faux bourbon question
Posted: Fri Jul 06, 2012 6:56 am
I am thinking of doing a faux bourbon run
Grain bill is 70% cracked corn
16% barley
14% wheat
running 2nd generations onward with 33% backset
and enough sugar to bring up the SG to 1.070 or so
I am trying to get similar to makers mark as my buddies like this style, but not wanting to go all-grain
Should I run like a sourmash by leaving the majority of the grains in for each ferment
or should I start with new grain each time?
What are the pros and cons of this? Thanks guys
Grain bill is 70% cracked corn
16% barley
14% wheat
running 2nd generations onward with 33% backset
and enough sugar to bring up the SG to 1.070 or so
I am trying to get similar to makers mark as my buddies like this style, but not wanting to go all-grain
Should I run like a sourmash by leaving the majority of the grains in for each ferment
or should I start with new grain each time?
What are the pros and cons of this? Thanks guys