2018 Summer Recipe

[panikry83]

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

[panikry83]

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