whisky all grain

all about mashing and fermenting grains

Re: whisky all grain

Postby pat_00 » Wed Dec 12, 2018 10:56 am

Yeah, you cannot taste any smoke/peat in the fermented wash either.

Might look into making some peat reek essence I've read about.
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Re: whisky all grain

Postby bluc » Sat Dec 15, 2018 3:26 pm

Anyone do an all grain whiskey using a stout/gueiness style grain bill? Do you get a much bolder fuller whiskey or does it taste like crap?
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Re: whisky all grain

Postby EziTasting » Sun Dec 16, 2018 9:46 pm

bluc wrote:Anyone do an all grain whiskey using a stout/gueiness style grain bill? Do you get a much bolder fuller whiskey or does it taste like crap?


I find this an interesting question! Based on the beer tasting notes I’m just wondering if that would cone thru in the spirit collected?
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Re: whisky all grain

Postby pat_00 » Tue Dec 18, 2018 12:14 pm

I was thinking about making a stout whiskey the other day. Might give it a try one day.

Has anybody had brown/black flecks show up in a stripping run? I've had it the last two runs I've done from the same ferment.

They are kinda oily and reflective. I'm not sure if they are burnt yeast or something else. I've done lots of vodka stripping and not had this.
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Re: whisky all grain

Postby RC Al » Tue Dec 18, 2018 3:44 pm

Have you cleaned the inside of your boiler/still lately?
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Re: whisky all grain

Postby pat_00 » Thu Dec 20, 2018 12:30 pm

I flush out my still after each run. If I have a puke, I'll give it a good scrub out till the smell goes away.

I just inspected my Boiler, which I usually clean with a sodium perc soaking. And there is some burnt on gunk just inside the opening. This is probably the cause.
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Re: whisky all grain

Postby Brendan » Sat Dec 29, 2018 1:02 am

bluc wrote:Anyone do an all grain whiskey using a stout/gueiness style grain bill? Do you get a much bolder fuller whiskey or does it taste like crap?


This is something that a few of the U.S. craft distilleries have toyed around with and thought it was a worthwhile, but interesting/niche product. I'm keen to give it a try soon too :handgestures-thumbupleft:
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Re: whisky all grain

Postby bluc » Thu May 09, 2019 12:42 pm

Resized_20190509_122836(1).jpeg


That time of year again. This time around will be unmalted grains(corn barley wheat) and enzymes. First up wheat. More details over next few days weeks :handgestures-thumbupleft:
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Re: whisky all grain

Postby bluc » Thu May 09, 2019 7:19 pm

Ok all my grain will be ground with a dual roller malt muncher mill to 1.1mm gap. and rice hulls added at 15l per 10kg batch. The enzymes I am using is as follows
resized20190508_194633.jpg


resized20190508_194647.jpg


spec sheet attached
enzymes data sheets.zip
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Re: whisky all grain

Postby Lowie » Thu May 09, 2019 7:50 pm

Don't be a jew with the rice hulls - fill your boots mate with a grain bill like that you might get a very slow mash circulation and sparge. I did a 50/50 2 row barley and rye last weekend. Longest day ever... :angry-banghead:
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Re: whisky all grain

Postby bluc » Thu May 09, 2019 8:35 pm

Was nothing wrong with recirc but my effeciency is embarrasing at 56% but am having a crack :handgestures-thumbupleft: vistors an inattention is my exuse today will see what tomorrow brings..
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Re: whisky all grain

Postby bluc » Fri May 10, 2019 8:56 am

Info on the enzymes taken from the data sheet and some info on what they do by scarecrow .

Protease (Converts proteins to amino acids which helps to produce starch. It also helps to release nutrients into the mash.) optimum pH of 6.0 optimum temperature being 55C.

Xylanse enzyme (Breaks down hemicelulose (such as found in barley husks) into fermentable sugars)optimum ph 5.0 Optimum temperature 60c (50-75 temp range)

AMG critical temp 65c optimum ph 4.0 Add Deltazyme AMG at the rate of 0.05 - 0.10 kg/hectolitre

beta glucanase Beta Glucanase is an enzyme that hydrolyzes β-glucans. The most important β-glucanases for brewing are those that break down the β-glucans located in the cell walls of the barley endosperm optimum pH of 5.0 optimum temperature of 70oC (40-75c temp range)

alpha amylase ( Used to convert starch to maltose and dextrins) optimum pH of 7.0 optimum temperature of 85C (40-90c temp range)
Last edited by bluc on Fri May 10, 2019 9:01 am, edited 1 time in total.
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Re: whisky all grain

Postby bluc » Fri May 10, 2019 9:00 am

Bit info on my mashing techniques

First attempt gelatinized wheat 1 hour at 80c looked done. Cooled to 63 added 40ml rye enzyme increase heat to 70 for alpha rest and added the AMG enzyme rested at 70 for 3 hours. This mash schedule was crap I got interupted by visitors overshot temps and didn't pay enough attention I got 56% efficiency with 40l wort at 1.040 which is not good enough So I came up with the below.


