Top shelf bourbon made cheaply

[speedfreaksteve]

My inspiration for this one is to try and make a nice quality bourbon with a relatively cheap grain bill. I buy my Corn and Wheat from a farm supply place. I get my 2 row malt from a brewer supply store in 55lb sacks to save on cost (around 45% cheaper that way).

Here's my grain bill:

15 lb cracked corn (run through the mill once)
5 lbs malted wheat (malted myself previously)
2 lbs unmalted wheat
5 lbs 2 row barley malt

12-13 gallons of tap water
2 gallons backset (would've used more but it's all I had)

Cost breakdown:

Corn $0.22/lb - $3.30
Wheat $0.25/lb - $1.75
2 row malt $1.09/lb - $5.45

Total grain cost: $10.50

Just mashed it last night. Came out to somewhere around 1.055 SG. It's fermenting away and smells excellent. Nice malted wheat aroma.I look forward to running this one once it's ready.

[Truckinbutch]

Anything we make is top shelf quality without the price . Give it the same aging conditions and time and it will be a winner anywhere .

[speedfreaksteve]

An update in case anyone is interested.

Did 3 batches of this and ran my spirit run from the 3 stripping runs last night. Made a sampler from early hearts that I cut down to around 90 proof and all I can say is "wow". This is a very smooth drink right out of the pipe. I'm very excited to get this on some oak cubes and to taste the results.

I better get back to malting a ton more wheat since I really like the smoothness it seems to present.

[BoomTown]

nice touch, malting your own wheat....very nice....

b

[bitter]

substitute the unmalted wheat with oats and it might smooth it out more..

B

[speedfreaksteve]

substitute the unmalted wheat with oats and it might smooth it out more..

B

Going to try playing with a mix of corn, oats and malted wheat next.

I'm a little concerned about creating something too smooth. I already have no trouble gulping down the less smooth stuff like it's water.

[speedfreaksteve]

nice touch, malting your own wheat....very nice....

b

Two reasons for this:

1) I'm cheap. It costs me over a dollar per # of 2 row malt even when buying in 55lb bags. I figured I could use less of that if I malted some of the wheat. Wheat is less than 1/4 the price for me. I know the DP is less, but I can just malt more wheat lb for lb vs 2 row to make up for that.
2) I like the malted wheat flavour. I gives a little more of a stronger flavour that you can actually taste the wheat in each sip.

[Stargazer14]

Do you need a touch of rye in there to be 'bourbon'?

[barreldawg]

Do you need a touch of rye in there to be 'bourbon'?

Not by definition. I like to use a little rye in mine. IMO it adds to the complexity. Especially if you can leave it in the barrel for a year or three.

[speedfreaksteve]

Do you need a touch of rye in there to be 'bourbon'?

Makers mark doesn't use any rye. Some say that's how it gets it's distinct smoothness and flavour.

[seamusm53]

Do you need a touch of rye in there to be 'bourbon'?

Bourbon simply must be a grain bill with over 50% corn. The other 49% can be any grain. And 'no' it doesn't have to come from Bourbon County, KY, though that is a pretty nice place to claim as 'home'.

[aircarbonarc]

Would it still be considered Bourbon if I hopped the border and made liquor made of 51% corn, 30% malt and 19% rice for added riceyness? Then I'd have to toss it in a new barrel. Unfortunately if I made this at home it would be Corn liquor made in my basement and not bourbon.

[Jimbo]

As long as its 51% corn and aged in a new American white oak barrel its Bourbon. Doesnt matter if the other 49% is cabbage and you make it on the moon.

well, the moon bit might be tough as it needs to be distilled at no more than 160 proof also. What with the whacky lack of barometric pressure and all up there might be a challenge? Dunno, worth a try.

[DBCFlash]

As long as its 51% corn and aged in a new American white oak barrel its Bourbon. Doesnt matter if the other 49% is cabbage and you make it on the moon.

well, the moon bit might be tough as it needs to be distilled at no more than 160 proof also. What with the whacky lack of barometric pressure and all up there might be a challenge? Dunno, worth a try.

Vacuum distillation? No chance of scorching...