One of George Washington's original stills was seized by ATF agents in a moonshine raid in 1939 from a family descended from Washington's servants, not slaves. It was one of many he had at the Dogue Run grist mill/distillery on the Mt. Vernon property. A meticulous reproduction was done by Vendome Copper in Louisville of the original still made by R. Bush and Co. in Bristol, England. A Scotsman, James Anderson was Washington's master distiller, who got the distillery in full production while Washington was out fighting the revolutionary war and at full capacity operated 5 stills, and produced around 11,000 gallons per year, which easily made him one of the largest distiller on the entire East coast. Washington himself probably would have rarely actually drank any of this whiskey as he preferred imported madeira or even champagne, so it would be a mistake to think Washington was in amongs barrels of whiskey turning the tap. Washinton's exact mash bill is preserved and is more similar to today's rye whiskey with a larger corn adjunct. The whiskey would have never been bottled as all whiskey at the time was sold bulk in barrels.
I ordered the book Friday morning and it was delivered Sat morning. Fastest delivery EVER from Amazon 👌 2:15 AM and I'm sanitizing equipment trying to decide what recipe to use for my very first mash... So where else would I be but watching and listening to George. Thank You Sir !!
Thank you! I love all the information you so generously give out freely. I made 24 gallons of your sweet potato vodka. It's in the fermenter now, my friends can't wait. Thank you again 💓
Thank you buddy, this was the PERFECT video for me. Was looking for a whiskey mash video using flaked corn, rye and barley. I love that you used a grain bag for straining off the mash as I really didn't want to mess around with grain in the fermenter or later on, as some others do. I like that you mentioned that you could add 3-4 lbs sugar to boost the abv, as that is my plan, though wasn't sure how much corn sugar to add. Just a great video and reassures me that what I was thinking of doing is an acceptable meathod.
I have the 10 gallon HD cooler for a mash tun as well. Made the following mods: 1. Remove spigot, replace with 1/2" NPT SS ball valve, O-rings on both sides. 2. On the nipple end of the ball valve I installed SS filter. This filter is made from a Stainless water heater hose. Cut the ends off, pull out the silicone rubber core. Use a SS hose clamp to clamp the sleeve to the pipe end in the cooler. Pinch the other end closed and tightly twist SS wire around it to keep it closed. The result lets liquid flow out but not any grain or particles.
Just finished mashing in a twenty gallon batch George thanks for helping me reproduce history brother the only thing I did different is I prefer to ferment on the grain. I'll let you know how it goes.
I use a false bottom in a 10 gallon cooler for my all-grain beer mash. The advantage of the false bottom is before you run your grain into a bucket you can run some out slowly into a big measuring cup and put it back into the cooler. When you pour it back in try s much as possible not to disturb the grain bed. Repeat the step over and over until the wort is clear. This allows you to use the grain bed as a filter when pulling your wort/mash out of the tun.
Hey George thanks for answering all my questions on the phone earlier! Can't wait to try all your mash recipes and enjoy sipping on some whiskey! Keep up the good work and can't wait for more videos
Love hanging with you, George! Itz always quite a treat to get a lil side angles and kibbitz on the videos you produce! In this Unprecedented age we live in, the grassroots speak louder than the mediums of bygone eras! 😎💜
Hi George, it seems that 1/2 of malted barley won’t have the conversion power to convert other 9.5 pounds of grain. It’s only 5 Perecent of the total grain bill. Should there be more malted barley? Thanks
How did this come out for you? can't wait to try this recipe! idk how high of a potential abv you'd produce from this recipe? I don't want to have to double distill it to get a higher proof cause I don't want to take any of the flavor from it. may try it and see what I get then if I want it stronger I may just add more grain to next mash. what's your thoughts on this?
Adding the gypsum and acid blend at the same point in time confuses me. George, would you clarify and let ensure if the acid blend should be added to the fermentation bucket to assist the yeast? Thanks George.
Thanks for all your videos. They've been a great help. When it comes to the gypsum powder and the acid blend, wouldn't they kinda cancel each other out? Similar to vinegar and backing soda when mixed you end up with a neutral solution with a little bit of salt.
From what I've studied, GW's rye was NOT aged in charred oak barrels but rather shipped in UNcharred barrels and drank clear. George, what is your opinion sir?
