Home Distiller

Posted: **Sat Feb 25, 2017 7:06 am**

Shine0n wrote:So I'm taking the plunge into AG by doing this recipe, sounds so good and as simple as AG can be for a no cook.
First things first I'll start by getting all my ducks in a row, I'll insulate my 55 gal drum by 2" of spray foam and then covering wrapping in wood slats to keep temps held for longer. Build a drill stand to ease my back and arms from the thick muck.

I'd like to be able to have enough for the strip and spirit all in one whack.
My not so local brew shop has all ingredients necessary for the mash but the prices are a little scary but I'll get them lbs at the time and that will give me time to insulate and cover my barrel.
I'd like to get into AG the right way and feel if I take my time to get things lined up I won't be a statistic of the horror stories I've read thus far and not want to further myself in this great hobby.
I've gotten my rum down to a science, my peach brandy is fine and the sf if a hit but now the mighty AG is calling my name.

I will follow this recipe to the letter, and from the posts of others who have tried this say what a great tasting drink this is I'm sure I'll enjoy as well.

Thanks SCD for this recipe and I'll try and do it justice.

Shine0n

You'll do fine! Just a note, I've noticed that when you scale up to the barrel, the malt addition does not have as much of a temp changing effect as it does it the smaller buckets, go figure. So, I recommend adding the malts closer to 150. It will finish drier.

Also a hint on cooking 50 gallons of mash. Use your boiler. Do three full keg additions of boiling water and 1/3 of your corn and honey malt each time. Although I usually split the honey malt between the second and third charge. Probably doesn't matter much.

Here's a pic and such. This was a messy day, should have cleaned up more, lol.

Posted: **Sat Feb 25, 2017 9:09 am**

I bought enough honey malt to do a half a bag of the other malts. I was going to find a different recipe to use the other 25 lbs of malts. After doing my first stripping run, I know what recipe I'm going to use the grains on. More Honey Bear Bourbon!!! I've done my fair share of AG's lately and this is the only recipe that I've had to make myself stop sampling during the stripping run.

I can't wait to do the spirit run and get this on some oak! Some will be saved as white I'm sure. Thanks for the recipe SCD! I'll update after the spirit run.

Posted: **Sat Feb 25, 2017 11:50 am**

Thanks for the hint of adding in stages, I have 2-25 gal boiling pots I use for crawfish boils and the stand are real close to the pot and very powerful.
I can boil water 20 gal of h20 in less than 30 minutes

I was thinking of doing the honey malt with the corn or should I sacrifice some other malt for the start up?

Will the flavor be less if used first or will it not matter either way?

My oldest son started to get materials for the drum insulating, I do however plan on using time and let the mash cool naturally in hopes of full conversion. Does malt have a time limit or can longer be better?

I will be fermenting on the grain and doing all 3 strip runs in one day then piggyback a sugar head on the grains, I'll probably use 20% backset in the sugar head but that's another thread for another time.

Again, thanks for the advice, I'll do my own reading but I'll have some questions along the AG path I'm sure.

Shine0n

Posted: **Sat Feb 25, 2017 12:18 pm**

I recommend the honey malt with the corn. I don't see the need for more sac malt besides the honey malt. I feel the flavor gets cooked out of the honey malt with the corn. Maybe I should mash the HM with the others one day just to see.

On the fermenter, I only worry that if you wanted to chill it down, not being able take the insulation off could be troublesome. But maybe not. If the room never gets too hot in the summer, you may never need to take it off.

Anyway, good luck!

Posted: **Sat Feb 25, 2017 12:19 pm**

Anode Effect wrote:I bought enough honey malt to do a half a bag of the other malts. I was going to find a different recipe to use the other 25 lbs of malts. After doing my first stripping run, I know what recipe I'm going to use the grains on. More Honey Bear Bourbon!!! I've done my fair share of AG's lately and this is the only recipe that I've had to make myself stop sampling during the stripping run.

I can't wait to do the spirit run and get this on some oak! Some will be saved as white I'm sure. Thanks for the recipe SCD! I'll update after the spirit run.

Rock on!

Posted: **Sun Feb 26, 2017 5:39 am**

For cooling the mash if needed I have a roll of 3/8 soft copper I will make into a chiller.

My still/fermenting area is in an uncontrolled environment, garage.

