a Chris's Spiced Cream Bourbon Moonshine Life

Recipes
Chris's Spiced Cream Bourbon.

This recipe produces notes of medium malt flavor and nuts with sweet cream and spice

This makes approximately 10 gallons after being separated from the grain.
17 pounds of corn

9 pounds of malted
2 row barley
4 pounds of malted rye

12 gallons of water

Mix the corn and water, then bring the temperature to 165 and hold that for 1 and 1/2 hours.

Allow the temperature to drop to 147.

Add the malted barley and rye. The temperature will drop. Bring the temperature back to 147 and
hold it for an hour.

Allow the temperature to drop to pitching temperature for your choice of yeast.

Adjust pH if needed to suit your yeast.

Pitch and ferment.

Distill and age on charred American oak chips for 1 to 3 months.

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