StillSmart

I wanted to let you all know of my latest experiment. As you all may know, I primarily make UJSSM style whiskey sugarheads. I have not ventured into all grain recipes yet (except my corn/koji experiment). I am a bourbon lover and I strive to keep improving my UJSSM methods. So far, I have produced very good result that have gained good reviews from lots of bourbon and whiskey drinkers. There still has been an overall sugar kick in the taste that is subtle but makes for a key difference between all grain and my sugarheads. After some reading, some have reported that adding smoked grain to the low wines for a week adds some complexity and takes away some of the sugarhead taste.

I added 1 cup of peat-smoked barley to 4 liters of low wines for a week and then ran it this weekend. My normal grain bill is 70 percent corn, 20 percent flaked wheat, and 10 percent rye. After my spirit run, the blended white dog smells sweetly of corn with a hint of spiciness. With the peated barley, there was a distinct smokiness and a more "harsh" taste wit the same blend as before. I'm curious, I think that on oak with some time, it may be one of my best batches. It also may be vile and disgusting. Either way, it will be different and I will learn something from it. The second run will use the same grains to soak in another 4 liters to see if the flavor is less intense and I will judge it against the one with the fresh grains.

Anyone else ever try this?

Rhinus