Home Distiller

Brew shop.
They were whole grains, not like breakfast oatmeal.

Well, then in light of Joey's post, must have been malted oats. Goes to show you, everyone's malt availability is different. I have never seen Faucett malted oats before in any shop. Bet those are nice!

You know... you could check the brew shop again. LOL.

ShineonCrazyDiamond wrote:Well, then in light of Joey's post, must have been malted oats. Goes to show you, everyone's malt availability is different. I have never seen Faucett malted oats before in any shop. Bet those are nice!

The home brew shop that I use has those oats, another few batches with those oats and another new barrel

OVZ

joeymac wrote:You know... you could check the brew shop again. LOL.

Funny you should mention that. They are Malted Oats by Crisp Malting Group.
And the shop's Jimboney mill.

Hi. Making my first HBB with oats. I've read a lot of folks say this ferments fast, but I did not think it would be done this fast. Just 40 hours to go from 10 60 to 10 02. I let it sit another 24 hours and it's still at 10 02 so I guess it's done. It tastes good to me, though I'm not sure what "good" is supposed to taste like for bourbon. So far this batch is going as advertised. Can't wait to still it.

OtisT wrote:Hi. Making my first HBB with oats. I've read a lot of folks say this ferments fast, but I did not think it would be done this fast. Just 40 hours to go from 10 60 to 10 02. I let it sit another 24 hours and it's still at 10 02 so I guess it's done. It tastes good to me, though I'm not sure what "good" is supposed to taste like for bourbon. So far this batch is going as advertised. Can't wait to still it.

Oh, it's a quick finisher.
What strikes me on the "goodness" is the grain nose when you tip the glass, and the complement grain taste.
Nothing I've made (rum, sugar whiskey) has such a striking smell or flavor.

Still Life wrote:Hey ausibatla! Just got done responding to you on your other thread.

Honey Bear:
Regular old baker's yeast is what I use. Yep, the stuff from the grocer like Fleischmann's, Red Star, whatever. Nothing fancy. It does like a warm 30~32°C environment. But will work cooler in a pinch. Just a little slower.
About 80~100 grams, or 1/3 cup for us Yankees --it's cheap.

The oyster shells are a pH buffer. If the mash is too acidic, the shells dissolve and bring up the pH to a good level and stop dissolving. Perfect self-regulation.
I bought mine online https://www.amazon.com/Pounds-Natural-C ... ells&psc=1
They feed crushed oyster shells to poultry to strengthen eggshell formation, so farm suppliers may carry it. Just a small handful. I keep mine in a small brew bag in the mash for removal/re-use until gone. Been months of re-use so far.

Also, aerate your mash just before pitching the yeast. That's just whisking it till the liquid froths and has a small dissipating foam on top. Yeast needs oxygen for its aerobic phase.
After you pitch the yeast, LEAVE IT ALONE. No stirring or jostling or peeking required until it's done fermenting.

You're going to make a good bourbon if you go Honey Bear. Plus, with a proven recipe, it's easier to troubleshoot if you run into a problem.

Thanks for that mate. Sorry if I've taken a while to respond.
Been busy with a motorbike repair.
Cheers.

I'm glad to see this HBB having sooo much response! I've made 4 batches of this and have a 5 gal carboy oaked and aging as of now

More and more are trying this and seeing it to be repeatable and deserving to be in the .......

Last week I tried this recipe- it works absolutly wonderful, I took a large plastic storage bin, some old blankets and 2 large painters drop clothes, insulated my 12 gal fermenter and the mashing procedure works fantastic for me. As long as you insulate your fermenter really good it works. It took mine like 8 hrs to cool from boiling to 150 and once I added malts it took almost 7 hrs more just to cool til I could add yeast. There's no tiresome procedure just add ingredients and insulate. I followed recipe exactly using corn meal and twice now I've got 1.065 conversion. And the likker is great too. I'm gna be making lot more of this and other recipes using the procedure- thanks SDC

Still Life wrote:

joeymac wrote:You know... you could check the brew shop again. LOL.

