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Jack daniels recipe (all grain)

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  • Ask and I will probably tell you
    hi i would like a recipe for JD using corn rye and barley in the mash bill, also help to make it . yours Peter
    Message 1 of 3 , May 3 2:34 AM
      hi i would like a recipe for JD using corn rye and barley in the
      mash bill, also help to make it . yours Peter
    • waljaco
      Mash bills http://groups.yahoo.com/group/new_distillers/message/6103 Whisky http://groups.yahoo.com/group/Distillers/message/17813 Bourbon
      Message 2 of 3 , May 3 7:29 PM
      • Harry
        ... Hi Peter, By US law, for a product to be called Bourbon , it must be at least 51% corn, with the balance of the recipe ( grain bill ) being a mixture of
        Message 3 of 3 , May 3 8:18 PM
          --- In Distillers@yahoogroups.com, "Ask and I will probably tell
          you" <moonshinedistiller72@y...> wrote:
          > hi i would like a recipe for JD using corn rye and barley in the
          > mash bill, also help to make it . yours Peter



          Hi Peter,
          By US law, for a product to be called "Bourbon", it must be at least
          51% corn, with the balance of the recipe ("grain bill") being a
          mixture of other cereal grains. Commonly, 75:15:10 is a standard
          ratio i.e 75 Corn, 15 "other", 10 Barley Malt.

          The "other" is usually rye, sometimes wheat, sometimes both. Corn
          adds sweetness and lends a grainy edge to the whiskey. Rye adds
          spiciness. Barley malt not only contributes sweetness; it also helps
          convert the starch in the corn and rye into sugar.

          Altering the percentages of grain used in the grain bill, and slight
          changes to final distillation strengths allows the distiller to
          control the character and uniqueness to each Bourbon product. It
          takes about 36 lbs. of grain to make one case (2-3 gallons) of
          Bourbon.


          The following are some of the popular whiskies.
          All are sour-mash (i.e. the fermentation (wort) is built on the lees
          of the previous batch and extra yeast is added). In most
          cases as much as 25% of the final volume of
          wort is sour-mash lees (a.k.a. Backset).


          Wild Turkey:
          Corn......65%
          Rye.......23%
          Barley....12% (6-Row)

          Wild Turkey Rye:
          Rye.......55%
          Corn......33%
          Barley....12% (6-Row)

          Double distill to 65% (130proof)
          Reduce with spring water to 55%
          Soak on 1:2 charred/uncharred american oak 2 months
          (1 ta/sp per litre)
          The finished product should be around 50.5% ABV.
          Filter before bottling.



          Jack Daniels:
          Corn......75%
          Rye.......15%
          Barley....10% (6-Row)

          Double distill to 75% (150proof)
          Run through charcoal filter column (see note)
          Reduce with spring water to 60% (120proof)
          Soak on 1:3 charred/uncharred american oak 2 months
          (1 ta/sp per litre)
          Reduce again with spring water to 43% (86proof) and filter.

          note:
          Use a long column, at least 2 metres tall. Fill
          with freshly made maple wood charcoal.



          Makers Mark:
          NO RYE. Replace with wheat (usually soft red winter varieties
          e.g. Hopewell, Certified Clark, Cardinal, Glory)

          Corn......70%
          Wheat.....15%
          Barley....15% (6-Row)

          Double distill to 65% (130proof)
          Reduce with spring water to 55% (110proof)
          Soak on 1:2 charred/uncharred american oak 2 months
          (1 ta/sp per litre)
          Reduce with spring water to 45% (90proof) and filter.


          HTH
          Slainte!
          regards Harry
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