cherry wood smoked bourbon

[Bumper]

Just bottled a taster of this at 6 months @43%. It is awesome.

per 25l water

700g cornflakes
500g cherry wood smoked malt (craftbrewer stocks it)
200g wheatbix
100g rye malt
4kg sugar
lowans yeast
tablespoon of yeast nutrient
citric acid.

I run all the cornflakes, grain and wheat through the vitamix blender to get a fine crush. Use the CFW approach of 10L of hot water (approx 64c), add and stir/invert the sugar, and then add the crushed grains. Let it sit for 45min - get a little sugar boost from the grain - and ferment at 32c with lowans. Finished in 4 days but cold crashed in the fermenting fridge for 3 days before straining and running.

Just. Awesome. Best I have made so far.

[copperhead road]

Nice work m8, was that aged in a barrel? :handgestures-thumbupleft:

[bluc]

Sounds good i gather the rye malt does the converting. You ever grabbed an og before adding sugar? :think: smoke cherry malt sounds delicious 8-}

[Bumper]

Re ageing, 10g per litre american oak medium toast. No I haven't taken an OG but I will do so as I am about to put another wash on. Most malts have some diastatic capability, so I figure a bit of time in the hot water at mash temp must nudge it up a bit. After this one I am going to try it again but with flaked maize and some extra malt for an all grain.