Home Distiller

Posted: **Sun Jul 23, 2017 9:49 pm**

ShineonCrazyDiamond wrote:Honey Bear Bourbon

7lbs cracked corn ( or 5 lbs corn meal!)*
.5lb Honey malt
1 lb white wheat malt
1 lb red wheat malt
1lb pale malt
Handful of oyster shells

*optional- substitute 1 lb of rolled oats for 1 lb of corn/meal if you prefer, for more mouth feel.

Put the corn, honey malt, and oats if using, into a 6 gallon bucket. Fill bucket up with boiling water. Wrap in blankets, stirring as frequent as you like. Mine takes about 3 or 4 hours this way to naturally hit mashing temp, so I stir 2 or 3 times during this time.

The honey malt helps the corn keep thin while gelling (except corn meal. Ain't nothing thinning that out. You are literally creating polenta), and adds a front end honey flavour. It's awesome.

Anyways, when the mix hits around 153, add your two wheat malts and pale malt. Wrap up again, for a couple hours. When done, chill the wort, add oyster shells (ph autopilot), and pitch yeast. Done.

I always strip and spirit, but the single foot head to hearts transition will have you lapping it off the spout!

-SCD

Fill bucket up with boiling water. Wrap in blankets, stirring as frequent as you like. Mine takes about 3 or 4 hours this way to naturally hit mashing temp, so I stir 2 or 3 times during this time.

I thought you had to boil the corn for a couple of hours. Are you saying just pour boiling water over the corn and Honey Malt and let it cool to 153 deg,F

when the mix hits around 153, add your two wheat malts and pale malt

Do I just keep it at 153 F and keep stirring then let it cool.
Cheers

Posted: **Mon Jul 24, 2017 12:52 am**

I had the exact same disbelief on the corn cooking.
Yes. Follow what SoCD says.

Pour in the boiling water and wrap bucket in blankets. The insulation maintains the "cooking" temperature.
It's that unbelievably simple.

Adding the malts: Do not maintain the 153°F (67°C). Mix in malts thoroughly and just wrap bucket in blankets again and let it cool naturally.

That is the genius of this recipe. Patience instead of hard work.

Posted: **Mon Jul 24, 2017 5:34 pm**

Still Life wrote:I had the exact same disbelief on the corn cooking.
Yes. Follow what SoCD says.

Pour in the boiling water and wrap bucket in blankets. The insulation maintains the "cooking" temperature.
It's that unbelievably simple.

Adding the malts: Do not maintain the 153°F (67°C). Mix in malts thoroughly and just wrap bucket in blankets again and let it cool naturally.

That is the genius of this recipe. Patience instead of hard work.

Appreciate that, mate. I was confused after my first attempt.
Cheers.

Posted: **Mon Jul 24, 2017 5:52 pm**

Now one last question, I promise. I can't get Red wheat malt in Australia. Nobody knows what it is and
they all claim the white and Pale wheat malts are the same. What would happen if I just used all white
Wheat Malt.
Sorry for the questions but after my first attempt I want to make sure I get it right the first time.
Cheers.

Posted: **Mon Jul 24, 2017 7:58 pm**

If you can find out the NAME of the variety....
Everyone in the wheat business knows the varieties by name.

Geoff

Posted: **Tue Jul 25, 2017 3:15 am**

Good link:
http://dontwastethecrumbs.com/2013/06/t ... -used-for/

White wheat tends to be maltier,breadier tasting and milder in flavor than red wheat when brewing. Having said that, I suspect substituting all white or pale wheat malt will work great if you can't find red. It will just be a little different, with slightly less complexity.

This place has it:
http://www.grainandgrape.com.au/product ... at-per-kg-

Posted: **Fri Jul 28, 2017 9:12 pm**

I've got all the ingredients to put down 2 x 6 gallon batches of the Honey Bourbon. That's about 23 liters
in US gallons. 6 Australian gallons would be 27 liters. Might add just a touch more of each of the
ingredients and make up 2 x 26 liter batches. That would equate to about 3/4 of a pound extra of corn,
and about an extra 0.08 lb of Honey Malt (or 40g) and 0.16 lb (or 80g) of the other ingredients.
Does that sound about right to all you mathematicians?
The cracked corn I ordered is Flaked corn. Do you blokes just call Flaked corn, Cracked corn?
Or are they different. If so will it make any difference to the end product.
Cheers.

