Aussiedistiller, Home Distilling, Moonshine, Home Brew

Has anyone tried using some stout grain for a all grain whiskey recipe

Give it a go if you want, remember your after a drink you like not someone elses preference :handgestures-thumbupleft:

I've got a MacWhisky down that's just finished fermenting using dark roasted barley malt. I used 2 kilos grain, 1 tin caramalt and 1 tin dark LME with sugar in a 50 litre batch. I'll be running as soon as I get my keg back with it's 4 inch port. I'm not a beer making afficionado but I think it's pretty much an unhopped stout? Going to bottle a few stubbies of it with a spoon of sugar and see how it is as a beer. I'm hoping it will give the finished Whisky a strong smokey flavour. Will let you know the results :handgestures-thumbupleft:

Sounds delicious :handgestures-thumbupleft:

Yeah, let me know. I've got about 10kgs at home and was thinking I'd give it a go. Might be a bit sweet as a beer without hops but being a stout grain the roasty flavour might bitter it up a bit. Cheers

Ok. So 2 months later :roll: I'm running this right now. Took a little fiddling with the new bubbler to get reflux flow & product stream right but I've finally got it. ABV was dropping so I slowed it down, collecting roughly 1.5 lt per hour now and sitting just under 90% :D
Have collected (from 37ish litre charge) 400ml fores, 400 ml definite heads then 6 jars at 250ml each before taking a small jar for white tasting. Should fill a few more before tails.
Initial thoughts are :handgestures-thumbupleft: :handgestures-thumbupleft: :handgestures-thumbupleft:
At still strength (88%) It has a definite almost toffee caramel maltiness on first tasting, then there is a nice hot spice that lingers and combines with the sweetness. I'm pretty impressed. Think it will be really good after some time on oak and reckon the spiciness would go well with some peat essence or peatreek
Might be hard to hang on to, but I'd like to save some for a long term aging. I'll give the first lot 6 weeks & report back :handgestures-thumbupleft:


Happy stillin'

sounds good dig, ill give it a go when i get a chance.

Get on this one, Strongy! It's only been three weeks but I've taken a sample tonight, watered down to about 50%, for me & a few mates and it's a winner :handgestures-thumbupleft: I have had it aging on once used charred bourbon (Tennessee style) dominoes and a small piece of toasted Apple & cherry wood.

At 65% it is predominantly a sweet, malty flavour, with a certain spice/tingly heat on the back of the tongue.

The sample I watered down to around 50% had a sweet malt taste at first but went straight to a spicy/smoky back end that seems to linger for quite a while after it goes down.

My taste test panel give it :handgestures-thumbupleft: :handgestures-thumbupleft: :handgestures-thumbupleft:

Sounds real good. As a stout lover this seems like it would be right up my alley.

Have to make a note of your recipe!