Smoked Malted Corn Whiskey - Malt Duck

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8Ball
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Smoked Malted Corn Whiskey - Malt Duck

Post by 8Ball »

This stuff takes awhile to develop flavor during aging. Don’t be discouraged if it tastes funky at first. Proper airing and stirring during the aging process helps. At 9 months, this is very nice and complex for drinking as is.
6-1/2 # Smoked Malted Corn
5# Malted corn
1# 6-row malt barley
4 oz malted red wheat
1/2# Gambrinus Honey Malt - Barley
1 tablespoon Gypsum
1/2 tsp. Epsom salts
2 tsp Alpha Amylase powder
Sebstar HTL-A & AmyG-B
1/2 gal. Backset
Oyster Shells - DuMore brand

1. Add Gypsum & Epsom salts to 7 gallons water @ 110F strike temp.
2. Add all grains (coarse ground), slowly bring up to 140F, verify pH 5.8-6.5, then add 5 ml HTL-A & Alpha Amylase.
3. Slowly heat up and keep in 178F-190F range x 60 mins. Cut heat at 190F.
4. Drift down to 170F, then add cold backset.
5. Verify pH 5.3 then add 2 ml AmyG-B @ <160F, add remaining 3 ml of AmyG-B @ <150F.
6. Hold @ 140F-148F x 60 mins. Add additional 2 ml Amy-G-B as insurance. Bring back up to 149F. If cold, wrap up in blankets, otherwise leave covered with a lid overnight.
7. Make a starter before you go to bed:
• 20 g ea. Bakers & RS-DADY
• 8 oz wort/24 oz water
• 1/4 tsp Fermax
8. Aerate, transfer to chilled fermenter, verify less than 90F, pitch starter, and add a couple handfuls of shells.
9. Top off to 8 gal mark, if not already there.
10. Ferments out in 3-4 days.
11. Reserve 1 quart of fermented mash and strip the rest. Discard fores.
12. Dilute the stripped low wines to ~ 27% by using the reserved mash and water, if needed.
13. Slow spirit run, discard fore-shots, air it out, then knock it down to 61%..
14. Age at least 9 months with one toasted & charred AO stick (0.5x1.0x6.0) per 1/2g jar filled to 3-1/2 pint mark.
15. Yield ~ 2.5 quarts at 61%.
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
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