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I just scored a 55# bag of Rahr White Wheat Malt. I’m thinking of doing it all as 100%wheat whiskey. I see there are some respected brands out there. I’m surprised to not find much on this forum about that idea. Maybe I’ll add toasted oats to go for the sweet dessert profile thing.

Am I crazy?

I have had that as a vodka from a plated column and it is great IMO. It might be a bit thin on whisky flavor but 85% is the barrel aging.

Captain Spaulding wrote: ↑Sat May 03, 2025 4:09 pm I just scored a 55# bag of Rahr White Wheat Malt. I’m thinking of doing it all as 100%wheat whiskey. I see there are some respected brands out there. I’m surprised to not find much on this forum about that idea. Maybe I’ll add toasted oats to go for the sweet dessert profile thing.

Am I crazy?

Toasted oats or some medium kilned barley malt, other wise as acfixer pointed out 100% wheat makes a better vodka than a whiskey.

HH Wheat Whiskey is just 51% wheat. The rest of the mash bill is corn (37%) and malted barley (12%). I believe the whiskey needs a few other ingredients to create complexity in the flavor department. It's of course possible to mix different type of wheat malts/grains to create "some" complexity but I would think a couple of barley malts and perhaps som rye would make the flavors little bit more interesting.

I think that Bernheim Wheat Whiskey made by Heaven Hill is what Pal is referring to. At least, that is how it is known in my area, just south of Kentucky.

Battle Point Organic Wheat Whiskey from Bainbridge Distillery in Seattle is made from 100% soft white wheat, and has been named the world's best wheat whiskey 3 times. I would love to try it, but I've never seen it around me.

Lone Elm Texas straight wheat whiskey from 5 Points Distilling just east of Dallas is made from 90% red wheat / 10% barley malt.

So there is a wide variation of mash bills for well-known wheat whiskies. I say go for it Cap'n - with or without other grains.

A while back I tried my hand at a soft
white wheat whiskey that turned out tasty and more complex than expected with notes of pastry and an explosion of fruit. It was so delicious I kept it white.

I just opened the last bottle and discovered a bit of the sweet caramelly/honey notes had toned down while the fruit is still there. It is still good, but I regret not aging a fifth on lightly toasted oak (live and learn). If you try a single malt with your wheat, you might try a decoction to add some caramel flavors.

If I ever get around to making a Bernheim's clone, it will be with red wheat.

Twisted Brick wrote: ↑Mon May 05, 2025 11:00 am --snip--

If you try a single malt with your wheat, you might try a decoction to add some caramel flavors.

If I ever get around to making a Bernheim's clone, it will be with red wheat.

Hey Twisted, can you give me a step by step on a decoction? I do like the caramel flavor. I am familiar with the concept of a decoction mash for beer brewing but I'm wondering how that would work for distilling.

Thanks Mike

Malted-Mike wrote: ↑Sat May 17, 2025 8:30 pm

Twisted Brick wrote: ↑Mon May 05, 2025 11:00 am --snip--

If you try a single malt with your wheat, you might try a decoction to add some caramel flavors.

Hey Twisted, can you give me a step by step on a decoction? I do like the caramel flavor. I am familiar with the concept of a decoction mash for beer brewing but I'm wondering how that would work for distilling.

Hey Mike, conduct a search for decoction on homebrewing sites. There's a ton of 'em. Decoction isn't difficult, and requires an extra time commitment but know that there are different methods for different situations and desired outcomes. You might Google Morebeer: Decoction - A Review of a Traditional Technique. Let us know how you get on with it.

A local farmer laid on me about 60 K white wheat and roughly 30 k raw barley, and I have a quantity of distillers malt hanging around. My good friend Claude (AI) suggested using the raw barley together with wheat and malt, saying that the raw barley would provide a flavor profile that would compliment the smoothness of the wheat. Any suggestions for a recipe?

Maybe oven roast the barley to a level like crystal 60 or 80. Will add a very nice caramel flavor.
https://www.northernbrewer.com/products ... PgQAvD_BwE

Wow thanks for posting you guys! I made a single malt with cheap pale barley malt, in order to get familiar with the taste of a single malt unpeated whisky. Turned out great so far and is on oak a few months now. I think I’ll proceed with the 100% white wheat for the same reason, to really learn the flavor of wheat, and I’m planning on drinking half white, aging the other half. I am reading that white wheat makes a good white spirit. This project will commence in a month or so once my honey bear project is done. I will post my progress and tasting notes! Maybe buy a bottle of battle point in the meantime, for research purposes only

higgins wrote: ↑Mon May 05, 2025 6:49 am
Battle Point Organic Wheat Whiskey from Bainbridge Distillery in Seattle is made from 100% soft white wheat, and has been named the world's best wheat whiskey 3 times. I would love to try it, but I've never seen it around me.

From the Battle Point website:
Grain bill comprised of 100% USDA Organic heritage soft white wheat, fermented using Irish and Scottish whiskey yeasts, 2X distilled and aged for 6+ years in new, No.3 charred 53-gallon American white oak barrels.

Rich and complex, with notes of caramel, vanilla, orange peel on the nose, eucalyptus and sherry, baking spice and fresh barrel char on the tongue, lingering finish with a bit of salt-air brine.

Named the World’s Best Wheat Whiskey 3 times. Double Gold, Gold winner at San Francisco and New York World Spirits Competition 2019, 2020, 2021, 2023. 4X Finalist, Chairman’s Trophy Ultimate Spirits Challenge.