need a grain bill that will compare to Jameson

[1965 wite]

Anybody have a link to a grain bill and mashing instructions for a Jameson Irish whiskey knock off? would like to make something similar and hopefully better.

[still_stirrin]

The search engine is your friend...use it. But, for starters...here's one:
http://homedistiller.org/forum/viewtopi ... n#p6724187
ss

[Usge]

AFAIK, Jameson's is pure 100% barley malt recipe (not peated). As far as the blend of various different kinds of barley malt...I have no idea. But, I don't believe that it's got any other adjuncts into it (ie., rye or oats or wheat, etc) The largest difference is it's triple distilled. Aged on oak

[Boda Getta]

I did a Single Malt last year and have 25 gals of single malt mash going now; it is 100% malted barley, 2#/gal, bakers yeast, stripping run then low and slow spirit run. It spent 2-3 months at 125 proof in a #4 char - 2 use 3 gal cask, then 9 months on glass. I made conservative cuts and bottle proofed at 84 proof. I did several tasting against Jameson's with friends and all found it smoother than Jameson; Jameson's may be triple distilled but, IMHO, it does have a slight "head" bite to it. As mentioned, rather than go buy Jameson's this year I am making another batch and plan on doing it exactly as last year except I did use half the normal amount of low temp enzyme (.18ml) in the mash and ended up with a OG of 1.07 which was a few points higher than last year. It's at 1.00 now and hoping it will go a little lower.

Good luck
BG

[yakattack]

That sounds delicious, *adds to list of mashes to do*

[1965 wite]

this might be a stupid question but in a bourbon mash you cook corn to release starch then starch gets converted to corn sugar using malts or enzymes correct? so in a single malt where does the starch come from? Im assuming the barley but i don't see where you are cooking the barley to release any starch. A few of the recipes ive read over say to simply add the malted wheat or barley in at mash temp. could someone explain to me how a single malt works.

[Usge]

You only have to cook grains that have "not" been malted. For grains that have been malted you only need to mash them.

[MDH]

From Jameson Itself:

Mash bill is a mixture of Unmalted 2-row, Malted 6-row and Corn (called "Maize" by them)
Yeast is a propietary strain that has been with the company for years
Fermentation takes approximately five days from ending of mash to beginning of distillation
Fermentation reaches strength of 13-14% ABV, showing a likely high-ester fermentation with a relatively high pitch rate and probable warm ferment temp.

From there it is aged in American and French barrels for at least three years, but tending towards five.

[MichiganCornhusker]

You only have to cook grains that have "not" been malted. For grains that have been malted you only need to mash them.

+1
All grains contain starch.
Non-malted raw grains need to be cooked and converted with enzymes from another source, liquid enzymes, other malted grains, etc.
Malted grains do not require cooking, and they contain their own enzymes. They simply need to be soaked at mash temps, and can also be combined with some raw grains to convert their starches as well.
Check out some of the posts on malting grains, and some of the info out there about Diastatic Power.

Posted with MDH. In the recipe he suggests, the enzymes in the malted 6-row is used to convert itself and the unmalted 2-row, and presumably the corn.

[1965 wite]

From Jameson Itself:

Mash bill is a mixture of Unmalted 2-row, Malted 6-row and Corn (called "Maize" by them)
Yeast is a propietary strain that has been with the company for years
Fermentation takes approximately five days from ending of mash to beginning of distillation
Fermentation reaches strength of 13-14% ABV, showing a likely high-ester fermentation with a relatively high pitch rate and probable warm ferment temp.

From there it is aged in American and French barrels for at least three years, but tending towards five.

thank you for your input

[1965 wite]

Well now i know why they used to call it the "Malt Shop" when you would go get sweets. thanks for your help. it makes way more sense now.

[skow69]

From Jameson Itself:
Fermentation reaches strength of 13-14% ABV,

Wow! So they must hit an OG of around 1.100. That's some trick.

[skow69]

You didn't give them enough credit, MDH. This is on their website.

Maize, another vital ingredient to Jameson Irish Whiskey is also milled into grist along with malted barley, mashed and fermented to create a beer containing 15% alcohol by volume. The beer is then triple distilled in our tall and sophisticated column stills

Make it 1.110 SG.
I wonder how many pounds per gallon they mash.

[skow69]

Hey, ya think they use turbo yeast? HAR!
Maybe that's where the heads bite comes from, eh?

Sorry guys, this is too easy for me. I've never been a fan. I'll try to be properly respectful, now.

[Usge]

Thanks for that actual grain bill MDH. It appears that they use the corn (and malt to convert it) for a separate 2nd distillation process using a column still to make a 15% beer that is distilled to 94+ % in a different (column) still to make a light grain alc for blending back after maturation. Both of the distillations (potstilled malt and column stilled corn/malt) are then aged in a variety of different casks...then blended together and watered to 40%). It appears to me a similar process to making blended scotch (ie., single malt mixed with grain/corn alcohol).

Triple Distillation
TRIPLE POT STILL DISTILLATION
After the fermentation is complete the wash is then pumped to the first of our 3 copper pot stills; the Wash Still. Alcohol boils at a lower temperature than water so by boiling the wash at around 80°C the alcohol vapours rise out of the neck of the still and through a condenser to return back into a liquid. Under the care of the Master Distiller, this process is repeated two more times: one in the Feints Still and again in the Spirit Still until the alcohol by volume is between 80 and 85.5%.

TRIPLE COLUMN STILL DISTILLATION
Maize, another vital ingredient to Jameson Irish Whiskey is also milled into grist along with malted barley, mashed and fermented to create a beer containing 15% alcohol by volume. The beer is then triple distilled in our tall and sophisticated column stills producing a light, delicate and fragrant spirit that is 94.4% ABV.