E121 Wheated Bourbon mash

Still Works and Brewing is making a wheated bourbon mash

[@BillKluck]

I know I’m watching this 2 years later, but I like this recipe. I do a 6-1-1-2 Wheated Bourbon (6 parts corn, 1 part rye, 1 part barley, 2 parts wheat) that’s pretty killer!

[@stillworksandbrewing]

I wish I had some left I need to make some more that's the problem with doing a you tube channel sometimes not time to make all the stuff you want to but this one i will have to remake cheers and enjoy

[@richcaseaxon]

Hey Bill, I'm watching 2 years and 3 months late LOL. Catch you on FB.

[@cbdron6782]

I've been watching a lot of your videos and I really like and appreciate you. I've learned a lot from you.

[@stillworksandbrewing]

I'm so glad!

[@StillnTheClear]

I really like the idea of roasting some corn. I haven't done it yet, but will be doing it this spring I think. Thanks for the video. Great stuff.

[@stillworksandbrewing]

I think it adds a great taste Cheers my Friend

[@thealembicdiary1814]

Great content Randy!! I’ve been looking foreword to this recipe

[@stillworksandbrewing]

Awesome! Thank you!

[@TheGrainBench]

Awesome vid as usual Randy. Loved the Pappy reference as it is what we all would like to get to one day. Hey quick tip. Get you a small bungy and run thru the ears on your biab and around your mash tun. Hold those pesky bags really well. :)

[@stillworksandbrewing]

Great tip! Cheers!!

[@scottmcneill6333]

It's so nice to see you're hooked on the toasted corn like me. Such a great flavor eh? Can't wait to see how it finishes out. Cheers!

[@stillworksandbrewing]

It's so good! and thanks again Scott

[@mikew.1902]

I'm convinced, I've got to try your roasted corn. Looking forward to the outcome.

[@stillworksandbrewing]

you will love it Cheers

[@cameronshine3465]

i love the show , great cooking there Randy

[@stillworksandbrewing]

Cheers!!

[@HodgyE5]

Great video. thanks for the recipe

[@stillworksandbrewing]

Cheers!!

[@BigEdsGuns]

Rock solid method. It'll be a winner! (LOL: Water comment!) Cheers Randy!

[@stillworksandbrewing]

glad yo caught that cheers my Friend

[@davidrogers6262]

I've never tried roasted corn but I'll give it a go. "Poor Man's Pappy" sounds awesome!👍

[@stillworksandbrewing]

Cheers!!

[@jamesa9695]

Love to see the build on your valve assy & strainer.

[@markdeeser3599]

Stay with it, enjoy your brewing.

[@stillworksandbrewing]

Thanks Cheers!!

[@robertburnes807]

The roasted corn does smell amazing. Drank all my supply, this recipe might be next✌️

[@stillworksandbrewing]

It's so good!

[@glleon80517]

Great video, Randy! Glad to see you using all grain with no sugar additions. Corn has a pretty low diastatic power but the addition of 9 lbs combined barley and wheat in 5 gallons of water calculates to a starting gravity of 1.080-1.090 which is what you yielded, and is good conversion efficiency. One question: what did you use to crush your corn? Looks like a coffee mill? Reviews on corn mills I have seen tend to shear off metal into the grind and typical hobby grain mills won’t do the job. I finally found a source of malted grain at Asheville Brewers and they ground it for me. No gelatinization step but the corn malt is expensive! Cheers!

[@stillworksandbrewing]

Hi George yes it is a coffee mill someone gave me i loosen up the gap of the cone cutters seems ok (little slow) Cheers my Friend

[@draw5233]

Very good thank you

[@TheSquirreless]

Thanks Randy!

[@stillworksandbrewing]

Cheers!!

[@BeerWineandShine]

Maybe that could even be a video topic. Understanding all the different grains And how to use them yes 4 is all grain brewing. Is raw grains, flaked, malts, Knowing when and when not to gelatinase.

[@stillworksandbrewing]

Thanks for the ideas cheers my friend

[@Andre2199CE]

Great video Randy! Instead of using grind corn could you use flake corn? Not critique because I am still new to the craft and you are the teacher! Thanks

[@stillworksandbrewing]

yes you could plus you do not have to cook flake but flake cost me over 2.00 per pound and i can get yellow hard dent corn for .25 to .30 per pound

[@draw5233]

Have you ever used Bulghur # 2 Wheat It is a Mediterranean Wheat

[@stillworksandbrewing]

no I have not

[@madsammer]

Randy love the videos, keep em coming! I am looking to do 1st all grain mash soon. When do you get your grains? and mostly where can I find a good chart for Grains PPG? Thanks so much.

