George Washington Rye Whiskey Mash Recipe
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- เผยแพร่เมื่อ 26 ส.ค. 2024
- George Washington Rye whiskey is an iconic American Rye whiskey. Let's make a batch at home with this GWR clone recipe kit.
George Washington Rye Clone kit from Still'n The Clear
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Love this recipe and story behind it!
sounds tasty can't say i ever had a unaged rye but i think i would enjoy thanks for the video my Friend
Thanks for watching!
Thanks for the new video. I look forward to each one. Really been stepping my game up built on a solid foundation of SITC content.
Hey Scott, it really means a lot to me to hear that. Thanks for watching.
Please do the 1,half runs
I enjoyed the video 😊
Shine on!
Glad you enjoyed it!
Your awesome dude and awesome video be safe out there
I made a GWR awhile back, and like you, I calculated the original recipe did not have enough diastatic power to convert all the grain. What I did on mine was 40% flaked rye, 20% malted rye (for a total of 60% rye mostly unmalted), 35% flaked corn, and 5% malted barley. I can say I regretted the flaked rye. It took a really long time to get full conversion, and it was such a pain to strain the grains. Great video, and probably a much better idea to use all malted rye. I'll have to give this recipe a try.
Try adding rice hulls! Helps laundering.
@mikebigham4564 OH I did, it was 4kg flaked Rye, 2kg malted rye, 3.5kg flaked corn, 0.5kg distillers malt and 1kg rice hulls in a 40l batch. DP was 36 and I got full conversion, near 90% efficiency, SG 1.070. Fermented on grain, but all that flaked grain was too much, even with the rice hulls... Hardest mash to strain ever.
I can't tell you how much I enjoy the videos. I've have 2 of your kits now about to mash one in tomorrow. 👍🏽👍🏽👍🏽. I will definitely be ordering this one.
Awesome, I'm really glad you're enjoying them. Thanks so much for the support.
hi from downunder love your vids going to try this one as soon as i can thanks for sharing
Thanks, I'm glad you're enjoying my stuff.
Great video I am so happy to hear you say one run and done change of my plans for the weekend looks like I am going with this 😊
I do love your video keep up the good work an ty for your time
Glad you enjoy it!
I have a GW aging for a Christmas gift. I love this recipe
Wonderful! What a great gift!
Would love to see you do the same recipe at a one and done run a 1.5 run and a full strip and spirit run for difference in flavor and total finished product
That's a good idea.
I need to get the kit for this one 😅
New to distilling. You have been a wealth of information. Thank you.
Great video! I vote for the double distilled version. Just go all the way down that rabbit hole. It will be worth it. As another recipe idea, try ujssm with malted rye and kveik yeast 🧡
I'm still undecided on how I'm going to distill, part 2 coming soon. Thanks for the ideas.
Second the Kveik yeast.
Sounds real tasty 😋 love the videos very thorough and informative....Shine On
Glad you enjoyed it
Great recipe ive been playing with rye a bit and seriously planning on trying this.😊
You should!
Hey brother thanks for all the hard work. Very informative channel. And yes would like to see a video of just using the grains fir conversion.
I did a George Washington Rye four years ago. Kept some in the white, and aged the rest. Did a head to head comparison on the stuff you can only get at Mount Vernon, and I like mine better. They get $100 a fifth for the white and $250 a fifth for the aged.
Did you like it white or aged best?
@@StillnTheClear I like it aged better than in the white. The oak made it a whole lot smoother.
@@donaldbogersr8232 that is my preference also.
Great vid. I'd like to see a run and done vs double vs 1.5 distillation to see the differences in the final product. Maybe the same mash in each run type?
Thanks
Hi Cyrus,
was thinking, 5% malted barley you said it was not enough power for all that grains. Is there any data on what malted barley GW used? Just recently I learnt that green malt has more power than dry one. Maybe GW used green malted barley, with protein rest and was able to convert all the starches from grain? Just throwing at you this idea...I appreciate your emails and info included. Cheers.
That's interesting, I'll have to dig into that. Thank you for the comment.
Awesome video, brother! Enjoyed it!
Thank you, I'm glad you enjoyed it. I got the mile hi baby step bourbon coming up soon. 👍
@@StillnTheClear Awesome man! Excited for it! Let me know if you need anything else.
I'm curious how you'll split up the wash for a 1.5 technique! Good candidate for it -- lots of good flavor in that wash.
I'm not sure exactly how I'll do it yet. I'm going to decide that later, but I'll explain it in part 2.
Why do you need the liquid amylase? Isn't that what the malted grains are for?
I don't need the liquid enzymes. This recipe can be done the traditional way. The liquid enzymes are just really easy for newcomers to the hobby.
Ok it was just distilled and put in oak barrels. What was the abv on something like that. Do we know if the original was proofed down
I didn't find anything in my research about the original proofing process, but today it is proofed and bottled at 43% ABV.
Did u turn the heat off..thx.
What was used in place of alpha analyze
Did you add yeast and ferment the mash with the grain still in the bucket? Or did you filter out the grain prior to fermentation?
I fermented with the grains and separated them before distillation.
Is the "dadgummit" part of the kit ?
😂😂 Yes, one sample of dadgummit in every kit.
Was the rye and barley ground?
yes
Thanks@@StillnTheClear
George Washington is such a interesting dude
For sure, I could probably do multiple podcast episodes about him.
Can someone share with me what a one and a half distillation run is please? Thanks!
A one and a half run is when you take the distillate from a run and add it to the wash of another run. I have a video of a one and a half run coming soon.
@@StillnTheClear thank you! I did this on my last run because I ran out of time and just added 2 gallons of mash to the results of my stripping run, 2 gallons of clear and 2 gallons of mash went into the pot, and when I did the spirit run, not only it came out delicious, it came out over 150 proof only dropping to 130 before it tasted like tails, crazy stuff. Keep up the awesome content and products, I appreciate you!
You used liquid enzymes to let the stickynes go away. Are there also other ways?
Yes, you can use the natural enzymes in the malted grains.
There are commercial enzymes that help with the rye “slime” that can be difficult. Look at glucabuster if that’s what you mean. Otherwise 👆
@@StillnTheClear Thanks for your fast answer
@@WV_BluThank you
1 1/2 run see dibble destaled run
When I did this mashbill the SG was so very low I think it came out around 4.9ABV
does that sound right?
That could be the result of a number of factors.
when i try to make a corn mash, i end up with thick soup. even when the starch is turned to sugar, it's just impossible to separate from the water, as it clogs up the fine screen bags.
How many lbs of grain per gallon of water are you using?
@@StillnTheClear 100 liter and 30kg of corn. Sorry, that's 26 usg and 66 pounds corn.
Will you sour mash this?
Not this time. I may try it in the future though.
How would the folks in the 1700s find their specific gravity?
They could have used a saccharometer since they were invented in the 1700's, but it's likely that they were not using them and where to some degree unsure of the exact sugar content.
The first hydrometer was in use in 1694. Perfected around 1803.
Cool I didn't know that, thanks
It shows you have 10k likes but 57 views 😮
TH-cam is weird 😂
I wish ;) mine sows only 32 likes. lol