Bourbon Whisky Mash

[GAshinner]

I need some help with a bourbon or whisky recipe. preferably bourbon. i am a new distiller with only 2 runs worth of experience. my first run was a simple sugar mash and my second was a rum. the rum turned out quite nice....but anyhow i am wondering what is the best recipe to use for a bourbon. i have looked in the proven recipes but there seems to be so much information its overwhelming. My mash will be in a 5 gal container. also i have distillers yeast. will this work for a whisky or bourbon or do i need a different yeast?

[Dnderhead]

bourbon is a whisky made from grain mash, you ready for that? it mite be better if you start with a UJSSM type. unless you done mashing before.
you will also need some way to age in/on oak,witch is one of the make it or brake it steps.

[NcHooch]

there are strict laws governing just what a Bourbon must be. For example, at least 51 percent of the grain used in making the whiskey must be corn (most distillers use 65 to 75 percent corn). Bourbon must be aged for a minimum of two years in new, white oak barrels that have been charred. Nothing can be added at bottling to enhance flavor, add sweetness or alter color. Technically Bourbon can be made anywhere, but Kentucky is the only state allowed to put its name on the bottle.

So, a good place to start....
7 pounds of corn,
3 pounds malted barley (or substitute 1 pound of rye for 1 pound of the barley)
mash properly for max conversion.
ferment on the grain
Distill,
age with New charred Oak



NChooch

[Dnderhead]

Many different recipes, and more to it than just dumping it all into the fermenter.

[rubber duck]

The recipe grain bill is the easy part, bourbon is more of a process then it is a recipe. NcHooch laid out the basics on the grain bill.

I would suggest you continue building your distilling skills for a few month and keep reading about all grain mashes. Bourbon is the deep end of distilling.

[WalkingWolf]

The recipe grain bill is the easy part, bourbon is more of a process then it is a recipe. NcHooch laid out the basics on the grain bill.

I would suggest you continue building your distilling skills for a few month and keep reading about all grain mashes. Bourbon is the deep end of distilling.

RD got it right in that as a newb the process is key for you. I'm using an UJSSM of corn, rye and oats. In my sixth generation and this ages into a nice bourbon-esque liquor. RAD's All-Bran recipe will give a light bourbon flavor when aged if you want an easy "starter" recipe. I'll mash one day but it won't be today. I'm still learning 'bout liquor making and enjoying the hell out of it. Don't make it harder than it has to be.

My advice for you is work on your cuts. Everybody agrees if you stay at it long enough you will learn how to cut. I recommend you spend extra time now learning your cuts cause you are or soon will be making good liquor but it will still be hiding behind mediocre cuts. Cut hard and rerun the feints in the next batch. I've had lifelong bourbon drinkers try this liquor and they all gave it two thumbs up.

good stillin
ww

[GAshinner]

when running UJSSM there seems to be alot of debate on how much of a previous run to add to the pot on the next run. I am aware UJSSM does not reach its potential until about the 3rd or 4th generation of fermentation but as far as the distillate collected form the 1, 2, and 3rd run do you add into the boiler each time?

For example
1st run....toss foreshots .....collect heads, hearts, and tails and save all.

2nd run ...add all 1st run distillate to boiler (heads tails and hearts)...add in 2nd gen mash...toss foreshots...collect heads, tails, and hearts save for 3rd run

3rd run...add all 2nd run distillate to boiler(heads tails and hearts...add in 3rd gen mash...toss foreshots...now i collect anything between 80%- 60% for drinking?

is this right? i know it is personal preference to some extent but i am wanting some clarifacation here. BTW my still is a 3 gal pot with a quart thumper.

I am completly an idiot when it comes to cuts. please be patient with me guys. and thank you wolf for all the PM help

[NcHooch]

The recipe grain bill is the easy part, bourbon is more of a process then it is a recipe. NcHooch laid out the basics on the grain bill.
I would suggest you continue building your distilling skills for a few month and keep reading about all grain mashes. Bourbon is the deep end of distilling.

RD is right,the recipe is the easy part and the process is what makes all the difference. I'm still refining my process after a half dozen runs and it still needs some work to get the efficiency up to my expectations.
The mashing process which I include cooking of the corn, cooling to 155, adding the malted grain(s), conversion of starches(or Saccharification for you technical types ), and then coolin down to yeast-pichin temp can take 5 hours. ...and if you mess it up, your yield might be a measly pint of hearts .

Compare that to a UJSSM batch which might only take an hour and the difference in simplicity is obvious.

cheers,
NChooch

[Maltbar]

Just finished watching a documentary on
Bourbons and Tennessee Whiskeys.
during the program they gave up the
grain-bill for the famed Jack Daniels.
...if anyone should have any interest:
80% corn
12% barley and
8% Rye
They even showed the whole charred/filtered
Oak cask maturation affair. Sounds like a plan!!

cheers

.

[SoBored]

Another noob here, but wouldn't Odin's Cornflake recipe give him a "bourbon like product" with easily found ingredients? Cornflakes, sugar and yeast?

http://homedistiller.org/forum/viewtopi ... 11&t=31371

Unless the OP is trying to progress to an AG...

[NcHooch]

Although Odin's cornflake recipe might make some good whiskey, Bourbon is a all-grain distilled spirit, typically made with corn, barley and rye. That's going to make a difference.

[Hoodlums Hooch]

when running UJSSM there seems to be alot of debate on how much of a previous run to add to the pot on the next run. I am aware UJSSM does not reach its potential until about the 3rd or 4th generation of fermentation but as far as the distillate collected form the 1, 2, and 3rd run do you add into the boiler each time?

For example
1st run....toss foreshots .....collect heads, hearts, and tails and save all.

2nd run ...add all 1st run distillate to boiler (heads tails and hearts)...add in 2nd gen mash...toss foreshots...collect heads, tails, and hearts save for 3rd run

3rd run...add all 2nd run distillate to boiler(heads tails and hearts...add in 3rd gen mash...toss foreshots...now i collect anything between 80%- 60% for drinking?

is this right? i know it is personal preference to some extent but i am wanting some clarifacation here. BTW my still is a 3 gal pot with a quart thumper.

I am completly an idiot when it comes to cuts. please be patient with me guys. and thank you wolf for all the PM help

Im a noob as well and just finished my second run of ujsm today. I kept some hearts from todays batch that smelled and tasted really good. Its just preference.
Technically you really need to have a larger boiler, 5 gallon or larger, to really give you more of a chance to work on your cuts. They say any smaller than that and its gonna be tough. Just a heads up.
Try the Ujsm til you get better and more comfortable. Jumping straight into making bourbon is almost as crazy as making the "Flute" your first build.