Bourbon Recipe Help

[rtalbigr]

Add malt like you did, in the 140's, and do a beta rest for about 45 minutes, then increase mash temp up to around 155F and do alpha rest. Then cool down for pitching yeast.

Big R

[NcHooch]

back to the drawing board, came up with this

63% Corn-10.08 LB
27% Malted Rye(DP75)-4.32 lb
10% Malted Red Wheat(DP180)-1.6 lb

Is there a calculation out there for 'Maximum Original Gravity', I would like to figure out what my max OG could be to see what efficiency I might squeeze out.

with a batch size of 7.5, you're looking at a max of 1.055 (5.4% abv) ...assuming you can hit 75% efficiency.

edit...but you said you only got 4.5 gallons out of it, so that might explain your SG measurement ....where'd that 3 gallons of water go?

[King Of Hearts]

1.070 will give you 9.2% abv if fermented to 1.000 or 100% attenuation.