Honky Bourbon V3 - Beer Recipe - Brewer's Friend

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Honky Bourbon V3

198 calories 10.2 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 10 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 100% (brew house)
Source: Dustin
Calories: 198 calories (Per 12oz)
Carbs: 10.2 g (Per 12oz)
URL: http://homedistiller.org/forum/viewtopic.php?f=96&t=48126
Created: Monday November 18th 2024
1.062
1.001
8.1%
0.0
2.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.28 lb Rye4.28 lb Rye 38 3.5 15.8%
3.68 lb US - Pale 2-Row3.68 lb Pale 2-Row 37 1.8 13.6%
6.16 lb Flaked Corn6.16 lb Flaked Corn 40 0.5 22.8%
12.93 lb US - grainland select - Grainland Select - Yellow Whole Corn12.93 lb US - grainland select - Grainland Select - Yellow Whole Corn 40 1 47.8%
27.05 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.22 tbsp AHA-400 Enzyme Water Agt Mash 0 min.
1.11 tbsp GA-150 Enzyme Water Agt Mash 0 min.
 
Yeast
Pinnacle - pinnacle MG+
Amount:
0.77 Each
Cost:
Attenuation (custom):
99%
Flocculation:
Low
Optimum Temp:
82 - 100 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 343 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Louisville Water Company, Kentucky, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity pH
30 14 27 37 61 73 (CaCO3) 8.7
https://louisvillewater.com/sites/louisvillewater.com/files/user_uploads/2019%20CCR%20report%20web.pdf
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.25 gal Strike 212 °F 212 °F 60 min
Starting Mash Thickness: 2.2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.25 gal (69 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.25 gal (21 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.04 gal (68.17 qt). Suggest reducing strike water volume to 9.84 gal (39.34 qt) and adding 5.04 gal (20.17 qt) sparge/top-off. 14.88 59.5  
Strike water volume at mash thickness of 2.2 qt/lb 14.88 59.5  
Mash volume with grains 17.04 68.2  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume (equipment estimates 6 g | 24 qt) 5.75 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.25 g | 69 qt) 17 68  
Boil off losses -0.25 -1  
Post boil Volume 17 68  
Going into fermentor 17 68  
Total: 20.63 82.5
Equipment Profile Used: System Default
 
Notes

Changelog: V1 -> V2

  • Replaced 10 lbs whole corn with flaked corn. Intending to boost sweet corn flavor in final product.

    V2 -> V3
  • Lowered volume to accommodate distilling on grain.
  • Lowered OG to reduce yeast off flavors and speed up ferment time.



    Recipe is a modified version of Jimbo's easy 1/2 barrel bourbon. Rye substitued for wheat and scaled up to yield approx 15 gal of strained mash. Link is attached next to source.


    Yeast starter:
    Make a yeast starter at least 12-24 hrs before pitching in mash. Make a starter with 2 qt water, 0.4 lb light DME, 25 grams MG+ yeast (hydrated before pitching). Yeast can be pitched directly, use 30g if pitching directly.

    https://rahrbsg.com/pinnacle-distillers-yeast-mg-500g/


    Mash production:

  • Mill corn and other grains to a medium grit. Keep corn separate from other grains.
  • Heat 13 gallons water to boiling
  • Add gypsum and other salts to match water profile.
  • Pre-Heat mash tun with boiling water.
  • Transfer strike water to mashtun
  • Dough in corn. Let cool below 190.
  • check PH, adjust accordingly. Targeting 5.4
  • Add Hi temp enzyme and stir well.
  • Let sit about 8-12 hours to let the corn fully gelatinize and cool to barley/rye mashing temp.
  • use a wort chiller, or add cold water to reduce temp to 155 F if necessary. (frozen jugs help also and are easy to clean).
  • Add flaked corn, malted barley, and rye to mash tun. Temp should stabilize at around 148.
  • Let sit 1-2 hrs.
  • Chill with wort chiller and continuosly stir to about 110 F.
  • Adjust ph and add gluco amylase. Target 5.2-5.5 ph
  • Continue stirring and chilling till mash is under 100 F.
  • Transfer to clean fermentation bucket.
  • top off with very cold water to raise total volume to 21 gallons. Stir well.
  • Aerate with pure O2, using a .5 micron diffusion stone. Flow O2 @ 1 L/min for 4 mins. (rinse & boil stone and line afterwards).
  • Pitch yeast starter
  • stir well again.


  • Ferment @ 90 for 4-5 days. Do not go longer than 7 because barley and rye haven't been pasteurized.


  • Transfer liquid directly to kettle and put grains in a muslin bag for stripping. Use a hop filter to keep an opening to the false bottom so bubbles aren't trapped stripping run down to 10% abv or until bored (wait at least until 20%).

  • Keep producing beer and stripping until there is at least 5 gals of stripped liquor. (5 gal is required for a 24 gal still). Should take 2 runs of this recipe to be able to perform a spirit run.

  • Once there is 5 gal stripped liquor, perform a spirit run. Gather sprits in quart jars for cuts.



    Enzymes used:
    hi-temp alpha amylase - https://ferm-solutions.net/product/aha-400-enzyme/

    gluco amylase - https://ferm-solutions.net/product/ga-150-enzyme/
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  • Last Updated: 2024-11-22 19:15 UTC