Posted: **Fri Jul 28, 2017 10:17 pm**

Flaked corn will be a little easier to process _ good luck

OVZ

Posted: **Sat Jul 29, 2017 6:07 pm**

Oldvine Zin wrote:Flaked corn will be a little easier to process _ good luck

OVZ

Thanks cobber. I had flakes left over from my first attempt at Bourbon but no doubt they will get used.
Cheers.

Posted: **Sun Jul 30, 2017 1:03 am**

Still Life wrote:I had the exact same disbelief on the corn cooking.
Yes. Follow what SoCD says.

Pour in the boiling water and wrap bucket in blankets. The insulation maintains the "cooking" temperature.
It's that unbelievably simple.

Adding the malts: Do not maintain the 153°F (67°C). Mix in malts thoroughly and just wrap bucket in blankets again and let it cool naturally.

That is the genius of this recipe. Patience instead of hard work.

Do you put your mash through some cheese cloth or something to remove the grain
before putting the wash in the fermenter. If so, how long do you leave it soaking before
doing so.
Cheers.

Posted: **Sun Jul 30, 2017 8:34 am**

ausibatla wrote:
Do you put your mash through some cheese cloth or something to remove the grain
before putting the wash in the fermenter. If so, how long do you leave it soaking before
doing so.
Cheers.

Hi ausibatala. I've read that some do strain before fermenting, though I ferment on the grain as do most that I have read on this thread. When fermenting is done I let my fermenters settle, siphone off the clear, then strain/squeeze the liquid from the grains in a grain bag.

If you have an internal element, you need to be more careful about clarifying your wash first to minimize the chance of scorching, as any food solids could stick to the element. I use a 10g pan on a hotplate (no internal element), and successfully stripped minimally filtered ferments without scorching.

I have a batch fermenting up right now. Smells wonderful today.

. Good luck.

Posted: **Sun Jul 30, 2017 5:35 pm**

OtisT wrote:
ausibatla wrote:
Do you put your mash through some cheese cloth or something to remove the grain
before putting the wash in the fermenter. If so, how long do you leave it soaking before
doing so.
Cheers.
Hi ausibatala. I've read that some do strain before fermenting, though I ferment on the grain as do most that I have read on this thread. When fermenting is done I let my fermenters settle, siphone off the clear, then strain/squeeze the liquid from the grains in a grain bag.

If you have an internal element, you need to be more careful about clarifying your wash first to minimize the chance of scorching, as any food solids could stick to the element. I use a 10g pan on a hotplate (no internal element), and successfully stripped minimally filtered ferments without scorching.

I have a batch fermenting up right now. Smells wonderful today. . Good luck.

I hope yours turns out well.
I think I will copy you and ferment on the grain. My element is under the
boiler but I ferment in two plastic fermenters and will do as you and strain
the excess wash from the grain before putting it in the boiler for distilling.
Thanks for the advice. As I always say, "Advice is always welcome". Should
have asked a lot more questions before I put down my first batch.
Cheers.

Posted: **Mon Jul 31, 2017 12:42 am**

I had been using a nylon screen over a 20 gallon trash can to strain the grain. But that's a slow, clogging, pain in the ass.
Going to try manually squeezing it through a clean white pillow case this next batch.
If that's equally inefficient, may have to get one of these:

In fact. Screw it. Convinced myself to order one.

Posted: **Tue Aug 01, 2017 3:34 pm**

Hello, know that even in Brazil we are testing this recipe. I found Honey Malt in a store here. I did not find red wheat, I found only wheat light and dark. First time also using baker's yeast, I do not know how it will turn out. Still learning.

Posted: **Tue Aug 01, 2017 6:18 pm**

Still Life wrote: In fact. Screw it. Convinced myself to order one.

Been using one of those for a couple of months now.

Posted: **Tue Aug 01, 2017 6:30 pm**

I gotta say, this makes a fine whiskey.
I made a whole pile of this last fall and it's coming of age right now.

I fermented some on grain and some off to be able to compare.
Honestly, I can't tell much difference. Both are very smooth and flavorful.

The one exception is the batch I ran with maple sap in the thumper, it has a nice mellow sweetness to it that plays well with the honey malt flavors.

Posted: **Tue Aug 01, 2017 7:43 pm**

MichiganCornhusker wrote:I gotta say, this makes a fine whiskey.
I made a whole pile of this last fall and it's coming of age right now.

