Green River Straight Bourbon Recipe
Make Green River Straight Bourbon Recipe in just 50h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Water and Yeast
Aging Ingredients
Method
Mashing
- 1
Prepare the Mash
In a large mash tun, combine the corn, rye, and malted barley. Add 50 cups of filtered water and heat the mixture to approximately 150°F (65°C) while stirring.
- 2
Let the Mash Rest
Allow the mash to rest for about 60 minutes to convert the starches into sugars. Stir occasionally to ensure even heat distribution.
Fermentation
- 3
Cool the Mash
Once the resting period is complete, cool the mash to about 70°F (21°C).
- 4
Add Yeast
Sprinkle 1 tablespoon of yeast over the cooled mash and stir gently to incorporate. Cover the mash tun with a lid.
- 5
Ferment
Allow the mash to ferment for about 7 days at room temperature. Check daily for bubbles indicating fermentation.
Distillation
- 6
Distill the Wash
Transfer the fermented mash (wash) to a still. Heat the still slowly to separate the alcohol from the wash.
- 7
Collect the Distillate
Collect the distillate in jars, discarding the first 10% (the foreshots) and keeping the heart for aging.
Aging
- 8
Fill Oak Barrels
Fill two charred oak barrels with the collected distillate. Seal the barrels tightly.
- 9
Age the Bourbon
Store the barrels in a cool, dark place for at least 2 years. The longer it ages, the more complex the flavors will become.