Corn whiskey 1

From WikiWikiWiki
Jump to navigation Jump to search

Source: J. Peters

25 liter wash, 8kg mash (78% corn, 13% barley (pilsener), 9% rye.)


6.2kg corn
1.1kg barley (pilsener)
700g rye


Ferment with ibrew American Whiskey yeast. Enzymes and alpha amylase needed early in the mash. Glucoamylase in the fermenter. Using a pot still, three stripping runs, one spirit run. Aging with Jack Daniels chunks: 6-12 weeks at 37% Aging in a barrel: Cut to 45% or barrel strength at 53% for 3-12 months