Jimbo's Single Malt AG Recipe

[Halfbaked]

No question about the quarter. Just if you keep squeezing on that grain you will have your per bottle costs down to a quarter. I like it.

Tell us about what you cuts on the sugar run. How much fores, heads, hearts , tails did you get on your all grain vs sugar run. I would like to hear amts before you diulted.

Will you put feints in this run or will you just make a feint run with 100% feints?

[Jimbo]

I ran both the bourbon feints, and the previous Gumball feints in this Gumball run, to add more flavor and help the sugarhead along. The stats are below a couple posts down in this thread....

"...I just finished running the spirit run from the last bourbon gumballhead batch. I added the bourbon feints in and the feints from teh last gumball run. And the yield this time was insane. Got 6 quarts put up after watering down to 57% (was 78% keep cut) and 7 1/2 quarts feints at 72% for next go round. This time I added 13 lbs of IPA grains to the 50 lbs of malt and corn. I was stingy on the cuts this time, since I have some stock and in no need to maximize, and man this stuff is drinkable today as is, even before aging. I hope its not 'too' smooth after some months on oak. Had that happen too when puttin up straight hearts. Some heads and tails add character...."

This discussion should be in the Bourbon thread tho, this is the Single malt thread. All those sugarheads Ive been doing to bourbon runs.

Anyway,.... the Hawks just scored point 3 against LA!!!! YA BABY!

[seabass]

BTW, thanks for the idea jimbo. My first sugar head with spent bourbon grain is almost done. I wonder how it will work with a scotch grain bill since I won't be fermenting the ag wash on the grain.

[Jimbo]

BTW, thanks for the idea jimbo. My first sugar head with spent bourbon grain is almost done. I wonder how it will work with a scotch grain bill since I won't be fermenting the ag wash on the grain.

Probably work great. If youre not fermenting on the grain youll have that much more life left in the grain. Im really happy with how these bourbon grain sugarheads turn out. Just disappointed I havent done this all along. Cant wait to see how they are at 4+ months. Thats when AG's aging on oak hit some mystical magical threshold for me and just become down right caramely delicious. Longer is better of course, but shorter is not quite done, if you know what I mean.

[seabass]

I'll probably do the nuclear aging with the sugar head and drink it while I'm aging the AG stuff.

[Halfbaked]

Jimbo, So after a few good subjects on yeast and harvesting and sterilizing and on grain fermentation and tastes I have another question. Imagine that. So if you are going to harvest yeast from your single malt like you mentioned in a couple of threads do you think there would be a flavor increase in your single malt if you finished your mashing and went back up to 180 and sterilized it and let it ferment and finish in 7 days and then let it set and another 7 or 10 or 20 days? Or do you think it would be better run it when its ready?

[Jimbo]

I dont know if conditioning whiskey mash (pasteurized) has any benefit really. If you go too long tho the yeast autolyses (rots) and throws gunk back into your hooch. That takes a while tho. Few weeks. For AG recipe's not pastuerized (typical) I certainly would never go longer than a week. Thats IMO. Others feel free to do as you may.

[Jimbo]

I just ran some efficiency numbers over in my Bourbon recipe. Here's the numbers for this all malt. Quite a bit higher, as expected (no lumpy corn that yields poorly)

PPG is points per pound per gallon. For example 2 row barley 'typical (85%) PPG is 31. So 1 pound in 1 gallon of water will make 1.031 SG

Some other PPG's (typical yield) we use around here. Sugar 46, Wheat 30, Corn 33. http://homedistiller.org/grain/yield/typical" onclick="window.open(this.href);return false;" rel="nofollow

This All wheat malt recipe works out like this then....

40 lbs wheat malt x 30 = 1200 points.

If you ferment out to 1.000 it takes 773 points to make a proof gallon. (From the alc calculator at the parent site.)

My 'keeper yield' from these 1200 points of grain was 1.4 gallons at 67%. The math looks like this....

1200/773 = 1.55 proof gallon. 1.55/0.67 (my keep proof) = 2.32 gallons. But I only got 1.4 gallon. So, 1.4/2.32 = 60%

Note this is not taking into account running feints in the spirit run. If/when you add feints the yield increases dramatically.

Cheers.

[midwest shinner]

A quick question Jimbo, you add your feints to your sprit runs? Not to the stripping run?

[Jimbo]

I usually add them to the stripper. Logic being, its the shit that didnt taste great, so why not run it twice more. But Ive done both and at some point its like slicing a blond hair trying to taste a difference.

[Black Eye]

I've been doing my rum like that.... Strip it all... Keep a jar or two for drinking dump the rest in the feints jar... Duo the feints in with my next stripping run and when I have enough for a spirit run I run it

That spirit run of rum was fantastic... I wish I had more time to distill so I could add the feints to my whiskey run and then do a big spirit run usually I just stop at the feints in my next run and do a 1.5 run. I think I have the solution to that problem... I just came into ownership of a 7 gallon keg which will encourage me to do spirit runs with less volumes.

[White_Lightning_Rod]

Posted this in a diffrent thread just adding it here since it is relevant

Hey Jimbo been reading up on your wheat single malt and Im sure that is what I am going to do. Picked up 50lbs of wheat this morning gonna start malting it tonight when I get home from work. Thinking 2 12 gal ferments 10 gal water 2 gallon backset and 25lb malt each. That is after I get 25 lbs malted I think I have room enough to do probaly 10 lbs at a time max without it being too much trouble so it will be a couple weeks before I can malt up enough to start my first ferment. So here comes my question, this recipe is basically the same as yours from the thread on the 100% wheat single malt. For backset could I use backset from any recipe, for example Im on my 3rd generation SF could I just save and freeze 4 gal from that next time I run. Or would I be better making up a small batch of wheat whiskey using this 2lbs of malt and 5lbs wheat flour I have from the other experiment to say 6 gal and running it in my old stock pot setup basically just for the purupose of having an all wheat backset, of course saving the feints and adding them in when I strip the single malt it as well. I guess the question would be would the SF backset change the flavor negativly? would it be enough to matter IYO? Would I benefit greatly from creating an all wheat backset to use or would it not be worth the effort if it was you?