Just some FYI for anyone wanted to try this recipe. This expands out to be way more grain in the cook pot than you're probably used to, I have a 21.5 Qt cooking pot and could barely get it all in there. I didn't use a sparging bag as I had always fermented on the grain before. If you're going to do this OTG, the grain all ends up at the top and tries to block your airlock while the fermentation is in progress, when its all finished the "cap" will fall. OTG there is really no way to check your SG until the cap falls down.
+thastinger345 Good advice... This is why I used a 10 gallon cooler; I knew I needed the extra room for the grain. I'll do a better job in the future of mentioning this. I normally don't ferment OTG so this was not an issue for me. Glad to hear you did overcome the challenges. George
It was my fault George, there is no way you can explain every potential hitch in your videos. I appreciate you posting the vids and was just passing along my "lessons learned" to anyone that might be able to use them. I now know that I need a larger mash tone if I want to do this again.
+thastinger345 I truly appreciate the comment and it is helpful for others. This is what makes us a growing and strong community; we share information. Don't hesitate to comment and offer any lessons learned. I welcome and appreciate them. George
I’ve been watching this for some time your channel. But we’re the second update? Doe we always have to add all theses extra things u do or can we still make it the way they did for the general?
Outstanding video George, you've outdone yourself with this video! ! I am definitely going to have to do this one. Could you possibly shoot me that recipe?
Thanks Mate. I had just ground up some chocolate rye and wanted to know the rest of the method for extraction, I don't have the same equipment but got it pretty close to that method. I dare say I will cheat and put in a kilo of dextrose to bump up the ABV. (And for anyone wondering 155'f = 68'c)
Willard, thanks a bunch but this is a team effort. Ray and I work hard at getting it right and we rely on our community to make it better. Appreciate the comment. Happy distilling. George
George, great teaching! I had no idea it was this simple; not much different than brewing beer. I have a friend wanting to make some whiskey, so I'm forwarding this video on to him now. Hey, if I were to use a grain bag in my brewing process, as you have here, along with cooler/chest, would that provide the same results as a rectangular beer chest with copper piping in the bottom of it? If so, why not always use the approach of the bag!? Thanks!
+Shad Hall Good to hear from an old friend. Yes the bag would do the same. I use several techniques in the store so people can see that there are alternatives. George
@George Duncan I agree with you. I've watched hundreds of hours of your videos. Sure, for someone that just wants a quick "Here's what to do" video, your level of teaching is probably a bit drawn out for them. Me, on the other hand, I like to learn every single detail. I read the comments as well. There is much to be learned in the comments. As a community, we learn from each other. From our successes, our failures and everything in between. Thank you for taking the time to make these videos. Obviously, you earn a living doing what you do. But the volume of responses from you, is quite impressive. That shows just how much you care about what you're doing and the entire community involved. I copied and pasted my comment from from another person's rather disrespectful reply. Just in case they decide to delete it, 5 years later. lol Keep up the amazing work, George. I'm a beer brewer, at the moment. However, in the near future, I'm going to eventually give some of these videos a try.
Gday George Gary Brown Prairie AUSTRALIA your shows are marvelous I can't get enough of them can you please send me the George Washington recipe, I can't wait to make it I've just finished a still and a ss fermenter so I'm ready to go Hey George that plastic barrel you used for a fermenter have you thought about 1 or 2 electric frying pans use plastersine tobuild the sides up against the bottom of the barrel tape the pan up tightly to make a good fit then pour some plaster or cement in the Pan let it set and strap it on tightly to your barrel and now you can use the controlled thermostat on the frying pan to meep your temperature constant. Thanks for the help mate ,regards Gary Brown Prairie AUSTRALIA.
Giday George. a nuther great video. thanks again. George may also ask what is that is the name of that moonshiners song that is playing in the back ground. I would love to no what the song /music name is please. All so I would like to no What the name of the Book was that you got the George Woshtion mash recipe from. Thank you so much
Whiskey... In Lithuania we have Starka. It is made from Rey or potato moonshine(traditionally 50-60%, commercially 40%) aged in oak barrels. So difference from whiskey is the same like scotch? Well whiskey has corn in it, but I mean, that's it?
