Wheated bourbon

[The Booze Pipe]

I’ll give the mop wringer a go. just trying to figure out if the thing would sit on a bucket without tipping over. Or does it fit onto a brute can maybe? I have plenty of each, so it’d be nice to skip the mop bucket.

[Setsumi]

My experience is oats and wheat as part of a grain bill add effort to any filtering. It forms a slime that hamper filtration, at least through geotextile fabric.

[ShineonCrazyDiamond]

I’ll give the mop wringer a go. just trying to figure out if the thing would sit on a bucket without tipping over. Or does it fit onto a brute can maybe? I have plenty of each, so it’d be nice to skip the mop bucket.

Many reasons to move away from brutes and go to 55 gallon hdpe drums.

[The Booze Pipe]

I employed Time, weight, and gravity to get everything squeezed. Ended up with 30 gallons beer, and 3 gallons of trub ( I think that’s the right term for yeasty sludge. not yet sure if I’ll add that in the boiler, what do you think?). First strip starts this afternoon

[Powder Monkey]

I did the mop wringer for about a year before making an on the grain steam strip rig. 400% better than trying to strain gloopy mash, plus can cook numerous grain recipes. Only posting if you need encouragement to pursue another rabbit hole.

[Bradster68]

I did the mop wringer for about a year before making an on the grain steam strip rig. 400% better than trying to strain gloopy mash, plus can cook numerous grain recipes. Only posting if you need encouragement to pursue another rabbit hole.

Iv been looking into that, don't need encouragement,just need more dam time.

[The Booze Pipe]

I did the mop wringer for about a year before making an on the grain steam strip rig. 400% better than trying to strain gloopy mash, plus can cook numerous grain recipes. Only posting if you need encouragement to pursue another rabbit hole.

That does sound pretty awesome. You know what else sounds awesome? Someone to tell you all these things before you’re balls deep into stills, boilers, mashtuns, fermenters of every sort, glass, stainless, copper…. I just purchased a 26 gallon milk can for striping. Can it be modified to strip on steam?

[Deplorable]

I just purchased a 26 gallon milk can for striping. Can it be modified to strip on steam?

Can you buy an agitator for it?

[OtisT]

I just purchased a 26 gallon milk can for striping. Can it be modified to strip on steam?

Could you put a thumper cap on your milk can?

[The Booze Pipe]

I just purchased a 26 gallon milk can for striping. Can it be modified to strip on steam?

Can you buy an agitator for it?

I have no idea, it does have a 2” port on top. Bought it from affordable distillery equipment

[The Booze Pipe]

I just purchased a 26 gallon milk can for striping. Can it be modified to strip on steam?

Could you put a thumper cap on your milk can?

I don’t know what that is. I didn’t research thumpers much. Do you mean an in-line thumper/ Humper thumper?

[NormandieStill]

I have no idea, it does have a 2” port on top. Bought it from affordable distillery equipment

If it's got a triclamp port on top where the still head or column goes then you can buy / make a thumper attachment for it. If you're reasonably handy with a torch then you can make the necessary parts. Mine just needed one custom end cap and otherwise the parts are all standard SS triclamp bits.

[The Booze Pipe]

I have no idea, it does have a 2” port on top. Bought it from affordable distillery equipment

If it's got a triclamp port on top where the still head or column goes then you can buy / make a thumper attachment for it. If you're reasonably handy with a torch then you can make the necessary parts. Mine just needed one custom end cap and otherwise the parts are all standard SS triclamp bits.

Yes my boilers and stills are all tri-clamp. The larger stripping still has a 4” connection and 2” fill port. Also have a 13 gal keg with a 4” connection, and 2” connection (although it has a site glass bolted on to it).

[The Booze Pipe]

Just attempted to run the main batch of beer and burned. Dang. The initial all corn brew I ran had no problems, I stripped it dirty, and fast. It appears the wheat and or rye really doesn’t like the element.

I’m guessing the burnt distillate can’t be used or saved ?

I’ll try this again, but I’m going to make some adjustments, and take the time to clear the wash.

