Can A Beer Recipe Make A Tasty Whiskey?

Lets brew a Belgian dark strong and see what happens when I distill it. Spoiler alert, it turns into a pretty tasty whiskey.
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The full recipe that was used :
18 kg / 39.7 lb Pilsner Malt
1.5 kg / 3.3 lb Flaked Oats
1.5 kg / 3.3 lb Flaked Wheat
1.5 kg / 3.3 lb Melanoidin Malt
1.5 kg / 3.3 lb Caramel Aromatic
0.45 kg / Special B
6kg Dark Candi Syrup
It will take 3 mashes to get through all the grain above. Use 1/3rd of each grain in each mash.
32L / 8.45 gal strike water
Mash at 65 c / 149 f for 1 hour
Raise temp to mash out 70 c / 158
Sparge with roughly 30L / 7.9 gal or down to around 1.015 gravity
Recipe For Candi Syrup
6 kg / 13.2 lb Sugar
2L / 0.5 gal of the wash
2L / 0.5 of hot water
Extra water until the sugar totally dissolves
Heat up until you hit 260 f / 126 c
Boil for 30-45 min
Add baking soda until the syrup starts to taste basic instead of acidic
It's HOT be careful and cool with water before tasting!
Continue boiling do not let the temp rise above 148 c / 300 f cool with small amounts of water
Continue boiling until desired flavors are reached
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#distilling #homebrew #whiskey
I often include affiliate links in my videos and descriptions. This will not change the price for you at all, but the seller will give me a small kickback. Cool eh?

[@dr3zy]

super interesting idea to use the same wood in the glass!

[@josephkirby1621]

"@Brew and Build" has an excellent vid on Belgian candi sugar. Used it several times. Not syrup but hard crack.

[@drew2747]

The distillery I work for just made a wash using a bunch of leftover spec malts and, not only did it make a delicious potential stout, but even the low wines are delicious. Let you know how the whisky comes out.

[@StillIt]

Awesome! Love the idea of a mongrel mash to clean up odds and ends.

[@danielhaddock1890]

As a “professional” brewer who recently put a Belgian dark strong into a Balcones Rumble barrel, this video came out at a perfect time

[@StillIt]

Dude, dark string and rumble?!? That sounds AMAZING

[@CarCab]

Hay, Jesse, can you see what an old beer would taste like if you still it? Home brewers might want to transform old brews in the spirits. I wonder if the hop would taste like a rye? Love your channel, bud.

[@copewy22]

I did a amber ale mash and it turned out fantastic

[@BTAJoe]

Age the glass with second or third use staves, from one of your other good whiskies (if you have second or third use staves)

[@MultiTut69]

I vote to put Oregon oak into remainder.

[@lewisgiles8855]

Thanks a ton brother, a metric one!

[@thorjohnson5237]

Why use a refulx vs a pear-shaped top bit?

[@robbertcoensen1872]

carolus inspired?

[@skepticfucker280]

Slab of uncured smoked bacon in the still

[@StillIt]

. . . . yum

[@Ultrasuede1]

That sugar will invert without lemon juice because of the caramelization. No need for it

[@RobVaderful]

Whisky is destilled unhopped beer.

[@Kroiznacher]

The audacity to use American units For this atrocity you should still Surströmming

[@itsprobablyonyoutube]

Storing a Belgian Dark strong in French oak barrels is a popular choice. It's interesting to see if it will complement the spirit as much as the ale.

[@StillIt]

Good point. Wonder if there are parallels between oak aged BDS and the spirits?

[@DrSpooglemon]

@@StillIt What if you got ahold of wood from a barrel that has already been used to store the ale to see if it adds something interesting to the spirit.

[@OzarkStillWorks]

Great job Jesse! I was a beer brewer first and have always enjoyed doing a beer mash for a whiskey.

