Bloody Butcher Recipes

Grain bills and instruction for all manner of alcoholic beverages.

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Re: Bloody Butcher Recipes

Post by jonnys_spirit »

I had to look that up lol! I’ve wanted to do this for a couple years bit I probably heard about it somewhere? Still jave some malt decisions to make and already made a fee.

Cheers!
-j
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Re: Bloody Butcher Recipes

Post by jonnys_spirit »

A bit less than three gallons of The Bloody Bear aging on a handful of used wine oak fingers @ 110proof. Charred a couple. The middle jar of white that I swiped is very tasty - Not gonna last long!
778E412B-5C41-4B28-B164-1C7FFDA8D65D.jpeg
Three gallons of Bloody Bear feints for next batch of bloody butcher bourbon coming soon. The feints should be a nice contribution to this recipe experiment spread out over three different AG batches. Running a sugarhead of each but won’t include those feints/hearts in the AG spirit runs or final bareel blend.
C61746E5-6DEB-45EB-AC1C-AB0FC6673140.jpeg
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Re: Bloody Butcher Recipes

Post by bluc »

I was just looking at a site for bloody butcher malt. $135us for a sack is that what your paying :crazy: :wtf:
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Re: Bloody Butcher Recipes

Post by Windy City »

bluc wrote: Fri Jul 30, 2021 11:45 pm I was just looking at a site for bloody butcher malt. $135us for a sack is that what your paying :crazy: :wtf:
https://cncmalt.com/product/cnc-malted-corn/
104.50 for 55 pounds of Malted Bloody Butcher whole kernel (unmilled)
It isn’t cheap but I thought it was worth doing once :D
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Re: Bloody Butcher Recipes

Post by jonnys_spirit »

I paid $144 delivered for 90# unmalted bloody butcher. Used 45# in an HBB recipe that yields about 15x 750’s finished. It’s not feed store prices but it’s also far from liquor store prices and makes a nice drop that’s a little more special - it does seem to add a nice spice? I might try some malted too :)

Nothing wrong with feed store corn either...
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Re: Bloody Butcher Recipes

Post by bluc »

Ouch still be very interested in results maybe I could use less of it...never seen it in Aus though..
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Re: Bloody Butcher Recipes

Post by Deplorable »

Nothing wrong with feed store corn either...
50 pounds of it sure made my garage smell good all day. Hot, buttery, corn!
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Re: Bloody Butcher Recipes

Post by jonnys_spirit »

Barley arrived for this next run in my bloody butcher series and they sent cool stickers! Whoa!
2035584C-BDDD-43ED-8B5A-29F9A0F6F40A.jpeg
https://mecca-grade-estate-malt.square. ... pping=true

https://www.udrop.com/file/90hT/MGEM_Metolius.pdf

Metolius (Munich-Style Foundation Malt) - Barley

Product Details
This munich-style malt produces a deep orange & brown color, the superior choice for brewing traditional styles like Bocks and Munich lagers. Metolius - imparts a robust and warming malt profile that tastes exactly like a liquid, toasted, graham cracker.
This artisan malt comes from the small terrior in Central Oregon where the Mecca Grade Estate family farm and malthouse is located. Mecca grows their unique Heirloom variety of barley inside a 2 mile radius around their own malthouse. Inside their malthouse, their processing innovation of Mechanically Floor Malting producing a consistency and depth of flavor that creates a premium, artisan line of malts. 8.7°L
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Re: Bloody Butcher Recipes

Post by Southern jeeper »

I just harvested my plot of bloody butcher I planted this year. Needless to say I should have plenty to experiment with over next few months
18E129BC-1C21-4811-AC74-4EEA5D9F5CE7.jpeg
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Re: Bloody Butcher Recipes

Post by jonnys_spirit »

Shux that's awesome Southern Jeeper!
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Re: Bloody Butcher Recipes

Post by Windy City »

