First "bourbon" recipe

Mash

• 3kg frozen corn kernels;
• 1kg dark malt extract;
• 1kg(?) brewing sugar;
• 1pkt "classic" spirits yeast; and
• 1pkt yeast nutrients.

1. Chop corn kernels (eg, in a blender).
2. Gently simmer in water for 45 minutes.
3. Add malt to the pot and simmer for 30 minutes.
4. Dissolve brewing sugar in the pot.
5. Pour pot contents into 23L carboy and fill with cold water.
6. Add yeast and yeast nutrient.

Wood chips

• 16mm x 1.2m Tasmanian oak dowel
• 500g Coles organic raw sugar

1. Caramelise sugar in a saucepan.
2. Slice dowel into short segments and place in boiling water for 5 minutes.
3. Dilute the caramelised sugar (approx 2 parts caramel to 1 part water).
4. Simmer the dowel segments in the caramel in a covered pot for at 1–3hrs.
5. Divide the dowel into two piles, wrap each in aluminium foil.
6. Bake the first lot of dowel at 140C for around 6hrs.
7. Bake the second lot of dowel at 210C for around 8hrs.