Step 1

Fill kettle with 9.5 gallons of water

Step 2

Heat water to 147 degrees F.

Step 3

Gently pour grains into kettle while stirring

Step 4

Wait 10 minutes and take a pH reading

Step 5

Adjust pH so it is somewhere between 5.2 and 5.8

Step 6

Allow to sit for 60 minutes while stirring intermittently

Step 7

Complete a starch conversion iodine test

Step 8

Complete a "mashout" at 170 F for 20 minutes

Step 9

Add yeast nutrient

Step 10

Chill wort to 70F

Step 11

Measure specific gravity

Step 12

Transfer to fermenter

Step 13

Repeat the entire process 2 more times until 15-20 gallons of wash has been brewed

Step 14

Aerate all fermenters

Step 15

Add distillers yeast

Step 16

Ferment for 1.5 weeks at room temperature

Step 17

Check final gravity

Step 18

Prepare a pot still for distillation

Step 19

Charge the still (add the wash to the still)

Step 20

Ensure that the liquid completely covers the heating element at all times

Step 21

Secure chilled water supply and drain hoses to condenser before heating still

Step 22

Add an anti-foaming agent to the pot

Step 23

Properly ventilate the distillation area at all times

Step 24

Ensure there is no vapor leaking from the still for every run

Step 25

Ensure that the still is not completely sealed for every use

Step 26

Heat the wash and begin a stripping run

Step 27

Always ensure that distillate is cool to the touch coming out of the still

Step 28

Collect all distillate until the distillate being produced is 5-10% ABV or less

Step 29

Complete 2 more stripping runs with the fresh, undistilled wash

Step 30

Empty and rinse still

Step 31

Add liquid from all three stripping runs to the still

Step 32

Apply heat and begin a spirit run

Step 33

Discard at least the first 50 milliliters, as this could contain methanol

Step 34

Collect spirits in 450 milliliter container, this is the heads cut

Step 35

Begin collecting in smaller containers

Step 36

When harshness subsides, begin collecting the hearts cut

Step 37

Once the distillate tastes thin and watery, separate into the tails cut

Step 38

Add water to hearts until proof is 125 or less

Step 39

Transfer hearts to a new, white oak barrel

Step 40

Age until rich and complex, yet smooth

Step 41

Proof down to somewhere between 80 and 100 proof

Step 42

Bottle