[@stillworksandbrewing]

First good luck on you first all grain I get my corn from feed store and other grains from local home brew shop as for ppg chart go to home distiller forum

[@robertartibise5998]

Great video! I was wondering if you could share where you get your high temperature enzyme from. I can't find it anywhere.

[@stillworksandbrewing]

moonshinedistiller.com/sebstar-htl-high-temperature-enzyme-4-oz/ hope this helps Cheers

[@dustinsinwald6301]

Awesome videos, very informative! When it comes to sparging…how much hot water would you use for to sparge out a 6 gallon batch like you made in this video? Is there a rule of thumb ?

[@stillworksandbrewing]

when I start I heat up around 8-9 gallons and when i'm done not much left

[@carlstevens8474]

Randy, love your videos and they have been a huge help in getting me ready to do my first run. How would you compare this wheated bourbon mash to the bourbon mash 2.0 you did a few episodes back?

[@stillworksandbrewing]

The bourbon 2.0 is fantastic the wheated is still in the fermenter so I’ll have to get back to you (bourbon 2.0. Wow)

[@carlstevens8474]

@@stillworksandbrewing Thank you Randy! Will be looking forward to that video.

[@abrad3061]

Hey buddy, what micron brew bag are you using. I just ordered a 400 and an 800.

[@RiggerBrew]

I've been debating on making a wheat Vodka, using malted wheat and of course a lot of rice hulls. should play nice with making ApfelKorn Schnapps.

[@stillworksandbrewing]

let us know how it turns out

[@DoonaTube]

How did you make the strainer that you put in the bottom of the mash tun?

[@stillworksandbrewing]

I got it at my local home brew shop

[@robertsilva3781]

I was just wondering about the corn grinder you used

[@stillworksandbrewing]

that is a old coffee shop coffee bean grinder a friend gave me works great

[@portersjim5799]

Is there a general rule of thumb with the amount of water/ grains/and the amount that you will have to distill at the end of fermentation? I guess what I’m getting at is how much water do you account for loss?

[@danielhalsey1274]

Hey sir like your videos just wondering does amylase go bad thanks

[@stillworksandbrewing]

i can if gets too hot

[@BeerWineandShine]

Hey randy. Love the recipe vids. One question. Why didnt you gelatinase your wheat? Thanks.

[@stillworksandbrewing]

Great question the wheat was malted and I wanted the enzymes to help convert the corn

[@BeerWineandShine]

@@stillworksandbrewing thanks. I knew obviously the barley was melted but I did not know the wheat was malted as well. Something that confuses me is that beer brewers never seem to gelatinize anything whether it's malted or flacked or not and I don't understand that. 🤔

[@stillworksandbrewing]

Usually beer brews if they use corn they use flaked and flaked products have already been geled

[@tmgibbs18]

Did you ever say what temp to have the wooder when you add the corn?

[@stillworksandbrewing]

Around 190 f cheers for the woofer lol. Cheers my friend

[@draw5233]

can you use cracked corn insted of grinding it

[@stillworksandbrewing]

I think so just might have to cook a little longer

[@chrislnflorida5192]

Why is the Gelatinous so important, why not just use the water to thin and add your Barley? I'd like to see the Still u running all your Mash through. Damn, 1.085 excellent. I haven't been able to make that without adding Sugar,. I need more grain.

[@draw5233]

did you grind the wheat and the barley

[@stillworksandbrewing]

Yes. Cheers

[@jamesbrittain1978]

what was the amount of high temperture enzyme did you use

[@stillworksandbrewing]

I use 1 Tsp

[@jamesbrittain1978]

@@stillworksandbrewing thank you i needed that

[@Kberrysal]

I am looking for a distilling method without making outmaking cuts do you know how to do this where I just keep most of the hearts, it something that George Duncan does

[@stillworksandbrewing]

let me think about that cheers!!

[@billhoward9165]

Did you grind your barley and wheat?

[@stillworksandbrewing]

yes it was milled at my local home brew shop

[@billhoward9165]

@@stillworksandbrewing, I know that it helps with flavor. Some, that I know personally tell me that they don't grind because they are sour mashing everything back. Just wanted your view on that.

[@stillworksandbrewing]

@@billhoward9165 To me a sour mash is a Tennessee whiskey I like a strait bourbon in which i grind the corn and dont reuse

[@senecastrong4986]

Is the wheat malted?

[@stillworksandbrewing]

yes it was

[@senecastrong4986]

@@stillworksandbrewing TY , Arrrrrgh. Now I have to spend time malting the wheat too. So I'm still a week out from making this run.

