Help reverse-engineering my whiskey of choice

[kerinin]

George T Stagg. Impossible to find these days, and probably my favorite spirit ever. Found this description of the process:

http://www.royalmilewhiskies.com/produc ... 0000000425" onclick="window.open(this.href);return false;" rel="nofollow

Recipe
Large Grain: Kentucky Corn; Distillers Grade #1 and #2
Small Grain: Minnesota Rye
Finish Grain: North Dakota Malted Barley

Cooking / Fermentation
Milling screen: #10
Cook Temperature: 240 degrees Fahrenheit
Water: Kentucky Limestone with Reverse Osmosis
Fermentation: Carbon Steel / Black Iron fermenter
Mash: Sour

Distillation & Aging
Distillation: Double Distilled; beer still and doubler
Proof off still: 135 Proof
Barrel: New, White Oak; #4 Char; Charred for 55 seconds
Barrel maker: Independent Stave; Lebanon KY
Barrel entry proof: 125 proof
Barrel size: 53 liquid gallons; 66.25 Original Proof Gallons
Warehouse: Warehouse K
Floor: 1st and 3rd
Evaporation loss: 49.81% of the original whiskey lost to evaporation

The cooper they use has a web page, if I get sufficiently motivated I might give them a call and see if they'll sell one or two small barrels to the general public.

Any idea what the 'Large Grain' / 'Small Grain' / 'Finish Grain' split means in terms of weight ratio? I haven't seen these terms used before - does 'Small Grain' generally refer to a specific amount of product in the recipe?