MacWhisky Recipe Discussion

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Re: MacWhisky Recipe Discussion

Postby Nathan02 » Tue Oct 31, 2017 8:01 am

ok collected 1.9l of hearts that tasted pretty good. was after a quick drinker so watered to 40 percent ( not ideal for oaking i know) and oaked it with 15grams per litre. but ive used toasted french oak. im worried, should i have used american? anyone had good results on french?
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Re: MacWhisky Recipe Discussion

Postby EziTasting » Tue Oct 31, 2017 8:09 am

Nathan02 wrote:ok collected 1.9l of hearts that tasted pretty good. was after a quick drinker so watered to 40 percent ( not ideal for oaking i know) and oaked it with 15grams per litre. but ive used toasted french oak. im worried, should i have used american? anyone had good results on french?



I’d think it comes down to preference... I like the taste of French over US and I believe it colours quicker...
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Re: MacWhisky Recipe Discussion

Postby db1979 » Tue Oct 31, 2017 1:45 pm

Were they oak chips or dominoes?
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Re: MacWhisky Recipe Discussion

Postby Nathan02 » Tue Oct 31, 2017 1:48 pm

dominoes mate
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Re: MacWhisky Recipe Discussion

Postby db1979 » Tue Oct 31, 2017 2:08 pm

Nathan02 wrote:dominoes mate

:handgestures-thumbupleft:
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Re: MacWhisky Recipe Discussion

Postby bluc » Tue Oct 31, 2017 3:07 pm

I am a fan of french also.
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Re: MacWhisky Recipe Discussion

Postby Ronker » Sat Jul 21, 2018 3:22 pm

Been wanting to try this for a while,
But I do like the smokey aftertaste of a malt, I know I went be my single malt though.
So I have
A kilo of pilsner malt
A kilo of heavy peated malt
A kilo and half karamalt
As much sugar as required.
Was going to ferment then strip fast in pot still then do slow spirit run with good cuts.

My question was, should I just boil up the malt lightly and just tip it all in together with sugar etc n pitch yeast once cooled, or
Is there a better way to treat to malt before putting in wash?

Cheers
Last edited by Sam. on Sun Jul 22, 2018 6:10 pm, edited 1 time in total.
Reason: removed double post
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Re: MacWhisky Recipe Discussion

Postby spoonjab » Mon Jul 23, 2018 6:30 pm

I found a demijon of this in the back of my brew cupboard. Damn good now with 5yrs age. Currently one of my favorites :mrgreen:
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Re: MacWhisky Recipe Discussion

Postby pat_00 » Thu Nov 29, 2018 11:50 am

Ronker wrote:Been wanting to try this for a while,
But I do like the smokey aftertaste of a malt, I know I went be my single malt though.
So I have
A kilo of pilsner malt
A kilo of heavy peated malt
A kilo and half karamalt
As much sugar as required.
Was going to ferment then strip fast in pot still then do slow spirit run with good cuts.

My question was, should I just boil up the malt lightly and just tip it all in together with sugar etc n pitch yeast once cooled, or
Is there a better way to treat to malt before putting in wash?

Cheers


Hi, Karamalt is a crystal malt. I wouldn't use that much of it or it will be way too sweet from all the unfermentable sugars. Will be more like a rum than a whiskey.

In beer brewing it is usually kept to 5% of total grain bill, you might be able to get away with more in a whiskey. Maybe someone else here can advise?

You'd want to look at mashing the grains, boiling the grain will not get you access to the fermentables (and flavour) in the Pilsner and Peated malts. Boiling grain can also extract harsh flavours.

Get a mesh bag and do a mini BIAB (Brew In a Bag) mash, should be easy to do on the stovetop with that amount of grain.
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Re: MacWhisky Recipe Discussion

Postby wynnum1 » Thu Nov 29, 2018 12:28 pm

If you do a stove top with the grain remember that if the mash is thick the bottom of the pot can get over temperature on the stove need to keep mixing when heating.
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Re: MacWhisky Recipe Discussion

Postby orcy » Thu Nov 29, 2018 1:49 pm

Don't boil the malt. Get 10L of water up to 68 degrees, then chuck the milled grain in and mix well. Put lid on pot and cover the whole thing with a blanket. After 90 mins strain the whole lot into your fermenter and wash the grain with 10L.of cold water. Add sugar to 1080 or so gravity, and pitch your yeast when the whole thing is under 30C.
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