Mickys Moonshine 
Extract Recipe
Submitted By: mickybrew (Shared)
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| Brewer: Micky | |
| Batch Size: 4.00 gal | Style: Specialty Beer (23A) |
| Boil Size: 4.67 gal | Style Guide: BJCP 2008 |
| Color: 0.0 SRM | Equipment: My Equipment |
| Bitterness: 0.0 IBUs | Boil 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 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.87 gal |
Burton On Trent, UK |
Water |
1 |
| 15.00 items |
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!Notes
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1/2 tub out of date amylase added and yeast pitched.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
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