10.5 pounds corn meal
2.5 pounds soft red winter wheat
1 Tbs. alpha amalyse
1 Tbs. gluco amalyse
3 pounds crushed 6-row malted barley
Citric Acid as needed
Boil 6 gallons of water/spent liquor, 3-2 gallon pots. Stir into each pot 1/3 of the corn meal. Transfer to a cooler and stir occasionally. When the temperature drops to 160 degrees, check the pH and add citric acid to get near 5.0 pH. Stir in the wheat and alpha amalyse. When the temperature drops to 150 degrees, stir in the malted barley and gluco amalyse. Stir occasionally and let sit closed overnight. When the temperature drops to 80 degrees, pitch the yeast and aerate. Subsequent batches of mash can be added to trub and spend grains from a previous batch. Within a week, (sooner if you've use a turbo yeast) the cap will drop back into the wash. The wash will taste dry and a bit bitter at this point. It will be a neat looking light golden color. It is ready to strain and run. Leave a goodly quantity of spent grains in the fermenter and add the new mash on top of them. Doing this saves having to pitch new yeast and maintains good flavor continuity from batch to batch.
Add to the wash: boil preventer, granite chips and any foreshots, heads and tails saved from previous runs. Discard the first 100ml. Collect spirits until steam temperature reaches 98°C. Save 5 or 6 gallons of the spent liquor remaining in the boiler and use this as a portion of the initial mash-in water for the next mash. This assures ideal pH for the new mash, provides good flavor continuity.
Add to the stripped spirits: boil preventer, granite chips and any spirits saved from previous runs. The stripped spirits must be less than 40% alcohol, dilute with water if necessary. Start collecting the foreshots after discarding about the first 100ml of distillate. When the steam temperature reaches 70-75°C., then start collecting the heads in multiple numbered jars. Collect heads until steam temperature reaches 85°C. Hearts are collected until the steam temperature reaches 90°C. Tails are collected in multiple numbered jars until steam temperature reaches 98°C.
Tasting and Mixing
The hearts comprise the best tasting spirits. The heads and tails can be tasted and added to the heats if it is felt that they will contribute to the overall flavor.
For ideal aging, the spirits should be in the 62-63% alcohol range. If it is higher than this, add bottled spring water to dilute it down to 125 proof for aging. When it has aged to the proper taste, then filter it with activated carbon and dilute it with spring water to 80 proof.