I tried a thrown together recipe I dreamed up and I only produced a 1.036 without sugar added on a 10 gallon. 12 lbs cracked corn 4 lbs rye 2 pounds 6 row. After adding 2 lbs brown sugar 7 lbs table sugar and 8 lbs corn sygar I only got up to a 1.076. Mash ymtun worked pretty good but next time I think I'll turn the corn to porridge in my pre heat water. Probably clog up the false bottom tho. Hopefully the learning process tastes good lol
@@BarleyandHopsBrewing not too shabby 110 proof running the first 4 gallons then 120 on the next 4 with tails thrown in. Got a total of one gallon and one pint after cutting to 80 proof. Final ABV gave me 12% there was two gallons of wash I froze cause I ran out of ice. No aging or oak chip soak yet and it tastes like Jameson with that sweet finish.. couldn't have done it without you. You Da man!
I’m new to this,,, do you have to boil the mash ? Or is it not as sensitive to wild yeast as beer is ? Or does it not matter because you are distilling it ? Sorry if this is a stupid question 🥴
George, love your videos! Could you please advise as to the size of your Home Depot cooler and do you have a false bottom in it. I am new to distilling and have a lot to learn. Thanks for for any advice on this. Chuck Angola, IN
Hi George, you're doing a great job educating us newbie's in the art. I'm trying to put together an all grain mash recipe for vodka, and I want to use wheat grain with malted wheat. How much of each should I use for a 6 gallon mash to get an ABV of 10%?
+yooper joe Sorry, this is not the same process. Cherries are not packed with starches. They are full of sugars already and there is no need to anything to them. George
Hi George, Maybe I missed it, but was that a total of 5 1/2 Gallons of water that you used for your mash? 1 1/2 in the Cooler and you added another 4 Gallons from the pot. My goal is to end up with 5 gallons of fermented mash for my still, how much water and grain should I start with?
Hi Jim, you need to allow for grain absorption, about 1 pint per pound. Check brewers friend for rates. Sparging the post mash grains recovers residual sugars and tops up the water lost.
Get yourself a colander which fits over the tun, lift the bag up and set it on to the colander to drip. You can sparge the grains with a couple of litres 170 deg water to rinse remaining sugars out and give it a 'gentle' press / squeeze. Leave it there until dripping stops.
Now George you didn't finish what ya started! It would be nice to see you re-do this mash from start to finish product. Maybe do a taste test with your buddies Bearded and Jessy.
1st time comment - I have just made this for the 1st time and I’m about to run it through my pot still. My question is what style of oak do u normally use once you have your finished product?
i am having trouble when using biab i can not get it to drain when using rye , no wash to distill. what am i doing wrong . can not find videos showing showing how it is done. about to give up grain mashes!
George, Im not a distiller, yet, but I'll bet a sous vide machine would work great with this technique. It would bring the water up to an exact temperature with no monitoring, then the cooler would help hold it at the given temp. If youre not familiar with sous vide, I'll link a video. Like I said, I haven't distilled anything yet but I do have two ferments in progress and am just thinking of future techniques to try. Thanks for all you do! Sous vide link: ua-cam.com/video/Np0LMwqtOVM/v-deo.html
Hey George, could you guys do a video on sour mash whiskies? I recently toured the Jack Daniel Distillery and was told "sour mash" was what most are using these days.
0,5 lbs malted barley is enough to convert the starches of 10 lbs of grain (6 lbs corn + 3,5 lbs rye + 0,5 malted barley)? Am I missing something here? flaked corn and flaked rye do not have any diastatic power, right?
Love all the barleyhops vids,question about using malted rye instead of flaked rye or straight rye. Will malted rye work and give the same flavor with the corn with out using the barley or do I need the barley for flavor too?Reason I ask is i can only buy malted rye here(Costa Rica) .
The malted barley is there to convert the flaked rye and corn into fermentable sugars. If you are using malted rye you don't need the barley at all. The malted barley will convert itself and the corn. George
+Lysle Roe Actually malted wheat would work on its own since it has been malted. Diastatic power is listed as degrees lintner. Base grains like 2 row is 140 so there are plenty of enzymes to work for you since 30 is all that is needed to convert itself. Malted white wheat is 160 and the red wheat is 180. This means that you can steep these at the right temperature and convert the starches to sugars alone or add flaked products with it and convert that as well. Any flaked or rolled grain will require a little help so to answer your base question; absolutely..... George
Going on my list to try. Have you fermented on the grain George? Reason that I ask is because that's the way I learned maybe a good idea for a video start to finish a batch each way to see what way works the best.
Hey George, just started “playing “ with spirits and found your channel. I’m a 10 year veteran brewer and I’m used to going to a boil kettle after the mash tun and boiling for 60 to 90 minutes. Will boiling the wort change they flavor compared to not boiling?
no, melanoidins are too heavy to carry over. just ferment on the grain with a diastaticus yeast, the temp from your mash will pasteurize the mash and vat (160f for 60 seconds is considered pasteurized). Essentially, you are making a raw ale that you don't lauter off.
So does the malted grain need to be heated or just the corn and rye. Are you even able to heat the water to 155 and just put ,corn,rye, and malted grain in together?
That's the whole process- heat the water with the grain, rye and corn in it to 155 and let it sit. The grain must be at 155 for the enzyme to work. All the ingredients need to be together so they can work together. George
+thastinger345 I used a reflux but I modified teh packing by removing half of it so I wouldn't strip the taste. I got just over 1/2 gallon (made 1.25 gallons finished product at 40%) of 160 proof that was very pleasant in odor and taste. I stopped early to make sure I didn't get any tails in it. George
+Barley and Hops I ended up getting 4.2 Qts of 45% from my 8 gallon run. Wasn't 8 gallons by the time I strained off all the grain from the wash though. There is definitely a lot going on in the taste of this stuff, at least 3 distinct flavors as you drink it.
I enjoy your video's. I would to make this but I have a question. How does this George Washington Rye compare to the one you sell George Washington Rye Clone? And how much will you get from the George Washington Rye Clone? Thanks
George, I'm definitely glad I found your series. I've learned a ton since I started watching it. Thanks a ton for making them
you have more answers than I have questions I thoroughly enjoy your instructive videos keep up the good work what a great public service . 5 stars 😄
One of George Washington's original stills was seized by ATF agents in a moonshine raid in 1939 from a family descended from Washington's servants, not slaves. It was one of many he had at the Dogue Run grist mill/distillery on the Mt. Vernon property. A meticulous reproduction was done by Vendome Copper in Louisville of the original still made by R. Bush and Co. in Bristol, England. A Scotsman, James Anderson was Washington's master distiller, who got the distillery in full production while Washington was out fighting the revolutionary war and at full capacity operated 5 stills, and produced around 11,000 gallons per year, which easily made him one of the largest distiller on the entire East coast. Washington himself probably would have rarely actually drank any of this whiskey as he preferred imported madeira or even champagne, so it would be a mistake to think Washington was in amongs barrels of whiskey turning the tap. Washinton's exact mash bill is preserved and is more similar to today's rye whiskey with a larger corn adjunct. The whiskey would have never been bottled as all whiskey at the time was sold bulk in barrels.
I ordered the book Friday morning and it was delivered Sat morning. Fastest delivery EVER from Amazon 👌 2:15 AM and I'm sanitizing equipment trying to decide what recipe to use for my very first mash... So where else would I be but watching and listening to George. Thank You Sir !!
I want to see the whole process for this! I was hoping for a ‘part two’.
I'm addicted to your videos. Great job, both instructive and fun.
Another excellent tutorial. Thanks George for all the work you put into these videos.
I feel like I'm in school watching this man he is the professor of spirits
Thank you! I love all the information you so generously give out freely. I made 24 gallons of your sweet potato vodka. It's in the fermenter now, my friends can't wait. Thank you again 💓
He is so professional and educational thank you so much for sharing your knowledge sir!
Man your a great instructor wish my memory was half as good .
Thank you buddy, this was the PERFECT video for me. Was looking for a whiskey mash video using flaked corn, rye and barley. I love that you used a grain bag for straining off the mash as I really didn't want to mess around with grain in the fermenter or later on, as some others do. I like that you mentioned that you could add 3-4 lbs sugar to boost the abv, as that is my plan, though wasn't sure how much corn sugar to add. Just a great video and reassures me that what I was thinking of doing is an acceptable meathod.
I have the 10 gallon HD cooler for a mash tun as well. Made the following mods: 1. Remove spigot, replace with 1/2" NPT SS ball valve, O-rings on both sides. 2. On the nipple end of the ball valve I installed SS filter. This filter is made from a Stainless water heater hose. Cut the ends off, pull out the silicone rubber core. Use a SS hose clamp to clamp the sleeve to the pipe end in the cooler. Pinch the other end closed and tightly twist SS wire around it to keep it closed. The result lets liquid flow out but not any grain or particles.
