Here we share our take on a great American Whiskey or Bourbon, which we are not allowed to call this due to the five rules of what is a Bourbon. Bourbon is a type of whiskey, much the way that champagne is a type of wine. So, all bourbon is whiskey, but not all whiskey is bourbon.
- It must be made in the United States (no)
- Aging must take place in a new oak charred barrel (no)
- The mash must be at least 51% corn (yes)
- The whiskey cannot enter the barrel at higher than 125 proof. It cannot enter the bottle at a proof less than 80. (we will let you decide on that)
- Nothing can be added but water and only to lessen the proof (again, we leave that to you to decide).
There is a lot to celebrate about American Whiskey from its sweet smooth flavours to its distinctive new american honey, vanilla oak character from the aging. Let us guide you to have a crack at something that is as iconic as Uncle Sam and a truly global drink nowadays. We have designed an easy to mash bill that will make your entry into American Whisky a smooth trail ride.
Cheers #enjoyresponsibly #distilsafely
- Fermentation Batch Sizes: 23 Litres / 6 US Gallons
- 7.5% ABV Wash or Distillers Beer
- OG: 1.070 FG: 1.013
- Mash Efficiency: 75%
- EBC 9
- Boil Time: 0 mins
Water Adjustments (Optional: the accepted pH range for mashing is 5.2–5.8, with 5.4 considered the optimum.):
- Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight or around 20 Litres) and a single infusion temperature of 65°C.
- Test the pH of your wash. The accepted pH range for mashing is 5.2–5.8, with 5.4 considered the optimum. Use citric acid to bring the pH down and calcium carbonate to bring it up.
- Sparge: Fly Sparge slowly with approx. 10 Litres of 77 °C (170 °F) water, collecting wort until the pre-fermenter volume is around 23 L.
- Pitch the Yeast - sprinkle on top of the wash.
- Allow to ferment in the temperature range 20-35C. A cooler fermentation will produce less esters and take longer to ferment for an arguably cleaner more pure flavour. A warmer fermentation will ferment more quickly and produce some more ester character to your wash and final spirit. Aim for the higher end of the range around 32-35C for a more full flavour higher ester Whiskey wash.
- Fermentation should be completed within 3-5 days. Wait for two consecutive days of consistent low Hydrometer readings.
- Once fermentation is complete. Stir the wash vigorously to remove all of the remaining CO2. Once degassed, add the contents of Part A of Still Spirits - Turbo Clear 130g stir well, then leave for 1 hour to stand.
- After 1 hour, slowly pour Part B of Still Spirits - Turbo Clear 130g evenly over the top of the wash while stirring gently to help spread it evenly. Do not stir vigorously as this will disrupt the clearing process. Leave to clear for 24 hours. During this time Part B will drop down from the top, taking all unwanted yeast and sediment with it to the bottom. If you have temperature control of your fermenter or an old fridge feel free to crash chill to assist with clarification of your wash before distillation.
Move the wash to your Still and prepare to Distil Happy!
Dee | American Whiskey Recipe Kit Contents:
Grain Bill (Milled or Unmilled)
Optional Extras - Not included in Dee | American Whiskey Recipe Kit:
Further Reading and Watching and Knowledge Sources on How to Brew and Distil an American Whiskey Happy!