I know I’m watching this 2 years later, but I like this recipe. I do a 6-1-1-2 Wheated Bourbon (6 parts corn, 1 part rye, 1 part barley, 2 parts wheat) that’s pretty killer!
I wish I had some left I need to make some more that's the problem with doing a you tube channel sometimes not time to make all the stuff you want to but this one i will have to remake cheers and enjoy
Awesome vid as usual Randy. Loved the Pappy reference as it is what we all would like to get to one day. Hey quick tip. Get you a small bungy and run thru the ears on your biab and around your mash tun. Hold those pesky bags really well. :)
Maybe that could even be a video topic. Understanding all the different grains And how to use them yes 4 is all grain brewing. Is raw grains, flaked, malts, Knowing when and when not to gelatinase.
Great video, Randy! Glad to see you using all grain with no sugar additions. Corn has a pretty low diastatic power but the addition of 9 lbs combined barley and wheat in 5 gallons of water calculates to a starting gravity of 1.080-1.090 which is what you yielded, and is good conversion efficiency. One question: what did you use to crush your corn? Looks like a coffee mill? Reviews on corn mills I have seen tend to shear off metal into the grind and typical hobby grain mills won’t do the job. I finally found a source of malted grain at Asheville Brewers and they ground it for me. No gelatinization step but the corn malt is expensive! Cheers!
Great video Randy! Instead of using grind corn could you use flake corn? Not critique because I am still new to the craft and you are the teacher! Thanks
Is there a general rule of thumb with the amount of water/ grains/and the amount that you will have to distill at the end of fermentation? I guess what I’m getting at is how much water do you account for loss?
Awesome videos, very informative! When it comes to sparging…how much hot water would you use for to sparge out a 6 gallon batch like you made in this video? Is there a rule of thumb ?
Randy love the videos, keep em coming! I am looking to do 1st all grain mash soon. When do you get your grains? and mostly where can I find a good chart for Grains PPG? Thanks so much.
First good luck on you first all grain I get my corn from feed store and other grains from local home brew shop as for ppg chart go to home distiller forum
@@stillworksandbrewing thanks. I knew obviously the barley was melted but I did not know the wheat was malted as well. Something that confuses me is that beer brewers never seem to gelatinize anything whether it's malted or flacked or not and I don't understand that. 🤔
Randy, love your videos and they have been a huge help in getting me ready to do my first run. How would you compare this wheated bourbon mash to the bourbon mash 2.0 you did a few episodes back?
I am looking for a distilling method without making outmaking cuts do you know how to do this where I just keep most of the hearts, it something that George Duncan does
@@stillworksandbrewing, I know that it helps with flavor. Some, that I know personally tell me that they don't grind because they are sour mashing everything back. Just wanted your view on that.
Why is the Gelatinous so important, why not just use the water to thin and add your Barley? I'd like to see the Still u running all your Mash through. Damn, 1.085 excellent. I haven't been able to make that without adding Sugar,. I need more grain.
I’m very interested in doing a wheated bourbon… or whiskey. I’m not particularly interested in 51% corn… Because corn 🌽 is corn 🌽. I love Scotch and Irish ☘️ whiskey… But ZERO corn is present. Obviously corn is a cheap source of starch so I’m no hater. But I honestly feel like the real mash bill lies in obviously Barley… Oats and wheat… And perhaps any other useable ingredient. Corn was an amazing ingredient in 1700-1800 but let’s be real. American bourbon/ whiskey can’t compete with world class whiskey in my opinion. Although the rest of the planet loves ex bourbon casks… So the remnants must possess something.🤷♂️ But I honestly believe wheat 🌾 has it’s well deserved place in distillation. Good stuff. Always love your videos.😊👍🥃
@@TheGrainBench True story. Absolutely no argument here. Scotch and Irish absolutely depends on USED barrels. Whether they re Scorch them or not. But honestly I’m not convinced corn has much to do with it. I just think they have found a way to get off cheap. They’re not interested in corn… and “bourbon” limits the use of barrels. Either through exacting or self limiting standards. I doubt corn leaves a lot of flavor in a barrel.🤷♂️ Don’t over estimate bourbon… It’s not that good and by the time it is… It’s 2 times the price of good scotch… Except they don’t have to ship it across an ocean. Let’s keep it real bro.😊👍🥃
@@TheGrainBench And one more thing I might add is… If you can EASILY create a mash bill with LESS THAN 51% corn… Why wouldn’t you???? I don’t live or produce in Kentucky so F them. I use the MINIMUM AMOUNT of corn starch needed to create and convert the EXACT ABV in my mash I desire. Arbitrary corn amounts are just silly and restrict actual artistic development of a mash bill. Obviously I know little… But I’m not allowing ANYONE to restrict my knowledge further.👍🥃😊
@@BillMcGirr that's the beauty of our hobby. You can make your spirit uniquely yours. Built to suit your taste palette. The main thing is exploring the possibilities of the grains and cereals available to you and working to make the best possible spirit that you can. We are not commercial distillers and are not bound by the governed specific rules. So the world is open to you. Just don't forget to have some fun when doing it. I don't like normal yellow dent cracked corn either. I go for malted or roasted Ancient or Heirloom Corn that actually adds flavor. But I would add that what Randy did was a perfect example of our Heritage when it comes to American Spirits. His bill is as close to a Pappy as we home folks can probably get.
@@TheGrainBench Absolutely. Couldn’t agree more. Corn 🌽 I use… and is good because it’s CHEAP. 50# for $10. Enough said. I’m not sure what 50# of heirloom costs?🤷♂️ But I can get almost any malted or unmalted grain or cereal from BSG for around $100 for 50-55 #. Or less. So unless that heirloom corn is spectacular and cheap…. It probably won’t hold much interest for me other than a specialty once in a while run. And by the time it ages… I highly doubt it’ll be worth the wait special. But I FULLY understand old time moonshiners and whiskey purveyors used heirloom corn… It was all they had… It wasn’t “heirloom” it was just corn.🤣 I fully appreciate anyone who enjoys corn in their mash… I use it OFTEN. I’m just thoroughly convinced after many years that corn is just cheap starch and not much else. Except for moonshine… in which case I ABSOLUTELY Believe heirloom corn is your BEST choice. Along with high quality barley, grain and cereal. Moonshine leaves the least room for error. Whiskey 🥃… you’ve got nothing but time.👍
At the time of this comment this video has 136👍🏼 and 1 single 👎🏽. I mean everybody has their, opinion but what a troll. People like that probably have their dictionary all red lined and corrected how they would see it.
some people you can not please I like to show what i do and if it turns out bad i will tell you but i have been luckily so far but tanks for sticking up for me cheers my Friend
