Homemade Koji Bourbon
To prepare the Bourbon wash, we used:
For a 30L container
4kg of corn grits
1.6kg of barley grits
1.2kg of wheat grits
23L of water
63g of koji yeast
Heat the water to 65-70°C, add the grits, and stir well. Then let it sit for 24 hours until the wort cools to 35°C. Then add 9g of koji yeast per 1 kg of grits. Close the lid and place it under an airlock. Open and stir once a day for the first two days.
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