Completely Hypothetical Bourbon Recipe
Specifics
General Information
Method: All Grain
Comments

Mash day

9:00 - Bring 7 gallons water to a boil.

10:00 - Add corn, temp @ 184.

11:20 - Mash temp @ 150°, add barley and wheat.

 


 

 

Cooking day

 

64° for 53 min
Shot up to 199°all at once. 
Expecting 178°, but actual was around 200°
6 pints in 2 hours.
#1 199° 92 proof
#2 199° 100 proof
#3 200° 72 proof.  First sign of hot break. 
#4 210° 36 proof. More hot break. 
#5 210° 20 proof. More hot break. 
Notes:
100 proof is higher than I really want. Consider closing the reflux a little. Shooting for 50 or 60 on the stripping run. 
One quart of proof is less than I want. I expect closer to one gallon. Tweaks to recipe:
 - Consider adding corn sugar to make 10% wash. 
 - Cook the corn a while. Like grits. 30 minutes at a low boil. 
 - Need a big bottle brush for cleaning this thing. 

64° for 53 min

Shot up to 199° all at once. 

Expecting 178°, but actual was around 200°

6 pints in 2 hours.

#1 199° 92 proof

#2 199° 100 proof

#3 200° 72 proof.  First sign of hot break. 

#4 210° 36 proof. More hot break. 

#5 210° 20 proof. More hot break. 

 

Notes

100 proof is higher than I really want. Consider closing the reflux a little. Shooting for 50 or 60 on the stripping run. 

One quart of proof is less than I want. I expect closer to one gallon. Tweaks to recipe:

 - Consider adding corn sugar to make 12% wash. 

 - Cook the corn a while. Like grits. 30 minutes at a low boil. 

 - Need a big bottle brush for cleaning this thing. 

 

 

 

 

Reference
Malts and Grains
Reference
Yeast
Name: Pasteur Champagne
Manufacturer: Red Star
Type: Champagne
Flocculation: Medium
Attenuation: 75%
Temperature Range: 65–73°F
Amount: 2000 ml
Procedure

Steps

  1. Bring 7 gallons of water to a boil.
    • First run, 7 gallons of water.
    • Second run, 5.5 gallons of water + 1.5 gallons of slop.
  2. Add cracked corn and hold at 180° for 30-45 minutes.
    • Need to check this temp with Papazian.
  3. Turn off heat and allow to cool to 148°.
  4. Add barley and wheat and hold at 145 for 2 hours.
  5. Allow to cool to pitching temperature. (Yes, this is going to ferment on the grain.)
  6. Yeast:
    • Dry Campaign yeast
    • Pitch at 60-70°
  7. Ferment till done.
  8. Strain through cheesecloth into still and run.
  9. Cuts:
    • Discard first 50 ML always.
    • Collect in 500 ml increments.
    • For each cut, dilute a sample to 40 proof.  Smell and taste each sample.
    • Save the tails for the next run.
  10. After run, save 1.5 gallons of slop as a set-back.

Sources

Tasting Reviews
print logprint default Output to Beer XML
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