Mashing Sweet feed almost "all grain"
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Mashing Sweet feed almost "all grain"
This recipe is absolutely delicious, so I hope someone attempts it.
This is for a 30 gallon ferment to end up with a 24 gallon boiler charge at 10%.
Ingredient list:
1 gallon blackstrap molasses
36 lb triple milled cracked corn
12 lb feed oats
12 lb steam rolled barley
15 lb sugar
22 ml High temp alpha amalayse
22 ml Gluco amalayse
pH water to 7 before boiling
Bread yeast and DADY 50/50
Citric acid
Recipe:
pH water to 7 and fill large fermenter with 20 gallons boiling water to milled corn. Cover, wrap, and Let gel similar to Booners casual. Meanwhile boil your other 10 gallons unless you have a big enough boiler to do it all in one shot. Add that on to the corn as soon as you get it to boil so that you can keep the temp at 180F for at least 2 or 3 hours. I purchased an insulated adjustable barrel warmer that goes up to 195F so I don't have to worry about it, for most folks don't want to spend that kind of money. $380 from the Cary company.
After the corn is fully gelled at your high temp alpha and start to stir. Let it cool down to 155 F and add your oats and barley. I don't like adding the barley above 155 even if it's steamrolled because I find it provides a very unpleasant astringency, almost like licking cardboard, on the middle to back of the tongue at the back end of your drink. I hold it at 150 for 2 hours after adding the grain.
I add my gluco at 140F after I add just 1/2tsp citric acid based on the gluco that I have.
I leave the top open and let it cool overnight.
Once it starts fermenting the next day when I add my yeast after I've taken my hydrometer reading and starch test, I typically end up at 7.5% ABV. I like even numbers so because it's not technically All grain because of the molasses, I decided that it's worth inverting the sugar and bringing it to 10%. So I had a half pound of sugar per gallon which is about 12-15 lb.
I had citric acid I boil it at a medium boil for 20 minutes and then I add it once it cools down the next day to the mash.
I make what I consider tight cuts and end up with usually 2.5 gallons @ 90 proof. Run through 5 plates, bottom plate bubble plate, rest packed with scrubbers. Pull at 89% for most of the run.
This gets put into a used 5 gallon barrel and is my drinking stock so I pull off of it and just use the barrel for storage and refill it like a solera.
I've done the tried and true recipes of booners which is very one-dimensional but delicious like a hot buttery popcorn or jelly belly popcorn jelly beans.
I've done traditional Sweet feed
I've made brandies
I've done a bunch of different Bourbon recipes
And I've done my own scotch-style recipes.
As far as I'm concerned this is far superior to the standard tried and true SF recipe, because you get more of the grain profile and almost insignificant sugar head profile. However, it is substantially more work and I think that's why it's worth it if you're willing to put in the effort.
I've often contemplated taking slightly wider cuts and throw it into a 15 gallon used barrel for 3 years to see what happens.
In my estimation the beauty of this recipe is if you have succeeded at booners, it's not that much more work to make a significantly more robust whiskey (with in my estimation not too much extra effort). The only problem I have is the darn mop ringer when I'm trying to ring out all the alcohol I can get from the grain.
I always get subtle chocolate notes on the nose and early palate. Raisins, and the earthy grain profile. Basically the T&T but more grain forward and costly considerably less sugar head bite and sweetness
This is for a 30 gallon ferment to end up with a 24 gallon boiler charge at 10%.
Ingredient list:
1 gallon blackstrap molasses
36 lb triple milled cracked corn
12 lb feed oats
12 lb steam rolled barley
15 lb sugar
22 ml High temp alpha amalayse
22 ml Gluco amalayse
pH water to 7 before boiling
Bread yeast and DADY 50/50
Citric acid
Recipe:
pH water to 7 and fill large fermenter with 20 gallons boiling water to milled corn. Cover, wrap, and Let gel similar to Booners casual. Meanwhile boil your other 10 gallons unless you have a big enough boiler to do it all in one shot. Add that on to the corn as soon as you get it to boil so that you can keep the temp at 180F for at least 2 or 3 hours. I purchased an insulated adjustable barrel warmer that goes up to 195F so I don't have to worry about it, for most folks don't want to spend that kind of money. $380 from the Cary company.
After the corn is fully gelled at your high temp alpha and start to stir. Let it cool down to 155 F and add your oats and barley. I don't like adding the barley above 155 even if it's steamrolled because I find it provides a very unpleasant astringency, almost like licking cardboard, on the middle to back of the tongue at the back end of your drink. I hold it at 150 for 2 hours after adding the grain.
I add my gluco at 140F after I add just 1/2tsp citric acid based on the gluco that I have.
I leave the top open and let it cool overnight.
