Thank you! I love all the information you so generously give out freely. I made 24 gallons of your sweet potato vodka. It's in the fermenter now, my friends can't wait. Thank you again 💓
Hey George thanks for answering all my questions on the phone earlier! Can't wait to try all your mash recipes and enjoy sipping on some whiskey! Keep up the good work and can't wait for more videos
I ordered the book Friday morning and it was delivered Sat morning. Fastest delivery EVER from Amazon 👌 2:15 AM and I'm sanitizing equipment trying to decide what recipe to use for my very first mash... So where else would I be but watching and listening to George. Thank You Sir !!
One of George Washington's original stills was seized by ATF agents in a moonshine raid in 1939 from a family descended from Washington's servants, not slaves. It was one of many he had at the Dogue Run grist mill/distillery on the Mt. Vernon property. A meticulous reproduction was done by Vendome Copper in Louisville of the original still made by R. Bush and Co. in Bristol, England. A Scotsman, James Anderson was Washington's master distiller, who got the distillery in full production while Washington was out fighting the revolutionary war and at full capacity operated 5 stills, and produced around 11,000 gallons per year, which easily made him one of the largest distiller on the entire East coast. Washington himself probably would have rarely actually drank any of this whiskey as he preferred imported madeira or even champagne, so it would be a mistake to think Washington was in amongs barrels of whiskey turning the tap. Washinton's exact mash bill is preserved and is more similar to today's rye whiskey with a larger corn adjunct. The whiskey would have never been bottled as all whiskey at the time was sold bulk in barrels.
Just finished mashing in a twenty gallon batch George thanks for helping me reproduce history brother the only thing I did different is I prefer to ferment on the grain. I'll let you know how it goes.
Thank you buddy, this was the PERFECT video for me. Was looking for a whiskey mash video using flaked corn, rye and barley. I love that you used a grain bag for straining off the mash as I really didn't want to mess around with grain in the fermenter or later on, as some others do. I like that you mentioned that you could add 3-4 lbs sugar to boost the abv, as that is my plan, though wasn't sure how much corn sugar to add. Just a great video and reassures me that what I was thinking of doing is an acceptable meathod.
I use a false bottom in a 10 gallon cooler for my all-grain beer mash. The advantage of the false bottom is before you run your grain into a bucket you can run some out slowly into a big measuring cup and put it back into the cooler. When you pour it back in try s much as possible not to disturb the grain bed. Repeat the step over and over until the wort is clear. This allows you to use the grain bed as a filter when pulling your wort/mash out of the tun.
Gday George Gary Brown Prairie AUSTRALIA your shows are marvelous I can't get enough of them can you please send me the George Washington recipe, I can't wait to make it I've just finished a still and a ss fermenter so I'm ready to go Hey George that plastic barrel you used for a fermenter have you thought about 1 or 2 electric frying pans use plastersine tobuild the sides up against the bottom of the barrel tape the pan up tightly to make a good fit then pour some plaster or cement in the Pan let it set and strap it on tightly to your barrel and now you can use the controlled thermostat on the frying pan to meep your temperature constant. Thanks for the help mate ,regards Gary Brown Prairie AUSTRALIA.
Thanks for all your videos. They've been a great help. When it comes to the gypsum powder and the acid blend, wouldn't they kinda cancel each other out? Similar to vinegar and backing soda when mixed you end up with a neutral solution with a little bit of salt.
Love hanging with you, George! Itz always quite a treat to get a lil side angles and kibbitz on the videos you produce! In this Unprecedented age we live in, the grassroots speak louder than the mediums of bygone eras! 😎💜
I have the 10 gallon HD cooler for a mash tun as well. Made the following mods: 1. Remove spigot, replace with 1/2" NPT SS ball valve, O-rings on both sides. 2. On the nipple end of the ball valve I installed SS filter. This filter is made from a Stainless water heater hose. Cut the ends off, pull out the silicone rubber core. Use a SS hose clamp to clamp the sleeve to the pipe end in the cooler. Pinch the other end closed and tightly twist SS wire around it to keep it closed. The result lets liquid flow out but not any grain or particles.
