Aussiedistiller, Home Distilling, Moonshine, Home Brew

This xl sheet should assist in calculating the amounts of grain required for a 40 liter wash.
Can't remember where I downloaded this xl sheet from but credit to whoever put it together.

I think that one is my work in progress improvement of one of the base calculators on here somewhere. I'd recommend adjusting the formula in F8 just to point to cell D4 instead of what's there, as the grain bill target might be a bit low otherwise.

Thank you for the update Minpac, it's a handy calc.

I'm still a bit confused on how to use it, any instructions lol
Should be as simple as add grain to water, steep and add to fermenter and top up?

Just calculates amount of grain and percentages. Just change the wash volume in the green cell.

It's for all grain recipes, so you'll need to be able to mash and hold temps. The idea is that you type in your wash volume, desired ABV and it'll calculate a couple different quantities of grain based on notional recipes by brand. Still needs some experimental testing.

Got it thanks all.

Be good if there was a bigger list

I'm interested in making a decent (hearts cut) version of wild turkey. I think more out their flavor comes from the aging/oak
Does anyone know anything about the methods they use? Do they use a specific wood or technic like jack daniels do?

I think their flavour comes from heads and time on oak... Not saying that in a bad way, it's just the flavours I get.

The distict "bourbon" flavour is what I am chasing. Its there in the smell but not the taste. The bourbons I have tried all have the distinct "bourbon flavour" but I have not made anything with that taste yet, maybe a hint of it but thats about it..

I'm still working on it too - I think a bit of it comes from grilled alligator skin level char on the oak. From what I understand, bourbon is heavy on vanilla from toasting,and both the almond/acrid flavour from the high temp char.



I'm going to give a try aging a litre or so with a heavily charred domino.

I have played around with tosted only and toasted and charred oak on bwko and brendans easy all grain. I can get these corn whiskys to have that real bourbon taste.
I agree with Minpac that it comes from the toast and charr, medium to dark toasted with a crocodile skin charr.
I think people are worried about going to dark with their oak as i originally was.

And thanks for the replys.
If it takes a heap of heads to make it i Zac I'll need to find a test subject.. I've got some family I'm not fond of.

If the heads are that strong after years in the barrel, imagine how headsy the stuff is straight off the still? After a few years of breathing in a barrel a lot of the lighter alcohols will have sorted themselves out.

By any chance is there a simple mans version of this. Say a CFW with Rye bread in ferment. Just wondering. My next attempt I think.

Others have used Rye bread successfully but the taste is less obvious. Could use more...