Скачать или смотреть Peated Barley & Corn. A Bourbony Match Made In Heaven?

I have been curious for a while, what happens if you distil peated malt and corn? Basically a peated bourbon? Sounds pretty tasty in theory right?

Turns out it's rather tasty in practice as well! This is exactly how I made it . . .

To learn more about Angel Yeasts products:
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Grain Recipe / Grist:
5 kg / 11 lb Malted Corn
4.3 kg / 9.5 lb Peated Malt
200 g / 7 oz Shepherd's delight

Mash:
30L Strike water at 72c (best to calculate your own temp)
Target Mash Temp - 63 c / 145.5 f
Its ok to add a little boiling / cold water to adjust after mashing in if needed.

Mash Out:
Drain the liquid through the false bottom ( Fine to do this with a BIAB bag)
Sparge until you reach 32-36 L ( 8.2 - 9.5 gal) and a gravity of around 1.060 (or a little higher).

Ferment:
Pitch 16g (0.56 oz) of yeast. I would suggest co pitching the AM-1 and CY115 (8g / 0.28 oz each). But the AM-1 by itself was very similar.
Ferment at 25c this will likely take 5-8 days.

Distillation:
You could either a double pot still this or one and done it with 1-3 bubble plates. I think 2 plates was the sweet spot here.

Cuts:
I suggest making cuts using your senses (smell, taste, touch) primarily.
I decided to cut out a lot of the heads but went deeper into the tails. I may have pushed the tails just a touch to far. Only time will tell.

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