Outstanding video George, you've outdone yourself with this video! ! I am definitely going to have to do this one. Could you possibly shoot me that recipe?
Adding the gypsum and acid blend at the same point in time confuses me. George, would you clarify and let ensure if the acid blend should be added to the fermentation bucket to assist the yeast? Thanks George.
How did this come out for you? can't wait to try this recipe! idk how high of a potential abv you'd produce from this recipe? I don't want to have to double distill it to get a higher proof cause I don't want to take any of the flavor from it. may try it and see what I get then if I want it stronger I may just add more grain to next mash. what's your thoughts on this?
Giday George. a nuther great video. thanks again. George may also ask what is that is the name of that moonshiners song that is playing in the back ground. I would love to no what the song /music name is please. All so I would like to no What the name of the Book was that you got the George Woshtion mash recipe from. Thank you so much
Hi George, it seems that 1/2 of malted barley won’t have the conversion power to convert other 9.5 pounds of grain. It’s only 5 Perecent of the total grain bill. Should there be more malted barley? Thanks
Just some FYI for anyone wanted to try this recipe. This expands out to be way more grain in the cook pot than you're probably used to, I have a 21.5 Qt cooking pot and could barely get it all in there. I didn't use a sparging bag as I had always fermented on the grain before. If you're going to do this OTG, the grain all ends up at the top and tries to block your airlock while the fermentation is in progress, when its all finished the "cap" will fall. OTG there is really no way to check your SG until the cap falls down.
+thastinger345 Good advice... This is why I used a 10 gallon cooler; I knew I needed the extra room for the grain. I'll do a better job in the future of mentioning this. I normally don't ferment OTG so this was not an issue for me. Glad to hear you did overcome the challenges. George
It was my fault George, there is no way you can explain every potential hitch in your videos. I appreciate you posting the vids and was just passing along my "lessons learned" to anyone that might be able to use them. I now know that I need a larger mash tone if I want to do this again.
+thastinger345 I truly appreciate the comment and it is helpful for others. This is what makes us a growing and strong community; we share information. Don't hesitate to comment and offer any lessons learned. I welcome and appreciate them. George
I’ve been watching this for some time your channel. But we’re the second update? Doe we always have to add all theses extra things u do or can we still make it the way they did for the general?
George, great teaching! I had no idea it was this simple; not much different than brewing beer. I have a friend wanting to make some whiskey, so I'm forwarding this video on to him now. Hey, if I were to use a grain bag in my brewing process, as you have here, along with cooler/chest, would that provide the same results as a rectangular beer chest with copper piping in the bottom of it? If so, why not always use the approach of the bag!? Thanks!
+Shad Hall Good to hear from an old friend. Yes the bag would do the same. I use several techniques in the store so people can see that there are alternatives. George
Whiskey... In Lithuania we have Starka. It is made from Rey or potato moonshine(traditionally 50-60%, commercially 40%) aged in oak barrels. So difference from whiskey is the same like scotch? Well whiskey has corn in it, but I mean, that's it?
Going on my list to try. Have you fermented on the grain George? Reason that I ask is because that's the way I learned maybe a good idea for a video start to finish a batch each way to see what way works the best.
George, love your videos! Could you please advise as to the size of your Home Depot cooler and do you have a false bottom in it. I am new to distilling and have a lot to learn. Thanks for for any advice on this. Chuck Angola, IN
I’m new to this,,, do you have to boil the mash ? Or is it not as sensitive to wild yeast as beer is ? Or does it not matter because you are distilling it ? Sorry if this is a stupid question 🥴
From what I've studied, GW's rye was NOT aged in charred oak barrels but rather shipped in UNcharred barrels and drank clear. George, what is your opinion sir?
George, do you have a home brew shop? If so where are you at? I haven't started distilling, too nervous about doing it until the laws change, if they ever do! But I would love to start brewing my own beer and wine,Im not a wine drinker but home brewing is so interesting that I want to try! Love your videos, thank you very much for taking the time to share your vast knowledge!