I fermented some on grain and some off to be able to compare.
Honestly, I can't tell much difference. Both are very smooth and flavorful.

The one exception is the batch I ran with maple sap in the thumper, it has a nice mellow sweetness to it that plays well with the honey malt flavors.
image.jpeg

So my mouth started watering at those pics. Did you barrel age it or use sticks?

I've stopped fighting my inner demons. We're on the same side now.

Posted: **Wed Aug 02, 2017 12:26 am**

Nice to know I'm not missing anything running Honey Bear on the grain vs. off.

Posted: **Wed Aug 02, 2017 12:35 am**

ausibatla wrote:
Still Life wrote:I had the exact same disbelief on the corn cooking.
Yes. Follow what SoCD says.

Pour in the boiling water and wrap bucket in blankets. The insulation maintains the "cooking" temperature.
It's that unbelievably simple.

Adding the malts: Do not maintain the 153°F (67°C). Mix in malts thoroughly and just wrap bucket in blankets again and let it cool naturally.

That is the genius of this recipe. Patience instead of hard work.

I followed the destructions to the letter. Everything looked fine. Was just waiting for the temp
to drop to about 25c before chucking in the yeast and shell grit.
Went over this morning and it was still around 40c. I had the blankets around both fermenters and because it's
so bloody cold here I put the heater belts on both as well. Had to go out so gave them both a good stir and
turned the belts off thinking when I get home it should be right. When I got home I checked and the temp and it's
still too high but what surprised me was one of the fermenters had over an inch of grain packed on the
top and when I stirred it, it had air or gas bubbles coming up through it at a great rate of knots. The other fermenter
also had grain floating around as though it had just been stirred up yet this morning the top was a nice clear liquid
and all the grain was on the bottom.
Have I stuffed up?

Posted: **Wed Aug 02, 2017 12:53 am**

ausibatla wrote: Have I stuffed up?

No. Damn the torpedoes, full speed ahead.
Sounds like a voluntary, natural wild yeast at work if I'm understanding properly.
Pitch your yeast when ready and yours should overtake the wild.

Suggestion: Hydrate your yeast about 1/2 hour in lukewarm water (not hot!) before pitching. Gives it a head start on growth and it will overtake easier.
Aerate well when pitching.

Keep Calm And Carry On

Posted: **Wed Aug 02, 2017 3:29 am**

Still Life wrote:
ausibatla wrote: Have I stuffed up?
No. Damn the torpedoes, full speed ahead.
Sounds like a voluntary, natural wild yeast at work if I'm understanding properly.
Pitch your yeast when ready and yours should overtake the wild.

Suggestion: Hydrate your yeast about 1/2 hour in lukewarm water (not hot!) before pitching. Gives it a head start on growth and it will overtake easier.
Aerate well when pitching.

Keep Calm And Carry On

Thanks, mate. That's a load off my mind. I'll check it again in the morning, and it
will probably be too cold, but will get the temp right and put the yeast in, fire it up and try to keep the
temp at around 28c - 30c.
Cheers.

Posted: **Wed Aug 02, 2017 6:28 pm**

Still Life wrote:
ausibatla wrote: Have I stuffed up?
No. Damn the torpedoes, full speed ahead.
Sounds like a voluntary, natural wild yeast at work if I'm understanding properly.
Pitch your yeast when ready and yours should overtake the wild.

Suggestion: Hydrate your yeast about 1/2 hour in lukewarm water (not hot!) before pitching. Gives it a head start on growth and it will overtake easier.
Aerate well when pitching.

Keep Calm And Carry On

Checked this morning and no packed grain on top in either fermenter. Also no clear. Looked like
I had just stirred it again but temp was 24c in one and 20c in the other so pitched yeast, gave
a really good stir then dropped the shell grit in. Shell grit was a handful for each wrapped in
a cheesecloth sack. Have left heater belts on to get temp to 28c - 30c.
You say no more stirring. Just leave it and wait. What if SG sticks at, say 1010, or grains don't
settle to the bottom?
Cheers.

Posted: **Thu Aug 03, 2017 12:09 am**

Once milled, some of that grain and pieces are just going to float.

After you pitch the yeast ---leave it alone.
The only way to check the gravity after it stops bubbling is to gently take a grain-free sample and measure it.
The grains will interfere with your reading otherwise.
I measured gravity after 7 days only the first time I did this, admittedly. And after those 7 days found it done.
(It stopped bubbling rapidly after the 3rd day. Very slowly afterwards.)

