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Malted Blue Corn, Barley, and Another Grain
Got the itch to make another bourbon, but I’m a little undecided on final ingredients. So far I have 75# of blue corn. I malted half of the blue corn a couple months ago. I also have 35# of 2 row barley I’m going to use. I want the total grain bill to be 125-135#. Question is what to use for the other 15-25# I have wheat malt on hand. I can get oats, flaked rye or rye malt pretty quick (today).I’m imagining a finished bourbon with some complexity and a little funk. I’m not sure the wheat malt would add either of those. Too much rye could over power the flavor and too much oats might have the funk of a cow’s ass. I got the corn mashed in yesterday and it’s in the coolers doing the beta conversions now. The barley is ground and ready to go as soon as I get home this evening. Any suggestions on the last few lbs??
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4 Replies
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Split it with flaked rye, and the wheat. Five percent rye (6.5 pounds for 130 total pounds) should give it a little spice, and the wheat will give it body.13.5g/50L keg modular 3″ pot/VM copper&stainless w/offset gin head26g 4″ stripping still5500watts of fury
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When it’s ready to come off the still, I am at your disposal for quality control purposes!!!BTW, what type of rig will you be processing this wondrous mash through???There are two times of year: FOOTBALL SEASON and… Waiting For Football Season
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rubberduck, if you come to the gulf coast I’ll dang sure share a sip.Well, I found 5lb of Honey Malt in the grain bin and decided to throw it in the mix. I got a really good conversion from the corn and barley so I decided to just cut the recipe down from 125lb to 115lb. The final recipe was:38lb malted blue corn37lb unmalted blue corn35lb 2 row barley5lb Honey malt50 gal waterSG was about 1.076 before I combined the last of the barley. Should stay the same. I’ll double check this evening before I pitch the yeast.I’ve got 2 yeast starters going. One is Safale S-04, other is Safale WB-06. I’ll probably pitch them both together.
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After everything was combined, I added another 4 gal of water to get it cooled down. SG was 1.072.I pitched both yeast at the same time, Wednesday night (7/3). It took off hard by the next morning, blowing almost all the water out of the airlock. It stayed that way for 2 days before slowing down. I did a gravity check Sunday morning and it was 1.01. Gave it a good stir and closed it up again.Checked it again Monday evening and it was 1.002. This is the best smelling mash I’ve made so far! The “beer” literally smells like a hefeweizen beer!Going to start stripping it tonight. I’ll probably slow down in the middle to get a sample / hint of what’s to come.RD, I use a 20g copper pot w/ various 3″ risers and plates depending on what I’m making.
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