Love all the barleyhops vids,question about using malted rye instead of flaked rye or straight rye. Will malted rye work and give the same flavor with the corn with out using the barley or do I need the barley for flavor too?Reason I ask is i can only buy malted rye here(Costa Rica) .
The malted barley is there to convert the flaked rye and corn into fermentable sugars. If you are using malted rye you don't need the barley at all. The malted barley will convert itself and the corn. George
Mr George ( Brew Father )! I hope your having a great weekend. I've been studying the videos hard and trying to come up with my own method. Because as you show there are many. I plan on using a good spring water for everything I do or try to do lol wine, beer,spirits. So my Question is across the board on all three would it be OK to balance PH first to 5.2 then add the teaspoon of gypsum per 5 gallons then acid blend to the starting water of any recipe I try. Or all water I plan to use in the batch. I see different things being done to different recipes and types I was wondering if the method I described would be good for all. Thanks again for all you do.
Adjust pH if needed after mashing no need to adjust water when starting. PH video answered that counts for beer to. Because grain drops the pH naturally. So gypsum to assist in the extraction process then test pH after the mash is done. Only question left is acid blend. Still studying.
I understand. I used the acid blend before I learned much more about it and it affects. Now I use acids individually. Thanks for keeping up with us. Happy distilling George
@@BarleyandHopsBrewing Thank you Mr George funny thing is about an hour ago I watched the video with you and chase and that was the exact discussion. Learning learning thanks again.
Thanks Mate. I had just ground up some chocolate rye and wanted to know the rest of the method for extraction, I don't have the same equipment but got it pretty close to that method. I dare say I will cheat and put in a kilo of dextrose to bump up the ABV. (And for anyone wondering 155'f = 68'c)
+Rui Proença I am sorry. My southern accent can sometimes be confusing. It is Gypsum. It is a chemical that raises the temporary hardness of the water. You can skip it but since it was in the recipe I used it. George
Hey George, could you guys do a video on sour mash whiskies? I recently toured the Jack Daniel Distillery and was told "sour mash" was what most are using these days.
Get yourself a colander which fits over the tun, lift the bag up and set it on to the colander to drip. You can sparge the grains with a couple of litres 170 deg water to rinse remaining sugars out and give it a 'gentle' press / squeeze. Leave it there until dripping stops.
I enjoy your video's. I would to make this but I have a question. How does this George Washington Rye compare to the one you sell George Washington Rye Clone? And how much will you get from the George Washington Rye Clone? Thanks
0,5 lbs malted barley is enough to convert the starches of 10 lbs of grain (6 lbs corn + 3,5 lbs rye + 0,5 malted barley)? Am I missing something here? flaked corn and flaked rye do not have any diastatic power, right?
Hi George I made this recipe today... followed it as you suggested... when i checked the specific gravity it came in at 1.045 SP therefore it was around 5 % ABV.... is that Ok...seems very slow for a Whiskey mash!!!
Your efficiency level is fairly low. Mashing correctly and sparging with warm water should increase your gravity. Based on calculating the projected gravity you should be near 1.075 -1.080. At 1.045 you are off by about 40%. You could add sugar to make up the difference but that could affect the flavor profile. George
So does the malted grain need to be heated or just the corn and rye. Are you even able to heat the water to 155 and just put ,corn,rye, and malted grain in together?
That's the whole process- heat the water with the grain, rye and corn in it to 155 and let it sit. The grain must be at 155 for the enzyme to work. All the ingredients need to be together so they can work together. George
+yooper joe Sorry, this is not the same process. Cherries are not packed with starches. They are full of sugars already and there is no need to anything to them. George
+Lysle Roe Actually malted wheat would work on its own since it has been malted. Diastatic power is listed as degrees lintner. Base grains like 2 row is 140 so there are plenty of enzymes to work for you since 30 is all that is needed to convert itself. Malted white wheat is 160 and the red wheat is 180. This means that you can steep these at the right temperature and convert the starches to sugars alone or add flaked products with it and convert that as well. Any flaked or rolled grain will require a little help so to answer your base question; absolutely..... George
Hi George, Maybe I missed it, but was that a total of 5 1/2 Gallons of water that you used for your mash? 1 1/2 in the Cooler and you added another 4 Gallons from the pot. My goal is to end up with 5 gallons of fermented mash for my still, how much water and grain should I start with?
