Bourbon

6 lbs corn meal (get from grocery store)

2 lbs malted barley

1 lb flaked or malted rye

3.5 gallons water

Put boiling water into an insulated jug.  Add the corn meal.  Stir. It will be thick.  Add a small amount of water if it’s too thick.  Let cool to 150F.  Then add malted barley only if 150F.  This will liquify the corn meal.   Adding barley to a temperature of more than 165F will kill the enzymes and there will be no converting starches to sugars.

Stir.  Add the rye after the malted barley.  Stir every ten minutes for an hour.  Maintain the temperature of 150 F during the mashing period.  If you don’t use an insulated jug put insulation around the pot.

Sparge the grain pulp then discard it.

Cool the liquid remaining to 85F.  Aeriate. Pitch yeast.

Place in a five liter oak barrel.  Wait for 3 months.  Drink bourbon….