Funny you should mention that. They are Malted Oats by Crisp Malting Group.

oats.jpg

And the shop's Jimboney mill.

mill.jpg

"Still Life"
we can't get honey malt here in Australia. But some blokes are saying it's the same as Barley Malt.
Do you know if this is true. If not, can you recommend a substitute for the Honey Malt.
Cheers.

From what I just read a crystal malt will be somewhat similar. Around 25 is all it stated.

Once my thumper head is finished I'll be off running again with the bear

It's a barley special malt made in BC Canada, it's on the west coast so maybe find a few fellow destillers and make a group buy of 50- 100 lbs and you'll never run out.
I'm not sure what or how much shipping would be or if you guys import alot from Canada but it's worth a look if nothing else.

Good luck
Shine0n

Damn! That's a shame ausibatla. That honey wheat is a specialty unlike any other.

Let's defer to ShineOn's recommendation for Crystal Malt. He at least came up with a substitute where I can't find any discussion about the matter anywhere.

Honey malt can be substituted with Melanoid malt: it has the same flavor profile.

Still Life wrote:Damn! That's a shame ausibatla. That honey wheat is a specialty unlike any other.

Let's defer to ShineOn's recommendation for Crystal Malt. He at least came up with a substitute where I can't find any discussion about the matter anywhere.

Thanks mate. Read that somewhere earlier today while searching the web.

cuginosgrizzo wrote:Honey malt can be substituted with Melanoid malt: it has the same flavor profile.

Can't seem to get that in OZ either. Crystal malt may have to be used.

OtisT wrote:Hi. Making my first HBB with oats. I've read a lot of folks say this ferments fast, but I did not think it would be done this fast. Just 40 hours to go from 10 60 to 10 02. I let it sit another 24 hours and it's still at 10 02 so I guess it's done. It tastes good to me, though I'm not sure what "good" is supposed to taste like for bourbon. So far this batch is going as advertised. Can't wait to still it.

Update: I stripped both ferments and now have about 7 quarts of 40% low wines. I started a sugar head with the spent grains, so I have two new 8 gal ferments going. OG is 10 85. Plan to do the spirit run for the AG in two weeks.

ausibatla wrote:

cuginosgrizzo wrote:Honey malt can be substituted with Melanoid malt: it has the same flavor profile.

Can't seem to get that in OZ either. Crystal malt may have to be used.

This is the analysis of honey malt (a light, toasted crystal malt):
https://bsgcraftbrewing.com/gambrinus-honey-malt-25-kg" onclick="window.open(this.href);return false;" rel="nofollow

And this is the analysis for a melnoidan malt (less sweetness and more toasty malt flavor and aroma):
https://bsgcraftbrewing.com/weyermann-melanoidin-25-kg" onclick="window.open(this.href);return false;" rel="nofollow

I would use a light crystal malt (10*L to 20*L) as a substitute for the honey malt. Add a touch of bisquit malt too if you want to bring up the toasty malt flavor as well. Personally, I like a good 2-row base malt primarily, such as the Marris Otter for my bourbons. But the addition of a little crystal will enhance the grain sweetness in the distiller's beer too.
ss

All this talk about fermenting and distilling HBB has made me thirsty.
Started vacation at 2:30pm today and poured a glass. Not aged yet, slight tan color from chips, but man is this stuff loaded with character.
Give me a couple of hours & I'll be loaded with character, too.

Hey still life, have you drank any of it white? That suff goes down like water at 100p, I now have 5 gal on oak and enough grains to do alot more and I think I'll keep it white this time and still age it a year... mmmm, maybe!?!?! Lol
I love this recipe, soon as I'm back to local work I'll have a go at jimbo's 100% red wheat malt too

Oh yeah. Had a few shares of raw white. It's just good all the way around.
Got 10-liters in a barrel and can't wait for that. May tap a liter at 6 months, but really want the majority to age a year minimum.
This patience game ain't for wimps. It takes resolve and determination. And a good reserve not in the barrel yet.