[@StillIt]

Yup agreed, I feel the same :)

[@Labradorite_Honu]

Interesting. I think the vanilla notes of California white oak might be better? But I’m always going to lean that way for my home state. Lol

[@mcdrammer7715]

I founded a distillery in UK based on this concept, with whiskey coming of age next autumn. The possibilities are endless when it comes to mixed mashbill spirits, with each grain adding its own layer of flavour and texture. Look forward to hearing how yours ages. Try a different wood, like sweet chestnut (if you can get it) for the leftovers. Or pre-soak some oak in PX sherry before adding to spirit. Always enjoy your videos, something to learn every time. 🥃🌾

[@StillIt]

Totally agree, limitless iterations and combinations to play with! Whats the distillery? Have a URL for us?

[@mcdrammer7715]

Spirit of Birmingham . Co . Uk

[@mcdrammer7715]

For whatever reason, the tube wouldn't let me post an actual URL 🤷🏻‍♂️

[@dustinstober9647]

Amburana wood would make that taste amazing. Just be careful it pulls a lot of flavor out very quickly

[@DaveK385]

I looked at Badmotivator barrels and their website says their barrels are only probably good for two or three batches before the flavor is sucked out of the wood. Have you ever rebuilt one or do you just throw them out? Kind of pricey for just a couple of uses.

[@StillIt]

Keep in mind that your likely to have the spirit in the barrel for 2-3 years for each of those. Even after they have little flavor left they still have application for something like brandy. If you are looking for a quicker fix, smaller batches or better "value" id say the maturation sticks are a better option: chasethecraft.com/products/maturation-sticks

[@crabmansteve6844]

2-3 batches is like 6-10yrs. I'd say they're actually really cheap considering.

[@wldtrky38]

I use, and have great results, with a true 100% charred oak barrel. I have 3 in the 2 gallon size range. First fill only takes 2 - 3 months to age out. As it is used longer the available amount of oak goes down, if that makes sense, so I add charred oak chips to help. My 1st barrel has been filled 10 or 11 times. I rotate corn likker and Single Malt every other fill. Maturation sticks would do the same thing, for sure. EDIT: I'm not knocking the BadMo barrels at all, I've personally never used 1.

[@kentaltobelli1840]

The purpose of a badmo barrel is to mimic the wood surface area : spirit volume ratio you'd find in a commercial barrel (so using a small full-wood barrel will over oak in the long term and is not a substitute). Depending on the tools you have available, yes you could pull the head (instructions on their website), plane down the head to remove the exhausted surface (at least 5 mm), rechar, and reinstall.

[@the_whiskeyshaman]

There good for more than that. If you get one with a heavy toast and a heavy char you can get 5-6 rounds out of it. Also these are for long term aging at least 1 year up to 6 years. They impart flavor slowly.

[@FennyGunner]

I have just got my hands on my great uncles' rice whiskey recipe it has a note saying similar to johnny walker black label underlined with Bulls*!t lol

[@bolverker]

Great video! This is the kind of stuff we want

[@michaelhehir6912]

I work in a brewery and have been using some of our big imperial stouts and baltic porters as different bases for whiskey. The difference in the types of malt bills and yeast has been quite interesting to see from batch to batch

[@poltergeist7125]

I like how frendly you are in theese instructions, big hugs from Brazil!

[@ronaldwoodhouse7262]

How would it go on port barrel staves/chunks?

[@duo60692]

Hello to everyone in the future watching this when the ageing is done!

[@the_whiskeyshaman]

Love this. That garryana oak is awesome. Also love that you made your Belgian syrup instead of buying it. It’s a great tutorial for everyone.

[@StillIt]

Im really interested to see what that barrel dose! Cheers mate

[@iQKyyR3K]

Love the content, but stick to one system in verbal cues and put the other on screen. I'm used to not having to read so it's jarring to have to switch. Otherwise brilliant as always 😘

[@promisedlandguns]

Age the remaining spirits on French Oak.

