Planning a whiskey mash can be a formidable task.
First, you need to decide on the style and desired flavor profile. Then—with pencil to paper and a good eraser—you scuttle through countless variations of recipe percentages. That’s all before you even make the first batch, which will take months or years before you figure out whether the recipe is any good.
It is a precarious position for any distiller. But have heart! It’s all in the name of your craft. Your art! Surely, it’ll all be okay … right?! (On second thought, maybe 0.7 percent more rye would be better, and let’s add a little wheat in there for good measure, and what about that heirloom corn grown by that farmer down the road …)
Sorry, I can’t help you with any of those details. What I can do is help you understand the underlying calculations to help you decide how much grain you’re going to need—bean-counter stuff. This is important if you plan to make any money. In fact, even if your recipe is 100 percent malt or rye or corn or whatever, these calculations will help you dial in your efficiencies, so that you’re maximizing your production time and producing the best spirit possible. Even the bean counters will be happy about that.