Find a friend / family member that will hold onto the barrel/bottles for you so you're not tempted. Thats what I had to do when I first started. Now Ive got some patience, sorta.

Yeah I may become a wimp at 6 months, ya know just for a sip or????? Experimental purposes only

Today I did a spirit run of HBB w/oats. 26 containers collected down to 20%. After some some airing I will have fun figuring out the cuts.

Well, it finally happened. My first attempt at an AG. HBB was my poison of choice. Went to get my grain, and made my first mistake. Milled all the grains together in one bag, as I forgot about adding honey malt to corn to keep loose. Put the 7 lbs cracked corn into my mash tun and added the 212' boiling water. It Sat for a good 4 hours while I stirred it every 30 minutes to keep from getting to stiff. As the temp got to 160, I remembered I had a packet of amylase in my pantry. I reluctantly added this as I didn't want to change a proven recipe. The corn really loosened up. The suspense was killing me! Did I mess it up? I very patiently waited for the temp to drop another 10 degrees to 150. I then added the grains, and stirred them into the corn. The temp dropped to 145', so I let the enzymes get busy. I put the lid on the tun and waited while I went to bed. Wen I got up, the temp was down to 115'. I opened the tun and saw the most wonderful thing. A deep layer of clear, Brown,sweet smelling liquid. I grabbed my hydrometer, and had a reading of 1.051 at 115', which converted to 1.060 at 60'. Before I rinsed the cleaned the hydrometer, l sampled the liquid still on it. Delicious. I wanted to drink it then! I performed and iodine test and confirmed what I thought. I had not messed it up. No starch left. I quickly installed my wort chiller and dropped the temp to 90', getting the 2 TBS of DADY going concurrently. I then drained the tun into my fermenter, aerating and whiskey the fermenter as it filled. Then, sparked the tun with a gallon of 170' water. Ended with right at 5 Gallons to ferment. Tossed I a small handful of oyster shells, then added the yeast. After about an hour, this thing really took off. Never had almost a rolling boil in my airlock before. This continued for almost 24 hours before slowing. Now, 28 hours after adding yeast, has slowed considerably. Checked the SG, still at .998 at 85', but also still bubbling.gonna let it sit overnight again and check it in the morning again. It's gonna have to wait until Friday to run anyways,but it was awful dry already. I just wanted to extend a Great Big Thank You to those that have helped along the way , and for those that developed this simple recipe. I now join forces with those that have been quoted as saying " I could kick myself for not trying AG sooner". I can't wait to run this stuff. I almost guarantee this will all be drank white. I don't have the patience to wait to age it, it smelled so good. Looks like I'll shafts start another batch just to get enough to try to age! Again, Thanks!

Rockhead - Welcome to the club!!! I know it's great white but it only gets better with oak and age.

OVZ

Rockhead,

Congrats! Nothing more satisfying than knowing you have grasped all grain! It's not just a whole new door, it's like being given a new house with a ton of new doors, a kitchen, backyard...so now there is no limit. If it grows, you can mash it!

Glad you found your way to the den. This is a truly well balanced, sweet and grainy bourbon, that is perfect out of the spout, or aged for some more in depth character. The caramel and vanilla from the wood compliment the sweet honey malt and wheat flavors very well.

Let us know how the run goes tomorrow. And don't forget to grab a bit of the middle for ya troubles! Gotta give the horse a bite of the carrot every now and then

Otis, how'd the cuts go?

Got all the ingredients for a HBB with oats, waiting on a new brew paddle from nor cal brewing and a new Gibbs 5 gal

OVZ

Bonnie Blue is full to the 5 gal. Mark and the fire is lit. The suspense is killing me!