Home Distiller

I was thinking about maybe adding some cracked corn to the mix. But I wasn't thinking for conversion. I was thinking just for some flavor kick. To make it more of a faux American whisky. To change it up a little from time to time.

But I'm with you NC don't think you would get much conversion if any. At that point.

Just ran some strong ale piggyback that tasted so good, I wanted to do it again. Siphoned hot dunder (without burning my lips) on top of the spent grain after milling a couple lbs of pale malt on top of the pile (just for added flavor). I tasted it after it sat for an hour and enough conversion had occured to make it taste like sweet & sour sauce. Going to have to try the same thing on top of some malt and cracked corn. Hmmm.

I usually do batch sparing and finish off at a higher temp (160-170), that would inactivate the enzymes. I usually just dissolve some sugar into water, dump on grains, pitch yeast. I used to invert the sugar and boil away but found it unnecessary. I do heat the water enough to kill the bad stuff. If you don't do your final spar get higher temp, the enzymes will still be there.

rgarry wrote:I usually do batch sparing and finish off at a higher temp (160-170), that would inactivate the enzymes. I usually just dissolve some sugar into water, dump on grains, pitch yeast. I used to invert the sugar and boil away but found it unnecessary. I do heat the water enough to kill the bad stuff. If you don't do your final spar get higher temp, the enzymes will still be there.

X2
One of the best tasting and most reliable sugar washes I've made (for only the cost of a bag of sugar).
I'm going to make a brown ale tomorrow ....might just hafta make some piggyback too !

That strong ale piggyback #2 soured and was cloudy as hell. Damn it's good- barley with sour corn flavors without the corn. Wish I could claim it was planned, but I'm going to do it again. Going to do some testing tonight.

On jar 7 and the flavor is unlike anything I've ever had. It's just a little after 10:00 and it's hard to stop tasting.

heartcut wrote:On jar 7 and the flavor is unlike anything I've ever had. It's just a little after 10:00 and it's hard to stop tasting.

lol ...gettin after it early there HC ?

Wow. I just stumbled across this. What a freakin' great idea. No matter how complete I try to convert, I know there is a bunch of goodness left in the grain that I usually just throw away. I'll have to play with this a bit. Besides, now I'll have an excuse to make beer for friends who've been complaining that I only distill anymore.

Give it a try RS ...it always turns out nice for me.

I'm getting ready to do a 10 gallon batch of IPA ...I recon I might just hafta make a batch of piggy too

brewed a 10 gal batch of IPA today, so at the end of the brew session, I took 1/3 of the grain (~9 lbs) and mixed it with 2 gals water and 8 lbs sugar. .....disolved well, and topped up to 7 gals total. Here piggy piggy

the OG if the IPA was 1.069 .... I didn't measure the piggyback but I suspect about the same.

This is like a Parti-gyle wash. So many great ideas on this forum and another great way to recycle all that spent grain for all the AG homebrewers.

As long as it makes good likkur!

I'm running a piggy from a strong Belgian, has as much flavor as an AG light malt. Gonna have to check it again to make sure. Good way to spend the morning.

Damn, i gotta telll yall, every time I do a run of this, I'm amazed at the product ...the hearts are clean and have a nice hint of barley ...might actually be great on oak , but I've never done any because it's so good white. reminds me of an expensive vodka. the last one was from the grain of and IPA ...but they've all been equally good.

Glad everyone's enjoying their piggy-back whiskies! Me, well..., my wife took a liking to my spent grain and makes bread, cookies, and muffins with it, so I rarely get to "keep" my spent grain! The upside is that spent-grain bread is uber-excellent! And now i have a good excuse to do all-grain whiskey again....

One-Bullet Barney; always the optimist!

seems like there'd be too much husk for makin baked goods, and are we talking after a beer mash? ...cant imagine baked goods from fermented grain.

You might wanna start a thread with a cookie recipe there Barn ...I got a bit of a sweet tooth every now n then .

It's called "whole grain", my friend.

really, whole grain contains ALL of the grain, including the hulls. Anything that we don't digest is called fiber.

