Can A Beer Recipe Make A Tasty Whiskey?
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- เผยแพร่เมื่อ 26 ส.ค. 2024
- Lets brew a Belgian dark strong and see what happens when I distill it. Spoiler alert, it turns into a pretty tasty whiskey.
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The full recipe that was used :
18 kg / 39.7 lb Pilsner Malt
1.5 kg / 3.3 lb Flaked Oats
1.5 kg / 3.3 lb Flaked Wheat
1.5 kg / 3.3 lb Melanoidin Malt
1.5 kg / 3.3 lb Caramel Aromatic
0.45 kg / Special B
6kg Dark Candi Syrup
It will take 3 mashes to get through all the grain above. Use 1/3rd of each grain in each mash.
32L / 8.45 gal strike water
Mash at 65 c / 149 f for 1 hour
Raise temp to mash out 70 c / 158
Sparge with roughly 30L / 7.9 gal or down to around 1.015 gravity
Recipe For Candi Syrup
6 kg / 13.2 lb Sugar
2L / 0.5 gal of the wash
2L / 0.5 of hot water
Extra water until the sugar totally dissolves
Heat up until you hit 260 f / 126 c
Boil for 30-45 min
Add baking soda until the syrup starts to taste basic instead of acidic
It's HOT be careful and cool with water before tasting!
Continue boiling do not let the temp rise above 148 c / 300 f cool with small amounts of water
Continue boiling until desired flavors are reached
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#distilling #homebrew #whiskey
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As a “professional” brewer who recently put a Belgian dark strong into a Balcones Rumble barrel, this video came out at a perfect time
Dude, dark string and rumble?!? That sounds AMAZING
I founded a distillery in UK based on this concept, with whiskey coming of age next autumn.
The possibilities are endless when it comes to mixed mashbill spirits, with each grain adding its own layer of flavour and texture. Look forward to hearing how yours ages.
Try a different wood, like sweet chestnut (if you can get it) for the leftovers. Or pre-soak some oak in PX sherry before adding to spirit.
Always enjoy your videos, something to learn every time. 🥃🌾
Totally agree, limitless iterations and combinations to play with!
Whats the distillery? Have a URL for us?
Spirit of Birmingham . Co . Uk
For whatever reason, the tube wouldn't let me post an actual URL 🤷🏻♂️
Storing a Belgian Dark strong in French oak barrels is a popular choice. It's interesting to see if it will complement the spirit as much as the ale.
Good point. Wonder if there are parallels between oak aged BDS and the spirits?
@@StillIt What if you got ahold of wood from a barrel that has already been used to store the ale to see if it adds something interesting to the spirit.
Great job Jesse! I was a beer brewer first and have always enjoyed doing a beer mash for a whiskey.
Yup agreed, I feel the same :)
Interesting. I think the vanilla notes of California white oak might be better? But I’m always going to lean that way for my home state. Lol
I like how frendly you are in theese instructions, big hugs from Brazil!
super interesting idea to use the same wood in the glass!
Great video! This is the kind of stuff we want
I work in a brewery and have been using some of our big imperial stouts and baltic porters as different bases for whiskey. The difference in the types of malt bills and yeast has been quite interesting to see from batch to batch
Hey Jesse, great idea can't wait to see the result. Obligatory Belgian here comment, it's absolutely fine to use oats and wheat in a strong belgian beer.
Also fun fact the Waterloo brewery actually distills their Waterloo triple to turn it into a whisky.
Belgian here, the brewery I live next to actually does this as well. Turned their prize winning tripel into a prize winning whiskey :p
Jesse, super glad you made this video. I love it when you go into actual mash and distilling the product…you can even do more and expand from this. This does help us who are trying to understand the craft better…good on you and I look forward to even more like this….
Love this. That garryana oak is awesome. Also love that you made your Belgian syrup instead of buying it. It’s a great tutorial for everyone.
Im really interested to see what that barrel dose! Cheers mate
Good step by step instructions Jesse. Thanks 👍
Apple brandy season was great this year on van island! Realized I've been distilling since 2014 now, that explains why I only distill polysaccharides from grain and fruits vs sacks of sugar
Totally agree with you on the yeast changing the flavours. I make an all grain dark ale quite regularly with British or German ale yeast.
I once fermented it at 30c with Belgian yeast just to see what happens. It was night and day, a completely different beer. That keg didn't last long.
