Cumberland Mist
Posted: Mon Dec 15, 2008 1:25 pm
CUMBERLAND MIST
2.5# Whole Oats
2.5# Wheat Germ
2.5# Corn Sugar
5.0# Cracked Corn
5.0# Kibbled Rye
5.0# Pinhead Oats
5.0# Malt, 6 Row
20 G Water
3 T Yeast Nutrient
1 t Epsom Salt
20 g Distiller's Yeast Starter
1. Soak Grains & Sugar in 10 Gal water overnight
2. Heat mixture over low heat for 1 hour, stirring occasionally, adding water as needed
3. Increase heat to medium and cook for 1 hour, stirring occasionally, adding water as needed
4. Increase heat to medium-high and cook for 1 hour, stirring occasionally, adding water as needed.
5. Increase heat to high, bring to a hard boil, stirring frequently for 90 minutes to 2 hours, adding water as needed
6. Test wort with iodine and continue boiling until the wort passes the test
7. Add ice water to bring total volume to 20 gallons, if needed
8. Add Nutrients and Epsom Salt, stirring well
9. Test and adjust pH to 4.8-5.2
10. When mixture reaches 75o F, pitch yeast
11. Maintain low and slow fermentation until 'dry'…10-15 days
12. Strain into clean container, cover, and allow to settle.
13. Rack into boiler, do a fast and furious stripping run, collecting all distillate (I usually get around 2 Gallons @ 70% abv, give or take) Do a spirit run, low and slow, making standard cuts for blending1
14. Don't forget to toss the Methanol…usually around 8 ounces
15. Reserve backset for future sour mash runs
2.5# Whole Oats
2.5# Wheat Germ
2.5# Corn Sugar
5.0# Cracked Corn
5.0# Kibbled Rye
5.0# Pinhead Oats
5.0# Malt, 6 Row
20 G Water
3 T Yeast Nutrient
1 t Epsom Salt
20 g Distiller's Yeast Starter
1. Soak Grains & Sugar in 10 Gal water overnight
2. Heat mixture over low heat for 1 hour, stirring occasionally, adding water as needed
3. Increase heat to medium and cook for 1 hour, stirring occasionally, adding water as needed
4. Increase heat to medium-high and cook for 1 hour, stirring occasionally, adding water as needed.
5. Increase heat to high, bring to a hard boil, stirring frequently for 90 minutes to 2 hours, adding water as needed
6. Test wort with iodine and continue boiling until the wort passes the test
7. Add ice water to bring total volume to 20 gallons, if needed
8. Add Nutrients and Epsom Salt, stirring well
9. Test and adjust pH to 4.8-5.2
10. When mixture reaches 75o F, pitch yeast
11. Maintain low and slow fermentation until 'dry'…10-15 days
12. Strain into clean container, cover, and allow to settle.
13. Rack into boiler, do a fast and furious stripping run, collecting all distillate (I usually get around 2 Gallons @ 70% abv, give or take) Do a spirit run, low and slow, making standard cuts for blending1
14. Don't forget to toss the Methanol…usually around 8 ounces
15. Reserve backset for future sour mash runs