Jim Beam

[Linny]

Not really a recipe development but thought that others would find this interesting (ie. the newcombers that compare and want to make Beam)

http://www.jimbeam.com/about-bourbon/process-flowchart

made of a grain mix of at least 51% corn, rye and malt (if someone can suggest a ratio); distilled at no higher than 160 proof (80% ABV); free of any additives (except water to reduce proof for aging and bottling); aged in new, charred white oak barrels; entered into the aging barrels at no higher than 125 proof (62.5% ABV),

add some "set back"—25% of the old mash from the last distillation- Sour Mashing - like UJSM

And aged where the barrels have what they call "alligator char"—that is, they're fired enough that the insides take on the scaly, bumpy look of a gator's skin

Have Fun

[Distillnation]

This might help fill in the gaps. It's an interesting read nonetheless, new and old members alike may find it useful to create their own unique style or improve tried and true recipes.

http://www.whiskeyprof.com/theres-only- ... ipes-yall/

[BackyardBrewer]

Good read - says again what the experts here have been banging on about: wood gives the finished product 80% of its flavour.

[Linny]

Makers Mark uses red winter wheat rather than traditional rye

http://www.makersmark.com/#taste

I can feel another experiment coming on :laughing-rolling:

[emptyglass]

Red wheat is hard to find here, let me know if you find some.

[Linny]

Emailed Marks Home brew today to see if he has any red wheat in stock, he helpfully said "Red wheat is just the colour of the wheat when its growing in the field, I have had red wheat and it’s the same as any other wheat malt.Just use Australian Wheat Malt or unmalted Wheat if that’s what the recipe calls for."

After a bit of reading this is pretty much what i found , Red wheat - Lower Protein than white , but higher Gluten. (by a little bit, like 1-2g per 100g) I dont know how that helps with taste but I think for the hassle i will just use normal wheat :handgestures-thumbupleft:

http://www.livestrong.com/article/31075 ... nutrition/

http://www.thefreshloaf.com/node/6985

[Sam.]

I have read of this "red wheat" but I don't think it is actually that red in colour.

I don't think it is a real desired strain here because I have never seen or heard of it from cereal farmers.

Will have to ask the question, but it might be a bit of bullshit :think: