Do Specialty Malt Flavours Make It Into The Whiskey Glass ?

Do specialty malt flavours carry over through distillation into the final whiskey? Can you influence the flavour profile or a spirit using chocolate, biscuit or crystal malt? This is something I have been wanting to test for myself for a long time!
Luckily I made 4 batches of "specialty corn" a while ago. Time to test this out with them!
Making The Specialty Corn:
• Make Specialty Corn Fo...
Kveik Yeast Video:
• Whiskey Made With Kvei...
The Mash:
Light Roast Corn - 500g
Medium Roast Corn - 400g
High Roast Corn - 350g
Dark "choc corn" - 250g
Standard Gladfield Malted Corn - 4.5kg
Gladfield Ale Malt - 5kg
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#Podcast #homebrew #distilling
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[@jc5445]

I keep forgetting its winter in upside down world. I'm thinking, "man Jesse must be dying in that hoodie." As always, thanks for a great video!

[@ArmyGray]

Hilarious

[@semdevisser5227]

Always a good morning when there is a new still it video out!

[@davidevincent4802]

Awesome video man... I love these type of videos, keep up the good work 🥃

[@TheTmnatr]

I just finished a simple corn mash where I used 6lbs corn, and added 2 lbs of corn I ran through my coffee roaster, then smoked in my smoker for 15 minutes on White oak chips. I wanted to eat the friggin corn before I even mashed it because it smelled like Cracker Jacks! Once the fermentation was finished there was a strong smell of buttery movie popcorn. At this point I have yet to do more than a stripping run on the batch, but already there’s an interesting nose that’s not in a regular corn mash. I also used 20oz of peated 2- row, that may be where the characteristics are coming from though because I’ve never used a peated malt before. I will update you guys when I get further in. T

[@n8vmc469]

Great ideas man! Gonna poach em both!

[@kentaltobelli1840]

buttery smell could be from diacytl

[@bradwetnight9030]

I believe you still need to 'cook' the malted corn to 'gelatenize' it and release the starches to be converted by the enzymes. Some of the small bits of corn starch were probably hydrolyzed, but the larger chunks still held on to some of the starch.

[@wiseguysoutdoors2954]

Great vid, mate! Loved it! Cheers, Jesse!! Matt

[@BeardedBored]

Really glad to see you run this stuff! Excellent proof that the grain choice is critical to flavor. BTW, You could always try one of those old timey table clamp hand crank mills (google table top corn mill and you'll find a bunch) to crack the corn, then run it through your regular grain mill. I think those will grind it down to coarse meal.

[@alexanderschwab3593]

I always use "Cornflakes" it's like stamped corn. They are nice to peat in a smoker. In the end there is sweet corn flavor with dark peat. That's how it's ideal for me.

[@philiptruitt]

Thank you, Jesse!!

[@benoitcharron4679]

Nice video! I’ve trying to add other types of grain in my mashbill lately. Supposedly, some grains also contribute to the mouthfeel of the final product. Eager to taste it

[@barmyarmy935]

Nice work Jesse, seems my next Bourbon will be Roasted Corn based now. Great Job.

[@StillIt]

It's definitely different!

[@deweyteague5277]

Hi , I'm using a Silver King heirloom corn in my mash and yes different flavor does come thru fruity and nutty flavor profile. Bloody butcher heirloom corn also in a different mash, earthy flavor comes through. I have put them in a oak barrel , those different flavors come through along with the smoky , caramel and vanilla from the barrel . Its worth the extra price of the corn. The Omega Yeast yes its AWESOME thank you for the tip . Happy Brewing .

[@williamediger3193]

Thanks, I am happy for the flavor pass through. It opens up more potentials doesn't it?

[@danhartke1]

Nice to see you are getting some use out of the deflag sight glass and bubble plates. You pretty much stopped doing distilling videos after I sent it. Scuba Steve

[@Josephawilson86]

I use a flour mill for the corn and oats, then a roller mill for the other stuff. Flour mill is expensive but works very well.

[@marcelohernandez7215]

Thanks Jesse, great info. Just got 15 kg of Mexico’s endemic red corn and 10 kg of blue corn...let’s get the ball rolling!

[@demianalonso8583]

gracias por los vídeos ,son muy valiosos

[@5318008RNice]

That dirty great big island.. Australia... LMAO I'm jealous of you Kiwi's being able to make backyard whiskey, I can watch it but not do it here legally in aus :'(

[@dougshelton69]

At the first of your vid..your sight glass is how I kinda run mine in pot still mode..i filled with flat clear marbles..it perkulates heavily and seems to catch a lot of debris,especially with fruit wash..cheers😁🇺🇸

[@djscottdog1]

Defo want to giv kevec a go for my distillers wash. Im currently doing a 60 liter spirit run , yeald of hearts was 20l and im casking it this afternoon

[@RoranRock]

Westland distillery in the US is making their core range with a stout-like malt bill. Definitely noticeable in the whiskeys

[@eliotbishop6661]

The gladfield rep told me to give the corn a wee bash in the bag before going into the mill. If some of it is cracked it helps drag the uncracked corn through.

[@johncummings9740]

Fascinating

[@birder4life999]

For corn I don't bother with my brewing roller mill (I tried once that was enough for me!), Instead I use a Weneman's hand flour mill, that can be set to make cracked or flour in a single pass (it takes some time and work though, thinking about building a connector do I can automate it because I'm lazy! And on the ferment I would a agree sounds like unfermentable sugars from the corn. I have been making enzyme converted all corn whiskey to get better at making cuts by doing the same thing a few times over, but for the batch I am working on right now I malted 5 kg of the corn and made a crystal malt type of thing with 1 kg of it. I'll let you know in a few weeks once it is through the still how that turned out.

[@pauljackson5602]

Hi I did 5kg toasted to the hottest toast but not the pan roasted one. Fermented it with another 5kg of plane corn. Did a stripping run then a spirit run and whent quite far into tbe tails. The result was quite surprisingly good. It is so good I thought I may not age it on wood but drink it as is. I put 2L@59% on roasted oak chips a couple of weeks ago and so far they have stripped a lot of the toasty flavour out or at least masked it. I'm leaving it on the oak to see if they come back again. Definitely worth the efort though.

[@mikeweldon2347]

Thanks Jesse. Please try dark and very dark barley.

[@Ansis99]

Hi, Jesse! Corn is hard and solid thing. All my experiments with enzymes and combination with barley gives no effect in flavor or tiny bit. BUT! Half matured is ideal for fermentation! Everything is OK. Flavor and yeast rolling, everything! P.S. In the ethanol plants, they use enzymes, than cook it with steam, than enzymes again! Than they get 60-70%? efficiency? Go half matured! It is success! 👍

[@davidrogers6262]

Don't laugh , but I mashed a combination of 8 lbs flaked corn, 2 lbs of corn flakes and 3 lbs distillers malt and got a great corn liquor once in a 6 gallon batch. I did add about 4 lbs of sugar but the corn overpowered the sugar. Give it a try!

[@rayfox212]

@@davidrogers6262 I used canned sweet corn once and added sugar, the corn flavor and smell was quite strong.

[@southcack8245]

Yesh, the typical barley mill doesn't work very well with corn. A Corona mill works fairly well and inexpensive. Can be found on Amazon or Ebay. I hope to make UJ using blends of regular cracked corn and heirloom varieties. Inspired by one of your Texas distillery visits.

[@navymark101]

That batch sounded like a good one, you'll have to keep us posted on how she tastes after she sits on oak for a while. Better yet, bring it with you on your next trip to the USA and we'll meet up with Bearded & Bored and sample it...

[@chucknaturale307]

There is a little mad scientist in us all Jesse I've spent years trying to perfect the perfect flavor profiles it's all about chasing the craft mate at the moment I'm trying to combine fruit and grain mashes to find perfection

[@andrewchipman05]

Hi Jesse! Another awesome video. Given how much the malt affects the final flavor, I'm curious how much (if any) the difference would be between using a "yellow No. 2 corn" vs. sweet corn that would normally be for eating? Would the taste have more of a "perception of sweetness"? I can't experiment legally here in the US so.... :-D

[@rocknh68]

Walmart has been carrying nestle milo powder for a while now here in the US. Reminds me of Whoppers malted milk balls candy.

[@ratpackcolorado]

I use a Keene rock crusher. An impact mill.

[@engizmo]

before watching I would say yes it will carry through.

[@matthewbates2531]

Iv just started making my barrel still and can't wait to make popcorn Sutton recipe have you ever thought about trying his out?

