All Grain Wheated Bourbon Mash Recipe

Are you a bourbon fan? Well, so am I. I particularly like wheated bourbon. I am going to show you the simplest all-grain wheated bourbon mash recipe I know.

In this article, we will be exploring the process of making a traditional wheated bourbon using an all-grain mash method. This method is simplified with the use of high-temperature liquid enzymes from Broken Bones Distillery. Whether you are an experienced distiller or just beginning your journey into all-grain mashing, this process is perfect for you. This recipe is easy to follow and delivers an exceptional result, making it an ideal choice for those who want to try all-grain mashing for the first time. Go ahead and give this a shot. Learning the art of converting starches into fermentable sugars will bring your home distilling game to a new level.

Key Takeaways

• All-grain wheated bourbon recipe with simplified mashing process using high-temperature liquid enzymes

• Six-gallon kit includes all necessary ingredients and instructions, only need to add water

• Careful calculations and preparation process result in a final product with an approximate 8% ABV

Welcome to our guide on creating a traditional all-grain weeded bourbon using high-temperature liquid enzymes. This method simplifies the mashing process and is perfect for beginners looking to venture into the all-grain category. Let's jump into the preparation process.

Ingredients

For this recipe, we will be preparing a 6-gallon batch with the following grain proportions:

• 70% corn

• 17% malted white wheat

• 13% malted two-row barley

You will need:

• 8.5 lbs. of coarsely ground yellow corn

• 2 lbs. of coarsely malted white wheat

• 1.5 lbs. of coarsely ground malted barley

• High-temperature Alpha liquid enzymes

• Glucoamylase liquid enzymes

• Yeast

• 2 medium charred oak sticks (for aging)

• 6 gallons Water

You can get all of the ingredients locally or online in various places. The STC Wheated Bourbon Kit includes all of the ingredients for the mash, plus...

• Full set of instructions and the following guide sheets:

• How to calculate PPG

• Liquid enzymes usage guide

• Typical PPG chart

• Oak stick aging guide.

The Steps for Mashing In

Now, let's go through the steps for the initial mashing:

1. Heat the water: Get your water heated up to just over 190°F, which is ideal for gelatinization.
2. Add corn: While stirring continuously, slowly pour in the 8.5 pounds of corn. It's important to prevent clumps and dough balls from forming by pouring in your grains slowly as you stir.
3. Mix for 90 minutes: Allow the corn to mix until the gelatinization process is complete. You'll know when the mixture becomes thick and sticky.
4. Add barley and wheat: Drop in the malted barley and wheat to the mixture. The presence of alpha-amylase should help break up starch molecules into long-chain sugars, thinning out the mixture. In this stage, you will be focusing on adding grains to the already simplified and streamlined mashing process for a traditional wheated bourbon. For this six-gallon recipe, you will need the following grains:
   • 2 pounds of coarsely malted white wheat (17%)
   • 1.5 pounds of coarsely ground malted two-row barley (13%)
5. Add cold water: Pour in 2 gallons of cold water to bring the temperature down to 90°F. Once the right temperature is reached, you can add gluco amylase to convert long chain sugars into fermentable sugars (glucose). It's essential to remember that the temperature ranges and dosages may vary depending on the brand of liquid amylase you choose.
6. Add gluco-amylase: At 90°F, introduce the Broken Bones Distillery gluco-amylase to the mash. This enzyme will convert long-chain sugars into fermentable glucose. The dosage and temperature may vary depending on the brand of liquid amylase used.
7. Stir and rest: Stir the mixture for a few minutes and allow it to rest for three hours. Once the gluco-amylase is mixed in, let the mash rest for three hours. This allows the long-chain sugars to be converted into fermentable sugars or glucose. Finally, after a successful conversion, you'll be ready to pitch the yeast and begin the fermentation process. Remember to check the specific gravity before pitching the yeast and expect a reading of around 1.061, if things go well.

After resting, you can measure the specific gravity of your mash. If all went well, it should be around 1.061. Now, you are ready to pitch the yeast and begin the fermentation process.

Here's How the Math Works

In this section, we will calculate the expected potential points per gallon (PPG) for our traditional all-grain wheated bourbon recipe. Knowing the PPG allows us to estimate the pre-fermentation specific gravity and expected alcohol by volume (ABV) of our final product.

Here is a simple breakdown of the calculations for each grain:

• Malted White Wheat: 2 pounds with a PPG of 31. It is calculated as 2 x 31 = 62.
• Malted Two-Row Barley: 1.5 pounds with a PPG of 31. It is calculated as 1.5 x 31 = 46.5
• Corn: 8.5 pounds with a PPG of 30. It is calculated as 8.5 x 30 = 255.
• Here's an in depth article explaining what PPG is

By adding all these values, we get the total number of gravity points in the recipe: 62 + 46.5 + 255 = 363.5.

Next, we'll divide these gravity points by the number of gallons of water we're using, which is 6 gallons. So, 363.5 / 6 = 60.5, rounding up to 61. Therefore, the recipe has 61 gravity points, and our initial specific gravity should be approximately 1.061.

Now we can calculate the expected ABV for the recipe by following this formula:

ABV = (Initial Gravity - Final Gravity) x 131.25

Assuming our final gravity will be 1.000, the calculation is as follows:

ABV = (1.061 - 1.000) × 131.25 ≈ 8%

We can expect our all-grain weeded bourbon recipe to have an alcohol by volume of around 8%.

Fermentation

Now let your mash ferment on the grain for 7 to 10 days or until finished. Happy shining...