So this recipe is a little different, or at least it's different to what I've come across before. it requires a whiskey run to be done first because I use the Whiskey Backset for the Rum...
To start of with I make a 50 liter grain based whiskey mash, it's designed to bring in some Caramel, Coffee and Dark Chocolate right into the newmake, and then aged on 50/50 American Oak and Maple.
This whiskey for me comes through with a flavour profile I really like, perhaps not for everyone, but I love this, it's sweet with a lot of caramel and vanilla flavours, it has strong sweet orange kind of almost marmalade flavour with a nice raisin finish with dark chocolate staying in the mouth after.
Whiskey Ingredients:
6.5kg Inverted Sugar (Yeah, I know)
3.5kg Malted Corn (Can also use un-malted)
2kg Pale Ale Malted Barley
1.5kg Oats
0.8kg Caraaroma Malted Barley
0.5kg Roasted Barley
Whiskey Recipe:
1. Mill all the grains, the finer the better, but it depends on your setup.
2. Mash your grains in enough water to cover the grains at between 65°C and 68°C for an hour.
3. While the grains are converting in your mash, invert the 6.5kg of sugar in about 10 liters of water, I use about 1 tsp of citric acid to invert.
4. Tap off your wort into a fermentation bucket/drum and sparge up to about 35 Liters.
5. Add the inverted sugar, this should give you +- 50 liters at about 1.080 specific gravity.
6. Add your favorite whiskey yeast and let it ferment out dry.
The above should give you about 50 liters at roughly 10-12%.
Once done I run my whiskey wash through my pot still I get a really nice newmake out of it that has hints of coffee, dark chocolate, caramel and vanilla, most of the newmake is oaked at about 58% ABV, but it also makes an excellent base for coffee liquor etc.
Now for the Rum:
Rum Ingredients.
25kg Black Strap Molasses.
Top up the Fermenter with the backset from the Whiskey to 50 Liters.
Belgian Ale Yeast and Belgian Saison Yeast co-pitched.
Rum Recipe:
Pretty straight forward, Dissolve the molasses in the whiskey backset, adjust the PH to about 4.5-5.0, I didn't need to adjust at all, but ymmv, and pitch the yeast I use is Fermentis BE-134 for the ability to ferment dry and go pretty high ABV and Fermentis BE-256 for the banana and clove esters.
This should give you a wash of about 1.120 that should ferment out to about 10% leaving a bunch of unfermentable sugars and flavors behind.
Once done I run my Rum wash through my pot still I get a decent amount of flavour in my rum with this, banana, clove, vanilla, lots of coffee, caramel and tropical flavour.
When I blend my Rum I do cheat a little, I mix some dark Belgian Candi sugar into the portion that I age on Oak, it adds a hint of sweetness and a distinctive burnt caramel flavour.
Is the recipe 19 or so litres of mollases and 31 litres of backset?" you can pick your nose and you can pick your friends; but you can't always wipe your friends off on your saddle" sage advice from Kinky Friedman
Is the recipe 19 or so litres of mollases and 31 litres of backset?It's 18 liters to +- 35 liters of backset, it's just over 50 liters in total, so basically a 1:2 ratio.
Ok thanks, I've never heard of that much backset being used in a recipe before" you can pick your nose and you can pick your friends; but you can't always wipe your friends off on your saddle" sage advice from Kinky Friedman
Honestly neither have I, I was looking for a way to boost the flavour profile of a first run rum without having any dunder available and decided to just do something a little out of left field, and I'm quite happy with the result of both the Whiskey and the Rum.
Sorry - a bit OT ...
if i do an expensive all malt whiskey, after each stripping run the backset smells so nice, so i add 5kgs of sugar into the backset, cool, pour over into a 25L fermenter, top up to 22L with water, add nutrients, yeast and let it rip.
I've done up to 3 of these before the smell is no longer there.
Makes for an interesting sugarhead - and saves a few bucks - Malts are freaking expensive down hereMy fekking eyes are bleeding! Installed BS Filters - better! :D
Sorry - a bit OT ...
if i do an expensive all malt whiskey, after each stripping run the backset smells so nice, so i add 5kgs of sugar into the backset, cool, pour over into a 25L fermenter, top up to 22L with water, add nutrients, yeast and let it rip.
I've done up to 3 of these before the smell is no longer there.
Makes for an interesting sugarhead - and saves a few bucks - Malts are freaking expensive down hereSounds like a great way to get a bit more flavour into a sugarhead.
That was sort of my point, the molly recipe is pretty much one part mollases to two parts backset with no water, never heard of a recipe with that much backset.
I thought that it would have been done before at some stage given the amount of recipes here
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" you can pick your nose and you can pick your friends; but you can't always wipe your friends off on your saddle" sage advice from Kinky Friedman
Yup , you just discovered one of the beauties of all Mollases washes ….. you don’t need to frig with pH.
However , you got away with using all backset from a whiskey run this time …. A fuck ton of it .
If you switch to Dunder from this run for successive runs , you better take advise to only use 10% dunder of the total wash volume and use water to make up difference or you will have issues .
It’s not due to pH accumulation drops as much as compounding gravity buildup as the unfermentables increase as the soup boils each run .My recommended goto .
https://homedistiller.org/wiki/index.ph ... ion_Theory
Post time 2022-12-19 12:36:20
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