[@mipcstv]

1st woot woot

[@stillworksandbrewing]

congrats Cheers!!

[@dannylee9138]

Steve I promise if I win the lottery you will get a bottle of pappy van winkle

[@stillworksandbrewing]

I hope you win I would love PVW. Randy

[@BillMcGirr]

I’m very interested in doing a wheated bourbon… or whiskey. I’m not particularly interested in 51% corn… Because corn 🌽 is corn 🌽. I love Scotch and Irish ☘️ whiskey… But ZERO corn is present. Obviously corn is a cheap source of starch so I’m no hater. But I honestly feel like the real mash bill lies in obviously Barley… Oats and wheat… And perhaps any other useable ingredient. Corn was an amazing ingredient in 1700-1800 but let’s be real. American bourbon/ whiskey can’t compete with world class whiskey in my opinion. Although the rest of the planet loves ex bourbon casks… So the remnants must possess something.🤷‍♂️ But I honestly believe wheat 🌾 has it’s well deserved place in distillation. Good stuff. Always love your videos.😊👍🥃

[@TheGrainBench]

Where would your Scotch be with out Bourbon. Lol. Try some Heirloom Corn Varieties. You might just be a convert. :)

[@BillMcGirr]

@@TheGrainBench True story. Absolutely no argument here. Scotch and Irish absolutely depends on USED barrels. Whether they re Scorch them or not. But honestly I’m not convinced corn has much to do with it. I just think they have found a way to get off cheap. They’re not interested in corn… and “bourbon” limits the use of barrels. Either through exacting or self limiting standards. I doubt corn leaves a lot of flavor in a barrel.🤷‍♂️ Don’t over estimate bourbon… It’s not that good and by the time it is… It’s 2 times the price of good scotch… Except they don’t have to ship it across an ocean. Let’s keep it real bro.😊👍🥃

[@BillMcGirr]

@@TheGrainBench And one more thing I might add is… If you can EASILY create a mash bill with LESS THAN 51% corn… Why wouldn’t you???? I don’t live or produce in Kentucky so F them. I use the MINIMUM AMOUNT of corn starch needed to create and convert the EXACT ABV in my mash I desire. Arbitrary corn amounts are just silly and restrict actual artistic development of a mash bill. Obviously I know little… But I’m not allowing ANYONE to restrict my knowledge further.👍🥃😊

[@TheGrainBench]

@@BillMcGirr that's the beauty of our hobby. You can make your spirit uniquely yours. Built to suit your taste palette. The main thing is exploring the possibilities of the grains and cereals available to you and working to make the best possible spirit that you can. We are not commercial distillers and are not bound by the governed specific rules. So the world is open to you. Just don't forget to have some fun when doing it. I don't like normal yellow dent cracked corn either. I go for malted or roasted Ancient or Heirloom Corn that actually adds flavor. But I would add that what Randy did was a perfect example of our Heritage when it comes to American Spirits. His bill is as close to a Pappy as we home folks can probably get.

[@BillMcGirr]

@@TheGrainBench Absolutely. Couldn’t agree more. Corn 🌽 I use… and is good because it’s CHEAP. 50# for $10. Enough said. I’m not sure what 50# of heirloom costs?🤷‍♂️ But I can get almost any malted or unmalted grain or cereal from BSG for around $100 for 50-55 #. Or less. So unless that heirloom corn is spectacular and cheap…. It probably won’t hold much interest for me other than a specialty once in a while run. And by the time it ages… I highly doubt it’ll be worth the wait special. But I FULLY understand old time moonshiners and whiskey purveyors used heirloom corn… It was all they had… It wasn’t “heirloom” it was just corn.🤣 I fully appreciate anyone who enjoys corn in their mash… I use it OFTEN. I’m just thoroughly convinced after many years that corn is just cheap starch and not much else. Except for moonshine… in which case I ABSOLUTELY Believe heirloom corn is your BEST choice. Along with high quality barley, grain and cereal. Moonshine leaves the least room for error. Whiskey 🥃… you’ve got nothing but time.👍

[@saned21]

At the time of this comment this video has 136👍🏼 and 1 single 👎🏽. I mean everybody has their, opinion but what a troll. People like that probably have their dictionary all red lined and corrected how they would see it.

[@stillworksandbrewing]

some people you can not please I like to show what i do and if it turns out bad i will tell you but i have been luckily so far but tanks for sticking up for me cheers my Friend

[@Masterwokeyman]

Big belly whiskey, lol

[@Masterwokeyman]

We’ll make it, but we don’t Stella that b.s., lol

[@Masterwokeyman]

Corn.