New to Distilling! Looking for feedback on process

[kwall429]

Hello,

Im planning on brewing a high proof Bourbon, Im new to distilling but am an avid home brewer. I just wanted to post my recipe and mash technique to get some feed back on how it may differ from beer production

5 Gallon Batch: estimated abv 12% pre distillation

17 Lbs Flaked Corn ( pre gelatinized)
3 lbs Malted Rye
2 Lbs Distillers malt (250 Diastic Power
1 Lbs acid Malt ( to assist with PH)

1/2 tsp Alpha Amylase
2 packages of Distillers Yeast
7g Calcium Chloride to help with yeast nutrition and accentuate malt flavor
1 tsp Yeast Nutrient

9.5Gallon Total Water
Estimated OG. 1.117

Mash in corn, rye, distillers malt, and acid malt with 28.75 Its Water at 162F for a target mash temp of 150F, stir in Alpha Amylase hold for 90 minutes. Mash out with 18Qts of water at a boil to bring mash temp to 168F. Sparge with 2.25 gallons of water at 168F. Strain to my brew kettle. Boil for 5 minutes to sanitize. Cool with immersion Chiller to 70F and transfer to a conical fermenter set to 70F pitch yeast. Ferment for 2 weeks to terminal gravity.

Distill.

Thank you!

Thoughts?

[8Ball]

Tilt. Suggest you press the reset button on your process.
I recommend that you a recipe from the Tried & True, scale accordingly, and follow it exactly.

You may want to look at my bourbon: https://homedistiller.org/forum/viewtop ... o#p7589387
The grain bill is similar to what you are considering.
Good luck!