Honey Bear Bourbon

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Honey Bear Bourbon

Postby ShineonCrazyDiamond » Fri Dec 04, 2015 5:21 pm

Honey Bear Bourbon

7lbs cracked corn ( or 5 lbs corn meal!)*
.5lb Honey malt
1 lb white wheat malt
1 lb red wheat malt
1lb pale malt
Handful of oyster shells

*optional- substitute 1 lb of rolled oats for 1 lb of corn/meal if you prefer, for more mouth feel.

Put the corn, honey malt, and oats if using, into a 6 gallon bucket. Fill bucket up with boiling water. Wrap in blankets, stirring as frequent as you like. Mine takes about 3 or 4 hours this way to naturally hit mashing temp, so I stir 2 or 3 times during this time.

The honey malt helps the corn keep thin while gelling (except corn meal. Ain't nothing thinning that out. You are literally creating polenta), and adds a front end honey flavour. It's awesome.

Anyways, when the mix hits around 153, add your two wheat malts and pale malt. Wrap up again, for a couple hours. When done, chill the wort, add oyster shells (ph autopilot), and pitch yeast. Done.

I always strip and spirit, but the single foot head to hearts transition will have you lapping it off the spout! :thumbup:

-SCD
"Come on you stranger, you legend, you martyr, and shine!
You reached for the secret too soon, you cried for the moon.
Shine on you crazy diamond."
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Re: Honey Bear Bourbon

Postby Jimbo » Fri Dec 04, 2015 8:28 pm

Nice recipe. :thumbup:
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Re: Honey Bear Bourbon

Postby ShineonCrazyDiamond » Sat Dec 05, 2015 5:23 am

Jimbo wrote:Nice recipe. :thumbup:

Thanks. It of course has alot of your recipes and processes in it. And some NCHoochs. And some other legends. It's hard to really come up with explosive new protocols, without reinventing the wheel.

But I've been playing around lately with a bunch of different specialty malts, and want to post some good ones I've done lately. Plus, it will help me document for my own reference :thumbup: .

Still, I always try to find ways to contribute, and if they are done right, they are going to have a lot of aspects of tried and true recipes.

I'm hoping that I can help others with how to use specialty grains. There wasn't a lot to tell me how to use them, and what they would do for your mash. So I'm trying some stuff.

Thanks for all your help in getting me to all grain 8) .
"Come on you stranger, you legend, you martyr, and shine!
You reached for the secret too soon, you cried for the moon.
Shine on you crazy diamond."
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Re: Honey Bear Bourbon

Postby MichiganCornhusker » Sat Dec 05, 2015 5:58 am

ShineonCrazyDiamond wrote:I'm hoping that I can help others with how to use specialty grains. There wasn't a lot to tell me how to use them, and what they would do for your mash.

I would look forward to any results you have with specialty grains.
My experience is that as little as 5% specialty can make a difference.
I think you'll enjoy your experiments, thanks for sharing.
Last edited by MichiganCornhusker on Sat Dec 05, 2015 1:28 pm, edited 1 time in total.
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Re: Honey Bear Bourbon

Postby greggn » Sat Dec 05, 2015 11:38 am

> .5lb Honey malt

Are you using the Gambrinus Honey Malt or another ?
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Re: Honey Bear Bourbon

Postby ShineonCrazyDiamond » Sat Dec 05, 2015 11:46 am

greggn wrote:> .5lb Honey malt

Are you using the Gambrinus Honey Malt or another ?

That's the one!

Yeah, in this recipe, it is 4.8%. Close enough :thumbup: .
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Re: Honey Bear Bourbon

Postby woodshed » Sat Dec 05, 2015 4:56 pm

The recipe looks great.
Corn meal does not equate to polenta. Hi temp enzymes will take care of any corn.
The only reasons I do not mill to a corn meal size is my false bottom does not like it. And I do no need that fine of a grain bed to achieve maximum extraction.
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Re: Honey Bear Bourbon

Postby MichiganCornhusker » Mon Aug 08, 2016 7:19 am

Bump.
I got to try this whiskey and it was a real standout for me this weekend at TruckinButch's.
This earned SCD my vote for "Stiller Who's Come Furthest Fastest". I remember ShineOn's first UJ's at Jed's less than 2 years ago, and here he has created a top notch whiskey.
I'll be trying this recipe myself as soon as I get a chance.
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