Jimbos answer

Backset influences flavor. I certainly would not use a sugarhead backset in an AG recipe.

Good news for you is backset is really optional in an all malt mash. malt drops pH by itself and pH rarely needs adjustment. (Beer brewers dont use backset, for example, and rarely have issues). With high adjunct recipes like bourbons with 70% unmalted corn, backset becomes more important.

Id say skip the backset, youll be fine. Put 2 tsp of gypsum per every 5gal water in to kick the pH a little and give the yeast calcium they like. It will run fine. You can get it at homebrew shops. If you dont have that, just let it rip without. All malts are pretty forgiving, lots of DP for conversion, and pH usually right in the sweetspot, unless your water is horribly whacked, which isint typical.

Wish you would have asked that question in my recipe. So other folks trying it can see. Be sure to post up over there your results. Id like to see it land in T&T someday, and see more people trying all malt AG's. They are the easiest of the AG recipe's and should probably be first on everyones AG list. Cheers.

[Halfbaked]

Ronnich you prob found the best single malt receipt on the net.

[Domiz]

A tribute for this recipe from Italy!! These are two jars of 2 row malted barley done by me! Thanks Jimbo!

[Jimbo]

Very nice! Thats a beautiful porch and yard there Domiz.

Have you made this recipe yet? Let us know here how it went for you.

Cheers!

[White_Lightning_Rod]

I'm working on this recipe still, got about 20lbs of grain malted so far, half way there. Its definately taking longer than I expected to get the entire 50lb bag of wheat converted but I will get there eventually. I just figured Id let yall know I am still working on it.

Finally got to run that small batch AG wheat whiskey (5lbs wheat flour, 2lb malted red wheat) last night, so Ive now got a couple gallons of backset to use as well
Cant wait to get home from work tonight do my blending and sample the results from that. It was VERY VERY promising straight off the still last night.

[Halfbaked]

sampling is the best part.

[Domiz]

Very nice! Thats a beautiful porch and yard there Domiz.

Have you made this recipe yet? Let us know here how it went for you.

Cheers!

Thanks Jimbo, i did this recipe two time for my second and third batch, so i'm not so expert to do a very good product, but one of this batch was full of barley flavour, that is very nice, but a bit strong. Now i have a big pot of 100 L with a bazooka filter to do the mash (I don't ferment on the grain) and a big chiller so i think to do better with this new equipment, because my problem is do the mash.
bye

[White_Lightning_Rod]

Alrighty tomorrows the day, milled half my malt last night gonna do the other half tonight. Hand cranking 40Lbs of grain SUCKS!! lol

Im going to follow the recipe exactly, same quantities to the letter. My question is on the yeast Ive got 3 packs of US-05 to use (all the brewshop had on hand) I plan on rehydrating and making a starter so im not pitching dry yeast. My question would be should I do the starter tonight and let the yeast multiply until I pitch them late tomorrow evening, or will the three packs be enough that I could wait till I start mashing the malt to do a starter?

[Tater]

I usually do mine before to have them going strong for my mash/wash.But it will work either way

[White_Lightning_Rod]

Well my concern is that 3 packs in 23 gallons of mash will be slow to get going so if I start them tonight they will do some fornicating for 18-20 hours and be stronger.

Just a thought if I do start them tonight what can I feed them so that this stays a true AG mash? Or would that small amount of sugar be overlooked.

[Jimbo]

A couple tablespoons of sugar boiled in a cup of water wont pollute your All Grain, but I appreciate your thinking

[White_Lightning_Rod]

Thanks guys Ill try to remember to take lots of pics and I will let ya know how it goes.

[Dan P.]

Somewhere on the internet is the optimum amount of sugar/dextrose/whatever for propagation, and I remember that it is tiny. Something like a teaspoon of sugar per gallon. I believe that yeast mostly start reproducing after their food is gone.
Feel free to correct me if I am talking out of my hat.

[White_Lightning_Rod]

Well things went as planned mashed in the malt this evening per instructions got the fan cooling down the last 10 degrees rite now so I can pitch the nice yeast starter I started last night. Checked gravity just now and its up to 1.050 a little lower than I'd hoped but overall no complaints. Especially since I malted the wheat myself. plenty of pics to come Thursday when I get back to my desktop.

[White_Lightning_Rod]

This is the best sweetest smelling mash I have ever made even sweeter smelling than all sugarheads to Jimbo

[White_Lightning_Rod]

Alrighty here are the Pics

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I will add I did insulate the lids as well, just didn't get a pic of that.

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[White_Lightning_Rod]

Continued...

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[Domiz]

I will do this recipe next week so what do you say, Jimbo, if i put a 20% of grain in this mash recipe to replace part of the barley malt? because i red on the site of Bushmills that they do in this way.

[Jimbo]

Sure, what kind of grain Domiz? They will all work nice and each add unique flavors. Wheat, Oats, Rye, Corn all work well like this. Even some oddball ones if you can find them, spelt, triticale, sorghum, quinoa, etc. I recommend taking all the water content, bringing to near boil and pouring over the milled raw grain to steep cook it, then when temp hits about 69C add the malt, it should settle around 64-65.

The finer the raw grain is milled the better it will convert.