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Inexpensive Wheat Vodka
Hi all,Trying a simple recipe for a cheap as wheat vodka here in AU6kg of chickenfeed wheat from Coles (supermarket) ($3 for 3kg!!!)2kg of Joe White Traditional Ale Malt6kg white sugar10g each HTAA and glucoamylaseTotal cost about $25AUDIncluding power and water costs I am estimating a cost of about $4AUD/L of 40% vodkaNot bad considering we pay at least $55-60/L for most spirits these daysMilled the wheat (was tough!) and brought the 18L of water to 75C to gelatinizeMixed well into the water and let it sit while the temp came down to 65CMashed in the malt and enzymesSet the temp on my Digiboil to 58C with only the 500W element on and mashed for 2 hoursCame off with an SG about 1075 (75-80% efficiency i think roughly??) now lautering and spargingWhy mash the wheat you say? Why not!Ive found partial all grain mashes to be really fast fermenting, yeast loves those nutrients in the grain, while the sugar is just to bump up the yield but keep the mashing to one afternoon.Will update on the results! Cheers
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7 Replies
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How much wheat did you use ?When did you add the Sugar ? Did you just stir it in or add it as syrup ?My recommended goto .wiki/index.ph … ion_Theory
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I made a simpler version. Just wheat and YLAY. No mashing. No sugar. I also found that while a refluxed heart cut was neutral enough, there were a few jars either side with some tasty wheaty flavour which made a passable whisky after 18 months on some oak sticks.And yes. Compared to barley, wheat is tough.”I have a potstill that smears like a fresh plowed coon on the highway” – JimboA little spoon feeding *For New & Novice Distillers
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looking at the SG, how big was the mash volume?have you a link/pic for the coles wheat, i can’t find that anywhere on their site.
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6kg of wheat all up! just mixed the sugar in when the wort was fresh off the boil, then SG after sugar addition was about 1.11 or so, so I diluted down to probably about 40-45LI have thought about this many a time, what sort of wheat did you use? I do still have some YLAY but its wintertime here and cold as hell, it could take like 4 weeks or more. Plus i just enjoy mashing And yeah I wasnt ready for the drill on the mill to kickback so hard hahaha just saved myself from losing half my grain I mashed into 18L of water with 8kg of grain, so a fairly low water:grain ratioStill havent mastered the maths behind those calculationsThe wheat isnt on the website for some reason, I’m not sure if every coles has it but im in WAHere’s a pic:
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I mashed into 18L of water with 8kg of grain, so a fairly low water:grain ratioStill havent mastered the maths behind those calculationsThe wheat isnt on the website for some reason, I’m not sure if every coles has it but im in WAHere’s a pic:IMG_3052.jpg[/quote]those SG figures for the fermentables don’t add up on my brewing app.i played around with a 40L volume only at first…..the unmalted wheat & malt alone would give you an OG of 1048 in 40L.the sugar alone would give you an OG of 1056 in 40L.combined, the grain & sugar gets me 1105 in 40L.scaling the volume up gives me 1070 in 60L.i’m in Perth, but ive not seen that wheat in our coles, is it in a country coles?it’s a good size for my wheat brews, i usually have to buy a 25kg bag from a feedstore NOR.
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doesn’t surprise me hahaha, I won’t lie i neglected to take a measurement after diluting but it seems to be fermenting fineas you can tell i wasnt too concerned with precision hereI am studying the IBD GCD so i really should be learning this stuff properly ill PM you my location but yeah i cant say Ive seen it in any other coles… it is a very convenient size bag for these purposes
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I have thought about this many a time, what sort of wheat did you use? I do still have some YLAY but its wintertime here and cold as hell, it could take like 4 weeks or more. Plus i just enjoy mashing And yeah I wasnt ready for the drill on the mill to kickback so hard hahaha just saved myself from losing half my grain I bought feed wheat from the local farm. At the time it was 5€ for 25kg. There’s a bit of straw and other seeds in there but you can pick out the thistle flowers as it feeds into the mill! I do loooong YLAY ferments as standard. I pitch at 30C and then they ferment in the house which is at 20C so after about 3 to 4 days they’re down to room temp. They often go several months before distilling. This seems to give me a very clean ferment, although I’ve not compared side-by-side.I enjoying mashing too, but I couldn’t seem to find the time last year. Starting up a batch of YLAY whisky took about 1 hour in the evening when the kids were in bed.”I have a potstill that smears like a fresh plowed coon on the highway” – JimboA little spoon feeding *For New & Novice Distillers
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