Kitchen sink whisky

[distiller_dresden]

This came about as having the makings for two 5 gallon batches of Honey Bear, and then deciding on using the flaked maize for both instead to make cornshine (75% flaked maize, 25% malted corn).

So the recipe is as follows:
1lb Honey malt
2 lb white wheat malt
2 lb red wheat malt
2 lb pale malt (Belgian)
2 lb pilsner malt (Belgian)
1lb melanoidin malt
2 lb 2-row (American)
5.5 gal water (ferment on grains)
15g Fermentis M1 yeast @ 65F
6g Fermaid K

I will let everyone know how it turns out, hoping for a complex scotch (not single malt, obviously), or maybe like an Irish whisky

Anybody have an inkling how this would turn out, or suggestions based on your own use of these?

[fizzix]

I'm predicting ---predicting, mind you-- a sweet biscuit honey flavor with
that melanoidin complementing the honey wheat. Sounds good to me.

[distiller_dresden]

I'm predicting ---predicting, mind you-- a sweet biscuit honey flavor with
that melanoidin complementing the honey wheat. Sounds good to me.

MMmmmmm! That was about what I had in mind - malty from melanoidin, honey from honey, creamy almost vanilla from the wheat, a touch of bitterness from the pilsner, and malty again from the pale and 2-row. I am excited to mash this in and let it get going.

While I'll be concurrently running rum washes for the next few months - trying to fill a used once whisky barrel 5gal - I'll also be doing this, 2 batches of straight traditional scotch with golden promise and the M1, and my 75/25 corn shine (which I'm also going to add some cans of sweet corn to, not for mashing, but for flavor, then soaking the fresh wash reserved for thump in a box of cornflakes and filtering). Gonna be an exciting winter!