Hi Jim, you need to allow for grain absorption, about 1 pint per pound. Check brewers friend for rates. Sparging the post mash grains recovers residual sugars and tops up the water lost.
i am having trouble when using biab i can not get it to drain when using rye , no wash to distill. what am i doing wrong . can not find videos showing showing how it is done. about to give up grain mashes!
1st time comment - I have just made this for the 1st time and I’m about to run it through my pot still. My question is what style of oak do u normally use once you have your finished product?
Hi George, you're doing a great job educating us newbie's in the art. I'm trying to put together an all grain mash recipe for vodka, and I want to use wheat grain with malted wheat. How much of each should I use for a 6 gallon mash to get an ABV of 10%?
Re-watching your videos, They are outstsanding. Thanks George!!!
George, I'm definitely glad I found your series. I've learned a ton since I started watching it. Thanks a ton for making them
I want to see the whole process for this! I was hoping for a ‘part two’.
you have more answers than I have questions I thoroughly enjoy your instructive videos keep up the good work what a great public service . 5 stars 😄
Thank you! I love all the information you so generously give out freely. I made 24 gallons of your sweet potato vodka. It's in the fermenter now, my friends can't wait. Thank you again 💓
I'm addicted to your videos. Great job, both instructive and fun.
I feel like I'm in school watching this man he is the professor of spirits
Man your a great instructor wish my memory was half as good .
He is so professional and educational thank you so much for sharing your knowledge sir!
Hey George thanks for answering all my questions on the phone earlier! Can't wait to try all your mash recipes and enjoy sipping on some whiskey! Keep up the good work and can't wait for more videos
+John Cadogan Thanks John. We are trying to keep up with demand for quality videos and customer service.
George
Great recipe thank you for your great video's
Another excellent tutorial. Thanks George for all the work you put into these videos.
I ordered the book Friday morning and it was delivered Sat morning. Fastest delivery EVER from Amazon 👌 2:15 AM and I'm sanitizing equipment trying to decide what recipe to use for my very first mash... So where else would I be but watching and listening to George. Thank You Sir !!
George you are a wise man 👍😤thank you sir for sharing your wisdom. The Washington looks like it turns out amazing
One of George Washington's original stills was seized by ATF agents in a moonshine raid in 1939 from a family descended from Washington's servants, not slaves. It was one of many he had at the Dogue Run grist mill/distillery on the Mt. Vernon property. A meticulous reproduction was done by Vendome Copper in Louisville of the original still made by R. Bush and Co. in Bristol, England. A Scotsman, James Anderson was Washington's master distiller, who got the distillery in full production while Washington was out fighting the revolutionary war and at full capacity operated 5 stills, and produced around 11,000 gallons per year, which easily made him one of the largest distiller on the entire East coast. Washington himself probably would have rarely actually drank any of this whiskey as he preferred imported madeira or even champagne, so it would be a mistake to think Washington was in amongs barrels of whiskey turning the tap. Washinton's exact mash bill is preserved and is more similar to today's rye whiskey with a larger corn adjunct. The whiskey would have never been bottled as all whiskey at the time was sold bulk in barrels.
Just finished mashing in a twenty gallon batch George thanks for helping me reproduce history brother the only thing I did different is I prefer to ferment on the grain. I'll let you know how it goes.
How did it go?
@@cmbrouns went great I ran in pot mode really slow came off at 140 proof and it's aging in three oak barrels for the next few months.
Thank you buddy, this was the PERFECT video for me. Was looking for a whiskey mash video using flaked corn, rye and barley. I love that you used a grain bag for straining off the mash as I really didn't want to mess around with grain in the fermenter or later on, as some others do. I like that you mentioned that you could add 3-4 lbs sugar to boost the abv, as that is my plan, though wasn't sure how much corn sugar to add. Just a great video and reassures me that what I was thinking of doing is an acceptable meathod.
Great video, full of info, thanks for doing it.
Another great video, George...you da man!