That or I’m going all out with a steam still that I can brew in as well 52 gallons for $2650.

[The Booze Pipe]

I'm going to finally revisit this! I did a little research, tasted a few whiskeys, and slightly modified the recipe to 75# corn meal, 25# wheat malt(undecided on which) and 5# flaked rye. That's 2.2 pounds per gallon (45 total gallons) not including the rye, it's more of a flavor adjunct.

-Boil 10 gallons water, mash in 25# corn - 3 times
-add 2Tbls seb amyl & flaked rye. Let mash 4-6 hours (or overnight)
-Cool to 149f, add malt, let sit 1 hour
-Cool to 130, add Gluco let sit one hour. Add 15 gallons more water
-Cool to pitch temp 90f - 100 grams White Label "Rye Yeast"
I might try a little trick if this doesn't finish out below 1.000, I'll add and stir in some YLAY and see if that finishes it the rest of the way.

[shadylane]

2Tbs = 30ml of high temp alpha, that'll work for 75lb of corn.
The gluco might want the pH adjusted down just before it's added.
But I haven't noticed any difference by not doing it, because once fermentation starts the pH will be in the ball park of what the gluco wants.

[Homebrewer11777]

Finished mashing, hit 117f ph is same at 6 with 2 gallons of backset added.

I'm thinking pH was on high side. Could be calibration issue on your pH meter or accuracy if using strips. For an all adjunct mash like this (and all light colored at that) I'd expect to use some combination of acid and brewing salts.

Your gravity looks fine so maybe everything ok. However if your final gravity ends on high side could be a factor.

[The Booze Pipe]

Finished mashing, hit 117f ph is same at 6 with 2 gallons of backset added.

I'm thinking pH was on high side. Could be calibration issue on your pH meter or accuracy if using strips. For an all adjunct mash like this (and all light colored at that) I'd expect to use some combination of acid and brewing salts.

Your gravity looks fine so maybe everything ok. However if your final gravity ends on high side could be a factor.

The meter I use works okay, but not great. I could probably get a better one. I'm on a municipal water source, starting ph is 7. I suppose if I need to lower the ph I can add citric acid (no backset on hand) and aim for 5-5.5. Would I do that after adding malts and before adding yeast?

[Homebrewer11777]

Add the acid before the corn. Calculator at Brewer's Friend can give you an estimate for the amount that will be needed. I ran your grist making assumptions about malt colors and water source and came up with needing 80 grams citric to get pH of the mash to 5.4. If you have a water report you might check to see if there is enough calcium in your water and if not add some calcium chloride and/or gypsum and less acid will be needed.

[The Booze Pipe]

Add the acid before the corn. Calculator at Brewer's Friend can give you an estimate for the amount that will be needed. I ran your grist making assumptions about malt colors and water source and came up with needing 80 grams citric to get pH of the mash to 5.4. If you have a water report you might check to see if there is enough calcium in your water and if not add some calcium chloride and/or gypsum and less acid will be needed.

I appreciate your help! Yes I was thinking about checking the water report, to see about adding gypsum. I'll try to get that in the next day or two.

[shadylane]

Add the acid before the corn.

Just mixing corn meal and hot water will drop the pH to around 6.
The pH would be in the ball park for what high temp alpha needs.
Using acidic backset can be used to help jell corn, but care must be taken to keep the pH from dropping low enough to denature the alpha enzymes.

[Homebrewer11777]

Add the acid before the corn.

Just mixing corn meal and hot water will drop the pH to around 6.
The pH would be in the ball park for what high temp alpha needs.
Using acidic backset can be used to help jell corn, but care must be taken to keep the pH from dropping low enough to denature the alpha enzymes.

Hmm thanks shady…I did not realize that alpha amylase (high temp and typical) prefers higher pH. The 5.2-5.4 beer brewers target looks to be compromise between needs of alpha amylase and beta amylase.

Sorry for bad advice above.

Now I’m thinking I’ll try adding water salts at beginning to make sure Calcium is sufficient for mash (my water has almost no calcium) and hold any acid or backseat additions for after HTL amylase has had time to work.

