerate the mixture by pouring it back and forth between two clean buckets 10 to 15 times. You should see some froth forming.
After you've completed aerating your mixture, you can add the yeast mixture. Then, pour your entire mixture into the fermentation bucket, seal the bucket, and leave the mixture to ferment for 1 to 3 weeks, or until you don't see any bubbles.Learn more about Cooking