7 1/2 pounds cracked corn
2 pounds malted barley crushed
1 pound malted rye crushed
3 pounds wheat liquid malt extract
beano liquid
1 Tbl. yeast nutrient
I have done this recipe with sugar instead of the wheat LME before and it has come out nice , but I had the LME on hand and decided to use it.
1. I brought the cracked corn and 2 1/2 gallons of water to a low boil for 15 mins, stirring throughout to keep the corn from burning to the bottom. At the end of the 15 mins it should be starting to assume a porridge like consistency. Shut it off and let it cool for 15-20 mins.
2. I stirred in 2 quarts more of cold water to the mix and then dumped it into my mash tun (cooler.) Then I added cool water until the temp of the mixture came down to 160 F or so. I then mixed in my barley, rye and 10 drops of beano liquid.
3. Stir well and top off so that all your grain is under liquid by at least an inch. Make sure the liquid is at about 150 degrees F. I let my mash sit overnight just because I'm lazy. 2-3 hours would probably be sufficient.
4. The next day I siphon off my prior batch and put it to run in the still. I leave enough liquid in the yeast to keep it nice in a slurry.
5. I boiled the wheat LME in 1 1/2 gallons of water for about 20 mins, with about 5 mins left in the boil I added a tablespoon of yeast nutrient. Then let this cool. When it gets about 80F go ahead and put it in the bucket with the yeast.
6. When your still run is coming close to an end, go ahead and start running off your wort from the mash tun. Recirculate the first couple quarts, by draining slowly into a measuring cup and pouring it back on the top of the grain. Then run off about 4 gallons of wort by pouring hot water (170F) on top of the mash as needed, while it's draining. Cool the wort to less than 80F.
7. When your run is complete, take out some backset, I use 3 quarts. Cool this down and add it to your wheat wort that has been going with the yeast. I then add the wort collected from the mash and top up to about 5 1/4 to 5 1/2 gallons (in a 6 gallon fermenter.)
8. Stir this well and put the lid on. I have found that the vigorous fermentation requires a blow tube for the first couple days. Then I attach a bubbler.
9. I have been using the Whiskey turbo yeast and it has been working just fine. I am able to get a complete run (4) times out of one pack. The first use does not require any yeast nutrient, as it is already in the pack.
This usually takes a couple weeks and it is clear enough to run.
I made 3 runs, each collecting everything except about 150 ml of foreshots. I get a gallon per run in pot mode at about 50%. Then on the fourth run, toss all three gallons in and run it slow with a copper scrubber in the vapor path (my still is stainless), make carefull cuts, tossing out foreshots and collecting heads and tails for future use.
This usually gets me about 6 quarts at about 80-85%.
Water down and age how you like.
After the 4 run set, I usually do a last ferment with the yeast and do a single run in reflux mode without full packing...just one copper scrubber. I do careful cuts and end up with about 2 quarts at about 80-85% of smooth but flavorful whiskey. I think that this last batch of the set is the best tasting and I've got it put up for aging.
I hope this is of some use to someone, it's rather in depth, but I'm a homebrewer and maybe I make things more complicated then they need to be.
~r~
p.s. I forgot to add that if there's any wort left, put some in a couple quart jars and seal them good (can them to seal for a long while or just put in the fridge if you don't know canning procedure.) Just put in the fridge will last several weeks. This wort is a great way to make a yeast starter for your next batch.