George you are a wise man 👍😤thank you sir for sharing your wisdom. The Washington looks like it turns out amazing
Just finished mashing in a twenty gallon batch George thanks for helping me reproduce history brother the only thing I did different is I prefer to ferment on the grain. I'll let you know how it goes.
How did it go?
@@cmbrouns went great I ran in pot mode really slow came off at 140 proof and it's aging in three oak barrels for the next few months.
I use a false bottom in a 10 gallon cooler for my all-grain beer mash. The advantage of the false bottom is before you run your grain into a bucket you can run some out slowly into a big measuring cup and put it back into the cooler. When you pour it back in try s much as possible not to disturb the grain bed. Repeat the step over and over until the wort is clear. This allows you to use the grain bed as a filter when pulling your wort/mash out of the tun.
I learned this from watching a video done by John Palmer. Setting the grain. Multiple ways to rinse the grains.
Another great video, George...you da man!
Hey George thanks for answering all my questions on the phone earlier! Can't wait to try all your mash recipes and enjoy sipping on some whiskey! Keep up the good work and can't wait for more videos
+John Cadogan Thanks John. We are trying to keep up with demand for quality videos and customer service.
George
Great video, full of info, thanks for doing it.
I am so glad that these wonderful vids are back..
Love hanging with you, George! Itz always quite a treat to get a lil side angles and kibbitz on the videos you produce! In this Unprecedented age we live in, the grassroots speak louder than the mediums of bygone eras! 😎💜
Great video as always! Thanks for making it!
Hi George, it seems that 1/2 of malted barley won’t have the conversion power to convert other 9.5 pounds of grain. It’s only 5 Perecent of the total grain bill. Should there be more malted barley? Thanks
How did this come out for you? can't wait to try this recipe! idk how high of a potential abv you'd produce from this recipe? I don't want to have to double distill it to get a higher proof cause I don't want to take any of the flavor from it. may try it and see what I get then if I want it stronger I may just add more grain to next mash. what's your thoughts on this?
Adding the gypsum and acid blend at the same point in time confuses me. George, would you clarify and let ensure if the acid blend should be added to the fermentation bucket to assist the yeast? Thanks George.
No idea my dood. If you have a local brewer shop, you could always callem up 💪
Drinking the Budweiser freedom reserve right now. I'll be making your/George's recipe on my next brew.
Great recipe thank you for your great video's
Love your videos buddy thanks for sharing
Thanks for all your videos. They've been a great help.
When it comes to the gypsum powder and the acid blend, wouldn't they kinda cancel each other out? Similar to vinegar and backing soda when mixed you end up with a neutral solution with a little bit of salt.
From what I've studied, GW's rye was NOT aged in charred oak barrels but rather shipped in UNcharred barrels and drank clear. George, what is your opinion sir?
Just some FYI for anyone wanted to try this recipe. This expands out to be way more grain in the cook pot than you're probably used to, I have a 21.5 Qt cooking pot and could barely get it all in there. I didn't use a sparging bag as I had always fermented on the grain before. If you're going to do this OTG, the grain all ends up at the top and tries to block your airlock while the fermentation is in progress, when its all finished the "cap" will fall. OTG there is really no way to check your SG until the cap falls down.
+thastinger345 Good advice... This is why I used a 10 gallon cooler; I knew I needed the extra room for the grain. I'll do a better job in the future of mentioning this. I normally don't ferment OTG so this was not an issue for me.
Glad to hear you did overcome the challenges.
George
It was my fault George, there is no way you can explain every potential hitch in your videos. I appreciate you posting the vids and was just passing along my "lessons learned" to anyone that might be able to use them.
I now know that I need a larger mash tone if I want to do this again.
+thastinger345 I truly appreciate the comment and it is helpful for others. This is what makes us a growing and strong community; we share information. Don't hesitate to comment and offer any lessons learned. I welcome and appreciate them.
George
can u help with proportions im really confused
Thank you George. Im buying the book that has that recipe in it. I cant wait to try it.
Thanks George! Can’t wait to get that George Washington Rye in the fermentor!
I’ve been watching this for some time your channel.
But we’re the second update?
Doe we always have to add all theses extra things u do or can we still make it the way they did for the general?
I would love this recipe if still available
Gee George, here was me thinking of getting a 'Grainfather' for mashing all grain beers (handy for stilling too) but now you got me reconsidering....