Love your videos buddy thanks for sharing
I would love this recipe if still available
I use a false bottom in a 10 gallon cooler for my all-grain beer mash. The advantage of the false bottom is before you run your grain into a bucket you can run some out slowly into a big measuring cup and put it back into the cooler. When you pour it back in try s much as possible not to disturb the grain bed. Repeat the step over and over until the wort is clear. This allows you to use the grain bed as a filter when pulling your wort/mash out of the tun.
I learned this from watching a video done by John Palmer. Setting the grain. Multiple ways to rinse the grains.
Gday George Gary Brown Prairie AUSTRALIA your shows are marvelous I can't get enough of them can you please send me the George Washington recipe, I can't wait to make it I've just finished a still and a ss fermenter so I'm ready to go
Hey George that plastic barrel you used for a fermenter have you thought about 1 or 2 electric frying pans use plastersine tobuild the sides up against the bottom of the barrel tape the pan up tightly to make a good fit then pour some plaster or cement in the Pan let it set and strap it on tightly to your barrel and now you can use the controlled thermostat on the frying pan to meep your temperature constant.
Thanks for the help mate ,regards Gary Brown Prairie AUSTRALIA.
I am so glad that these wonderful vids are back..
Thanks for all your videos. They've been a great help.
When it comes to the gypsum powder and the acid blend, wouldn't they kinda cancel each other out? Similar to vinegar and backing soda when mixed you end up with a neutral solution with a little bit of salt.
Love hanging with you, George! Itz always quite a treat to get a lil side angles and kibbitz on the videos you produce! In this Unprecedented age we live in, the grassroots speak louder than the mediums of bygone eras! 😎💜
Drinking the Budweiser freedom reserve right now. I'll be making your/George's recipe on my next brew.
I have the 10 gallon HD cooler for a mash tun as well. Made the following mods: 1. Remove spigot, replace with 1/2" NPT SS ball valve, O-rings on both sides. 2. On the nipple end of the ball valve I installed SS filter. This filter is made from a Stainless water heater hose. Cut the ends off, pull out the silicone rubber core. Use a SS hose clamp to clamp the sleeve to the pipe end in the cooler. Pinch the other end closed and tightly twist SS wire around it to keep it closed. The result lets liquid flow out but not any grain or particles.
Outstanding video George, you've outdone yourself with this video! !
I am definitely going to have to do this one. Could you possibly shoot me that recipe?
+MrGattor33 I need your email address to send that to you.
Mine is george.duncan76@gmail.com
Adding the gypsum and acid blend at the same point in time confuses me. George, would you clarify and let ensure if the acid blend should be added to the fermentation bucket to assist the yeast? Thanks George.
No idea my dood. If you have a local brewer shop, you could always callem up 💪
Great video as always! Thanks for making it!
How did this come out for you? can't wait to try this recipe! idk how high of a potential abv you'd produce from this recipe? I don't want to have to double distill it to get a higher proof cause I don't want to take any of the flavor from it. may try it and see what I get then if I want it stronger I may just add more grain to next mash. what's your thoughts on this?
Wanting to get into making a little for myself just for a new hobby! Wish me luck!!
Giday George. a nuther great video.
thanks again.
George may also ask what is that is the name of that moonshiners song that is playing in the back ground.
I would love to no what the song /music name is please.
All so I would like to no
What the name of the Book was that you got the George Woshtion mash recipe from.
Thank you so much
Very informative video. Cheers
Hi George, it seems that 1/2 of malted barley won’t have the conversion power to convert other 9.5 pounds of grain. It’s only 5 Perecent of the total grain bill. Should there be more malted barley? Thanks
Thank you George. Im buying the book that has that recipe in it. I cant wait to try it.
Thanks George! Can’t wait to get that George Washington Rye in the fermentor!
12;45 acids? is that why ppl add lemon to there batch?
Gee George, here was me thinking of getting a 'Grainfather' for mashing all grain beers (handy for stilling too) but now you got me reconsidering....
the season is coming up soon here in n.c. so i'm gonna try this one. oh, and i ordered the book you talked about. keep up the good advice.
