Looking to start a house recipe ASM. I love Balcones Single Malt at cask strength and want to make something similar for my house whiskey. Here’s what I have and interested in feedback.
92% Pale Malt
3% Caramel 120L
3% Victory Malt
2% Chocolate Malt
Wyeast 1469 West Yorkshire Ale strain fermented at 70F to push nutty and fruity esters. Going to use glucoamylase in the fermenter to dry the wash out. Aiming for 8-9% abv in the wash.
Double distill pot still, more narrow of cuts, age on medium toast level 3 char American oak for 1+ year. Eventually would like to get about 10 of these runs into a 5 gallon new level 3 char oak barrel and age in the shed out back in the south Florida heat. Aiming for final proof around 115-125.
Also, would like to get this same recipe aging on Brettanomyces Bruxellensis to hopefully produce some leather and pipe tobacco notes in the ferment with 1+ year aging on it and start working that into the still in a solera type fashion (ie. still charged with 80% clean wash and 20% brettanomyces wash) and keep “feeding” the funky brettanomyces tank monthly with some fresh “clean” wash.
Thoughts?
American Single Malt
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