E99 Bourbon 2.0 "The Mash" Part 1

welcome to steelers and brewing my name is randy and this is a channel that is all about home distilling and brewing okay so what do we have to do today? What we're going to do is

bourbon

2.0, okay, so I'll get into what that all means, but there's always something you can do for us that helps us more than you can believe. Number one, if you haven't had that opportunity yet, hit the subscribe button down there. That is very helpful. Number two, you can do it. hit the notification bell so you don't miss anything new, share this with your friends and if you like what you see, give us a thumbs up and lastly, leave a comment and I'll get back to you as soon as possible.

I can, okay, you could do one of them, some of them or all of them, so let's get ready. Well, first things first we're going to do. I have to say that

bourbon

is my favorite spirit, I mean, like all the different types of spears, but I have to say that for me bourbon is my go-to, so I've been looking into, I mean, we've made bourbons in the last and it turned out fantastic, I really enjoy it, but I can always improve things a little bit, so this is what I'm going to do, it's going to be called bourbon 2.0, okay, it's going to be a little different than in the past, what will I do if Remember that a few videos ago we made a corn liquor and used roasted corn?

That flavor of that roasted corn was fantastic and I couldn't get over it, so I always thought, boy, this would make a really good bourbon. Well, this one will be a little different. We will use toasted corn in this recipe. I think you will find it quite interesting. Well, basically what we're going to use in this recipe is 10. pounds of roasted corn we're going to use two pounds of two row barley and that's mainly for the enzymes. I could have chosen six rows, two rows. Okay, I'm going to use a pound of rye and that's just going to be for a spicy flavor and then I think I'm going to use two pounds of wheat, it's white wheat and I hope that mellows it out a little bit, okay, let's get started, that's it. okay, so we have some. water in our cooking pot heating up I'm going to heat it up to a boil that's our first step the next thing we need to do is grind up some of our roasted corn let me take a look at this, it turned out a nice orange type of orange color, okay, so what I did was I put this corn, it's just mill log corn or whatever, I spread it out on a coffee leaf, like I did in the other video, I'll put that card up here. and I roasted it for an hour and a half at 350 degrees every 30 minutes.

I took the cone, I just stirred it and then you saw it start to change color and the smell was fantastic, so first, let's grind this so we can put in our makeshift grinder, we get here, this is a ground coffee bean that someone gave me, it actually worked fantastic, I just made a few modifications, so any way you can grind your shape, I think they don't do too much of a job. grows, that's a little bit coarser than cornmeal, so let me do this and I'll come back, so we finish grinding our corn, which is 10 pounds of corn.

I think I already told you that I bought myself some boiling water. my brew pot, so I'm going to pump myself. I'm going to say I'm going to start with over three gallons and then we'll start mixing our corn and see how it goes, so I'm pumping a little bit. boiling water and then we're going to start mixing this corn to nebulize it, so basically what we want to do is this boiling water is going to cook this corn and ionize it with hydrogen to deltonize it so we can get the starch out of it. a little ground on the fine side but not as fine as cornmeal and like I said this is the flavor of roasted corn ooh awesome guys let me see if I start mixing a little of this while the water is running yeah I can't see that I have a nylon bag in my Mash phone to help us help us later, like I said in the past, this smells, you can smell this right now, it's fantastic, you can't just keep it well stirred for it to win.

Don't get excited, there is a fourth

part

. I put about three gallons of boiling water on my ash tongue. There is half. With this one you can try to work a little, but I almost have it all there, so. I'll move the camera over here, but it looks like the lens is up right away and you won't be able to see anything anyway, but if you notice that this looks like oatmeal or grits, I guess it's okay, so let me finish stirring this. Finish breaking this down and we'll put the lid on and let it sit for an hour and a half and try to hydrogenate the corn, okay, and then that would be our next step, so I'll come back. an hour and a half every half hour I would like to give you the mixture let's see it it's been half an hour I mean you can see it's pretty thick I mean it's hotter than your eyes and gelatinizing the corn okay so let's give it It's another half hour and we'll come check it out.