Just some FYI for anyone wanted to try this recipe. This expands out to be way more grain in the cook pot than you're probably used to, I have a 21.5 Qt cooking pot and could barely get it all in there. I didn't use a sparging bag as I had always fermented on the grain before. If you're going to do this OTG, the grain all ends up at the top and tries to block your airlock while the fermentation is in progress, when its all finished the "cap" will fall. OTG there is really no way to check your SG until the cap falls down.
+thastinger345 Good advice... This is why I used a 10 gallon cooler; I knew I needed the extra room for the grain. I'll do a better job in the future of mentioning this. I normally don't ferment OTG so this was not an issue for me.
Glad to hear you did overcome the challenges.
George
It was my fault George, there is no way you can explain every potential hitch in your videos. I appreciate you posting the vids and was just passing along my "lessons learned" to anyone that might be able to use them.
I now know that I need a larger mash tone if I want to do this again.
+thastinger345 I truly appreciate the comment and it is helpful for others. This is what makes us a growing and strong community; we share information. Don't hesitate to comment and offer any lessons learned. I welcome and appreciate them.
George
can u help with proportions im really confused
I am trying this but my S.G. is only 1.045, seems to low should I add some simple syrup?
I’ve been watching this for some time your channel.
But we’re the second update?
Doe we always have to add all theses extra things u do or can we still make it the way they did for the general?
Would love a copy of the recipe. Thank you.
hi George, I would be thank full for a copy of that recipe . thanks
George, if I am using a Turbo-500 will I get any flavor or will it all strip out? Thanks
How can I get the recipe. Never made shine and would like to try with grains not a sugar wash.
George, great teaching! I had no idea it was this simple; not much different than brewing beer. I have a friend wanting to make some whiskey, so I'm forwarding this video on to him now.
Hey, if I were to use a grain bag in my brewing process, as you have here, along with cooler/chest, would that provide the same results as a rectangular beer chest with copper piping in the bottom of it? If so, why not always use the approach of the bag!? Thanks!
+Shad Hall Good to hear from an old friend. Yes the bag would do the same. I use several techniques in the store so people can see that there are alternatives.
George
Whiskey... In Lithuania we have Starka. It is made from Rey or potato moonshine(traditionally 50-60%, commercially 40%) aged in oak barrels. So difference from whiskey is the same like scotch? Well whiskey has corn in it, but I mean, that's it?
Is there any whiskey that can be made without enzymes?
How are u venting the mash? Lid slightly open or u using a blow off?
Thanks for the recommendation on the book, its a really great read!
Going on my list to try. Have you fermented on the grain George? Reason that I ask is because that's the way I learned maybe a good idea for a video start to finish a batch each way to see what way works the best.
th-cam.com/video/GBJnytyJ1-0/w-d-xo.html
6:50 in this video he will tell u why he ferments off grain th-cam.com/video/GBJnytyJ1-0/w-d-xo.html
I'm subscribed and watch all of George's videos
Would it be possible to get the recepi ? would love to try making it
Hey George can you keep the grain in the bag a place into the fermenting unit to extra more sugar and flavor from the mash. Thanks in advance
Your certainly could. No added flavor comes from the spent grains.
George, love your videos! Could you please advise as to the size of your Home Depot cooler and do you have a false bottom in it. I am new to distilling and have a lot to learn. Thanks for for any advice on this. Chuck Angola, IN
Hello george!! I dont have rye were i live what can i youse instead??
GREAT VIDEO! Would love to see you use the Turbo500 for this!
Love your videos Barley and Hops George
Great videos. Thanks,
I’m new to this,,, do you have to boil the mash ? Or is it not as sensitive to wild yeast as beer is ? Or does it not matter because you are distilling it ? Sorry if this is a stupid question 🥴
George...
What size New wave hot plate do you prefer?
Thank you and best wishes.😊👍🥃
Pic Titanium Nu wave
Would love the recipe thanks 😊
From what I've studied, GW's rye was NOT aged in charred oak barrels but rather shipped in UNcharred barrels and drank clear. George, what is your opinion sir?
