2018 Summer Recipe

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2018 Summer Recipe

Postby panikry83 » Thu Jul 05, 2018 12:14 pm

Traditional Bourbon Mash (using ShineonCrazyDiamond's method for large batch mashing)

120# grain / 50 gallon mash
I wanted the malt character but the efficiency of the enzymes

(100#) 80% Corn, cracked
(10#) 10% Rye, malted
(10#) 10% Barley, malted
45 mL SEBStar HTL
45 mL SEBAmyl GL
90 mL SEBFlo TL
100g Bakers Yeast (starter)

OG: 1.069
FG: we'll see in a week
pH: 5.3
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panikry83
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Re: 2018 Summer Recipe

Postby panikry83 » Thu Jul 05, 2018 2:18 pm

In my experience, a little sweet at first but smooths out over time after aging for a year. Hoping this batch and the previous batch I made will fill a new barrel. Might keep it for two years and call it legal :wink: :lol:
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panikry83
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Location: PA


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