I have been really interested in trying yoni beer. Something alluring about vaginal yeast being substituted for champagne yeast that I hate but desire as a beast of a man.
i've done a few runs of beer whiskey. Its a great way to save batches that weren't great or never got drank and are now old. No run is ever the same.
always lots of information and entertaining. thanks for sharing. cheers
Many Great Beers turn into amazing single malts, when you remove the hops and otherwise proceed as normal. This is what has transformed me from just beer to also Single malt whiskey. This one with the homemade candy sugar sounds like a real winner and would be a great candidate to finish with Amburana wood chips..
Amburana wood would make that taste amazing. Just be careful it pulls a lot of flavor out very quickly
Awesome man. Just starting my distilling journey and I'm a homebrew beer man. Fantastic I can use the same skills to get varied and interesting - sometimes even desirable 😂 - results.
Once I graduate from pbw that is. Baby steps learning my kit!
I think the candi syrup could be done a little better, you probably ended up with a fair amount of sodium citrate in your mash after making it acidic, then basic, then a little acidic again for the actual mash.
I just boil down pure mashing liquid instead of using sugar. It doesn’t need to be inverted because it’s already a reducing sugar. It has heaps more amino acids for Maillard reactions, and the end flavour is infinitely more complex with less unintended salts being formed throughout
I'd argue that in this case it doesn't really matter as the sodium citrate isn't going to end up in the distillate anyways.
@@losFondos true. I was more thinking of it getting too much for the yeast but ig the candi syrup is only a small percent of the final product.
I definitely still prefer reducing mashing liquid with marble a little sugar for flavour anyway
@@owensmusicalmisadventures2312 I never tried to make candi syrup out of wort. How long does it take? I've never thought about it but of course, it can work as maltose is a reducing sugar! It won't get you the higher fermentability that is achieved with simpler sugars and is desired in Belgian beers though.
My usual recipe is to start with 10% each of glucose and fructose, the rest being sucrose. My nitrogen source is usually 5g of DME per kg of sugars. I will try BCAA next time.
I skip the inversion as I already have 20% reducing sugars in solution.
I use ~ 40 ml 2M NaOH solution per kg of sugar. I add it at 135° C, cooking time varies depending on the desired results.
@@losFondos generally takes about 20 minutes of constant stirring on high heat for a small batch of syrup like I make at home (
Hay, Jesse, can you see what an old beer would taste like if you still it? Home brewers might want to transform old brews in the spirits. I wonder if the hop would taste like a rye? Love your channel, bud.
I've used toasted peacan in my rum and it was delicious, very caramel so it should work well with this
The distillery I work for just made a wash using a bunch of leftover spec malts and, not only did it make a delicious potential stout, but even the low wines are delicious. Let you know how the whisky comes out.
Awesome! Love the idea of a mongrel mash to clean up odds and ends.
I’d love to see you tackle a mezcal at some point
Happy birthday! Mine lands on Sunday, just in time for the RWC finals! Then that's done I'll be running some BadMo Pumpkin Rum!
Despite living in Oregon, I'm not the biggest fan of Oregon Oak. There's a tanic quality that I don't jive with. Perhaps the older age helps. I'll find out some time, I have the 10yo staves to try.
I'd go with the American oak staves and compare!
Hello to everyone in the future watching this when the ageing is done!
Something I did which I thought was good (but it's probably a bad idea):
I put golden grain into an instant pot with oak chips, Cooked for 1 hour high pressure.
Natural pressure release (turn off, let cool until done... this is high alcohol -- no venting!!!!)... about 4 hours.
(For source recipe, look up "instant pot amaretto," but I wanted oak!)
That gave me "instant oak"... 3 tbsp for 5 gallon batch of beer... curious what you'd think of rapidness...
Another "rapid" technique I've seen was using NOx chargers... esp for fruits, the flavors dissolve into nitrous much quicker; so... fruit-in-a-day or less (instead of wait 6 months).
I’m glad you did this! I made a batch from beer this summer and it is amazing. Mostly made from stout. It’s the most complex thing I’ve ever tasted.
Long version of the story is I got a hold of 14 gallons worth of random beer from a craft brewery that had an issue with their canning lines and all the cans were flat. So I had to open a lot of cans, everything thing from pumpkin stout to farm ale. But it was mostly different stouts. I ran it 4 times and took very strict heart cuts to get the hops flavors out. But, totally worth it. Just sad I’ll never be able to replicate it.
Was that a Matrix throwback reference in there to the Cannon?! Nicely done. On brew, spirit and the cult move reference.