Posted: **Thu Aug 03, 2017 3:01 am**

Still Life wrote:Once milled, some of that grain and pieces are just going to float.

After you pitch the yeast ---leave it alone.
The only way to check the gravity after it stops bubbling is to gently take a grain-free sample and measure it.
The grains will interfere with your reading otherwise.
I measured gravity after 7 days only the first time I did this, admittedly. And after those 7 days found it done.
(It stopped bubbling rapidly after the 3rd day. Very slowly afterwards.)

Still life,
I'm very happy at the moment. Both fermenters are bubbling through the air locks strongly at about once every second
and the temps are 24c and 27c. I don't know if I should turn the heater belts on tonight because I'm worried
the temps might get too high but if I don't it may get too cold. What's the best range of temps for grain bourbon?
Cheers.

Posted: **Thu Aug 03, 2017 3:35 am**

Temperatures depend on the yeast strain. Bakers likes it warm, 85F+ (29C+). It's work okay a little cooler but slowly.
There are a number of beer strains that work well at cool to moderate room temperatures as well. US-05 is a great option and works well down to 60F (16C) or so. I used this for my last HBB, and it worked out nicely.

Posted: **Thu Aug 03, 2017 3:57 am**

bilgriss wrote:Temperatures depend on the yeast strain. Bakers likes it warm, 85F+ (29C+). It's work okay a little cooler but slowly.
There are a number of beer strains that work well at cool to moderate room temperatures as well. US-05 is a great option and works well down to 60F (16C) or so. I used this for my last HBB, and it worked out nicely.

Thanks bilgriss,
I'm using Lowans Premium Bakers Yeast.
Don't know why it's called 'Premium'. Know very little about
yeast. Making beer was so much simpler but much less of a
challenge. Temps in my workshop are down to 8c in the mornings
so I think I'll go and turn on the belts. Morning fermenter temps with
belts on will probably be in the low 30c range I think.
Cheers.

Posted: **Thu Aug 03, 2017 6:52 am**

ausibatla wrote:
Still Life wrote:
Checked this morning and no packed grain on top in either fermenter. Also no clear. Looked like
I had just stirred it again but temp was 24c in one and 20c in the other so pitched yeast, gave
a really good stir then dropped the shell grit in. Shell grit was a handful for each wrapped in
a cheesecloth sack. Have left heater belts on to get temp to 28c - 30c.
You say no more stirring. Just leave it and wait. What if SG sticks at, say 1010, or grains don't
settle to the bottom?
Cheers.

Reading your temps makes me wonder if you've forgotten to insulate the bottom of your fermentors from ground temperature? That will kill a ferment fairly quickly.

Posted: **Thu Aug 10, 2017 6:09 pm**

Still Life wrote:I had the exact same disbelief on the corn cooking.
Yes. Follow what SoCD says.

Pour in the boiling water and wrap bucket in blankets. The insulation maintains the "cooking" temperature.
It's that unbelievably simple.

Adding the malts: Do not maintain the 153°F (67°C). Mix in malts thoroughly and just wrap bucket in blankets again and let it cool naturally.

That is the genius of this recipe. Patience instead of hard work.

Mixed up 2 x 26 liter batches on the 3rd (Aug) and just measured SG this morning. It is on 1000 on
both and the PH is around 4 on both. Will give it another couple of days to settle
down then syphon it off and run it. Happy with the way it's gone this time.
Thank you and everybody else who helped.
Cheers.

Posted: **Fri Aug 11, 2017 12:28 am**

It's been a bumping road to get to this point. Can't wait for you to run this!
I have a Honey Bear shot ready to toast your success.

Posted: **Fri Aug 11, 2017 6:25 am**

wanna talk about a slap in the face... my wife and I just returned from a mini Vaca to find my oldest son had a massive party... guess what was the hit of the party???
my fn HBB!!!
Out of 5 gal on oak I have 3/4 gal left.
It was in 1 gal jugs with the oak cubes in them and all over the barn floor was oak cubes everywhere, the little fukers must have sucked the likker from them and spit them out.

I have enough grains for a large batch but damn it man, I had to leave my own house inorder to not kill his ass.

can't say I didn't drink my ole man's likker but he didn't take the time to make the shit and I could replace it!

I guess I'm making a ferment this weekend, sum bitch!!!!

Home Distiller

Honey Bear Bourbon

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