[@cavemanbrewing4231]

So u liked the hornindal yeast? Yet to have a go very intetested to have a go too ? Wat temps u ferment at ?

[@rcbran]

I would love to know what the Kveik aroma or flavor you described is. The fruit roll-up or citrus?

[@Unclesmokey314]

had this on while I was cooking down Jolly Ranchers to add to my next batch of stupid fuel. Mountain Berry comin' up!!

[@2wicepipes]

Jesse Got a ? about using wheat berries (unmalted) in a mash. If I am using corn, wheat berries, and malted barley, I would guess with the corn, right? Get those starches exposed. The add malted barley or amalaze? Thanks

[@phillipdavis9515]

I use a blender. One pound at a time can be a pain in the ass but it works. I can grind 17 lbs in about 15 mins

[@LucianBlankevoort]

What mill do you use? I've done mostly sugar wash and UJSSM until now, but I'd love to get into more interesting spirits. I built my own mill with my dad, but it's not fantastic. I wouldn't mind dropping some cash on a decent one.

[@hunter1592]

What’s up dude You definitely have some unfermentable/complex sugars... possibly a fermentation issue. Even when mashing in at 65° C you’ll still have some alpha conversion happening, albeit a small amount. Toasting/roasting the corn could cause some caramelization and therefore could create some unfermentables as well. An easy way to get those unfermentables converted over is to use glucoamlyase (I use Amlyo 300 sold by BSG). You can add it during fermentation and it will break down any complex sugar and possibly any residual starches (it can also be used in the mash to boost conversion). I use it to make Brut style and low calorie beers and everything goes below 0° P

[@PexiTheBuilder]

Pretty sure my "high" FG's are from unfermentable sugars, easy to get those too. Dunno does it matter so much, but before all malts are added, mash temp is higher = more unfermentable sugars.

[@DonnerPassWhisky]

When I saw the title of this video immediately thought of Glenmoange Signet made with chocolate malt. Would you ever give that a try? Cheers

[@chucknaturale307]

Was just given 6 cases of dark chocolate and was trying to figure out how to to mash it in or to infuse it during the run if anyone has tried to please respond.

[@thecoppercreature6224]

I'm down for a chocolate malt run! Maybe not the whole grain bill, but 25% should give monster darkness and flavor.

[@benoitcharron4679]

I tried a mash with chocolate malt. Quite noticeable in the wash, and in the distillate, even at low percentage. I would start with a lower amount (less than 10%)

[@puddingwar5110]

I use a hand crank Corona mill for grinding corn and malt but I have to move it to a finer grind for the malt vs the corn

[@playerj8574]

have you ever tried using Licorices root rather than oak?

[@ironmck9826]

I find when making beer with different sized grains, like corn and barley, it works better if I just do them separately and adjust the mill gap for each. Even applied to husk less wheat or rye malt vs basemalt barley. Looks like the same grain mill as you.

[@kevind7617]

Single malt scotch is made with malted barley at a single distillary.. bottled in scotland.. think its gotta be pot stilled also..

[@andreifotache3311]

Maybe some Alfa amilaze would have helped get the sugars out of the corn starch to ferment them. Either that or more malted barley needed to do that.

[@AndreKrugerDeToledo]

could it affect the flavour tho?

[@folkmarcmetal]

This gives me high hopes for my hodgepodge whisky. I had some expired barley and corn laying around, all leftovers from beer brewing and whisky making, and just mashed it all. Guess we'll see what happens lol

[@chucknaturale307]

I've made so of my best stuff the same way

[@The7thSonSteve-O]

The only problem is trying to recreate when it’s the best you’ve made

[@toddsimi5998]

I usually use flaked corn. Anyone think it's toastable for a similar result? Weird I know.

[@adiefender]

you can get a hammer mill, real efficient!!

[@stevenpippin6079]

Anyone ever use specialty brewers malt?

[@Pointless-fishing-adventures]

1 go through a corona mill ( yes the brand is Corona. ) Then through the 3 roller mixed with the barley at 1.1mm

[@Pointless-fishing-adventures]

Oh and I run the corona mill quite loose so it doesn't just go to flour and clog your sparge . A drill on the handle saves the fore arms.

[@beerbbqman2644]

Corona is great for corn and very cheap. I run my corn through twice, first barely cracked, second is about 1/8" pieces. I ferment on grain so I like the total fermentable smaller size.

