 Rank: Newbie Groups: Registered
Joined: 3/22/2013(UTC)
Posts: 4
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"20 + years ago I made beer and wine but with earning a living and raising a family I moved away from the hobby. I'm retired now and can dedicate more time to it. Looking forward to getting started again.
Hoop"
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 Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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Rank: Newbie Groups: Registered
Joined: 3/22/2013(UTC)
Posts: 4
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Distilling. I've got an oat mash fermenting right now. Here's my recipe. First attempt ever.
6lbs Lone Star Steam Crimped Racehorse Oats
1 1/2 lbs Malted 2-row Barley (Milled Coarse)
5 lbs granulated sugar
2 oz. lemon juice
3 tbsp HEB yeast
5 gallons distilled water
Simmer oats until you get a thick, starchy, substrate.
Turn off heat and let the mash cool to around 145 F
Add malt and stir in well. Let mash continue to cool
Dissolve sugar in distilled water with lemon juice. Slow boil for 20 minutes. The citric acid breaks the complex sugar down to dextrose. Stir into mash.
Let mash cool to around 85 F and pitch yeast. Watch for bubbling and when seen apply lid and water lock.
I'd be interested to know what you think.
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Rank: Newbie Groups: Registered
Joined: 3/22/2013(UTC)
Posts: 4
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Ok, thought I'd give you an update. I didn't have a beginning SG but measured the end at 1.000. Transferred over to my 4 gallon pot still and fired it up. Had good production but it was weaker than I was hoping for. Heads started out at around 140 proof and I threw out about 100 mls (odors and bad taste disappeared). Proof dropped to around 130 and held there for quite a while. Turns out I got about 2 liters of 110 proof. I collected in cuts and ended up with around 500 mls of 60 proof tails.
While I am far from experienced, I deduce that I obviously didn't have a high enough sugar content and with more research and reading I think a predominately oat mash was a mistake without using more sugar. Am I on the right track here or am I totally confused?
Also should I add the tails to my next still run?
Hoop
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Rank: Senior Member Groups: Registered
Joined: 1/27/2012(UTC)
Posts: 526
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Hi Hoop, sounds like a good run for the mash that you had. For a pot still the proofing is about right. The only thing you may try to improve the overall proof is to run a little slower if possible.
I don't know what you use for heating the boiler but my experience is with propane so if your useing electric someone else will have to chime in on that.
You really need to know your beginning SG as that will tell you if you have a mash capable of produceing the quantity your looking for. I'd say you could have used another 2 to 3 pounds of sugar for my tastes. Unless your shooting for the true flavor of a grain alcohol then you don't use sugar at all and up yor grain bill.
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Rank: Newbie Groups: Registered
Joined: 3/22/2013(UTC)
Posts: 4
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Thanks for the reply Bushy. Here's my next attempt. Placed the lock last night and its really bubbling away this morning.
2 lbs Lone Star Steam Crimped Racehorse Oats
3 lbs Malted 2-row Barley (Milled Coarse)
2 lbs Malted 6-row Barley (Milled Coarse)
3 lbs Malted Corn (Milled Coarse)
6 lbs granulated sugar
3 oz. lemon juice
3 tbsp HEB yeast
4 gallons distilled water
Do a protein rest for the 6-row barley at 122 F for 30 minutes.
Starting SG was 1.117.
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