Bourbon Recipe Question

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Bourbon Recipe Question

Postby Ftero » Sun Apr 13, 2008 8:32 am

I dearly loved my Grandfather. A soft-spoken gentleman from Alabama.
Some of the best things that I learned in life came from that man.
Anyway, when I was a kid, he would come to visit us sometimes, and I can remember him bringing along a flask of Old Crow whiskey and Gene Autrey albums to listen to.

So, now that my DWWG is just about ready to rack to my carboy, I'm thinking about making some Bourbon in honor of my GP.

I did some searching, and came across this grain bill from an all-grain recipe from Tar on Yahoo Distillers:

25 pounds cracked corn
5 pounds rye flour
17 pounds crushed 6-row malted barley

Does this look o.k? or can you push me in the direction of a recipe that is generally considered "better" ?


Thanks all!
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Postby Dnderhead » Sun Apr 13, 2008 8:42 am

this mite be helpful
bills...
> ----------------------------------------
>
> Early Times Kentucky Straight Bourbon Whiskey:
>
> 37.1% alcohol. Made for export, from a mash of 79% corn, 11% rye and
> 10% barley malt.
> ----------------------------------------
>
> Maker's Mark:
>
> 90 proof whisky. Distilled to a rather low 60-65% alcohol, from a
> mash of 70% corn, 16% wheat and 14% barley malt.
> ----------------------------------------
>
> Van Winkle Family Reserve Rye:
>
> 13 year old rye. 47.8% alcohol, from a mash of 51% rye, 38% maize,
> and 11% barley malt.
> ----------------------------------------
>
> Wild Turkey Old No. 8 (101 proof):
>
> Distilled from a mash of 75% corn, 13% rye and 12% barley malt.
> ----------------------------------------
>
> Wild Turkey 101 Proof Straight Rye Whiskey:
>
> Made from a mash of 65% rye, 23% maize, and 12% barley malt, with a
> 33% sour mash component.
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Postby Ftero » Sun Apr 13, 2008 12:48 pm

Thanks for the information Dnderhead...
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Bourbon

Postby RobM » Sun Apr 13, 2008 2:34 pm

Here is some grain bills from the Yahoo groups:

Bourbon generic** 75+ % ~10 % 12-15 % "flavor grain", usually rye, sometimes
wheat.
Cutoff points as for Scotch - 75% to 55%
typical rye 23% 12% 65% rye
Tennessee whiskey. 75+% ~10% ~13% identical to Bourbon, but filtered through
deep vats of charcoal before aging
Four Roses (black label) 60 % 4 % 36 % rye
Old Grand-Dad ~63% 8 - 12% ~27% rye

Basil Hayden ~63% ? ~27% rye
Virginia Gentleman 65 % 15 % 20 % rye
Old Forester 72 % 10 % 18% rye
Maker's Mark 74% 14% 16% wheat use sour-mash method. Double distill'n - 1st
column still for 120proof low wines, 2nd in a
pot still for 130proof high wine. Yields
lowest proof in the industry.
Old Fitzgerald 74% 14% 16% wheat
Jim Beam # ~75 % ~10 % ~15 % rye Jim Beam white label is 4 years old
Jim Beam Black is 7 years old
Knob Creek is 9 years old.
Four Roses (yellow label) 75 % 4 % 21 % rye
Wild Turkey 75 % 12 % 13 % rye "Rare Breed" is blend of 6, 8 & 12 yr
olds;
uses 33% backset*
Evan Williams ~75%+ 12% 13% rye
W.L.Weller 76 % 8 % 16 % wheat
Heaven Hill's products 78% Henry McKenna (4 years), Evan Williams (7
years) and Elijah Craig (12 years)
Early Times 79 % 10% 11 % rye
Jack Daniels 80% 8% 6-row 12% rye include 24% backset; collect from 75% to
55%; try sweeten with maple syrup to mimick
the sweetness from the "charcoal mellowing"
process. Mature on heavy char American
oak, at no stronger than 65%abv
Old Charter 84 % 10 % 6 % rye
I.W. Harper ~86 % ~10-12% .~2-4% rye N.B. smaller % rye than most
bourbons
* Back-set = portion of previously distilled mash to new mash , creating a
'sour mash' whiskey
** Cheapest - Ancient Age, Hiram Walker's Ten High, Old Crow, Henry McKenna.;
Ferment max. 5 days
# Tentative mash bill (Jack/ups474), use bread yeast; reportedly collect untill
total ave 67.5%
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sorta

Postby Uncle Jesse » Sun Apr 13, 2008 5:56 pm

Corn whiskey is 80%+ corn, by law. Bourbon is 51%+ corn, by law.

Any spirit made of a specific grain of more than 51% can be called that type of whiskey. So if you use 51% or more of wheat in your grain bill, you can call it wheat whiskey. The only exception is corn whiskey which again is 80%+ corn in the grain bill.
stilldrinkin.com, realmccoymoonshinestills.com, and rkhelp.com are rip-off artists. Beware before you buy.
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Postby Ftero » Sun Apr 13, 2008 8:12 pm

Thanks for the further info UJ and RobM. I guess it's obvious I don't know the slightest thing about Whiskey eh? :lol:

It's obvious to me now, that there are so very many variations on the same theme, as to make the "best" question useless.

As I've done before, I'll pick a recipe that has the best step by step instructions and go from there. I learned as a young man how to follow directions...
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Postby Dnderhead » Sun Apr 13, 2008 10:51 pm

You have to under stand Jesse is talking about US law other countries have there own laws -as Canada if it has rye in the recipe
it can be called rye - irish single malt- all malt,-- single grain all the same grain---- blinded is a mix of the two I'm sure other counters have
there laws also I was reading about one that makes "whisky" from molasses
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Re: Bourbon Recipe Question

Postby Kiwi-lembic » Wed Jul 21, 2010 2:44 am

hell theres some wicked info hiding in here ..so kind of you guys to share
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