Drives me nuts the way George refers the the barley as "the grain" when literally everything he's putting in the bag is grain.
Outstanding video George, you've outdone yourself with this video! !
I am definitely going to have to do this one. Could you possibly shoot me that recipe?
+MrGattor33 I need your email address to send that to you.
Mine is george.duncan76@gmail.com
Thanks Mate.
I had just ground up some chocolate rye and wanted to know the rest of the method for extraction, I don't have the same equipment but got it pretty close to that method.
I dare say I will cheat and put in a kilo of dextrose to bump up the ABV.
(And for anyone wondering 155'f = 68'c)
I don,t know anyone that can fill your shoes
Willard, thanks a bunch but this is a team effort. Ray and I work hard at getting it right and we rely on our community to make it better.
Appreciate the comment.
Happy distilling.
George
George, great teaching! I had no idea it was this simple; not much different than brewing beer. I have a friend wanting to make some whiskey, so I'm forwarding this video on to him now.
Hey, if I were to use a grain bag in my brewing process, as you have here, along with cooler/chest, would that provide the same results as a rectangular beer chest with copper piping in the bottom of it? If so, why not always use the approach of the bag!? Thanks!
+Shad Hall Good to hear from an old friend. Yes the bag would do the same. I use several techniques in the store so people can see that there are alternatives.
George
Very informative video. Cheers
I am trying this but my S.G. is only 1.045, seems to low should I add some simple syrup?
@George Duncan I agree with you. I've watched hundreds of hours of your videos. Sure, for someone that just wants a quick "Here's what to do" video, your level of teaching is probably a bit drawn out for them. Me, on the other hand, I like to learn every single detail. I read the comments as well. There is much to be learned in the comments. As a community, we learn from each other. From our successes, our failures and everything in between. Thank you for taking the time to make these videos. Obviously, you earn a living doing what you do. But the volume of responses from you, is quite impressive. That shows just how much you care about what you're doing and the entire community involved.
I copied and pasted my comment from from another person's rather disrespectful reply. Just in case they decide to delete it, 5 years later. lol Keep up the amazing work, George. I'm a beer brewer, at the moment. However, in the near future, I'm going to eventually give some of these videos a try.
12;45 acids? is that why ppl add lemon to there batch?
Hello. I'm not understanding adding gypsum to make the water harder (alkaline) and then adding acid blend (which would make the water softer)?
Is all the ingredients you have mentioned such as the iodine,in the book you said was worth buying?
Gday George Gary Brown Prairie AUSTRALIA your shows are marvelous I can't get enough of them can you please send me the George Washington recipe, I can't wait to make it I've just finished a still and a ss fermenter so I'm ready to go
Hey George that plastic barrel you used for a fermenter have you thought about 1 or 2 electric frying pans use plastersine tobuild the sides up against the bottom of the barrel tape the pan up tightly to make a good fit then pour some plaster or cement in the Pan let it set and strap it on tightly to your barrel and now you can use the controlled thermostat on the frying pan to meep your temperature constant.
Thanks for the help mate ,regards Gary Brown Prairie AUSTRALIA.
Giday George. a nuther great video.
thanks again.
George may also ask what is that is the name of that moonshiners song that is playing in the back ground.
I would love to no what the song /music name is please.
All so I would like to no
What the name of the Book was that you got the George Woshtion mash recipe from.
Thank you so much
"we still got some steam comin off of it" 🤣🤣🤣
How are u venting the mash? Lid slightly open or u using a blow off?
Whiskey... In Lithuania we have Starka. It is made from Rey or potato moonshine(traditionally 50-60%, commercially 40%) aged in oak barrels. So difference from whiskey is the same like scotch? Well whiskey has corn in it, but I mean, that's it?
the season is coming up soon here in n.c. so i'm gonna try this one. oh, and i ordered the book you talked about. keep up the good advice.
What was your starting gravity on this Mash? And do you think it would change the flavor a lot if I use just enzymes instead of the grain?
I tried a thrown together recipe I dreamed up and I only produced a 1.036 without sugar added on a 10 gallon. 12 lbs cracked corn 4 lbs rye 2 pounds 6 row. After adding 2 lbs brown sugar 7 lbs table sugar and 8 lbs corn sygar I only got up to a 1.076. Mash ymtun worked pretty good but next time I think I'll turn the corn to porridge in my pre heat water. Probably clog up the false bottom tho. Hopefully the learning process tastes good lol
You are on the path to greatness. For 10 gallons you can see it does take quite a bit of ingredients to get to 1.090 or so.