I'm buying all the grains this week and next weekend HBB will be underway.
Thanks

Posted: **Sun Feb 26, 2017 7:26 am**

Shine0n wrote:For cooling the mash if needed I have a roll of 3/8 soft copper I will make into a chiller.

My still/fermenting area is in an uncontrolled environment, garage.

I'm buying all the grains this week and next weekend HBB will be underway.
Thanks

Started Honey Bear yesterday. A chiller would've been a Godsend. Highly recommended.
I had to wait for it to cool on its own.

All went perfectly otherwise. Great conversion. Gravity 1.06
And it's bubbling away like mad right now.
I wish you the success I've had so far.

That honey wheat smells great when "cooking".

Posted: **Sun Feb 26, 2017 8:01 am**

ShineonCrazyDiamond wrote:Maybe I should mash the HM with the others one day just to see.

This was the one variation to your original recipe that I did out of habit since I use both high temp enzymes. I didn't realize it until I read your post.

Posted: **Sun Feb 26, 2017 8:06 am**

Anode Effect wrote:
ShineonCrazyDiamond wrote:Maybe I should mash the HM with the others one day just to see.
This was the one variation to your original recipe that I did out of habit since I use both high temp enzymes. I didn't realize it until I read your post.

I was thinking the same thing, Anode, as I took your advice on the enzyme insurance you suggested earlier.
But as it was, I pretty much followed the recipe as lain out.

Thought maybe there was a flavor reason, perhaps, in addition to thinning the corn, so I stuck with Crazy Diamond's procedure.

Posted: **Sun Feb 26, 2017 11:40 am**

Tagging this post so I can do this soon! Sounds awesome!

Gonna use the Honey Malt first with the wife to make a honey brown beer.

Posted: **Mon Feb 27, 2017 10:29 pm**

Just tasted some honey bear that's been in a twice used barrel for almost 5 mouths, damn its so good that my next run will be more of the same

OVZ

Posted: **Tue Feb 28, 2017 1:35 am**

Oldvine Zin wrote:Just tasted some honey bear that's been in a twice used barrel for almost 5 mouths, damn its so good that my next run will be more of the same

OVZ

...mine's still fermenting. You're driving me crazy. Lord give me patience.

Posted: **Tue Feb 28, 2017 1:26 pm**

I called the brew shop and aked if they had pale malt and his response was... yeah
Then he told me that they had a couple different ones. Well shit, I don't know which one I need. Is there a preference or ideal one? Or is a pale malt a pale malt?

I should get to the brew shop by Thursday ( I live 1.5 hours away from the city) so haven't gotten them yet but THURSDAY it's on.

I've been running rum alot lately and I think a good cleaning in needed as to not taint my first AG.

Posted: **Tue Feb 28, 2017 1:30 pm**

Just ask for any base 2 row (barley). I don't recommend 6 row for this recipe.

Posted: **Tue Feb 28, 2017 4:48 pm**

I thank you again SCD, I just finished running some water through the still and cleaned it up.

How much do the grains swell during the cook?
Also for a 55 gal fermenter with say 45 gal of mash
65 lb corn
10 lb each 3 other malts
5 lb for the honey malt
Does that sound about right for the amount I'll be making?

Posted: **Tue Feb 28, 2017 5:00 pm**

They swell, but absorb water. So really, the ultimate displacement isn't that great.

Here's my 55 gallon barrel ratio.

50 lbs corn meal
9 lbs each 3 malts
5 lbs Honey Malt

Hit 1.065 on the nose every time

So, yours looks fine, may come close on the room with a little more corn. But I think you will be fine.

Posted: **Tue Feb 28, 2017 5:10 pm**

Awesome, I'll get along soon then.
Thanks

Posted: **Sat Mar 04, 2017 6:50 am**

Heating up and ready to cut my teeth in AG!

Posted: **Sat Mar 04, 2017 6:51 am**

: 2017-03-04 09.46.51.jpg (22.5 KiB) Viewed 5326 times

Now I'm heating up. Lol

Posted: **Sat Mar 04, 2017 6:58 am**

Grains ready to go and freshly ground, I'll be using cracked corn for this go but will get a mill soon to help with conversion for the future.
I'll post some more when things get rolling.

Posted: **Sat Mar 04, 2017 10:55 am**

It's kinda funny because I was in a local brew shop and the bin of honey malt just grabbed my attention. Seems like a worthy project to persue after reading this thread. I've played around with corn mashes with either a brown malt, crystal malt, chocolate malt, ESB and more, the specialty malts seem to really compliment corn, but after my rice 2row n rye whiskey turned out so well I figured I'd replace the rye with honey and try for a sweeter light whiskey. I was reading on some homebrew forums and asked the brew shop guy about using honey , which he said can be a problem with beer as it can overpower it with sweetness and diactyl (butter flavor). I do see how it would get along great with corn, who doesn't like buttered sweet corn.
I'm thinking a grain bill as so:
65%2row
25%scented Thai Jasmine rice
10%Honey malt.

Unfortunately I don't think red wheat is available in my area but I will also try your Honey Bourbon with white wheat and maybe some ESB malt thrown in. Would be nice to stash some of that away for awhile.

Posted: **Sat Mar 04, 2017 2:04 pm**

Sampling with one hand and typing with the other.
This Honey Bear, my first all-grain is just coming out of the still.

No oats. Started at 1.060 and finished at 1.000
Used amylase to insure conversion.

Right off the still, I let it breathe for 5 minutes. Raising the jar, there's a terrific grain nose to it that smells of the honey wheat.
No sugar bite like I'm used to, of course, which makes it very smooth.
A hard to describe mature malt and grain after-taste which is extremely pleasing to the senses.

As good as it is right now, I cannot wait to try it out of a cask in 6 months or so.

Shineon Crazy Diamond, I appreciate this recipe and your assistance tremendously.
This is a winner and I highly recommend it. I even put on Pink Floyd while stilling.

Got another batch in the fermenter right now.

Posted: **Sat Mar 04, 2017 2:28 pm**

Scd, as soon as spring hits here I'm getting equipment together to go AG specifically to make this delicious recipe.

Posted: **Sat Mar 04, 2017 6:36 pm**

Still Life wrote: Shineon Crazy Diamond, I appreciate this recipe and your assistance tremendously.
This is a winner and I highly recommend it. I even put on Pink Floyd while stilling.

I appreciate all you said, and for updating us. I am most happy to hear you have some Floyd going. It really makes the experience

Maybe I'll ask to edit the recipe. " Step one, put on Animals..."

Glad you enjoy it. Keep a jar white. You'll be surprised how it keeps its sweet white flavor.

Posted: **Sun Mar 05, 2017 6:45 am**

Well this one is in the books! I now have 40+ gallons of this sweet nectar and it's almost ready to pitch the yeast.

I took an sg reading last night at 130°f at 1.040 which at the temp correct calc said it was 1.052 = 5.85%

I'm hoping the enzymes will continue to do a bit but with cracked corn I'm fine with this as is.
I went this am to take a reading at 119f and when I picked up my hydrometer the bottom weighted part fell off. Well hells bells, did I have a false reading the whole time? Who knows!

5.85% for my first AG (if that was even correct) I'll be good to go. At least I have enough for 3 runs

Posted: **Mon Mar 06, 2017 2:59 am**

Yesterday I ran the second 25L batch of this. I used 20% backset in the second batch mash and I am keeping some from the third. Three more to go before my spirit run!

Posted: **Sat Mar 11, 2017 6:04 am**

After a fail with my first attempt I got it right the 2nd one.
It nice and sweet! I used cornmeal for this one and made sure my thermometer was spot on.
I'm pitching yeast as soon as it's at 90°f, give a nice stir and leave till finished.

I wish I knew how to make beer as this smells so good I'd love to have it as a brew.

Looks like more reading on that now.

Thanks SCD for the advice on this

Posted: **Sun Mar 19, 2017 6:49 am**

Last weekend I did the first spirit run of this recipe. 9 gallons of 70 proof went in and I collected 3 gallons total after cuts. I let it air out for a few days and I haven't decided yet how to finish it. How is the final cut ratio compared to others running this recipe? This recipe didn't disappoint! It will be a main stay in my rotation.

Posted: **Sun Mar 19, 2017 11:56 am**

You guys have convinced me. Honey Bear Bourbon is going to be my first try at an AG. I'll start collecting the ingredients this week.

Posted: **Sun Mar 19, 2017 12:57 pm**

DBCFlash wrote:You guys have convinced me. Honey Bear Bourbon is going to be my first try at an AG. I'll start collecting the ingredients this week.

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Honey Bear Bourbon

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