"I am a newbee, but have been doing a lot of homework wanting to produce a mild smooth sipping whiskey and want to try a wheat and flaked oat recipie so this is what i am going to try. Please offer advise.

for a 5 gallon wash:

6 lbs of cracked malted white wheat
2 lbs of flaked oats
5 lbs of sugar
1 juice of lemon
3 beno tablets
teaspoon of DAP
teaspoon of epsom salt
jug spring water
1 pack E 1118

heat 2 gallons of water to 155 and add sugar, lemon juice, epsom salt, DAP sturr untill disolved. add grains making sure temp is 150. sturr for 10 minutes, put in cooler leave overnight, transfer to fermentor add the rest of spring water, make sure temp is below 90 and pitch yeast. wait for 15 minuted and stur in to get water oxiginated. push cap down daily if forms.

wait untill it is dry, and has settled, then rack off, distill, age, oak, and enjoy.



any comments or thought?"

Mr barleycorn - what do you recommend for yeast - I'm a creature of habit and tend to stick with the 1118 as it works well - but I do need to mix it up bit - looking for yeast suggestions that I can get easily at the local home brew shop - thanks

From what I understand EC 1118 is better suited for sugars in fruit not grain. I am not saying it won't work. US-04, US-05, Notingham, WLP023 Burton might work better for you depending on your taste and the fermenting temps.

Hey Hogfish

I'm not saying its right, only saying that it works for me. I prefer the taste of corn, so I have been doing a 50/50 mix of corn and white wheat. I got the info originally from JB and have been using alpha amylase from Brewhaus for conversion of the corn and wheat starches. I'm on the cheap, in that I have to pay for sugar, and I get all the grain I need for free. So I do 100% corn and wheat, no sugar. What I end up with is similar to UJSSM (Uncle Jessys Simply Sour Mash) except that I get all of the sugars from conversion of the starches in the corn and wheat. I end up at about 7.5 to 8% ABV in the mash, and I use rapid rise bread yeast. I ferment on the grain. I have to stir the mass down a couple times a day for the first 2 or 3 days and then once a day for the next 2 or 3 days. Usually within 5 or 6 days, it is done. The final SG is usually less than 1.000. I don't add any yeast nutrients and anything else. The yeast gets everything it needs from the grain. After all, the bread yeast is designed to work on wheat flour. You add a little sugar to the bread for the yeasts to work on. Apparently it likes the corn sugar.

G.