Windy City wrote: Sat Jul 03, 2021 7:02 pm I just ordered 220 pounds of this. I plan on making a bourbon of 70% bloody butcher 25 % malted white wheat and 5% Carmel 40.
I was curious as how others have mashed this. I was planning on my regular protocol of high temperature 185f with added enzymes to gelatinisise the corn then crash to 145f for the wheat and barley. I would then finish off with US-05
How are you going to run it?
Here is a follow up to this
https://homedistiller.org/forum/viewtop ... 11&t=84352
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Re: Bloody Butcher Recipes

Post by jonnys_spirit »

Some notes about the grains I have available for the next two batches of BB experiments. I'll be making these as AG batches with an associated sugarhead that I may add some specialty and a few more grains and keeping a few bottles of each separate then blending the majority of the AG into a new 5g Gibbs barrel... I realize this may be too many competing components so I will keep some separate in glass to compare with the barrel blend.

Bloody Butcher Whole Corn - 45 LBS
https://qualityorganic.net/organic-bloo ... -corn.html

Azure Blue Whole Corn - 25 LBS
https://www.azurestandard.com/shop/prod ... anic/17254

Azure White Whole Corn - 25 LBS
https://www.azurestandard.com/shop/prod ... anic/17216

Metolius (Munich-Style Foundation Malt) - Barley - 25 LBS
\met·OLE·ee·us\ – Imparts a robust and warming malt profile that tastes exactly like a liquid, toasted, graham cracker. With a deep orange & brown color, this malt is the superior choice for brewing traditional styles like Bocks and Munich lagers. (Color: 11.0 SRM, PPG: 35)
https://www.udrop.com/file/90hT/MGEM_Metolius.pdf

Mecca Grade Wickiup (Hard Red Spring Wheat) Malt - 10 LBS
\wik·ee·up\ – The missing link in creating classic wheat beers; Wickiup provides a deeply rich, "Cream of Wheat" wort with a hint of bread crust and brown sugar. (Color: 6.0 SRM, PPG: 37)
https://www.udrop.com/file/4O95/MGEM_Wickiup.pdf

Mecca Grade Shaniko (White Winter Wheat) Malt - 10 LBS
Shaniko (Soft, White Winter Wheat)
\shA·nih·kO\ - The wait is finally over: our white winter wheat “Shaniko,” provides your beer a super-rich and creamy cloud of flavor. Perfect for hazy IPAs and wheat beers, Shaniko tastes like cookie dough right off the spoon. (Color: 3.5 SRM, PPG: 39.5 PPG)
https://www.udrop.com/file/4O9h/MGEM_Shaniko.pdf

Bairds English Carastan Malt - 5 LBS
30-40° L. Bairds Carastan is a British crystal malt with a caramel/toffee flavor and hints of toasted bread.

Briess Caramel 10L Malt - 5 LBS
Candy-like sweetness, mild caramel
This is a drum roasted crystallized malt that improves foam, enhances viscosity, and contributes golden hues with a candy-like sweetness. Our Caramel Malts are roaster produced, making them the fullest flavored and best-performing Caramel Malts.
https://www.brewingwithbriess.com/wp-co ... lt-10L.pdf

Briess Blonde RoastOat Malt - 5 LBS
Light roasted, mild sweetness
This malt is a highly unique specialty malted and roasted oat with subtle flavors and mouthfeel. Typical styles of beer this malt can be used for are Stout, Scotch Ale, Brown Ale, NEIPA, or any beer that benefits from enhanced mouthfeel and a toasty, oaty flavor.
https://www.brewingwithbriess.com/wp-co ... t-Malt.pdf

Quick Oats - Generis - xx LBS
Grocery store generic quick oats for mouthfeel

Gambrinus Honey Malt - 5 LBS
Honey malt is the best description for European malt known as 'Brühmalz'. Its intense malty sweetness makes it perfect for any specialty beer. This highly versatile, multifaceted malt brings flavors of honey, bread crust, toast, pretzel, grain, and a hint of tartness. Great for adding depth and complexity to the malt profiles of styles like Märzen/Festbier, Bock, Dunkel, Altbier, Scottish ale, brown ale or mild ale, pale ale, and many more. 
http://bsgcraft.com/Resources/Tech_Shee ... 0sheet.pdf

