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Lazy Man's Bourbon - ALL GRAIN - NO MASH
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- เผยแพร่เมื่อ 10 พ.ค. 2022
- Want to make an ALL GRAIN bourbon? Want to do it the LAZY way? Here's how.
We are going to use 80% corn, and 10% each of Rye and Malted Barley. Lots of folk make bourbons with a similar grain bill, but we are going to do it without making a mash. When you mash bourbons traditionally, there is a need to cook or gelatinise the corn, then add enzymes to force the starch conversion and then mash in the malted grains at a lower temperature to activate their enzymes in the malt. We are going to skip all of that and hopefully still make good bourbon.
More info on all grain no mash look here…
homedistiller....
Here is the recipe:
8Kg Crushed animal feed corn, milled is better, but crushed works fine
1kg Malted Barley, milled (500g Smoked Malt, 500g Chocolate Malt)
1Kg Rye, milled
30 Litres of tap water
140g of Angel Yellow Label Yeast
ONLY THIS YEAST WILL WORK - DO NOT SWAP FOR ANOTHER
More info at this link below
en.angelyeast....
ALI EXPRESS link to buy the yeast - not an affiliate link!
es.aliexpress....
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Good to see this. Fun fact I was the one who started the yellow label trend on tne forum back at the end of 2019 . It has certainly taken off from there😊
Bring on part 2 mate ... sensational
Came across this video a week ago and since then have gone hard out to pull all of the ingrediants and items of kit that I don't have together to get it underway tomorrow. Assuming the malts arrive. Have been brewing for 20+ years using sugar washes and essences but over the last year have got itno Mollasses rum and using an alembic still. Have made a decision to get into all grains and this video and receipe has really hit the sweet spot. Being in New Zealand we pretty much have free reign when it comes to distilling so product and equopment is reaily available. Now just keen to get this underway. Really enjoy the video and your style of presentation so have subscibed to your channel. Cheers Derek Waipu New Zealand.
Look forward to part two👍
Me too quite an adventure. No horrid smells yet but it's really days. So fingers crossed.
Hahaha that was awesome I was saying to myself I bet he turns the camera off and fills the barrel direct from the tap. Well... I was half right. 🤣🤣🤣 Love it!!
Parallel fermentation is an interesting concept, new to me. I'm interested to see how it goes.
At last some info on how much yeast to use, I can't make hide nor hair out of the instructions on the pkt, they are vague at best. Looking forward to what happens next.. Woohoo.
Haha, yeah. The angel website now has an English instruction page with examples and volumes, but its not the best translation. But it's progress.
6-8 grams per stuff so this is a 10kg of stuff so 60_80grams.
Why so much yeast?
@@T.Mitcbree because yeast is the smallest ingredient in yellow label. The rest is the mould rhizopus oregae, yeast nutrient, and enzymes.
Very interesting, I didn't realise Yellow Label could be used for a non mash style Bourbon, I thought it was especially produced for Koji spirits?
I look forward to seeing your results. Keep up the good work really enjoy watching your projects.
Yeah, it was invented as a koji for making white rice wine, but the guys on the home distillers forum found a better use for it.
🤣 we don't say kibbled anything here in the states. We call it cracked corn LOL
Must be the Aussies then.
What flavour does the corn sack string add 😱.
You put it in the bag then followed up with Corn
Haha, yeah, I started finding the string a few days later whilst stirring the pot 😅 🤣
@@planetmoonshine6223 🤣 These things ALWAYS happen.
🤔 Now where did I put the ..... Oops 🤣
👍🏼🇦🇺
LOL i saw that and was wandering the same:)
I don not understand how you get 43 liters in the still and you only use 30 liters of water in the recipe
Boil the living shit out of it hahaha 😆
Haha, yeah that wasn't in the script
@@planetmoonshine6223 I sent you an email a while ago, did you pick it up? Was asking about peracetic acid for cleaning cycle. I also work.in a microbrewery in the UK. Cheers and keep up the great show!
@@Ganimal81 Hi Lee, no its a mystery to me why some comments appear in my feed and others do not, plus sometimes they appear to me once then vanish forever. Obviously in a micro brewery we use caustic and paracetic all the time for CIP. I do use Peracetic for passivation of soldering sites, and also for the acid run of a new still. Somehow it feels safer than using nitric though the vinegar smell burns the nostrils ;-)
@@planetmoonshine6223 what concentration do you use the peracetic at?
@@Ganimal81 my peracetic is 5% from the maker. for brewery CIP around
That’s makes the worst bourbon ever it has the worst flavor it’s horrible There’s no shortcuts when it comes to making liquor especially this recipe it is god awful nasty