Leave it white, or use the same oak as the barrel in a very minimal amount just to help it along. Then use it to keep the badmo topped off
Please share with Jesse a belated happy birthday and also finished a coconut rum in honor of ben
Distilling triple or quad is a crime, it is such a complex beer 😊
OK. I haven't even watched the video and I'm gonna go out on a limb. That beer? He'll yes it can. Now I'll watch the vid and see what you found. ❤🍻
Yep. 😂😂😂
HAHAHAH
HAPPY BIRTHDAY JESSE !!
Great video. I've lost so many of those meat probes while brewing, but I've worked out a hack.... coat the first foot or so of the braided cable in silicone. Next time you make a mistake and drop your probe in hot, sugary wort it should survive. Keep up the good work Jessy!
Another amazing video mate!!! Would love to play with the Grainfather but most of their stuff is just a bit out of my price range at the moment.... But really cool stuff they have! Really wish more commercial set ups would get this clue about beer grain being tasty! Lol
A lot of your home distillers have found out this secret but the big guys are still in the closet....
It's cool and all but I'm just wary of anything that has an app and a wifi connection when it really isn't necessary. Eventually support for the app will cease and you'll stop being able to use it, which is what has happened to countless apps that were designed for iOS 7 and Android 4 and simply won't run on newer phones. At least it seems like this thing is able to be used entirely from the panel, but who's to say that a future software update won't change that and restrict certain features to the app? How much will it cost to replace the electronics if you dump hot, sticky mash on them and the waterproofing fails? My opinion is that you'd be better off just using a propane burner (or electric heater, whatever floats your boat) and a thermometer, even though it requires a bit more attention and fiddling. It's cheaper and simpler and more robust.
I have just got my hands on my great uncles' rice whiskey recipe it has a note saying similar to johnny walker black label underlined with Bulls*!t lol
I looked at Badmotivator barrels and their website says their barrels are only probably good for two or three batches before the flavor is sucked out of the wood. Have you ever rebuilt one or do you just throw them out? Kind of pricey for just a couple of uses.
Keep in mind that your likely to have the spirit in the barrel for 2-3 years for each of those. Even after they have little flavor left they still have application for something like brandy.
If you are looking for a quicker fix, smaller batches or better "value" id say the maturation sticks are a better option:
chasethecraft.com/products/maturation-sticks
2-3 batches is like 6-10yrs. I'd say they're actually really cheap considering.
I use, and have great results, with a true 100% charred oak barrel. I have 3 in the 2 gallon size range. First fill only takes 2 - 3 months to age out. As it is used longer the available amount of oak goes down, if that makes sense, so I add charred oak chips to help. My 1st barrel has been filled 10 or 11 times. I rotate corn likker and Single Malt every other fill. Maturation sticks would do the same thing, for sure.
EDIT: I'm not knocking the BadMo barrels at all, I've personally never used 1.
The purpose of a badmo barrel is to mimic the wood surface area : spirit volume ratio you'd find in a commercial barrel (so using a small full-wood barrel will over oak in the long term and is not a substitute).
Depending on the tools you have available, yes you could pull the head (instructions on their website), plane down the head to remove the exhausted surface (at least 5 mm), rechar, and reinstall.
There good for more than that. If you get one with a heavy toast and a heavy char you can get 5-6 rounds out of it. Also these are for long term aging at least 1 year up to 6 years. They impart flavor slowly.
Cognac is a French Brandy made from fully matured wine. It uses wine from grapes that are made into a high alcohol wine. After a few years, that wine is put through a still. The flavour notes of that wine travel into the spirit. They may double or triple that spirit through a still yet again. That is what Cognac is. Not just any Brandy.
REALLY love the idea of experimenting with proven beer brewing recipes converted into spirits... fascinated by this project, would love to see more.
Love the content, but stick to one system in verbal cues and put the other on screen.
I'm used to not having to read so it's jarring to have to switch.
Otherwise brilliant as always 😘
I would love to see it aged with a Garryana oak stave dipped in candi sugar (have it cristalize on it), to really push that flavour more to the front
Garry oak is used by a few distilleries in the PNW. I know Rogue and Westland have s d it. Article on Oregon oak from Whisky Advocate available online.
The Oregon Oak I have came from Westland
Another awesome video mate! Keep up the awesome spirits!
"@Brew and Build" has an excellent vid on Belgian candi sugar. Used it several times.
Not syrup but hard crack.
Got a Maple Stave, I don't know why but that sounds like a delicious combo Jesse
Some amstel may have made its way into a proof of concept i tried and a rather large amount of its beeriness came through, i was rather impressed
Hey Jesse, how about in 6 to 12 months (whenever you're getting ready to pull the product out of the BadMo), you brew another batch of this beer & throw it in there? a la a bourbon barrel finished beer...
