"Hey all,here is my new try for a good malt whiskey.I ran the grain through the barley crusher today,and im going to mash it tomorow,
after i do my weekly UJSM run,and im going to use 2 gallons of corn backset to start the mash.I will be mashing in a cooler,and will leave it
till the next day. I will split this grain into 2 buckets,and ferment on the grain,useing w/d yeast w/ag.
10lbs of american 2 row pale ale malt
1 lb of american 6 row vienna malt
1 lb of wheat malt
1/2 lb of flaked barley
3 lbs of cleaned oats {horse feed}
1 1/2 cups of flaked rye {for a hint of rye}
9 lbs of corn sugar
I am shooting for a starting sg of 1080
I have never mixed it up this much for whiskey,but im trying to make a
complex flavor profile,for some good malt whiskey,so off we go into the great unknown! Ive done this kind of thing,making beer with good results,
and this aint much different. Tell me what you all think,good or bad cause
a 2nd openion is always a good thing.
I added the backset from the 1st run to the 2nd mash,and used the old grains that were left from the first ferment with 9Lbs of corn sugar.
I oaked it with JD barrel chips,and added some honey.
This recipe will make a good irish whiskey,and is one of the best ones Ive made.
wineo"

"It turned out real good.I have a liter of it with your name on it.Im lightly oaking the oat whiskey now,and when its done,you will get some of both.
wineo"

"I have been studying up on irish whiskey. they say that the mix is
10 parts malted barley
7 parts un malted barley
1 part oats
1 part rye
1 part wheat.

After mashing and fermenting, this is tripple distilled in a pot still

My mash is still fermenting"

"Davey,
Have to assume you are doing an UJSM no boil recipe, as you are thinking of re-useing grains?

Personally, I would not use more than 30% of the backset. Its fairly acid and could be too much. This is such an easy way for grain flavor. I do reccomend dispensing the pale used grains, adding equal quantity of new when restarting. You can then run the whole thing almost forever. I do also advise after the second run to add a bit of yeast nutrients to each new batch. Makes the ferment so much quicker."

"

Backset is used for corn whiskeys. A percentage of the prevous runs left over stillage is added to the new ferment. Gives it the acid it needs and more consistant flavor profile.

Same is done when makeing rum, but there its called dunder."

"

Basically, you distill your first mash or grain wash if useing UJSM method. This is your sweet distillate. Then you would add from 25% to 50% pf the leftover stillage, ie. whats still left in the still, to the next ferment cycle.

To be perfictly honest, I like the fresh sweet flavor of the first batch the best. Actually like it more white dog, than aged with oak, but still like it aged and somewhat aired for a month or so.

I enjoy the pure and sweet corn taste."

"I am with you wade, I wish someone would give a step by step detail - sort of like ""how to make whiskey for dummies"" - explaining each step from start to end.

I realize it would be quite an undertaking, but the recipe at the start is very close, just needs some futher details - like the backset part. Does this mean you need to make two runs to get to the bottling step? or is backstep for other runs in future?"

Thanks, In a month or so Im going to start playing around with this stuff but right now Im up to my ears in wine making.

I have a few off wines from when I started that need to be run through it. Now when i make an off wine I have the knowledge to fix it but back them I jsut sweetened it and was always in a hurry to get it in the bottle. I have a cherry and a raspberry that need to be run, they are not bad, just not up to par for me knowing what I know now.

"

Scotty, Some old timers really like the horse feed mix. Nowadays, it has changed a bit. Dried mollasses, and preservatives in some. Read the label.

You will have fun learning and experimenting.

If it doesn't work for you, just get the pure grains and mix you own with some mollasses. Or just the pure grains for an Irish."