Once it starts fermenting the next day when I add my yeast after I've taken my hydrometer reading and starch test, I typically end up at 7.5% ABV. I like even numbers so because it's not technically All grain because of the molasses, I decided that it's worth inverting the sugar and bringing it to 10%. So I had a half pound of sugar per gallon which is about 12-15 lb.
I had citric acid I boil it at a medium boil for 20 minutes and then I add it once it cools down the next day to the mash.
I make what I consider tight cuts and end up with usually 2.5 gallons @ 90 proof. Run through 5 plates, bottom plate bubble plate, rest packed with scrubbers. Pull at 89% for most of the run.
This gets put into a used 5 gallon barrel and is my drinking stock so I pull off of it and just use the barrel for storage and refill it like a solera.
I've done the tried and true recipes of booners which is very one-dimensional but delicious like a hot buttery popcorn or jelly belly popcorn jelly beans.
I've done traditional Sweet feed
I've made brandies
I've done a bunch of different Bourbon recipes
And I've done my own scotch-style recipes.
As far as I'm concerned this is far superior to the standard tried and true SF recipe, because you get more of the grain profile and almost insignificant sugar head profile. However, it is substantially more work and I think that's why it's worth it if you're willing to put in the effort.
I've often contemplated taking slightly wider cuts and throw it into a 15 gallon used barrel for 3 years to see what happens.
In my estimation the beauty of this recipe is if you have succeeded at booners, it's not that much more work to make a significantly more robust whiskey (with in my estimation not too much extra effort). The only problem I have is the darn mop ringer when I'm trying to ring out all the alcohol I can get from the grain.
I always get subtle chocolate notes on the nose and early palate. Raisins, and the earthy grain profile. Basically the T&T but more grain forward and costly considerably less sugar head bite and sweetness
- jonnys_spirit
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Re: Mashing Sweet feed almost "all grain"
Thanks for the idea Chief! Next anti-sugarhead-plus I do I'm using panela bricks and a few mole-asses along with some specialty grain and a small mash-up of starchy grains to refill the fermenter on top of some manky ass spent bourbon mash-slop for the rat-bastards-rumsky-bourbon-blend ... Guess i'll need to start saving backset-dunder and feints for that too and keep it's own never ending barrel topped up...?
Cheers!
-jonny
Cheers!
-jonny
————
i prefer my mash shaken, not stirred
————
i prefer my mash shaken, not stirred
————
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Re: Mashing Sweet feed almost "all grain"
Not sure why you needed to respond like that. I made a recipe that has very little added sugar and makes a better drop in my estimation than the traditional sugarhead, with the benefit of sugarhead productuon
There was no need to that rude
There was no need to that rude
- jonnys_spirit
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Re: Mashing Sweet feed almost "all grain"
Sorry man not being rude. I'm being serious and will make it lol. Just taking it next level and using panela instead of straight sugar and on top of manky spect grains.
Thanks again for the idea.
Cheers,
jonny
Thanks again for the idea.
Cheers,
jonny
————
i prefer my mash shaken, not stirred
————
i prefer my mash shaken, not stirred
————
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Re: Mashing Sweet feed almost "all grain"
My bad, I thought you were making fun of me. I misunderstood. If it wasn't for the molasses I wouldn't have attempted this recipe with sugar, but I'm glad I didjonnys_spirit wrote: ↑Sun Dec 12, 2021 9:10 am Sorry man not being rude. I'm being serious and will make it lol. Just taking it next level and using panela instead of straight sugar and on top of manky spect grains.
Thanks again for the idea.
Cheers,
jonny
- jonnys_spirit
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Re: Mashing Sweet feed almost "all grain"
lol I'm making fun of everyone but only in the best spirit and still like the idea of bastardized sweet feed approach
Cheers,
j
Cheers,
j
————
i prefer my mash shaken, not stirred
————
i prefer my mash shaken, not stirred
————
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Re: Mashing Sweet feed almost "all grain"
Right on. I think you'll be surprised how good it isjonnys_spirit wrote: ↑Sun Dec 12, 2021 9:44 am lol I'm making fun of everyone but only in the best spirit and still like the idea of bastardized sweet feed approach
Cheers,
j
- jonnys_spirit
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Re: Mashing Sweet feed almost "all grain"
I'm finishing up squeezing & stripping a pseudo bourbon sugarhead today and am going to need about 4 gallons of top up for the spirit run so think i'll break up some panela chunks into some hot backset and pitch it onto a bit of the slop and a little grain bed left over to ferment out this week and use it for top up on the spirit run.. Four gallons tells me about 8# sugar so I'll just go with 8-10# panela and see how it goes. Should be running it next weekend if it ferments out! I reckon about 32-48# worth of panela or equivalent molasses into my next regular second use of AG spent mash will contribute a bit more flavor so I might try both
Cheers and thanks RR!
jonny
Cheers and thanks RR!
jonny
————
i prefer my mash shaken, not stirred
————
i prefer my mash shaken, not stirred
————
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- Swill Maker
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Re: Mashing Sweet feed almost "all grain"
Heck yeah!
