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
|
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 |
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
|
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/
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-11-22 19:15 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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