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Here is one I have made several times that turns not to shabby

12 lbs of flaked maze I use this as it's already converted and easy to mash in malt grains
2 lbs of 6 row barley that will need to be crushed
2 Lbs of rye malt that will also need to be crushed as well
I also use enzymes an ph buffer in the strike water
Mash in between 140-150 deg and try to maintain at 145 deg for 90 min
Then sparge or strain i usually get a S.G about 1.080 -1.072 let cool to yeast pitch temps
Or cut with water make a thin mash to get temp down quicker for a faster pitch I've done this both ways
And get typically the same results
I welcome any info or improvements y'all might have
Happy shinin

I think i will try your recipe.
But how much water total is used for this recipe?

Your grainbill is THE stereotypical bourbon grainbill. 75/12.5/12.5

It's not original, but it is so popular for a reason. It's damn tasty. It's even tastier if about 1/3 of your water is still slop.

Horsecreek Shine

Nice recipe I'm going to try it.

How much water and what enzymes and how much did you use?

I suppose your right ya ya

This is usually a 5 gal wash to keep up the og
And I've also used dextrose "corn sugar" sometimes called different at shops
I've used a lil oat malt in it gives it more complexity or some hard red wheat depending on taste

I've used for yeast is the Whisky pure 12% and it has a lot of esters with the combination almost a apple / raspberry smell it interesting
I've also used turbo and it's not bad
On this next round I'm going to try wlp001 California ale 1 it's supposed to be a real good wisky yeast
I'd like to know how yours turns out
Thanks much
Horsecreek

Amylase enzyme is generally what I use with dap and yeast nutrient especially when I make a yeast starter
Horsecreek