Full mash Vs Simple Mash

[OzKev]

I don't know anyone local where I can sample either, not alone get a chance for a comparison sample. I have all the gear and knowledge to do a full mash, but if I can make my life easier I will. Talking strictly Whiskey, is a fully mashed whiskey better than a Simple mashed (eg UJSM) version?

[OzKev]

When I mentioned UJSM, I also would include Mac's version of it 'My whiskey knock off recipe'
http://www.aussiedistiller.com.au/viewtopic.php?f=32&t=6&sid=14e397a93563f1a2027f8493829ee35a

[MacStill]

Kev, for all the troubles of mashing corn I wouldnt bother & would just go for UJ or my version of it, corn is a right bitch to mash properly.

Or you could try viewtopic.php?f=32&t=3413#p53290 if you want something a little more traditional :handgestures-thumbupleft:

[bt1]

Hello Kev,

I'm happy with a balance of both.

Tried a few full AG's and yeh its nice but is it 40, 50 or more percent better flavoured than a UJ style ...not for mine.

I doubt that ageing past the 1 year mark would benefit a AG selectively and a sugarhead would gain the same complexity of oak, flavours, mellowing equally. (oldest AG is only about 9 months old)

Here's another question. I BIAB on 25lts Longer mash times and closer to the 70c mark as not chasing beer body just sugar/flavours.
Is it a significantly different spirit to a good grain/sugarhead? imho yes it is and well worth the efforts.

Pull some nice specialist grain like cara and crystal malt flavours through this way that can't be achieved with a grain/sugarhead nearly as well. There's real nice aromas and very subtle faint flavours to be had combining both methods for a wash.

I just struggle with AG cost, time and efforts I'm yet to see a return from it.

bt1

[Aussiedownunder01]

I am going to run my first gen all grain this morning through 4 bubble plate 4 in what abv should I aim for

[Sam.]

I am going to run my first gen all grain this morning through 4 bubble plate 4 in what abv should I aim for

Wherever it wants to sit on it's "sweet spot", my whisky washes usually sit about 88% with 4 plates :handgestures-thumbupleft:

[tipsy]

I BIAB on 25lts Longer mash times and closer to the 70c mark as not chasing beer body just sugar/flavours.

Is this a typo bt? I would have thought mashing low would result in a more fermentable wash, say 63c

[OzKev]

I BIAB on 25lts Longer mash times and closer to the 70c mark as not chasing beer body just sugar/flavours.

Is this a typo bt? I would have thought mashing low would result in a more fermentable wash, say 63c

That's what I first thought, but he did mention flavor. So maybe he thought more un-fermentable sugars results in a better flavor carry over. But I guess it probably was a typo.

[bt1]

nah that's about right...

There's a lower temp beta rest in low 60's , sometimes a protein rest for ryes/wheats also but a longer alpha for max glucose/maltose = yield

This is not a beer mash by any means.

bt1