That’s a really good idea. I might try something like this myself if I can get a badmo
Edit: no I won’t. Because I don’t want the yeast ruining future whiskeys. Maybe after 3rd use I’ll do this.
My first Whiskey i used dark belgian beer malts.
Dude, awesome video! Stoked you supplied a good recipe for Candi Sugar, I have had a crack at making this a couple if times, but didn't know about the baking soda addition to promote the maillard reaction. Could you age it on maybe some orange peel, coriander and perhaps some Horopito leaves?🤔
Dude!
I had a low ABV stout go sour on me and i ran it through a air-still! Dude! It came out freaking awesome!
I use the grainfather app and have several recipes on it!
If you want hit me up and i will give you a recipe for a special stout i made in honor of our son!
Josh’s No Fear breakfast Stout
FYI i been buying Jack Daniels wood chips for BBQ’ing
I will charge them a bit ans age my hooch on it! What a big difference it has made on my hooch!
Age it with Walnut shells. It take about 2 years of ageing as well. You need to fill the glasses completely with shells and remove all the nut and fluff inside them. It's mellow and creamy to taste. You may heat the spirit and shell to 40-60c to accelerate it. But if you have 2 years it's should be fint
this sounds really good
Deg F is a much more finite scale. It's so much easier to work with when dealing with fine temp adjustments or targets
Real Ale Brewery in Blanco Tx does this with their Devils Backbone. Mash bill without the hops I believe. The whiskey is superb
Oh... I kind of thought that whiskies/whiskeys were already distilled beers, but now that I think about it my understanding was more that they branch off, on is flavoured with hops (which I barely knew) & carbonated, the other is not flavoured but distilled & aged.
Hey maybe you read my comment maybe you don't , but as Belgian i would be amiss not to comment on this video- first nicely done -second i would divide it in some small bottles to experiment with and infuse some of them with peppers,others herbs,other just aging with wood pieces and even fruits. It is not uncommon in Belgian to put cherries orpears or anything really on alcohol,yes this is normally neutral alcohol, but if you go from beer to wishey why not play a little. Just my thoughts
Would love to see the comparison of the same wood used in the barrel vs maturation stick in glass. Whether in this recipe or a future one.
And that's got to be worthy of a like and share!
Jesse...Use French Sherry Staves. My second Bad Mo is coming tomorrow
I would like to have a comparison with staves vs barrel. Then, if I am not mistaken, you have some left - go with garryana oak.
I did a distillation of some old stale homebrew bitter I had, and I aged it with some hickory chips I had kicking about. Really interesting but nice flavours from it.
As a gluten intolerant, a beer lover, and a prior amateur brewer, I wept. Belgian dark strong ales were always my favorite to both brew and drink, so this video hits me right in the feels. I could never sacrifice a batch of my favorite beer to the distilling pot, I just couldn't. I wouldn't!
Clarity ferm would be your friend, it’s a fining that strips out gluten so the beer ends up under 20ppm gluten.
@@stripeyjoe How well does it really work for your amateur brewer?
@@spook75a28 seems to work ok, I’ve not tested it though. It also helps to clarify the beer.
Another awesome video! Question for everyone
Has anybody seen and considered using some of the columns an glassware in the "Shosha" shops?
Was in my local mall and stuck my nose in for a nosy, saw some interesting glass that would make for some interesting reflux columns 😮🤔???
Age the remaining spirits on French Oak.
Most whiskeys start as beer, wort or mash. I've made it with a beer starter. It's @24% abv before I distilled it
Always wanted to do something similar. Thanks
I did a amber ale mash and it turned out fantastic
Thank you
I vote to put Oregon oak into remainder.
Age it with light toast Jarra. I forgot to add hops to my Belgian Quad one time. It made for an interesting whiskey.
I always like the poetry at the end, and i don't know how to adjust my imaginary taste to your words... i just distill honey to make some wack shine.
I ran a bunch of beer that turned acetic. Turns out acetic acid is very heavy and stays all the way through. Notes of concentrated acetone through an entire spirit run. Not all funk is okay.
A local distillery (DIRTY WATER, Plymouth MA) makes whiskey from beer from INDIE FERM (Plymouth MA), and it's...palatable.
I think a mesquite wood would be interesting to try, my not come out as pleasant but would be worth the try.
That Brazilian wood! that would be my choice for the stave in glass.
Age the glass with second or third use staves, from one of your other good whiskies (if you have second or third use staves)
Going to be running a chocolate cherry in the next few months. My first run was from a chocolate imperial stout recipe, minus the hops of course.