Keep at it.
George
@@BarleyandHopsBrewing not too shabby 110 proof running the first 4 gallons then 120 on the next 4 with tails thrown in. Got a total of one gallon and one pint after cutting to 80 proof. Final ABV gave me 12% there was two gallons of wash I froze cause I ran out of ice. No aging or oak chip soak yet and it tastes like Jameson with that sweet finish.. couldn't have done it without you. You Da man!
@@cowpiecowboy7599 Awesome results. Keep at it. It only gets better.
George
George, if I am using a Turbo-500 will I get any flavor or will it all strip out? Thanks
the last you put in was that unmilled grain? or what kind of grain can i use instead of Alpha Amylase
I’m new to this,,, do you have to boil the mash ? Or is it not as sensitive to wild yeast as beer is ? Or does it not matter because you are distilling it ? Sorry if this is a stupid question 🥴
George, love your videos! Could you please advise as to the size of your Home Depot cooler and do you have a false bottom in it. I am new to distilling and have a lot to learn. Thanks for for any advice on this. Chuck Angola, IN
What kind of ABV did you get from this mash (before distillation) without the addition of sugar? Thanks.
How can I get the recipe. Never made shine and would like to try with grains not a sugar wash.
Is there any whiskey that can be made without enzymes?
Thanks for the recommendation on the book, its a really great read!
Hi George, you're doing a great job educating us newbie's in the art. I'm trying to put together an all grain mash recipe for vodka, and I want to use wheat grain with malted wheat. How much of each should I use for a 6 gallon mash to get an ABV of 10%?
hi George, could a person use the malted grain with dried cherries and steep em in the cooler? or do cherries not work the same way?
+yooper joe Sorry, this is not the same process. Cherries are not packed with starches. They are full of sugars already and there is no need to anything to them.
George
what was the starting specific gravity for this mash? Would 1.042 be too low for a mash such as this?
Hi George, Maybe I missed it, but was that a total of 5 1/2 Gallons of water that you used for your mash? 1 1/2 in the Cooler and you added another 4 Gallons from the pot. My goal is to end up with 5 gallons of fermented mash for my still, how much water and grain should I start with?
Hi Jim, you need to allow for grain absorption, about 1 pint per pound. Check brewers friend for rates. Sparging the post mash grains recovers residual sugars and tops up the water lost.
Love your videos Barley and Hops George
Would it be possible to get the recepi ? would love to try making it
George, I would love to see how you separate the grain from the wash. I seem to loose a lot of liquid in the mash bag. Any tips?
That's one of my issues too when using a bag.
Get yourself a colander which fits over the tun, lift the bag up and set it on to the colander to drip. You can sparge the grains with a couple of litres 170 deg water to rinse remaining sugars out and give it a 'gentle' press / squeeze. Leave it there until dripping stops.
Now George you didn't finish what ya started! It would be nice to see you re-do this mash from start to finish product. Maybe do a taste test with your buddies Bearded and Jessy.
1st time comment - I have just made this for the 1st time and I’m about to run it through my pot still. My question is what style of oak do u normally use once you have your finished product?
I really wished I thought of using one of those drink buckets, I ended up basically building my own.
Wanting to get into making a little for myself just for a new hobby! Wish me luck!!
What size pot would you recommend for 10 gal of mash for a 15 gal still?
i am having trouble when using biab i can not get it to drain when using rye , no wash to distill. what am i doing wrong . can not find videos showing showing how it is done. about to give up grain mashes!
George, Im not a distiller, yet, but I'll bet a sous vide machine would work great with this technique. It would bring the water up to an exact temperature with no monitoring, then the cooler would help hold it at the given temp. If youre not familiar with sous vide, I'll link a video. Like I said, I haven't distilled anything yet but I do have two ferments in progress and am just thinking of future techniques to try. Thanks for all you do! Sous vide link: ua-cam.com/video/Np0LMwqtOVM/v-deo.html
If I use my well water, what hardness should I be looking at or for?
Hey George, could you guys do a video on sour mash whiskies? I recently toured the Jack Daniel Distillery and was told "sour mash" was what most are using these days.