Cheers!
-j
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Re: Bloody Butcher Recipes

Post by jonnys_spirit »

Coming back to this and mashing in tonight -

45# Bloody Butcher
10# Mecca Grade Wickiup (Hard Red Spring Wheat) Malt
10# Mecca Grade Shaniko (White Winter Wheat) Malt
12.5# Metolius (Munich-Style Foundation Malt) - Barley
5# Quick oats
5# Honey Malt
5# Bairds English Carastan Malt

My first batch in this blend is 4 months old on used wine oak and I've tested it very sparingly so plenty left. Barrel arrived last week so I'm motivated to mash and still all this grain for the barrel. 5g Gibbs Char #3.

Cheers!
-j
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Re: Bloody Butcher Recipes

Post by Deplorable »

jonnys_spirit wrote: Fri Nov 26, 2021 4:21 pm Coming back to this and mashing in tonight -

45# Bloody Butcher
10# Mecca Grade Wickiup (Hard Red Spring Wheat) Malt
10# Mecca Grade Shaniko (White Winter Wheat) Malt
12.5# Metolius (Munich-Style Foundation Malt) - Barley
5# Quick oats
5# Honey Malt
5# Bairds English Carastan Malt

My first batch in this blend is 4 months old on used wine oak and I've tested it very sparingly so plenty left. Barrel arrived last week so I'm motivated to mash and still all this grain for the barrel. 5g Gibbs Char #3.

Cheers!
-j
I was looking at Mecca Grade Malt house's website yesterday. That Wickiup hard winter wheat is still in my cart. I can't imagine what shipping is to you. Just shipping on 30 pounds across the state line was $24.
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Re: Bloody Butcher Recipes

Post by jonnys_spirit »

I just checked my shipping and when I ordered from northern brewer they shipped free over a certain amount. 20# of Rahr wheat malt yesterday was $8 shipping. I wouldn’t use the wickiup everytime since it’s pricey but wanted to do this one up with something special :)

I would like to do a single malt with their wheat. Maybe with a blend of specialty wheat malts?

Cheers!
-j
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Re: Bloody Butcher Recipes

Post by Deplorable »

Not to venture too far off topic, but as I begin to venture into locally sourced grains, finding local malt houses that will sell <50# to a home brewer is challenging, and the local HBS don't have much selection either. You'd think there would be more demand for local grains than just the micro distilleries and breweries.
I guess I just need to stop being so stingy and accept the fact that even mail order grain bills to make a small batch of unique spirit is still incredibly cheaper than a $25 bottle of swill from the liquor store.
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Re: Bloody Butcher Recipes

Post by jonnys_spirit »

I’m pricing out a large batch wheat using the mecca grade white/red and a few others. Coming up to about $300 for 100# of various wheats. Could probably do it for about half that with some less expensive grains. Couple batches of feed store corn bourbon’ll swing it back around too!

Cheers,
J
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Re: Bloody Butcher Recipes

Post by Deplorable »

I'll stick with feed store corn with the efficiency I'm getting from it in my process. That'll help keep costs down to spend more money on malts. I'm in the middle of a CCVM run reclaiming the rest of the ethanol from my 5.5 gallons of AG feints so I can start another bourbon mash to use up my existing grains. Then I'll work on collecting local malts for the next project. I'm sitting on enough grain right now to make 50 gallons of mash. For me, that's two ferments.
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Re: Bloody Butcher Recipes

Post by jonnys_spirit »

I started this batch in July 21 with a batch in Sept 21 and the last spirit run into the barrel was Jan 22. I bottled up a 375ml of this and tested it with some friends this past weekend and it's coming along very well! Really looking forward to around end of 2022 when the youngest in barrel will be 1yr old.

Cheers!
-j
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Re: Bloody Butcher Recipes

Post by rubberduck71 »

A buddy & I split a 50 lb bag from this site: https://www.moonshinestillpro.com/produ ... 0-bbhc.htm

$100, milled, & free shipping!