George, do you have a home brew shop? If so where are you at? I haven't started distilling, too nervous about doing it until the laws change, if they ever do! But I would love to start brewing my own beer and wine,Im not a wine drinker but home brewing is so interesting that I want to try! Love your videos, thank you very much for taking the time to share your vast knowledge!
Beer is a great start
Do yu have popcorn suttons Legend mash recipe? I think it's corn and mal barley..
Love all the barleyhops vids,question about using malted rye instead of flaked rye or straight rye. Will malted rye work and give the same flavor with the corn with out using the barley or do I need the barley for flavor too?Reason I ask is i can only buy malted rye here(Costa Rica) .
The malted barley is there to convert the flaked rye and corn into fermentable sugars. If you are using malted rye you don't need the barley at all. The malted barley will convert itself and the corn.
George
I got the George Washington's rye kit from you. my question is what is the rice hulls for? l can't find any videos using the hulls
They help keep the grains from sticking together. They also help you extract as much from the grain as you can.
No other value at all.
George
thank you
Mr George ( Brew Father )! I hope your having a great weekend. I've been studying the videos hard and trying to come up with my own method. Because as you show there are many. I plan on using a good spring water for everything I do or try to do lol wine, beer,spirits. So my Question is across the board on all three would it be OK to balance PH first to 5.2 then add the teaspoon of gypsum per 5 gallons then acid blend to the starting water of any recipe I try. Or all water I plan to use in the batch. I see different things being done to different recipes and types I was wondering if the method I described would be good for all. Thanks again for all you do.
Adjust pH if needed after mashing no need to adjust water when starting. PH video answered that counts for beer to. Because grain drops the pH naturally. So gypsum to assist in the extraction process then test pH after the mash is done. Only question left is acid blend. Still studying.
Be cautious with acid blend. It has all three acids and you may not need them all. Tartaric, malic and citric acid make up the blend.
George
@@BarleyandHopsBrewing Thank you for the reply I'll pay closer attention to videos you use the acid blend in. Congrats on reaching 29 k subscribers!
I understand. I used the acid blend before I learned much more about it and it affects. Now I use acids individually.
Thanks for keeping up with us.
Happy distilling
George
@@BarleyandHopsBrewing Thank you Mr George funny thing is about an hour ago I watched the video with you and chase and that was the exact discussion. Learning learning thanks again.
Thanks Mate.
I had just ground up some chocolate rye and wanted to know the rest of the method for extraction, I don't have the same equipment but got it pretty close to that method.
I dare say I will cheat and put in a kilo of dextrose to bump up the ABV.
(And for anyone wondering 155'f = 68'c)
I'm sorry George, but i really don't understand what you refer at 11:33. "Gibson", "gipson"?
+Rui Proença I am sorry. My southern accent can sometimes be confusing. It is Gypsum. It is a chemical that raises the temporary hardness of the water. You can skip it but since it was in the recipe I used it.
George
+Barley and Hops Of course your accent is perfect. It's just my fault cause i'm not a native english spoken. Thanks a lot.
It’s the same stuff the walls in your house are probbably made from :-)
I really wished I thought of using one of those drink buckets, I ended up basically building my own.
When did Rye Whiskey stop using sugar in the mash bill? I can't find this anywhere
Like Templeton rye was made during prohibition?
Hey George, could you guys do a video on sour mash whiskies? I recently toured the Jack Daniel Distillery and was told "sour mash" was what most are using these days.
We may dive into that later on sometime.
Are you able to please publish the detailed recipe and method here?
Could you use malted rye? Would it be the same amount?
George, I would love to see how you separate the grain from the wash. I seem to loose a lot of liquid in the mash bag. Any tips?
That's one of my issues too when using a bag.
Get yourself a colander which fits over the tun, lift the bag up and set it on to the colander to drip. You can sparge the grains with a couple of litres 170 deg water to rinse remaining sugars out and give it a 'gentle' press / squeeze. Leave it there until dripping stops.
What was your starting gravity on this Mash? And do you think it would change the flavor a lot if I use just enzymes instead of the grain?
If I use my well water, what hardness should I be looking at or for?