Just google for "spent grain bread recipes" or "spent beer grain break recipes" and you should be well on your way. Everyone loves anything we make of it, and that's been breads(different ones, as the missus can't seem to use the same recipe twice, no matter how good it is; she must try a new one every time!) as well as cookies and such.

"It's called "whole grain", my friend."
id say close,but the starch is missing.. that can be added with white flour.
Iv used it in bread for years. most say it taste like "3 grain bread". the trub is high
in fiber and protein.i usually run it threw a roller mill then sift out the large peaces.

Yup the starch is(hopefully) all in my mash tun!

But back to the hulls, they are part of whole grain breads, etc...

I think what makes spent-grain bread unique is that it -isn't- sweet like regular bread, seeing as how most of the starch is gone. Makes excellent toast!

"But back to the hulls, they are part of whole grain breads, etc..."
yes also called "bran",,,but dont forget the germ witch is high in protein.

I done this once or twice and the bread was gummy. I figured too much enzyme activity which is bad for bread baking. A bit like adding too much diastatic malt to a dough.

I don't use the grain for anything, only the last of the mash running's after mashing for making beer, for part of my whiskey mash. Someone here suggested that and that's what the Scots do.

Maybe someone should start a . Piggyback some bread on yer beer. Thread. So we can get some recipes up. So we can try them. Hint Hint.

Just brewed a Hoegaarden clone, as you can imagine I could not resist to use the spent grain (maris otter, wheat malt, raw wheat) for a sugar wash. 6 kg grain, 28 litres water, 5 kg sugar, a pack of EC 1118. Will report back when it'll be tasted.

Mmmm, I bet that'll be good

Yeah, it's bubbling away, yeast dancing with the grain particles. Nice graincap, loads of CO2... Will distill it in my potstill then let it sit in 2 glass jars, one being white, the other with oak. Will report back!!!!!

Prairiepiss wrote:Maybe someone should start a . Piggyback some bread on yer beer. Thread. So we can get some recipes up. So we can try them. Hint Hint.

offtopic,
i made no knead sourdough bread w/ one cup wholemeal spelt, two cups white flour and one cup of spent peated malt. turned out fantastic. the basic recipe can be easily adapted: breadtopia.com/basic-no-knead-method/

Hooch
have you tried this with your bourbon mash after fermenting yet, I seen that it was touch on at the beginning of thread but not much. What I would like to know if it was done how do it compare to a UJSSM. Just trying to figure out something to do with my spent corn besides a compost bin, animals feed, or any of the other suggestion here on the board. Really like the really corny flavors that you get from UJSSM and was wondering if it is just as strong this was as oppose to starting one from scratch.

singlemaltluv wrote:Hooch
have you tried this with your bourbon mash after fermenting yet, I seen that it was touch on at the beginning of thread but not much. What I would like to know if it was done how do it compare to a UJSSM. Just trying to figure out something to do with my spent corn besides a compost bin, animals feed, or any of the other suggestion here on the board. Really like the really corny flavors that you get from UJSSM and was wondering if it is just as strong this was as oppose to starting one from scratch.

Nope, this one's all about taking grain from the mashtun (AG Beer) and making a sugarhead with it ...
course, it's not that much different than what you're talkin about, right?

NcHooch wrote:

singlemaltluv wrote:Hooch
have you tried this with your bourbon mash after fermenting yet, I seen that it was touch on at the beginning of thread but not much. What I would like to know if it was done how do it compare to a UJSSM. Just trying to figure out something to do with my spent corn besides a compost bin, animals feed, or any of the other suggestion here on the board. Really like the really corny flavors that you get from UJSSM and was wondering if it is just as strong this was as oppose to starting one from scratch.

Nope, this one's all about taking grain from the mashtun (AG Beer) and making a sugarhead with it ...
course, it's not that much different than what you're talkin about, right?

Yea I know, the reason that I asked was that I remember reading your thread a while back and was thinking that is a great idea but have yet to try it after a beer run. I know that you is known for making bourbon and using corn so this thread came to mind when I was mashing last night so I thought I would give you a shout out and see if you had piggyback your bourbon mash. Next time I get a chance to make another beer I'm sure to use this procedure and see what I get. You and barney sure do make it sounds good .