Mickys Moonshine

Extract Recipe

Submitted By: mickybrew (Shared)
Members can download and share recipes

Brewer: Micky
Batch Size: 4.00 galStyle: Specialty Beer (23A)
Boil Size: 4.67 galStyle Guide: BJCP 2008
Color: 0.0 SRMEquipment: My Equipment
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.063 (15.5° P)
Est FG: 0.988 SG (-3.2° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Amount Name Type #
5.87 gal Burton On Trent, UK Water 1
15.00 Sweetcorn Nibs (Mash 0 min) Misc 2
5 lbs 8.18 oz Cane (Beet) Sugar [Boil] (0.0 SRM) Sugar 3
1.0 pkgs British Ale II (Wyeast Labs #1335) Yeast 4
2.40 tsp Amylase Enzyme (Primary 3 days) Misc 5

Taste Notes

Just tastes like I imagine moonshine tastes!


Recipe - 15 sweetcorn corns removed and food processored! Boiled for 1 hour with 4 gall water,2.5 kg sugar added and cooled. 1/2 tub out of date amylase added and yeast pitched. Should be the real deal,ye ha! After distillation 2 x 70 cl bottles moonshine@50% a.b.v. obtained.

This Recipe Has Not Been Rated

This website is using cookies. More info. That's Fine