Thin Mash Whiskey Recipe
Now one of the more commonplace ways to make moonshine, this method of combining a small mash with a sugar wash adds flavor and simplicity to the process of making a corn whiskey.
Aaron's Thin Mash Whiskey Recipe
Makes around 5 gallons (19 liters) of wash
OG: 1.094–1.1.06 | FG: 0.992–1.004 | ABV: 9–11%
You Will Need:
- 4 lbs (1.8 kg) OIO Yellow Corn Flakes
- 1 lb (0.5 kg) Rahr High DP Distillers Malt
- 10 lbs (4.5 kg) Corn Sugar (Dextrose)
- 20 g Still Spirits Whiskey Distiller’s Yeast
- 100 g (0.5 cup) Still Spirits Light Yeast Nutrient Blend
- 6- to 8-liter medium toast or charred oak barrel, new or used for bourbon (or 100 g medium toast oak chips or cubes)
1. Add 1.7 gallons (6.3 liters) of water to your mash tun heated to boiling, 212˚F (100C).
2. Stir in the yellow corn flakes and Distiller’s Malt and hold the temperature at 149˚F (65˚C) for 1 hour.
7. Heat 1.7 gallons (6.3 liters) of sparge water to 180˚F (82˚C) and sparge grain.
8. Cool the collected wort and add it plus enough water plus 3 additional gallons to your fermenter
9. Stir in 10 lbs (4.5 kg) of Corn Sugar and light yeast nutrient blend.
9. Pitch yeast once the temperature is below 95˚F (35˚C).
10. Ferment at 72˚F (22˚C) for 14 days. Transfer the wash to your still.
11. Perform a single run with a pot still, collecting only the hearts (roughly the middle 700ml.) Keep heads and tails for a feints run.
12. Drink clear as a ‘sipping moonshine’ or age on oak. Aging at 110 proof for 6 months is recommended. Enjoy at 110 proof 'barrel strength', or cut to 40% ABV (80 proof).