Aussiedistiller, Home Distilling, Moonshine, Home Brew

ok, I have had a few messages regarding mash bills. So, here they are. I got these bills from when I was at the distilleries.
Makers Mark:
70% corn
16% wheat
14% barley malt (6row)

Wild Turkey Rye 101 proof:
65% rye
23% maize
12% barley
Wild turkey:
75% corn
13% rye
12 barley

Jim Beam:
75% corn
15% rye
10% barley

Jack Daniels:
80% corn
12% rye
8% barley
They all use a 33% backset with the exception of Jack Daniels, which use a 24% backset.

Thanks so much rc. Do you have the one for Canadian Club?

kiwikeg wrote:Thanks so much rc. Do you have the one for Canadian Club?

negative :-D

Thanks mate :) with the JD style , maple timber is hard to get here to char LOL ..well expensive anyways do you think i dash of maple syrup will do the trick

Linny wrote:Thanks mate :) with the JD style , maple timber is hard to get here to char LOL ..well expensive anyways do you think i dash of maple syrup will do the trick

yup, pure maple syrup, must be pure stuff not that flavoured ka ka runja, 30 ml/1litre :handgestures-thumbupleft:

:handgestures-thumbupleft: Thanks r.c. ^:)^

That is awesome r.c. I am sure that will help a lot of people.

Woodford reserve is bloody good gear.When the new bubbler turns up from Mac will be giving some of these a try for sure
Thanks boys :handgestures-thumbupleft:

Cheers r.c and lx.
Love woodford

Just thinking for mashing. Do you do a single step rest like beer? Or would you do a multi step . if so what temps

It depends on the mash, I do a single run if I can, it saves a lot of rootin' about

Linny wrote:Just thinking for mashing. Do you do a single step rest like beer? Or would you do a multi step . if so what temps

They are actually on here mutable times Linny but here goes

ENZYME..........REST TEMPERATURE Celsius
Beta Glucanase......40' to 45'
Potease................50' to 54
Beta Amylase.........62' to 67'
Alpha Amylase........71' to 72'

These are not all the enzymes but they are the ones you need to worry about. That first step is to break down gluten so as to not have a gooy mash but a lot skip this one (not me), the amount of time needed for the rest between steps can vary depending on the grain or the grist but basically 30 min is pretty safe, maybe 45 for the B Amylase rest. Some will say the last rest is better left out so as not to denature the Beta Amylase as the AA will still work slowly through out the ferment even though the optimum activation temp was not achieved. I don't go a long with this unless you are having a problem controlling temps as that rest should been complete before stepping the your final rest. going over 72' will denature the Alpha Amylase, this is called mashing out and not something you want to do for whiskey mash

Hey guys good stuff. How many Kg of grain do you sue for 50/100 litre washes to work out the amount for % of each grain?

APLF wrote:Hey guys good stuff. How many Kg of grain do you sue for 50/100 litre washes to work out the amount for % of each grain?

try this :handgestures-thumbupleft:

Thanks good stuff ;)

need help a while back there was a whole list of all distilleries and grain bills now I cant seem to find it only the couple listed above

Try this then

modernthirst.com/home/bourbon-whiskey-mash-bills/