Blue-ducks bourbonish/whisky
Posted: Wed Jan 20, 2016 10:30 pmWell as promised, here's my method for making my bourbon-ish whisky,
I can't lay claim to the recipe because there's prob. dozens if not
hundreds of brewers who have done or posted something of the same
nature.
My inspiration started with a recipe i seen on another forum, some
members here are aquainted with H/D from across the pond,i'm not a
member myself but like many others, when i got the bug for starting
on my quest i searched many forums for information and the like.
I took a liking to jimbo's all grain gumball thread where he done a
mash and used the spent grains to to do a sugarhead wash. Seemed like
good economics.I done his recipe a few times,with good results, but
i wanted put my own spin on things,ie: a touch more smokey hit to my
end result, not too much as in an islay malt, i find it just a little
to much for my liking. coming from a scotsman sounds a bit ironic.
So i came up with this.
ingredients
2k c/corn or f/maize..... cracked corn or kibbled is easier to work with
2k barley/malt
1k rye malt
1k chateaux w/malt or any peated malt
1tbs gypsum
half tub of alinsons yeast/ or any yeast that suits your needs.
method
put corn in a bucket and pour cold water over,stir and leave for
10-15 minutes skim off debris from the top, it's usually dry husks
and tiny grains that have found there way into the bag.
I Drain and put 20ltrs of water in the boiler,or 15ltrs and 5ltrs
backset which i do after i get the first wash done,i then add corn
and bring temp up to 90%c and hold for 3hrs.I then dial back to 2.5
on the boiler and let it cool to 67%c and mash in malts and temp nearly
aways come down to 63%c. stick lid on leave for a min. of 1.5hrs,
i leave mine for 2.5-3 hrs "just playing safe i guess"
When done i turn off boiler and start running into my 30ltr bucket
at this stage i add the gypsum, when flow stops i tilt the boiler
to get the liquid under the tap vent,then i sparge with 10ltrs of
hot water around 70%c and tilt boiler again to collect under the vent,
give the bag a squeeze to collect remaining wort. At this point you
could use spent grains to do a sugarhead,i dont bother.i compost it.
I then stick wort chiller in and cool to around 25%c then lift bucket
on to bench top and transfer to fermenter below "it helps getting
some air back in, i then give it a good thrashing with a paddle
add yeast and jobs done.
I normally get around 25-26ltrs of beer at 10.050 on the hydrometer
always hoped that i could hit the 10.060 mark.
When done i rack into bucket, i lose about 2.5ltrs because the trub is
really thick with this wash. i never could zero this wash out fully,
just below 10.010 is the best i can get, i can live with that.
I then leave to settle for a day or two before stripping, i take the
strip down to 10% which gives me a demi full at 35%. then the proccess
starts over again till i get 5 demi's.This gives me close enough to
25ltrs at 30% to do a s/run, bearing in mind i take off 200ml fores
from each strip,I take off 1ltr and add to the cleaning jar, then take
off next 1ltr in 250ml jars then take off 4ltrs in 1ltr kilners, the
rest i take down to 40% for feints for next run, i think it adds more
flavour.
Most of time the 250ml jars end up in the final product which gives me
5ltrs of 67% to age. When cut to 43% its a really nice tipple even when
its white, but drinking white whisky doesn't seem right to me.So i age
on oak for a minimum of 4 months, longer is better so im told, This
is the experimental stage of this recipe so i can't finish this post
with "you gotta try it" "it's wonderful" and so and so, i like it, iv'e
got a bit aging at different levels at the moment i'll try and update
when i think iv'e hit the g-spot of oaking time.
thanks for reading
cheers B_D
I can't lay claim to the recipe because there's prob. dozens if not
hundreds of brewers who have done or posted something of the same
nature.
My inspiration started with a recipe i seen on another forum, some
members here are aquainted with H/D from across the pond,i'm not a
member myself but like many others, when i got the bug for starting
on my quest i searched many forums for information and the like.
I took a liking to jimbo's all grain gumball thread where he done a
mash and used the spent grains to to do a sugarhead wash. Seemed like
good economics.I done his recipe a few times,with good results, but
i wanted put my own spin on things,ie: a touch more smokey hit to my
end result, not too much as in an islay malt, i find it just a little
to much for my liking. coming from a scotsman sounds a bit ironic.
So i came up with this.
ingredients
2k c/corn or f/maize..... cracked corn or kibbled is easier to work with
2k barley/malt
1k rye malt
1k chateaux w/malt or any peated malt
1tbs gypsum
half tub of alinsons yeast/ or any yeast that suits your needs.
method
put corn in a bucket and pour cold water over,stir and leave for
10-15 minutes skim off debris from the top, it's usually dry husks
and tiny grains that have found there way into the bag.
I Drain and put 20ltrs of water in the boiler,or 15ltrs and 5ltrs
backset which i do after i get the first wash done,i then add corn
and bring temp up to 90%c and hold for 3hrs.I then dial back to 2.5
on the boiler and let it cool to 67%c and mash in malts and temp nearly
aways come down to 63%c. stick lid on leave for a min. of 1.5hrs,
i leave mine for 2.5-3 hrs "just playing safe i guess"
When done i turn off boiler and start running into my 30ltr bucket
at this stage i add the gypsum, when flow stops i tilt the boiler
to get the liquid under the tap vent,then i sparge with 10ltrs of
hot water around 70%c and tilt boiler again to collect under the vent,
give the bag a squeeze to collect remaining wort. At this point you
could use spent grains to do a sugarhead,i dont bother.i compost it.
I then stick wort chiller in and cool to around 25%c then lift bucket
on to bench top and transfer to fermenter below "it helps getting
some air back in, i then give it a good thrashing with a paddle
add yeast and jobs done.
I normally get around 25-26ltrs of beer at 10.050 on the hydrometer
always hoped that i could hit the 10.060 mark.
When done i rack into bucket, i lose about 2.5ltrs because the trub is
really thick with this wash. i never could zero this wash out fully,
just below 10.010 is the best i can get, i can live with that.
I then leave to settle for a day or two before stripping, i take the
strip down to 10% which gives me a demi full at 35%. then the proccess
starts over again till i get 5 demi's.This gives me close enough to
25ltrs at 30% to do a s/run, bearing in mind i take off 200ml fores
from each strip,I take off 1ltr and add to the cleaning jar, then take
off next 1ltr in 250ml jars then take off 4ltrs in 1ltr kilners, the
rest i take down to 40% for feints for next run, i think it adds more
flavour.
Most of time the 250ml jars end up in the final product which gives me
5ltrs of 67% to age. When cut to 43% its a really nice tipple even when
its white, but drinking white whisky doesn't seem right to me.So i age
on oak for a minimum of 4 months, longer is better so im told, This
is the experimental stage of this recipe so i can't finish this post
with "you gotta try it" "it's wonderful" and so and so, i like it, iv'e
got a bit aging at different levels at the moment i'll try and update
when i think iv'e hit the g-spot of oaking time.
thanks for reading
cheers B_D
just a thought..