[@hydrainfernos9081]

I’d love to see you tackle a mezcal at some point

[@owensmusicalmisadventures2312]

I think the candi syrup could be done a little better, you probably ended up with a fair amount of sodium citrate in your mash after making it acidic, then basic, then a little acidic again for the actual mash. I just boil down pure mashing liquid instead of using sugar. It doesn’t need to be inverted because it’s already a reducing sugar. It has heaps more amino acids for Maillard reactions, and the end flavour is infinitely more complex with less unintended salts being formed throughout

[@losFondos]

I'd argue that in this case it doesn't really matter as the sodium citrate isn't going to end up in the distillate anyways.

[@owensmusicalmisadventures2312]

@@losFondos true. I was more thinking of it getting too much for the yeast but ig the candi syrup is only a small percent of the final product. I definitely still prefer reducing mashing liquid with marble a little sugar for flavour anyway

[@losFondos]

@@owensmusicalmisadventures2312 I never tried to make candi syrup out of wort. How long does it take? I've never thought about it but of course, it can work as maltose is a reducing sugar! It won't get you the higher fermentability that is achieved with simpler sugars and is desired in Belgian beers though. My usual recipe is to start with 10% each of glucose and fructose, the rest being sucrose. My nitrogen source is usually 5g of DME per kg of sugars. I will try BCAA next time. I skip the inversion as I already have 20% reducing sugars in solution. I use ~ 40 ml 2M NaOH solution per kg of sugar. I add it at 135° C, cooking time varies depending on the desired results.

[@owensmusicalmisadventures2312]

@@losFondos generally takes about 20 minutes of constant stirring on high heat for a small batch of syrup like I make at home (

[@kpaenen]

Belgian here, the brewery I live next to actually does this as well. Turned their prize winning tripel into a prize winning whiskey :p

[@maxpowervidmaster]

I ran a bunch of beer that turned acetic. Turns out acetic acid is very heavy and stays all the way through. Notes of concentrated acetone through an entire spirit run. Not all funk is okay.

[@Rubberduck-tx2bh]

Hey Jesse, how about in 6 to 12 months (whenever you're getting ready to pull the product out of the BadMo), you brew another batch of this beer & throw it in there? a la a bourbon barrel finished beer...

[@golly181]

That’s a really good idea. I might try something like this myself if I can get a badmo Edit: no I won’t. Because I don’t want the yeast ruining future whiskeys. Maybe after 3rd use I’ll do this.

[@sjoel3982]

Apple brandy season was great this year on van island! Realized I've been distilling since 2014 now, that explains why I only distill polysaccharides from grain and fruits vs sacks of sugar

[@madchem184]

I was thinking about making a rum-style with 100% candi syrup. Will the nitrogen compounds in the syrup.cause troubles.whem distilled?

[@mnkybndit]

Totally agree with you on the yeast changing the flavours. I make an all grain dark ale quite regularly with British or German ale yeast. I once fermented it at 30c with Belgian yeast just to see what happens. It was night and day, a completely different beer. That keg didn't last long.

[@dirtyfiendswithneedles3111]

I have been really interested in trying yoni beer. Something alluring about vaginal yeast being substituted for champagne yeast that I hate but desire as a beast of a man.

[@nudgenz3831]

re badmo barrels, how much spirit do they hold in Litres?

[@christopherconrad1129]

Howdy. They have a capacity of 6.4 Liters.

[@Brumasterj]

Dude! I had a low ABV stout go sour on me and i ran it through a air-still! Dude! It came out freaking awesome! I use the grainfather app and have several recipes on it! If you want hit me up and i will give you a recipe for a special stout i made in honor of our son! Josh’s No Fear breakfast Stout FYI i been buying Jack Daniels wood chips for BBQ’ing I will charge them a bit ans age my hooch on it! What a big difference it has made on my hooch!

[@domg.1011]

Oh... I kind of thought that whiskies/whiskeys were already distilled beers, but now that I think about it my understanding was more that they branch off, on is flavoured with hops (which I barely knew) & carbonated, the other is not flavoured but distilled & aged.