I may do an HBB with it. Still deciding...
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Re: Bloody Butcher Recipes

Post by 8Ball »

I’m in! I have 50# of coarse ground Bloody Butcher getting ready to be shipped my way. Looking at doing a 100% Bloody Butcher and piggy back sugar head for starters. After that, I’ll have about 33 pounds left to play with a few traditional bourbon grain bills and piggy backs.
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Re: Bloody Butcher Recipes

Post by Windy City »

rubberduck71 wrote: Mon Mar 28, 2022 11:33 am A buddy & I split a 50 lb bag from this site: https://www.moonshinestillpro.com/produ ... 0-bbhc.htm

$100, milled, & free shipping!

I may do an HBB with it. Still deciding...
Looks good but at the same price you could have gotten malted bloody butcher. Look at my previous post.
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Re: Bloody Butcher Recipes

Post by Windy City »

Big difference in flavor
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Re: Bloody Butcher Recipes

Post by bluc »

Windy City wrote: Thu Apr 21, 2022 7:25 pm Big difference in flavor
Is this between bb malt and other malted corn or malted and unmalted corn?
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Re: Bloody Butcher Recipes

Post by BlueSasquatch »

Deplorable wrote: Sat Nov 27, 2021 7:24 am Not to venture too far off topic, but as I begin to venture into locally sourced grains, finding local malt houses that will sell <50# to a home brewer is challenging, and the local HBS don't have much selection either. You'd think there would be more demand for local grains than just the micro distilleries and breweries.
I guess I just need to stop being so stingy and accept the fact that even mail order grain bills to make a small batch of unique spirit is still incredibly cheaper than a $25 bottle of swill from the liquor store.
You're in the PNW? These guys are out of Oregon and are my go-to suppliers for malt. Sure its not a malt house, but they carry a great selection, good pricing and most importantly, free shipping. https://fhsteinbart.com
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Re: Bloody Butcher Recipes

Post by Deplorable »

BlueSasquatch wrote: Fri Apr 22, 2022 6:18 am
Deplorable wrote: Sat Nov 27, 2021 7:24 am Not to venture too far off topic, but as I begin to venture into locally sourced grains, finding local malt houses that will sell <50# to a home brewer is challenging, and the local HBS don't have much selection either. You'd think there would be more demand for local grains than just the micro distilleries and breweries.
I guess I just need to stop being so stingy and accept the fact that even mail order grain bills to make a small batch of unique spirit is still incredibly cheaper than a $25 bottle of swill from the liquor store.
You're in the PNW? These guys are out of Oregon and are my go-to suppliers for malt. Sure its not a malt house, but they carry a great selection, good pricing and most importantly, free shipping. https://fhsteinbart.com
Hey, thanks for that!
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Re: Bloody Butcher Recipes

Post by Windy City »

bluc wrote: Fri Apr 22, 2022 2:36 am
Windy City wrote: Thu Apr 21, 2022 7:25 pm Big difference in flavor
Is this between bb malt and other malted corn or malted and unmalted corn?
Yes and a big yes
I like the flavor of the malted bloody butcher over the other malted corn I have tried.
It is nutty and big malt flavor, it is quite unique.
The flavor difference between malted and unmalted corn is pretty big. I use both malted and unmalted corn but lately I have been using more of the malted just because I am trying to make something special and different then what you find on a shelf.
Hope this helps
YMMV
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Re: Bloody Butcher Recipes

Post by bluc »

Thanks mate yea I thought as much. Have only tried green corn malt so far, grassy and the raw corn flavour is off the scale. I loved it white and also when it was added to aged corn whiskey..
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Re: Bloody Butcher Recipes

Post by tombombadil »

So is it worth it? Using bloody butcher instead of white or yellow corn? Does the likker taste much different?
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Re: Bloody Butcher Recipes

Post by Windy City »

It’s only up to you if it is worth it.
It does give you a unique flavor profile that is in my “opinion “ better than nonmalted corn but I also have many barrels aging at the same time so I can afford a variety.
The liver is evil and must be punished
Cranky"s spoon feeding for new and novice distillers
http://homedistiller.org/forum/viewtopi ... 15&t=52975
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