I enjoy your video's. I would to make this but I have a question. How does this George Washington Rye compare to the one you sell George Washington Rye Clone? And how much will you get from the George Washington Rye Clone? Thanks
They are the same. The amount you collect is totally up to your process.
George
0,5 lbs malted barley is enough to convert the starches of 10 lbs of grain (6 lbs corn + 3,5 lbs rye + 0,5 malted barley)?
Am I missing something here? flaked corn and flaked rye do not have any diastatic power, right?
No it’s not. The proof is literally in the 5 gallons of pudding you’ll end up with at the end.
What kind of ABV did you get from this mash (before distillation) without the addition of sugar? Thanks.
Hi George I made this recipe today... followed it as you suggested... when i checked the specific gravity it came in at 1.045 SP
therefore it was around 5 % ABV.... is that Ok...seems very slow for a Whiskey mash!!!
Your efficiency level is fairly low. Mashing correctly and sparging with warm water should increase your gravity. Based on calculating the projected gravity you should be near 1.075 -1.080.
At 1.045 you are off by about 40%. You could add sugar to make up the difference but that could affect the flavor profile.
George
@@BarleyandHopsBrewing ohhh really? I thought i did everything as the recipe said...I might have to add sugars and bite the bullet on this one!!!
Is all the ingredients you have mentioned such as the iodine,in the book you said was worth buying?
What size pot would you recommend for 10 gal of mash for a 15 gal still?
So does the malted grain need to be heated or just the corn and rye. Are you even able to heat the water to 155 and just put ,corn,rye, and malted grain in together?
That's the whole process- heat the water with the grain, rye and corn in it to 155 and let it sit. The grain must be at 155 for the enzyme to work. All the ingredients need to be together so they can work together.
George
Thanks for your response
hi George, could a person use the malted grain with dried cherries and steep em in the cooler? or do cherries not work the same way?
+yooper joe Sorry, this is not the same process. Cherries are not packed with starches. They are full of sugars already and there is no need to anything to them.
George
When making mash. Should I crack the barley and the rye? I'm looking for a home run
You really need to crack it all or else you will never get anything from the grains
Thanks for clearing that up. I'm glad I asked instead of shooting from the hip
Excellent video George, in your opinion would malted wheat have a favorable outcome?
+Lysle Roe Actually malted wheat would work on its own since it has been malted. Diastatic power is listed as degrees lintner. Base grains like 2 row is 140 so there are plenty of enzymes to work for you since 30 is all that is needed to convert itself. Malted white wheat is 160 and the red wheat is 180. This means that you can steep these at the right temperature and convert the starches to sugars alone or add flaked products with it and convert that as well.
Any flaked or rolled grain will require a little help so to answer your base question; absolutely.....
George
+Barley and Hops thanks for the imput, really like your channel by the way
is it possible to make something out of corn starch you buy in a box from the store?
I would like to have that recipe sur
sir
what was the starting specific gravity for this mash? Would 1.042 be too low for a mash such as this?
Hi George, but how many Yeast it need ( g, oz) Thank You
60-80 grams
@@BarleyandHopsBrewing Thank You for sharing your knowledge, Greetings from Poland.
Hi George, Maybe I missed it, but was that a total of 5 1/2 Gallons of water that you used for your mash? 1 1/2 in the Cooler and you added another 4 Gallons from the pot. My goal is to end up with 5 gallons of fermented mash for my still, how much water and grain should I start with?
Hi Jim, you need to allow for grain absorption, about 1 pint per pound. Check brewers friend for rates. Sparging the post mash grains recovers residual sugars and tops up the water lost.
i am having trouble when using biab i can not get it to drain when using rye , no wash to distill. what am i doing wrong . can not find videos showing showing how it is done. about to give up grain mashes!
1st time comment - I have just made this for the 1st time and I’m about to run it through my pot still. My question is what style of oak do u normally use once you have your finished product?
Can you send me the recipe please and thank you
Was it flaked corn you used or corn meal?
Flaked corn.
George
Hi George, you're doing a great job educating us newbie's in the art. I'm trying to put together an all grain mash recipe for vodka, and I want to use wheat grain with malted wheat. How much of each should I use for a 6 gallon mash to get an ABV of 10%?