Malted Bloody Butcher Bourbon

[Windy City]

I have been wanting to make a malted corn bourbon for quite some time but really did not want to go down the rabbit hole of malting the grain myself.
Thanks to this forum I found CNC Malt https://cncmalt.com/product/cnc-malted-corn/
Brendan Carroll is the owner and has been a great guy to deal with.
I ordered 4- 55 pound bags of malted bloody butcher.

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I chewed the grain raw (being that it was malted there were no worries of breaking teeth) it has a great nutty and malt flavor and aroma.

This is my large batch mash recipe

Heat 300liters water to 190f
Add 170 pounds of malted bloody butcher milled to flour
Add 500ml of SeBrew HT
set mixer at 40
Hold at 190f for 3 hours
Add 60 liters of water
Crash temperature to 145f
Add 130 grams of gypsum
Add 130 grams of citric acid
Add 500 grams calcium carbonate
Add 60 pounds malted white wheat milled to flour
Add 13 pounds Cara 45 milled to flour
add 260 ml SebSuper
Hold at 145 f for 3 hours
Crash to 72 f
Add .5 oz Fermcap S
Add 290 grams US-05 sprinkled on top with mixer set at 15, once hydrated turned mixer back to 40 and aerated with air stone for 1 hour.
Set fermentation temperature to 72 f
It fermented out in about 4 days
S.G. 1.082 PH 5.6
F.G. 1.001 PH 4.0

I broke it up into several one and done runs distilled on the grain and ran through two bubble cap plates.
The malt, nuttiness and carmel really came through. I saved a little in the white just to get some varied opinions on it from my family members. The flavor is distinct and different than normal corn but quite delicious.
It was really great in the white and I will do this one again. I filled a new 10 gal Barrel Mill barrel and now am going to have to wait two to three years to truly enjoy the fruits of my labor