[@SeattlePaulie]

OK. I haven't even watched the video and I'm gonna go out on a limb. That beer? He'll yes it can. Now I'll watch the vid and see what you found. ❤🍻

[@SeattlePaulie]

Yep. 😂😂😂

[@StillIt]

HAHAHAH

[@workhardplayhard801]

Wondering what lining a badmo with a veneer would do for the spirit

[@ryangrimm9305]

A local distillery (DIRTY WATER, Plymouth MA) makes whiskey from beer from INDIE FERM (Plymouth MA), and it's...palatable.

[@thorjohnson5237]

Something I did which I thought was good (but it's probably a bad idea): I put golden grain into an instant pot with oak chips, Cooked for 1 hour high pressure. Natural pressure release (turn off, let cool until done... this is high alcohol -- no venting!!!!)... about 4 hours. (For source recipe, look up "instant pot amaretto," but I wanted oak!) That gave me "instant oak"... 3 tbsp for 5 gallon batch of beer... curious what you'd think of rapidness... Another "rapid" technique I've seen was using NOx chargers... esp for fruits, the flavors dissolve into nitrous much quicker; so... fruit-in-a-day or less (instead of wait 6 months).

[@Knobby_]

Hey bud. I like my beers and the flavours but also a bit of a bigger kick. If I do the one strip run and stop at low wines level. Does it keep a lot more of the beer flavours but boosts the ABV? Can't find anything on it. Been binging your vids lately, thanks for sharing your passion

[@garyhowery1981]

Jesse I am a long time fan and subscriber! have a question for you sir . I love mead and I make my own mead my question for you is this eventually I will be able to distill and I want to distill my mead what is the best way to do this ? pot distill or column distillation

[@StillIt]

Yup you can! I have a video on distilling fermented honey :)

[@garyhowery1981]

would there be a significance between the two kinds of distillation? @@StillIt

[@DoomickthePancake]

I would love to see it aged with a Garryana oak stave dipped in candi sugar (have it cristalize on it), to really push that flavour more to the front

[@stripeyjoe]

Can/could/should you distill actual beer, I’ve got 20l of a hoppy NEIPA that’s come out a bit ‘meh’ that I was thinking of distilling. Have a G40 and was looking at an air still but the distillation lid looks like a better option, could also use it for a steam condenser whilst beer brewing.

[@RiggerBrew]

Many Great Beers turn into amazing single malts, when you remove the hops and otherwise proceed as normal. This is what has transformed me from just beer to also Single malt whiskey. This one with the homemade candy sugar sounds like a real winner and would be a great candidate to finish with Amburana wood chips..

[@skipsmith9692]

Jesse, super glad you made this video. I love it when you go into actual mash and distilling the product…you can even do more and expand from this. This does help us who are trying to understand the craft better…good on you and I look forward to even more like this….

[@goontheracoon]

jesse.. we all know ur Santa's semi alcoholic cousin from down under. i've been good this year, can you tell him that i don't want anything from his materialistic bs supply?

[@Smashy360]

No hops = NOT beer ... I would be curious to know how the hop flavor profile translates over to the whiskey profile.

[@dimash244]

Distilling triple or quad is a crime, it is such a complex beer 😊

[@StevenLandesVO]

Here's a dumb idea for aging the white spirit: put it in an ultrasonic cleaner, under mild heat, with staves of the same wood you've barreled the rest in. Let it go for 2-4 hours. Yeah it's cheating, but it will give you an *idea* of what the finished product will taste like, and you can put some in glass to sit with the barrel and compare the cheater method to the full aging process, for grins!

