To achieve a specific gravity (SG) of 1.090 in a bourbon mash without adding sugar, you'll need to carefully balance your grain bill, water content, and enzyme activity to ensure sufficient starch conversion.
Bourbon Mash Recipe (Target SG: 1.090)
Ingredients (for 5-gallon batch)
• 15 lbs Corn (cracked or ground) – 75%
• 2 lbs Rye (malted or unmalted) – 10%
• 3 lbs Barley Malt (2-row or 6-row) – 15%
• 5 gallons Water
• 1 packet Whiskey Yeast (e.g., Saf Spirit American Whiskey, EC-1118, or Distiller’s Yeast)
• 1/2 tsp Gypsum (optional, for water profile adjustment)
Process
1. Heat Water & Gelatinize Corn
o Heat 3.5 gallons of water to 165?F (74?C).
o Add cracked corn while stirring to avoid clumping.
o Maintain 150-165?F (65-74?C) for 60-90 minutes, stirring occasionally.
o The mash will thicken as the starches gelatinize.
2. Cool Down & Add Rye Barley Malt
o Reduce temperature to 148-152?F (64-67?C).
o Stir in rye and malted barley.
o Hold this temperature for 60 minutes to allow enzyme conversion.
o Stir occasionally to ensure full starch-to-sugar conversion.
3. Iodine Test for Starch Conversion
o Take a small sample of mash and add a few drops of iodine.
o If the iodine turns black, conversion is incomplete. Keep resting.
o If it remains brown or clear, conversion is complete.
4. Cool to Fermentation Temperature
o Add cold water to reach 5-gallon volume.
o Stir and cool to 80?F (27?C).
5. Measure Original Gravity (OG)
o Using a hydrometer, check that the SG is 1.090.
o If too low, you may need finer milling, better enzyme conversion, or longer mash time.
6. Pitch Yeast & Ferment
o Aerate the mash by stirring vigorously for 5 minutes.
o Pitch yeast and ferment at 65-75?F (18-24?C) for 5-7 days.
o Bubbling in the airlock should slow down after a week.
7. Check Final Gravity (FG)
o The FG should be around 1.000-1.010.
o This will result in a 10-12% ABV mash for distillation.
Would you like any modifications based on specific grain flavors?
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