10/5/2022
Lum’s All Grain Whiskey mash recipe for 23L (called Misty Morning after a year on oak…)
8 lbs grain (5 corn, 3 wheat), plus1.65 Lbs of Malted Barley
FIRST GRAIN FERMENT - SWEET MASH
Adjust pH of 18L water to 5.8 pH, use Citric Acid to lower pH if needed
For Sour Mash, use 2L of lees,
Heat 16L Water to boil, 212°F
Stir in Corn and Wheat using the cordless drill, stir for 5 minutes
Cook corn and wheat at boil, or near boil (180°F to 200°F) for 30 minutes, stirring to prevent clotting.
Allow drop temperature, Confirm Temperature at 156° to 165°F
Stir in malted barley
Confirm and maintain Temperature at between 149° and 160°F, stirring at 15 minutes intervals until 90 minutes
Pour between buckets to refresh oxygen infusion to water, for yeast initialization
Cover and Rest —- At 100°F, Cast ⅓ cup of yeast ( pre activate ⅓ cup with ½ L of mash )
Ferment for 4 to 5 days, or 1.000 Specific Gravity.
Syphon beer into clean bucket, distill as Beer Run - store output as Low Wine
Save spent grains for 2nd cycle….
SECOND Cycle MASH - SOUR MASH CYCLE
1). Melt 6lbs white sugar in deep pot till slightly brown in color. Mix in 1 (3.8L) gallon boiling water until fully dissolved. Add to 2.5 gallon (pH adjusted ) water, and stir into used grains with cordless using a drywall mixing paddle.
2) Airiate by pouring between buckets 4 or 5 times. Pour into used grains.
3) allow temperature to drop to 100°F
2) Seal mash bucket, hang and monitor fermentation for 4 or 5 days or to Specific Gravity of 1.000
Do Iodine test.
Syphon clear fluids, press grains to recover max beer, distill as Beer Run. Combine Low Wine with low wines of first cycle.
Repeat until 16L is accumulated. Run Spirit run, producing output at 145 to 165 proof off the still. Cut 2% as Fients, 10% as Heads. Run Hearts till ABV output drops to 90 proof. Run tails down to 5% ABV, SAVING AND COMBINING HEADS AND TAILS FOR NEXT SPIRIT RUN.
Age using medium charred Oak, in changing temperature zone.
Serve at 90 proof.Attachments
interesting recipe, not sure I would call it "all grain" whiskey as it has added sugar...
also not sure I would call it a "sour mash" 2nd run without the addition of backset? Unless I missed something?
also seems like a weird place to do an iodine test? On the sugar head ferment? I dunno I dont usually do iodine tests lol....
+1
Also, 165*F seems a little high to me and might denature too much of the barley enzymes? I usually pitch malts at 150*F.
Cheers!
-j————
i make stuff i break stuff
water into whiskey into water
just getting started in home distilling - been drinking for decades
16g copper pot still, 10l alembic, and a column or two
————
Post time 2022-11-21 02:53:04
