Bourbon - my very first attempt

[nikolav]

Hi guys, I'm about to start with my first bourbon mash, so please bear with me. I've done several scotch style whiskeys before, but from what I've read, the process with Bourbon is more involved.

I already have the ingredient and I think I know the process, but please confirm I'm not missing something.

For this mash bill, I have:
10kg malted corn
3kg malted distiller's barley
3kg malted ray
1kg oat hulls (If I need any)
All finely milled, except the hulls, of course.

The mash tun is my boiler - 35 l Digiboil upgraded with a malt pipe. The boiler/mash tun can keep set temp for the time I want, so hopefully I have this covered

The plan is to divide the above mash bill in 3 batches so it can fit the tun.
I still haven't decided if I'm fermenting on or off the grain, but probably it'll be on the grain.

So, my pan is:

• Boil enough water and add the corn. Add glucanase enzymes. Keep the temp at 95-98C like that for 90 minutes, stirring every now and then.

• When the water drops to 65C add the barley and the ray. Add some more glucanase enzymes and keep it like that for another 90 minutes.

• When it drops to pitching temp, transfer everything to the fermenter, pitch the yeast and ferment on the grain. The instructions of the glucanese enzymes suggests I add some in the ferment?

Is there anything which seems wrong with the process?
Regarding the oat hulls, provided I'm probably fermenting on the grain, do I need to add any?
Regarding the glucanase enzymes, I read they would help make the mash more liquid. Do I really need them?
Also, regarding the yeast. I have some Angel's AM-1 Distillers yeast, which I've used for scotch styles whiskeys before. It doesn't mention specifically Bourbon, unlike Angel's AG-2, which I don't have. Can I go with AM-1? With the yeast, I'm limited to what I can find locally in New Zealand.

Any other suggestions, tips and tricks?