I think that for burbon, you need corn and rye. 75% corn and 25% rye malt should work but then you must change proportions for diferent flavor. I would used flaked corn for more corn flavor. (((I THINK))

I havent done it yet. Let me look and see if i made any notes on burbon


BRB
THIS IS ALL I HAVE

Differences between rye and bourbon
Rye is known for imparting what many call a spicy or fruity flavor to the whiskey. Due to its distinctive flavor, American rye whiskey is sometimes referred to as America's equivalent of an Islay whisky.[6] Bourbon, distilled from at least 51% corn, is noticeably sweeter, and tends to be fuller bodied than rye. As bourbon gained popularity beyond the southern United States, bartenders increasingly substituted it for rye in cocktails like Whiskey Sours, Manhattans, and Old Fashioneds, which were initially made only with rye. All other things being equal, the character of the cocktail will be drier with rye.[7]
Bourbon Production methods: A set of strict laws govern bourbon production. It must be distilled from a mash of at least 51 percent corn, with wheat, rye or barley making up the remaining 49 percent. It is distilled to 160 proof (or less) and aged in newly charred American oak casks.
Flavors: Each recipe produces different aromas and flavors. High corn recipe bourbons, such as Jim Beam and Old Pogue's, run from sweetness to light spice. High rye bourbons have a distinctive bold and spicy character, some good examples are Bulleit (which makes a great Manhattan) and Basil Hayden's Small Batch.
Aging: Straight bourbon means the whiskey has been aged for at least two years, but most bourbon is aged for at least four years. In a sour mash, a small amount of fermented matter from an older batch is added to keep consistent flavor.
((NOTE))--I'm not a drinker so I have rarely ever have whiskey or bourbon and really don't have any clue what they should taste like. I'm curious for a description from people who have--particularly if anyone could give me suggestions on what non-alchololic stuff one could mix together to get a good approximation of what it'd taste like. Just curious.

If you dipped some burnt toast in water with some liquid smoke and a tiny bit of molasses
- Bourbon taste like a dry oak blend. It depends on what type of bourbon or whiskey you try. For example, Jack Daniels or Jim Beam are cheaper and aren't aged to give it that smooth liquor flavor. If you want a smooth bourbon, wild turkey, maker's mark, or Gentlemen Jack are going to have that smooth oak taste. Imagine that you broke a branch off an oak tree so you can smell the fresh oak from the end of the branch, that's what it's going to smell, and taste like.

Thanks Mr. Scotty & BigWheel. I have made my effort, but things are not looking promising, nor smelling promising...my recipe was 10 lb flaked wheat, 2 lb flaked rye and 1 lb flaked wheat for a 25 liter wash. The mash was OK temp wise 145 degrees for 90 minuets, I added all to mash tun for the 122 degree protein rest stirred and it quickly became a porridge. By the time I was up to up to 145 degrees it had turned to more of a paste and I added a gallon of water at a time, probably 3 extra gallons all told...but it remains a paste. I pitched a turbo and stirred it in and it is bubbling away, stinking sour and still a paste. I cannot see any separation of liquid, settling of flakes grains, or any hope of straining 25 liters of liquid from what appears to be a fermenting mash tun of drywall mud! Help!?

"orangesunshine...you asked for a bourbon recipe and later in the thread you explained what went wrong....did you follow a actual recipe????
I'm pretty sure you dont mash ---flaked wheat-- and the rye is something that requires very little time in heat to be utilized in a mash, espesially if it too is flaked.
And like Scotty asked what did you use for malt??

Go to homedistillers.org and look for a recipe that will work for your needs if you cant find one here. You will get the recipe and the layout to make it work, but first read mashing and utilizing grains in a mash. Hope this helps."

"Had to pour it all out...smelled like some combo of burning rubber and vomit...even the distillate was nasty. All gone, lesson learned is that I just don't know what I am doing with the Bourbon recipe yet. All flaked grain is definitely a problem, so I won't do that again.

My rum is working nicely..."