Gelatinized wheat two hours at 90. Full volume 4l/kg mash. 40l strike water 10kg wheat 15l rice hulls.
(alpha rest) adjust ph to 7.0. Add 20ml rye enzyme hold @ 85c till gravity stops rising.
(beta glucanase rest) Adjust ph to 5.0. Drop temp to 70 add further 20ml rye enzyme hold at 70 till gravity stops rising.
(AMG Rest) Drop to 65 add 40ml AMG hold for 4 hours .(xylanse rest) Check ph is still 5 adjust if needed, drop to 60 hold till gravity stops rising.(protese rest)Adjust ph to 6.0 Drop temp to 55 hold till gravity stops rising.
Raise temp to 70 drain 15l wort slowly. Add sparge water(amount of grain absorption 15l heat back up to 70 run off wort slow..
Will post back at end of the day with sg etc :handgestures-thumbupleft:
Last edited by bluc on Fri May 10, 2019 9:09 am, edited 1 time in total.
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Re: whisky all grain

Postby Lowie » Fri May 10, 2019 6:36 pm

Hey mate, I'm wondering why you're mashing for 3-4 hrs when you've got a RIMS? I run a HERMS (for beer) and I've experimented with mashing longer (up to 2 hrs) and I found the SG actually dropped after 90 mins. :think:
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Re: whisky all grain

Postby bluc » Fri May 10, 2019 6:49 pm

Main reason is it takes so freakin long to change and hit temps cool down etc need bigger element and a plate chiller... I mash till gravity stops rising on alpha and beta rests still very much a newbie and am learning as I go..

I hit 67.67% effeciency today better but still sub par. 40l at 1.048 target was 1.053 :crying-blue:
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Re: whisky all grain

Postby bluc » Fri May 10, 2019 7:41 pm

Not sure if its cheating but after emptying grain there was 5l under false bottom I added that which bought my total to 45 at 1.047 which gives me effenciency of 74.54% :D
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Re: whisky all grain

Postby bluc » Wed May 15, 2019 9:07 am

Today I'm doing unmalted barley. Following same temp schedule as wheat. But this time round am gelatinizing and doing alpha rest at same time. Will see how that works out. Main reason it will save me 2hrs on my mash time. :handgestures-thumbupleft:
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Re: whisky all grain

Postby EziTasting » Wed May 15, 2019 8:42 pm

How did you go?

Just got home and am catching up on my reading...
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Re: whisky all grain

Postby bluc » Wed May 15, 2019 8:47 pm

Effeciancy suffered today's results

Barley
Followed wheat schedule but am gelatinizing and doing alpha rest together..
1.5hrs grain and rye
enzyme added recirc started for alpha rest at 85c. Alpha Rested for 3.5hrs brix 10. Cooled to 75 another 20ml rye enzyme added. 2.05pm temp 69c 20ml AMG enzyme added temp set to 64.2. 1.5hrs later 3.35 further 20ml AMG added. 4hr rest 13brix no further rise
15l 1.034 @66.4
1.050sg temp corrected
17.2. 1.024 @66.4
1.040 temp corrected
32.2 @1.045. 54.6% effeciancy.

Going to grab a wort chiller tomorrow to help hit my temps better and faster. Also going back to seperate gelatinization and alpha rest. More when chiller arrives..
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Re: whisky all grain

Postby bluc » Wed May 22, 2019 3:52 pm

so I have
wheat lot 1 40l sg1.040 fg1.004 abv 4.64%
wheat lot 2 40l sg1.047 fg0.998 abv 6.32%
barley lot 1 40l sg1.045 fg1.004 abv 5.28%
hope to run it all this weekend.
putting finishing touchs on my craftbeerpi controller back to mashing next week :handgestures-thumbupleft:

20190521_164843.jpg
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