Description

Patriot’s Pride Corn Whiskey Recipe Kit

Watch this recipe being done live: https://youtu.be/jN9okwis-JA

Includes:

  • Three 7.5 LB. bags of red, white and blue corn mix (33%/33%/33% split)
  • 12g packet of Alpha amylase
  • 12g packet of Gluco amylase
  • 9 grams of DADY yeast
  • 5 x pH testing strips
  • 2 tsp. Gypsum for lowering pH
  • 2 tsp. Acid Blend for increasing pH
  • Medium toast oak stick

You’ll need:

  • 10 gallons of water
  • 8 LB. sugar (optional for higher ABV, not included)

This recipe is exclusive to Mile Hi and will help you show your pride while cooking up three different types of corn..  Below, you’ll find the instructions for creating the recipe. A mash tun or cooker is required for this recipe, as that will be the only way to get to the temperatures required to break down the corn. This recipe should yield around 8-10% naturally, so sugar may need to be added if higher ABV is desired.

Instructions:

  1. In a large stockpot, add 10 gallons of water and add gypsum or acid blend if needed to adjust your pH to 5.4. Add acid blend if pH is too low or gypsum if pH is too high. Remember that you should check pH each time you add an ingredient. Heat water to 175 F. (80 C)
  2. Provided your pot has a false bottom or a way to hoisten grains off the base, add corn into pot over the water. If not, put grains in a bag and keep off bottom of cooker. Stir, then place lid over pot and hold at temperature for 30 minutes.
  3. Now, add BA, adjust pH to 5.5-6 if needed. Let sit for 60 more minutes, stirring every 2-3 minutes.
  4. After the 60 minutes are up, cool mash down to 149F (65 C), add GA, and then hold temperature between 122-140F (50-60 C)  for 60 minutes. You have the option to not stir during this time, but it’s recommended to stir every 2-3 minutes for this hour as well.
  5. Let solution cool to 95F (35 C), then transfer full solution or just the wort into a fermentation bucket. Pitch all 9 grams of  yeast by sprinkling over the top of the bucket and stir vigorously. Allow 10-14 days for fermentation to complete.
  6. Distill, then age using oak until you’ve reached your desired flavor and color, recommended at 1 month after distillation.