Home Distiller

After getting mold in my first home attempt at malting wheat, I tried again.
This time I had some success. I malted 20 lbs of wheat, dried it and knocked rootlets off, and milled it. I toasted 10 lbs raw wheat in the oven at 380 for 30 mins, until I could smell the wheat , I will call this my "Vienna wheat"( almost a popcorn smell).

My grain bill:
20 lbs malted wheat
10 lbs "Vienna" wheat
30lbs white wheat.

I just now put my malt in and noticed the mash was very frothy. I added my malt at 150 and after adding I dropped to 148. I will leave it in the cooler until tonight, check conversion, check SG, and add remaining water to get it to pitching temp. I am trying US-05 this time.
This is a new mash, new malt, and new yeast, cannot wait to taste the first drop.

Did you get starch conversion?

For that much wheat, I would've used a protein rest before saccrification. It would help with conversion and with the flocculation when done....less cloud in the fermenter & boiler.
ss

Are you going to distill on the grain or squeeze the liquid from the spent grain.
Or should I say wheat slurry
Wheat makes a smooth mellow whiskey that's good young and white.
And even better with some oak and age.

I think I am going to
Pillow case it out of the fermenter and single distill in my pot. I pitched the yeast at 6:30 and its bubbling away already. Did not fully pass iodine test, but was really tough to get a clean sample. SG was 1.065 so I think I did ok.