Hybrid Whiskey

[Biker Mark]

I call it a hybrid because its kind of a cross between an all grain and a UJSSM.

Ingredients:
4# Cracked Corn
1# Corn ground to flour
2# ground Rye
1.5# Liquid Barley Malt
6# cane sugar
3Tbs Nutritional Yeast (Bragg)
2Tbs DADY
1Tbs lemon juice

Equipment needed:
6 Gallon Ale Pale
5 gallon still (minimum)
BOP (Big Ole' Pot)
Mash paddle
Food Themometer

1.) Add 4# Cracked Corn to the empty Ale Pale.

2.) Bring 1.5 gallons of water to a boil in your BOP.

3. Turn off flame and stir in your 1# of Corn flour, 6# of cane sugar and 1Tbs lemon juice.

4.) This should bring temp down to around 168f. At this temp add your ground Rye and liquid Barley Malt and cover.

5.) Let stand until temp drops below 138f. The longer the better, this is where conversion takes place.
Then pour over cracked corn in the Ale Pale. Stir and aerate.

6.) Add 3Tbs Bragg's nutritional yeast, continue stirring and top up with water keeping temp around 88-90

7.) Pitch 2Tbs DADY and cap. Works off in 5 days.

Distill using a pot still with a quart or so of mash in the thumper if possible.
It comes off the still at about 155 proof and very tasty.
Don't run too far into the tails for a pleasant nose even as a clear.
It has a nice flavor and mouthfeel.
Enjoy!