I'm going to check my temperature, it's 170. 171. Okay, so it's below 190. So what can I do if you see how thick it is? This is a substar. htl is an enzyme that's good for 190 and below and it helps start to break it down a little bit and dilute it so that when we get down to the right temperature to add our barley oil it's a lot easier to work with so I'll add a half teaspoon over there. Sorry, half a tablespoon. Okay, stir it up a little bit. Okay, we'll let her do her thing. I will be back.

It's been an hour and a half and if you can see this, the high temperature substar enzyme actually broke down the starches but it won't turn them into sugars, so we still have to add our grain to do that, so what? We have two pounds of barley two row, so we'll mix it up and like I said before, the main reason is we want the enzymes that are inside the thing, oh I have to tell you that We check the temperature is down to 157, so we can add our other grains, okay, that's it, it stirs well, and then we got two pounds of wheat, we stirred it and then we got a pound of rye pepper, that thickener comes back up, okay, let's check our temperature again, well, we know which went down by putting the cold vegetables in there, but it's still at 140 149, so I'm going to leave it there, okay, so it's 149.

One last shake. Cover it and we'll give it about an hour and 15 minutes or so. I'll be back in about half an hour to give you a quick start and re-cover it, so we'll be back. Okay, it's been about an hour and 20 minutes uh let's take a small sample we'll double check to see if the conversion is taking place with a simple iodine test okay I'm bringing this to you so there's our shows, the drop of iodine, look, it doesn't turn black. it dissipates almost immediately and returns to the original car, meaning the search conversion has been done.

Okay, let me open it again. Well, that's good. Let me cover his eye again before I spill it everywhere. because I'm good at that, okay, and if you notice that it's all liquid now it's a little bit of liquid soil, okay, so the next thing we're going to do is sprinkle sprinkles into our fermentation bucket, okay, so let us. I'm going to fix all of this up and, uh, what we're going to do is we're going to end up being a batch

part

, you know, so what that means is I'm going to drain this, we're going to add a little bit more hot water with our grains and we're going to wash everything. good sugars in our bucket okay and then we'll be ready to move on to the next step so let me finish this and I'll be right back so I'll check my specific gravity and we're.

Looking at 1.045, almost five, so what I'm going to do is add a bag of sugar that weighs four pounds and that should give me a boost, so we'll check again. I like to get up. I like to get up. about 1.00 now this is still pretty hot so you shouldn't have any problems with it melting. I'm adding a bag of sugar so you can stir it for a second. Okay, let's see what we have now, we are looking at 1,080. I give it another second and try again, so 1,080. I think I'll leave it there. Well, the only other thing I'm going to do is check my ph.

Well, it's 6.04. I think it's a little too high. Whatever I'm going to have to do, I can find it. I'll put maybe less than a quarter teaspoon of citric acid. Let me mix it up. If necessary, we can add a little more. a good stir let me move you down so you can see what's going on improve five nine oh okay I'd like to let it drop a little bit more so like I said the citric acid goes it lasts quite a while I don't I understand. Don't go crazy with it either, I think the first time I used it I went too far and I had to upload it again five seven five five I think I'll leave it right there five okay, let's do a part of five five okay, I'll leave it right there .

The next thing I want to do is check my temperature, which I think will still be pretty hot and it's 1.2 or 129 degrees Fahrenheit, so what I'm going to do is I'm going to cover this, put it in a fermentation room, let it cool for a few hours and then I'll put a couple tablespoons of dad's yeast in it and then we'll probably let it ferment for a week to 10 days, two weeks. and uh we'll go on from there this is going to be pretty fantastic uh bourbon okay okay I added another two pounds of sugar because I wanted to bump it up to about 190 1.090 because I just wanted to go after a little bit more. the alcohol only makes a little more I didn't think it would hurt so I'm very interested to see how this bourbon turns out it's a new recipe for me so what we'll do is finish this if we want to make any more changes we'll make changes I'll let you know what changes do we make uh I'll put the ingredients for this in the descriptions uh what else what else what else um well and what What I'm going to do is I'm going to have the perimeter in my fermentation room once it gets below 90, then I'm going to pitch the yeast and we're going to set it firm. , so about two weeks we should be able to run this. so until then there's only one thing left to say hey, thanks for stopping by and we'll see you next time.