whisky all grain

[bluc]

So i am getting ready to give all grain another go. Today was getting equipment ready making sure i know how everything will work etc.
This time round will be another whiskey with choc malt.
Grain bill
10kg barret burston pale ale
6kg peated distillers malt
1kg light choc malt(choc was a bit in ya face last time. So going for more subtle flavour)
Heres the peat and the choc

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And here is the ground pale ale. Worried it may be to floury but the gap was set to 1.2mm. First time setting up or using a mill.

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So tomorrow will be all systems go. Chuffed to have another crack at this. :handgestures-thumbupleft:

[orcy]

Gladfields have the most wonderful malts. Their manuka smoked malt is amazing too

[bluc]

Will keep that in mind. I have quite a bit of base malt to get through :handgestures-thumbupleft:

[bluc]

What temp sparge water to people recomend? Also can i rehydrate and make a yeast starter without aeration devices?

[orcy]

Sparge around 76 to 78. Normally you would mash out by increasing the temp of the mash to 76, then drain and sparge at the same temp.

[Sugardaddy]

Chocolate malt sounds real yummy, super keen to see how this one go's :handgestures-thumbupleft:

Can that type of chocolate malt be used in sugarhead whiskey :think:

[bluc]

Absolutely it can. My last all grain (choc scotch) failed but sugarheads were good :handgestures-thumbupleft:

[bluc]

Thanks orcy :handgestures-thumbupleft:

[markus]

What temp sparge water to people recomend? Also can i rehydrate and make a yeast starter without aeration devices?

I don’t aerate my starters. I just collect a cup of wort after an hour, cool and sprinkle yeast on top and wait :handgestures-thumbupleft:

[bluc]

Ok thanks markus.
I found the upper limit of my tun. 17kg grain at 2.4l/kg and she is absolutely full one more grain would have overflowed it I reakon. :laughing-rolling:

[bluc]

Should i draw the wort off slow? Going to batch sparge..

[markus]

If it’s floury I would start slow. Even collect the first litre or three seperate as it will be cloudy. I just add mine back through the grain bed and filters out.
I’m doing an all grain this arfternoon 12.5 kg of Marris otter. I’ll try post some pics of my new tun :dance:

[orcy]

You want the grainbed to act as a filter for the finer materials. I normally draw off 2 to 3 litres if the initial cloudy stuff and add it back to the top of the grainbed.

If you are batch sparging, just add your water and repeat. If you are fly sparging you normally draw off at the same rate you are adding to keep the grainbed filter intact.

[bluc]

ok sweet

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[orcy]

How well does that tun maintain temp? Do you have a lid on it?

[bluc]

Has high density foam insulation has an insultaed lid as well. Holds temp real well. Starting temp was 64 now on about 63 after 4ish hours..have unexpected visitors so will be a long rest. I gave it a stir after 2hrs so that is probably the main reason for the temp drop..

[bluc]

Thats without anything extra for insulation. No blanlets or anything..

[bluc]

I now have 19brix 1.0785 in the mash tun. I was aiming for 1.08 i have a kg of adjunct so will be higher reading than actually is also volume will get bumped slightly when i sparge. Currently having lunch then the fun bit starts.. :handgestures-thumbupleft:

[markus]

5 Star RIMS on my 70L pot.
I’ll be going a bit higher at 4L/kg
Will let you know how I go

[bluc]

I have 45l at 1.078 is that gvravity ok to ferment? Not to high? Still sparging smells like choc and smoke and cigats in here :D