Slab of uncured smoked bacon in the still
. . . . yum
My understanding is that Amburana can speed up the aging process which would be interesting to see.
As a brewer, I appreciate this, especially the attention to making your own candi sugar!
Secondly, are you OK? You look like you have a really bad sunburn on your face.
I love a good Belgian strong ale (double, trippel, etc).
How would it go on port barrel staves/chunks?
It sounds like an odd choice maybe, but if you can find them I was thinking toasted mesquite staves to make a smoky ale whiskey might be a really interesting option? Both by itself? But also blended into a homemade firewhiskey? Heavy cinnamon, clove, Szechuan peppercorn, vanilla, and then that mesquite toasty smokiness? ❤
Can't say I've ever heard of Sichuan peppercorns being used in distilling. Wasn't ever a fan of the mouth-numbing effect but whatever floats your boat I suppose.
One vote for the same oak in the barrel and the glass.
Would love to know how this would taste on a sherry or madeira cask finish, since you said it's already very smooth to begin with.
Hey bud. I like my beers and the flavours but also a bit of a bigger kick. If I do the one strip run and stop at low wines level. Does it keep a lot more of the beer flavours but boosts the ABV? Can't find anything on it.
Been binging your vids lately, thanks for sharing your passion
If you could get hold of wood that a similar style of beer has previously been aged in, it might be a nice circle to age it with that?
Have you ever experimented with different woods for aging? I wonder if any NZ Natives could be used. Kauri, Rimi, Pururi are all fairly dense hardwoods.
Do you have any Amburana wood staves? Could be an interesting mix to add some baking spices to it
Grtz from Belgium
Ayyyeeee, how cool is that! Hello from NZ ha
Always like watching your videos and was just wanting to know if you have tried out the my vodkamaker machine looks kinda cool
try birch for aging that last liter
Dont need a calculator, original bulk x original strenth / required strength - original bulk
I wonder what baked sugar maple wood would do. Ot should lighten it with carmel or yellow birch.
Would the Amazon jungle wood that ages things quickly work well with it you think?
I have a spirit distillation experiment I'm going to suggest. I just came up with this, but I'm gonna be posting this to a few of your videos from now on, just in the hopes that you'll see it.
In-short, it is a VERY different way to create a (hopefully!) tasty distilled beverage. Where you separate a wash into two halves (via distillation) then treat them differently, and recombine the results later.
In more detail, you would first create your mash or wash like normal, and separate out the low-wines like normal, making cuts for four-shots etc.
The difference ghough, is that you SAVE the leavings from the original still run. This liquid should have nearly no alcohol, lots of water, and normally would just be garbage, right?
Well that liquid MAY contain a lot of compounds that can be really tasty! So what if, instead of just throwing it away, you instead filter, and concentrate it? You would use other methods to remove the water, like freeze-distillation (safe because there is no four-shots methanol left) boiling it down to reduce volume, or even using A3 molecular sieves if you wanna get fancy. Obviously filtered (charcoal?) To remove unwanted particles and bad flavour.
The low-wines are distilled again and any flavour-cuts needed are made appropriately. But you DON'T water it down to age.
Instead, you add the concentrate that you made from the original wash, so all the good flavour-compounds in the original wash are re-introduced. This brings the alcohol % back down to a reasonable level for aging, etc.
Thus you should have something that is thoroughly different from almost any distilled beverage on the planet, and could be really interesting!
Have you ever tasted what’s left in the still after boiling it for hours. No way would I want a concentrated version of that in my spirit!
@@golly181in actual fact, yes. I have. It really dependa on what you had originally fermented.
In my case, my current favourite was mead, which is a difficult thing to ferment fully dry. Thus the result after distillation was actually quite sweet.
But some of the more malt-forward examples (like the beer he distilled here) can actually be quite tasty too!
Everyone's pallette being different of course.
Most vodka mashes are gross, some (mostly) corn mashes are okay though.
And I just think that making hard cuts to get the smoothest spirit you can, and the RE-introducing those grain flavours back in (before maturation) might make something interesting.
@@ArthurEKing8472actually i made beer from what was left in the still after a corn mash run and reintroduced some sugar and yeast. It was amazingly good with some unfermented sugar in there.
Can/could/should you distill actual beer, I’ve got 20l of a hoppy NEIPA that’s come out a bit ‘meh’ that I was thinking of distilling. Have a G40 and was looking at an air still but the distillation lid looks like a better option, could also use it for a steam condenser whilst beer brewing.
What about distilling a beer that is hopped? Will the hop flavours or the bitterness carry over into the spirit?