I got to find out where to get Panela cuz I want to try that stuff but I'm paying even with shipping cheapest I can get is $11 a gallon for black strap molasses
I got to find out where to get Panela cuz I want to try that stuff but I'm paying even with shipping cheapest I can get is $11 a gallon for black strap molasses
- jonnys_spirit
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Re: Mashing Sweet feed almost "all grain"
$5 for 2# delivered. I had 16# sitting in the pantry so why not give it a try on this contributing to the spirit run as a 1.5. Could probably get it cheaper though in bulk maybe.
Cheers!
-j
————
i prefer my mash shaken, not stirred
————
i prefer my mash shaken, not stirred
————
-
- Swill Maker
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Re: Mashing Sweet feed almost "all grain"
I'll have to do some research on how many pounds of panela it takes to be the equivalent of molasses, but that's way cheaper
Re: Mashing Sweet feed almost "all grain"
Look for a Mexican grocer (there Are plenty in denver). They will have panella bricks and it should be inexpensive
:)
Re: Mashing Sweet feed almost "all grain"
Most all bodegas carry panela
- jonnys_spirit
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Re: Mashing Sweet feed almost "all grain"
Hey RR, I ran this weekend and will def do it again topping up second ferment with a small mash + panella and/or molasses instead of sugar or maybe even cut with some sugar so as not to get too rummy on this blend.
Cheers!
-j
Cheers!
-j
————
i prefer my mash shaken, not stirred
————
i prefer my mash shaken, not stirred
————
-
- Swill Maker
- Posts: 368
- Joined: Sat Jun 19, 2021 6:23 pm
Re: Mashing Sweet feed almost "all grain"
Oh nice yeah I'm definitely interested in trying panella. can you tell me the difference in flavor profile?
I gather it's much lighter in the richness and fullness that molasses brings
I gather it's much lighter in the richness and fullness that molasses brings
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Re: Mashing Sweet feed almost "all grain"
UPDATE:
I made a critical error in the flavor profile. This is coming across to me is way too corn heavy and I went back and looked at the traditional cob bags.
They are 1/3 each.
My next bash will be 1/3 of these ingredients instead of that much corn
I made a critical error in the flavor profile. This is coming across to me is way too corn heavy and I went back and looked at the traditional cob bags.
They are 1/3 each.
My next bash will be 1/3 of these ingredients instead of that much corn
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Re: Mashing Sweet feed almost "all grain"
I recently did a similar mash as we dont have sweet feed in Australia that i am aware of, I didnt add any sugar. I used angel yeast and bumped the grain up.
10gal water
10lbs each of oats, corn, barley
0.5gal feed molasses
70g yeast
10gal water
10lbs each of oats, corn, barley
0.5gal feed molasses
70g yeast
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Re: Mashing Sweet feed almost "all grain"
Interesting. I'm excited to hear your resultsSwamptrout wrote: ↑Wed Dec 29, 2021 5:56 pm I recently did a similar mash as we dont have sweet feed in Australia that i am aware of, I didnt add any sugar. I used angel yeast and bumped the grain up.
10gal water
10lbs each of oats, corn, barley
0.5gal feed molasses
70g yeast
Re: Mashing Sweet feed almost "all grain"
squigglefunk wrote: ↑Thu Nov 17, 2022 11:31 amnot much sugar will be extracted in my limited experience without milling AND mashing. And mixed grains like sweetfeed are not the best for mashing IMO.... it is always worth playing around with tho as that is how to learn
but as mentioned earlier in this thread, it's really nothing to do with this recipe so I'll leave it at that
Ah, good point. I quoted you here since this seems to be the thread I am looking for (and maybe you too?)
I think I will try this recipe as written here after the holidaze wears off.
- squigglefunk
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Re: Mashing Sweet feed almost "all grain"
it seems like a decent recipe to me, maybe a little higher SG than I aim for but nothing extreme... triple milled cracked corn is a lot of work for sure to do yourself, I am able to get "fine cracked corn" from my local feed mill for exactly the same price as regular cracked and it is in very small 1-2MM sized pieces. IT might benefit from additional milling but works a lot better than the reg right out of the bag.GPBrewer wrote: ↑Thu Nov 17, 2022 11:44 amsquigglefunk wrote: ↑Thu Nov 17, 2022 11:31 amnot much sugar will be extracted in my limited experience without milling AND mashing. And mixed grains like sweetfeed are not the best for mashing IMO.... it is always worth playing around with tho as that is how to learn
but as mentioned earlier in this thread, it's really nothing to do with this recipe so I'll leave it at that
Ah, good point. I quoted you here since this seems to be the thread I am looking for (and maybe you too?)
I think I will try this recipe as written here after the holidaze wears off.