We may dive into that later on sometime.
i brew beer same method Brew in a bag (BIAB) if you double crush the grains or crush at its lowest setting u get better efficiency -
0,5 lbs malted barley is enough to convert the starches of 10 lbs of grain (6 lbs corn + 3,5 lbs rye + 0,5 malted barley)?
Am I missing something here? flaked corn and flaked rye do not have any diastatic power, right?
No it’s not. The proof is literally in the 5 gallons of pudding you’ll end up with at the end.
Love all the barleyhops vids,question about using malted rye instead of flaked rye or straight rye. Will malted rye work and give the same flavor with the corn with out using the barley or do I need the barley for flavor too?Reason I ask is i can only buy malted rye here(Costa Rica) .
The malted barley is there to convert the flaked rye and corn into fermentable sugars. If you are using malted rye you don't need the barley at all. The malted barley will convert itself and the corn.
George
Would love a copy of the recipe. Thank you.
hi George, I would be thank full for a copy of that recipe . thanks
Excellent video George, in your opinion would malted wheat have a favorable outcome?
+Lysle Roe Actually malted wheat would work on its own since it has been malted. Diastatic power is listed as degrees lintner. Base grains like 2 row is 140 so there are plenty of enzymes to work for you since 30 is all that is needed to convert itself. Malted white wheat is 160 and the red wheat is 180. This means that you can steep these at the right temperature and convert the starches to sugars alone or add flaked products with it and convert that as well.
Any flaked or rolled grain will require a little help so to answer your base question; absolutely.....
George
+Barley and Hops thanks for the imput, really like your channel by the way
Hey George can you keep the grain in the bag a place into the fermenting unit to extra more sugar and flavor from the mash. Thanks in advance
Your certainly could. No added flavor comes from the spent grains.
is it possible to make something out of corn starch you buy in a box from the store?
Could you use malted rye? Would it be the same amount?
Going on my list to try. Have you fermented on the grain George? Reason that I ask is because that's the way I learned maybe a good idea for a video start to finish a batch each way to see what way works the best.
ua-cam.com/video/GBJnytyJ1-0/v-deo.html
6:50 in this video he will tell u why he ferments off grain ua-cam.com/video/GBJnytyJ1-0/v-deo.html
I'm subscribed and watch all of George's videos
Hey George, just started “playing “ with spirits and found your channel. I’m a 10 year veteran brewer and I’m used to going to a boil kettle after the mash tun and boiling for 60 to 90 minutes. Will boiling the wort change they flavor compared to not boiling?
no, melanoidins are too heavy to carry over. just ferment on the grain with a diastaticus yeast, the temp from your mash will pasteurize the mash and vat (160f for 60 seconds is considered pasteurized). Essentially, you are making a raw ale that you don't lauter off.
Was it flaked corn you used or corn meal?
Flaked corn.
George
Great videos. Thanks,
Hello george!! I dont have rye were i live what can i youse instead??
So does the malted grain need to be heated or just the corn and rye. Are you even able to heat the water to 155 and just put ,corn,rye, and malted grain in together?
That's the whole process- heat the water with the grain, rye and corn in it to 155 and let it sit. The grain must be at 155 for the enzyme to work. All the ingredients need to be together so they can work together.
George
Thanks for your response
HI George, can i ask what water did you use in the mashing ? tap, distilled, bottle etc water ?
Chris, I used tap water.
George
Great professional video….. only Homedepot cooler can see :)))))
George, how much 40% finished product did you get from this run? Did you use a pot still or reflux?
+thastinger345 I used a reflux but I modified teh packing by removing half of it so I wouldn't strip the taste. I got just over 1/2 gallon (made 1.25 gallons finished product at 40%) of 160 proof that was very pleasant in odor and taste. I stopped early to make sure I didn't get any tails in it.
George
+Barley and Hops I ended up getting 4.2 Qts of 45% from my 8 gallon run. Wasn't 8 gallons by the time I strained off all the grain from the wash though. There is definitely a lot going on in the taste of this stuff, at least 3 distinct flavors as you drink it.
Barley and Hops Brewing LLC
Where can I find/get the recipe for the GW Rye whiskey?
I enjoy your video's. I would to make this but I have a question. How does this George Washington Rye compare to the one you sell George Washington Rye Clone? And how much will you get from the George Washington Rye Clone? Thanks
They are the same. The amount you collect is totally up to your process.
George
I have a bunch of peaches my mom canned I am gonna try brandy from my still I made haha here we go
How did it came out?