My previous grain bill 2:1 ratio = 2 lbs grain per gallon (20 lbs total):
• 14 lbs yellow corn (70%)
• 3 lbs malted rye (15%)
• 3 lbs malted barley (15%)
Ingredients:
• 10 gallons Deer Park water
• 20 lbs total grain (as above)
• 1.5–2 gallons sour mash backset (from previous distillation)
• Whiskey yeast or distiller’s yeast (I use Fleischmann’s)
Instructions:
1. Cook the Corn:
• Bring 6–7 gallons of water to 165°F in a large pot or mash tun.
• Slowly stir in the cracked yellow corn, keeping the temp between 160–165°F.
• Hold for 60–90 minutes, stirring often.
2. Add Malted Grains:
• Cool the mash to 150°F.
• Stir in malted rye and malted barley.
• Hold between 145–150°F for 60 minutes.
3. Add the Backset:
• Once the mash drops below 145°F, add 1.5–2 gallons of backset from your last distillation.
• This brings pH down slightly, inhibits bacteria, and provides continuity of flavor.
4. Cool & Pitch Yeast:
• Let the mash cool to 80–85°F.
• Pitch yeast and stir well to oxygenate.
5. Ferment:
• Ferment for 5–7 days at a steady temperature of 70–85°F.
• Watch for bubbling or use a hydrometer to track sugar conversion.
• When fermentation slows and gravity drops to 1.000 or lower, it’s ready.
6. Strain & Distill:
• Strain off the solids.
• Transfer the wash to your still.
• Save 1.5–2 gallons of backset for your next sour mash batch.
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