[The Booze Pipe]

a screen shot of my water report. Looks like 10 mg/l of Calcium Carbonate (CaCO3). I'm not really sure where to go from here on adding more Calcium and magnesium. I checked out the Brewer's Friend calculator, and I'll admit it's a little beyond me. In fact I've looked at it in the past and figured screw it, I'll just let the mash do its thing but I think it could benefit from some chemistry

[planohog]

I did add the high temp amylase. It does a good bit of work on the corn meal. I’m starting to talk myself into adding the gluco with the wheat malt.

And for sure on the wheat whiskey I played around with a sour mash, corn and wheat, and it was the best whiskey I’ve made to date. It just needed a little spice. So I added rye this time

I used cornmeal quite a bit, because I got some free. It definitely converts easier at a lower temp.i never used the alpha with corn meal.i only do Crack now (corn that is ) So the high temp is a must for me.
I do a wheated bourbon, and a rye bourbon.
TB makes an amazing rye bourbon from what I hear. He's never sent me a sample. Hint,hint TB. .
But iv made both and waiting on time now.
Like I said,I just use the gluco as an extra precaution.
A good consistent process is what help me the most

is there a recipie for this TB makes an amazing rye bourbon from what I hear. ??
thx -PH

[Eric]

Check in steam distilling. I use silicone tip and works well for me

[Bradster68]

I did add the high temp amylase. It does a good bit of work on the corn meal. I’m starting to talk myself into adding the gluco with the wheat malt.

And for sure on the wheat whiskey I played around with a sour mash, corn and wheat, and it was the best whiskey I’ve made to date. It just needed a little spice. So I added rye this time

I used cornmeal quite a bit, because I got some free. It definitely converts easier at a lower temp.i never used the alpha with corn meal.i only do Crack now (corn that is ) So the high temp is a must for me.
I do a wheated bourbon, and a rye bourbon.
TB makes an amazing rye bourbon from what I hear. He's never sent me a sample. Hint,hint TB. .
But iv made both and waiting on time now.
Like I said,I just use the gluco as an extra precaution.
A good consistent process is what help me the most

is there a recipie for this TB makes an amazing rye bourbon from what I hear. ??
thx -PH

75-13-12 I believe is the rye recipe

[Bolverk]

75-13-12 I believe is the rye recipe

Funny enough... if you crunch all the numbers in the crampton and tolman papers 75c/13r/12mb is the average of all the Bourbon mash bills

[Twisted Brick]

75-13-12 I believe is the rye recipe

Funny enough... if you crunch all the numbers in the crampton and tolman papers 75c/13r/12mb is the average of all the Bourbon mash bills

I think that's why so many distilleries offer a 75-13-12 expression. It's a tried and true. That grain bill made a fantastic product and I drank it all white it was so good. My last bourbon I upped the rye to 17%, mixing up different combinations of pale, amber, caramel and raw rye over 9 x 13gal ferments (took 9 months). There's no limits though. Deplorable's got a 21% rye in the barrel.

[planohog]

Thank you for the data, that is good to know , and a good place to start.
I have to wait to free up some space to try.
I know that wheat has been good to me. the Death Wish, has been my first success
and somehow it all vaporized I seem to enjoy that taste. I have HBB
to get past. Better half has commented, I have been pouring alot in the evenings,
I reply, just testing honey.

[Bradster68]

75-13-12 I believe is the rye recipe

Funny enough... if you crunch all the numbers in the crampton and tolman papers 75c/13r/12mb is the average of all the Bourbon mash bills

I think that's why so many distilleries offer a 75-13-12 expression. It's a tried and true. That grain bill made a fantastic product and I drank it all white it was so good. My last bourbon I upped the rye to 17%, mixing up different combinations of pale, amber, caramel and raw rye over 9 x 13gal ferments (took 9 months). There's no limits though. Deplorable's got a 21% rye in the barrel.

I have about 3 gallon aging currently. Im itching to get back at things, life's been busy lately.