Are you looking for an all grain bourbon mash recipe? In this video I will take you through part 1, making the all grain bourbon mash recipe using 6 grains and malted barley. Part 2 will be siphoning off, preparing to run, running it, and results from the final product.
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00:00 All Grain Bourbon Mash Recipe Introduction
00:13 Soak 6-grains in water overnight 9 pounds
00:32 Next day pour in 2.5 gallons of water-stir well
01:03 Add a few gallons of water, heat and bring the temperature to 190 degrees Or see next
02:02 Strain off the grains and add the water back in the pot and heat to 190 degrees
02:22 Crack open the 6 lbs. malted barley-coarsely
03:28 1.5 hrs. later, check the temp, 185 degrees, dump into a fermenting bucket
03:50 After 1 hr., check the temperature
04:00 Check temp at 157 add the cracked malted barley
04:15 Stir well, the starches will start to get like a liquid (a good thing)
04:38 Put a loose cover on the barrel, add blankets for 1 hour
05:00 1.5 hrs. later, check the temp, stir check the temp.
05:25 Do an iodine test in 2 bowls
05:53 If iodine test is not clear, let the grains sit an other hour
06:03 Use a refractor to take a reading (watch the video)
06:13 Take a test using a hydrometer using the clear liquid on top, not the grains (watch the video)
06:40 The next morning, stir well, remove blankets and take a temp-leave lid on for 30 mins
07:41 95-100 degrees, pitch the yeast, Add 1-2 Tablespoons DADY yeast, leave uncovered 10 mins
08:15 15 mins, check for foam, put lid on, loosely, insulate if you choose
08:52 Cover the mash bucket with a quilt or heavy blanket
09:00 Watch how to keep your mash warm in the winter
09:08 Update on cap-if not fallen, let the mash sit 3-5 days until the cap falls
09:39 Example of a pumpkin mash, cap fallen
09:49 Example of all-grain corn, cap not fallen
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22 июл 2024