[@brennie80]

Was half expecting you to say the West Island then lol

[@josephbXIX]

I've been having trouble with some definitions. Can a whisky with corn/rye/barley mash be a single malt? Cause some sources seem to clonflict. I used to think that the single is related to "single distillery" and the malt to only malted grains used, but not necessarily only one malted grain.

[@glleon80517]

Jose, in Scotland single malt refers to: only malted barley, distilled in a single season at one distillery. Corn whiskey is not referred to as a single malt even if it only uses malted corn.

[@kameshengovender6979]

Wow 👍🙌

[@richardharris5083]

Could you use fresh corn ( maize ) with sugar ?? As there is about to be loads about ..

[@chucknaturale307]

You sure can enjoy the bounty

[@rayfox212]

I used canned sweet corn and it worked. I did run it through the blender to mash up the corn kernels so the yeast could work. Give it a go😀

[@Mezox13]

We have Milo in South Africa

[@n8vmc469]

Welcome to Korn Likker buddy!! In the Appalachain mtns anything else is blasphemy! Lol!!!

[@toddellner5283]

In the Appalachian mountains that's all they had.

[@n8vmc469]

I think it’s interesting how flavors can be explored by region for many reasons.. Be it grain, fruit, environment, social impact..

[@toddellner5283]

@@n8vmc469 But I don't believe any of it unless there's a truly blind test. This has been a source of embarrassment in the wine cult

[@n8vmc469]

Todd Ellner Taste always tells!

[@top6ear]

I am going to guess no

[@emildebeer7645]

We use to have Milo in RSA as a kid,80s 90s

[@williamsmith1741]

Typically you'll have to run corn through a hammer mill rather than a rolling mill, as corn is one tough SOB, much harder than barley and even rye. If you don't have a hammer mill, you can still run it through a rolling mill, it's just going to be tougher on your equipment. I'd definitely run the corn and barley through the mill separately though. If your corn isn't pre-geletanized, you're going to have to cook the living hell out of it to free up those starches. If you've got all of the barley and corn mixed from the start though, by the time your corn is fully geletanized your enzymes will be totally gone from the heat. You can put a little bit of barley in at the beginning, because as the corn heats up, it will start releasing some starches before it fully geletanizes, and adding a bit of barley in the beginning, like 1% of the mash bill, will convert some of that starch to sugar. This makes it so that the fully gelatanized corn is a little more manageable, and not just a thick as @#%& mass, like oatmeal that's been allowed to set a little. You'd then add the balance of your barley as the mash cools down, maybe at 150 to 145 degrees Fahrenheit (66 to 63 Celsius because I'm considerate).

[@williamsmith1741]

It sounds like you got a crap yield because you didn't really geletanize the corn that much. You've got to heat corn to 80 or 90 degrees Celsius for 30 minutes to an hour to free up the starches.

[@jamesmorgan1327]

Does corn need to be gelatinised even after it's malted?

[@marcelohernandez7215]

Thank you for sharing Will! I am starting some corn mashes and you are saving me tons of work! Cheers!

[@jasongarland3165]

Jesse - did I understand that correctly? Your SG was 1.070 and then your FG finished at 1.010? So, roughly 60 points of gravity?

[@ericboniewski2051]

Is it possible to smoke your 🌽 in a smoker instead of toasting?

[@ratpackcolorado]

Keen rock crusher for gold mining. Impact mill corn they blow up. Corn barly malt all crush.

[@Amazingverticalgardeningideas]

Why is there such an obsession with pure ethanol, or as pure as possible, when you are going to proof it back down?

[@Josephawilson86]

The final gravity is probably from creating unfermentables when you roasted the corn.

[@glleon80517]

Jesse, check out Corsair distillery in Tennessee, the have been making whiskey from specialty grains for years. And you already know about the Texas distillers including Andalusia. I realize you’re question was rhetorical. Cheers, Mate!

[@robmckennie4203]

"balls deep" lmfao

[@jamesmorgan1327]

What FG were you expecting? Hard to know how fermentable your wort will be with custom malt but 1.010 sounds pretty good. I haven't ever heard of Kveik yeasts getting stuck, so I reckon you just made some dextrins that your enzymes couldn't convert.

[@jacksonmay8916]

Dextrins are fermentable 1.010 is average. Its not uncommon for a wort to ferment past with 1.000 unboiled

[@nellynelson965]

My taste buds must be fucked.