Magic bourbon-

[Bavis54]

This is my “magic” bourbon recipe, bc after after about 6 months on oak , it’ll allow you to fly like Superman, make love like a porn star, and it can magically turn a John Deere mower into a hover craft in case u get the itch to go gator huntin.
It is a tweaked version of scd’s honey bear and Jimbo’s Carolina bourbon recipe. As far as protocol I use a combo of the two,
- 25 lbs cracked corn, ran thru grist mill to get a finer crack but not meal-
- 5 lbs red wheat malt
- 5 lbs pale ale malt
- 5 lbs white wheat malt
- 4 lbs rolled oats
- 4 lbs honey malt
- 2 medium size boxes cheap raisins
First clean fermenter, when dry take ur barrel and wrap it up with blankets, drop clothes, anything u have that’ll insulate it well, cooler works great but I don’t have a cooler that’ll hold this much mash. I use ratchet straps to hold blankets against barrel, then I take cardboard boxes and cut in strips, and wrap and strap them around barrel. Once insulated Take a big ass pot- and using 1 gal water for 1.5 -2 lbs corn bring to boil and stir it well, let it boil for st least 45-60 minutes all while stirring. Once u have cooked corn at boil for 60 minutes pour it in barrel, now take ur honey malts and stir them in , this will help thin it, put top on and let it sit til temp hits 155f. It usually takes mine all night. Once at 155 remove top, stir, recheck temp, if it’s 150f- stir in your wheat malts and oats . Stir well, stir quickly, and put op back on. Let that sit at least cpl hrs. At this time I add enoughwarm water to reach the 30 gal mark. Once it’s cooled to 100 or so check ur sg- I shoot for 1.060 or better . If u didn’t reach ur goal, then invert some sugar and add til u get at least 1.060. Once u get ur sugar content where u want, let cool to 75 or so, add ur raisins and yeast. This is users preference, some like ale yeast, some like bakers. I’ve used both, this winter I used ec118 bc it can handle cold temps well. I am a fan of cooler temp ferments - 65-80 degrees gives a very clean ferment, no off flavors. But takes longer. Once mash is ready, I run this one time thru my 12 gal copper pot still, I use 8 gal thumper and 40 gal tub with worm condenser . I usually just do one and done with thumper attached on bourbon. I get 2 and half runs on one barrel ferment. Once it’s distilled I make sure n add no heads to blend, it’s ok to add some early tails, but I don’t use heads in bourbon blends. Once my blending is done I don’t temper it I leave it at barrel proof- usually 120-140 proof, I put in half gal jars and I add 1 vanilla bean per jar— good vanilla too not the cheap extract—then I add medium toasted oak chips that I char with torch. Once I rinse the chips good I add them to jars with vanilla. Then just add ur distillate. Once it’s aged for 3-4 months I promise it’s magic stuff—- leave it for 6 or more n it’s a thing of beauty.

[Bavis54]

Here’s color after 4 months-

[6 Row Joe]

Going to have to save that recipe. Looks like a goodie! Thanks for sharing.