Honey Bear Bourbon
7lbs cracked corn ( or 5 lbs corn meal!)*
.5lb Honey malt
1 lb white wheat malt
1 lb red wheat malt
1lb pale malt
Handful of oyster shells
*optional- substitute 1 lb of rolled oats for 1 lb of corn/meal if you prefer, for more mouth feel.
Put the corn, honey malt, and oats if using, into a 6 gallon bucket. Fill bucket up with boiling water. Wrap in blankets, stirring as frequent as you like. Mine takes about 3 or 4 hours this way to naturally hit mashing temp, so I stir 2 or 3 times during this time.
The honey malt helps the corn keep thin while gelling (except corn meal. Ain't nothing thinning that out. You are literally creating polenta), and adds a front end honey flavour. It's awesome.
Anyways, when the mix hits around 153, add your two wheat malts and pale malt. Wrap up again, for a couple hours. When done, chill the wort, add oyster shells (ph autopilot), and pitch yeast. Done.
I always strip and spirit, but the single foot head to hearts transition will have you lapping it off the spout!
-SCD
Honey Bear Bourbon
Moderator: Site Moderator
- ShineonCrazyDiamond
- Global moderator
- Posts: 3434
- Joined: Thu Feb 27, 2014 6:14 pm
- Location: Look Up
Honey Bear Bourbon
"Come on you stranger, you legend, you martyr, and shine!
You reached for the secret too soon, you cried for the moon.
Shine on you crazy diamond."
You reached for the secret too soon, you cried for the moon.
Shine on you crazy diamond."