[@Paegrinusaeternam]

Hey maybe you read my comment maybe you don't , but as Belgian i would be amiss not to comment on this video- first nicely done -second i would divide it in some small bottles to experiment with and infuse some of them with peppers,others herbs,other just aging with wood pieces and even fruits. It is not uncommon in Belgian to put cherries orpears or anything really on alcohol,yes this is normally neutral alcohol, but if you go from beer to wishey why not play a little. Just my thoughts

[@alexchq869]

i would like to know if it's possible to make alcool with BEANS ? white or red ... ? and could you try, thank you for your videos

[@Morkhs]

Hey Jesse, great idea can't wait to see the result. Obligatory Belgian here comment, it's absolutely fine to use oats and wheat in a strong belgian beer. Also fun fact the Waterloo brewery actually distills their Waterloo triple to turn it into a whisky.

[@kaplan321]

Hi, I hope you answer me. I tried several times to distill whiskey at home with a distiller I made from a regular kitchen pot, the lid was sealed but the process didn't work, do you have any tips or an idea what can be done with it?, thanks you, and keep going😊

[@whiskeywookie2758]

Another amazing video mate!!! Would love to play with the Grainfather but most of their stuff is just a bit out of my price range at the moment.... But really cool stuff they have! Really wish more commercial set ups would get this clue about beer grain being tasty! Lol A lot of your home distillers have found out this secret but the big guys are still in the closet....

[@tissuepaper9962]

It's cool and all but I'm just wary of anything that has an app and a wifi connection when it really isn't necessary. Eventually support for the app will cease and you'll stop being able to use it, which is what has happened to countless apps that were designed for iOS 7 and Android 4 and simply won't run on newer phones. At least it seems like this thing is able to be used entirely from the panel, but who's to say that a future software update won't change that and restrict certain features to the app? How much will it cost to replace the electronics if you dump hot, sticky mash on them and the waterproofing fails? My opinion is that you'd be better off just using a propane burner (or electric heater, whatever floats your boat) and a thermometer, even though it requires a bit more attention and fiddling. It's cheaper and simpler and more robust.

[@djscottdog1]

Dont need a calculator, original bulk x original strenth / required strength - original bulk

[@Wakkajakka]

For any of us U.S. residents, you sort of have to have a license to distill spirits, so don't plan on doing this yourself unless you live in the back woods of your town, and definitely don't sell it to anyone, the government takes taxing liquor very seriously.

[@chrisinman2884]

Real Ale Brewery in Blanco Tx does this with their Devils Backbone. Mash bill without the hops I believe. The whiskey is superb

[@stuartpowell449]

Good step by step instructions Jesse. Thanks 👍

[@604jroe]

"I have cut it slightly grungy ..." I'd like to understand this better. Does it mean going deeper into the tails?

[@the_nothing]

Happy birthday! Mine lands on Sunday, just in time for the RWC finals! Then that's done I'll be running some BadMo Pumpkin Rum! Despite living in Oregon, I'm not the biggest fan of Oregon Oak. There's a tanic quality that I don't jive with. Perhaps the older age helps. I'll find out some time, I have the 10yo staves to try. I'd go with the American oak staves and compare!

[@aaronmckinnon2198]

Was that a Matrix throwback reference in there to the Cannon?! Nicely done. On brew, spirit and the cult move reference.

[@atlekaland9404]

I would like to have a comparison with staves vs barrel. Then, if I am not mistaken, you have some left - go with garryana oak.

[@marksoler7338]

As a brewer, I appreciate this, especially the attention to making your own candi sugar! Secondly, are you OK? You look like you have a really bad sunburn on your face.

[@jimwhipple9784]

Jesse...Use French Sherry Staves. My second Bad Mo is coming tomorrow

[@KGiustOD]

My understanding is that Amburana can speed up the aging process which would be interesting to see.

[@gregoryking7607]

Got a Maple Stave, I don't know why but that sounds like a delicious combo Jesse

[@bastiaanschaap]

Would love to know how this would taste on a sherry or madeira cask finish, since you said it's already very smooth to begin with.

[@ApisVenandi]

I always like the poetry at the end, and i don't know how to adjust my imaginary taste to your words... i just distill honey to make some wack shine.

