Wheat whiskey recipe - more needed, please add to this topic

[wishbone77]

I have become very interested in wheat based whiskey as I have found this grain to add nice sweetness and flavor to the spirit, but to my surprise there seems to be very few commercially available wheat based whiskeys available, meaning with at least 51% wheat on the mash bill (Bernheim is excellent but not too much else. Plus Weller and Pappy have a good bit of wheat around 16%).

I have used this recipe twice (with recycled backset), and was able to sour mash it and distill 3 stripping runs each and combined the 2 finishing runs into a 10 L cask for aging. The final product is sweet and smooth and I am happy with it, but I think it can be better and I am hoping to get some education from this forum.

This is my recipe for a 8 gallon still, makes about 6 gallons mash:
2 quarts local organic farm cracked corn
5 q red wheat malt (first run), chocolate wheat malt on second run (home-brew store)
2 q rye (I used a caramel rye bought at the home brew store, not sure what people think about that). I also use an old blender to really break apart the rye and help with maximizing the yield from this grain.
1 q 6R barely
Distillers yeast from Still Spirits
I always use alpha amylase during mash added about 149-151 deg
I use recycled backset and Eldorado store bought water
Length of ferment is around 5-7 days mostly dependent on my life schedule.
This can be easily sour mashed for about 3 total stripping runs from the same initial grains if you ferment on grain and add the cooled residual fluid from the still after the stripping run (when it is cooled to room temp). Just re-aerate and top off with water of choice.

I would be very interested to hear about other recipes with a high wheat mash bill, or tips on using this grain.