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Bourbon Special Batch #567
Special Batch #567 Bourbon ##-Oz Grain type13-06 Corn, yellow dent02-00 Victory Malt – Briess01-00 Special Roast Malt – Briess00-06 American Honey Malt00-02 Pale Chocolate Malt00-02 Caramel 60L Malt01-04 Rye, Malted01-00 Rye, Flaked00-14 Dark Wheat Malt – Weyerman00-08 Oats, Malted – ProximityHydrate a shot glass of FermPro 917 yeast (or bakers) in a pint of warm water ~ 93F. Do this as you start your mash day. To a big ol’ pot (I use a 10G pot) add1G backset & 7 gallons water (this makes the water level just under the handle rivets)1/2 tablespoon gypsum1/2 teaspoon epsom salts1 tablespoon Fermax – optionalMake the water @ 6.5 pH by adding pickling lime a little at a time. 15 ml high temp alpha enzymes (Ferm Solutions AA-400) & corn in @ 160FUp to 189F x 60 minutes while power stirring. Rye (flaked) in during last 15 min w/5 ml extra AA-400Cut heat, wrap up x 60-90 minutes. Chill down to 149F, add malts. Maintain 140-149F x 30 minutesCut heat, wrap up x 120 minutes. Gave the starter a taste of some of the clear mash. Chill down to pitch temperature (85-92F) w/10 ml Ferm Solutions GA-150 gluco enzymes added at 120F or less. Transfer to fermenter & top off at 9G mark. Stir & Take data. Pitch yeast.🎱 The struggle is real and this rabbit hole just got interesting. Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
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4 Replies
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8Ball,I like it! From your grain bill, I envision a dark, rich bourbon with a deep almost porter-like complexity. I bet it’ll seem like forever waiting for it to age out.Your mash process shows a lot of thought and experience, from pH/enzyme control to the forced chilling, to the fresh mash pre-feeding of your yeast. Sounds like a winner!Twisted“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”- W.C. Fields My EZ Solder Shotgun My Steam Rig and Manometer
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That looks like a nice drop, although the caramel 60 and chocolate amounts have me wondering if you are clearing out some extra specialty malts from the fridge?
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Thanks TB! It will age in glass until it joins the party in my perpetual 10G Gibbs. 🎱 The struggle is real and this rabbit hole just got interesting. Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
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Thanks Quadra! A little bit goes a long way with the specialty makts for me. My first 4 runs of this grain bill were made with an heirloom corn called Wapsi Valley and 6 months later the chocolate comes across early and the sweetness lingers.🎱 The struggle is real and this rabbit hole just got interesting. Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
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