[@stevefranklin2259]

Do you have any Amburana wood staves? Could be an interesting mix to add some baking spices to it

[@TheColorsInGreyLife]

Would the Amazon jungle wood that ages things quickly work well with it you think?

[@jadedelite]

Age with staves from a bourbon barrel aged beer, even better if it was a barrel aged belgian dark strong ale. Full circle.

[@OldFashionedWays]

always lots of information and entertaining. thanks for sharing. cheers

[@markcompton2560]

Most whiskeys start as beer, wort or mash. I've made it with a beer starter. It's @24% abv before I distilled it

[@anthonysmith9057]

Would love to see the comparison of the same wood used in the barrel vs maturation stick in glass. Whether in this recipe or a future one.

[@PedroE]

Some amstel may have made its way into a proof of concept i tried and a rather large amount of its beeriness came through, i was rather impressed

[@dylanharrison2299]

Leave it white, or use the same oak as the barrel in a very minimal amount just to help it along. Then use it to keep the badmo topped off

[@gardencompost259]

How about a second use America oak from a bourbon stave. Or, American oak medium char.

[@jasoneckhart1997]

I think a mesquite wood would be interesting to try, my not come out as pleasant but would be worth the try.

[@drLore666]

What about distilling a beer that is hopped? Will the hop flavours or the bitterness carry over into the spirit?

[@gregorhzaczek2405]

Please share with Jesse a belated happy birthday and also finished a coconut rum in honor of ben

[@AlanNewton-t9k]

Dude, awesome video! Stoked you supplied a good recipe for Candi Sugar, I have had a crack at making this a couple if times, but didn't know about the baking soda addition to promote the maillard reaction. Could you age it on maybe some orange peel, coriander and perhaps some Horopito leaves?🤔

[@russellfye1033]

Awesome man. Just starting my distilling journey and I'm a homebrew beer man. Fantastic I can use the same skills to get varied and interesting - sometimes even desirable 😂 - results. Once I graduate from pbw that is. Baby steps learning my kit!

[@jamescrawford9786]

Looking for help with a Christmas smell but drink

[@PhreakinPhilip]

As someone with a chemical engineering degree, you sir are a chemical engineer without the degree

[@justinfish7075]

I distilled some dark beer I made that tasted funny -it kinda tasted like a strange tequila

[@Bottledflower]

How about going for something wild like aging it with gaboon ebony?

[@claudesilverio677]

My first Whiskey i used dark belgian beer malts.

[@richardpierce4680]

Should of full made beer hops n boil made beer then distilled

[@kiwiroguenz]

@still it, have you ever tryed distilling golden syrup?

[@colwk]

I've used toasted peacan in my rum and it was delicious, very caramel so it should work well with this

[@Labradorite_Honu]

It sounds like an odd choice maybe, but if you can find them I was thinking toasted mesquite staves to make a smoky ale whiskey might be a really interesting option? Both by itself? But also blended into a homemade firewhiskey? Heavy cinnamon, clove, Szechuan peppercorn, vanilla, and then that mesquite toasty smokiness? ❤

[@tissuepaper9962]

Can't say I've ever heard of Sichuan peppercorns being used in distilling. Wasn't ever a fan of the mouth-numbing effect but whatever floats your boat I suppose.

[@Sacto1654]

I wonder has some Belgian beer brewery thought about making a 70 to 100 proof spirit from a beer. It might actually taste good. If I remember correctly, Anchor Steam made a high-proof "beer" man years ago that was way more a spirit than beer.

[@mattytomlinson5]

Duvel do

[@camgibson3356]

How about aging on some amburana adding a bit ofcinnamon note to the mix.

[@spook75a28]

I may have missed it, but what was the SG of the wort? Did he say?

[@johnhmstr]

REALLY love the idea of experimenting with proven beer brewing recipes converted into spirits... fascinated by this project, would love to see more.