ok,
Kinda made my mind up about the grain bill and process. Having toured multiple Irish whiskey web sites seems we'll fall into three distinct types.
A moslty fresh grain (un malted) whiskey with minor malted grain content
A mostly malted grain bill with minor un malted grain content ( unpeated of course)
A blend of the two
It's intresting to see that Irish distillers don't claim to be all things to all ppl...they simply say where they sit in the above mix.
I'm keen to head down the first path mainly fresh grain path for a lighter style.
For process, I'm settled on a strip run, second run with cuts, final rutheless cuts run.
Timber will be very lightly toasted for reduced colour American oak pre soaked in Sherry for 1 month
Blending water will be pre boiled and cooled rain water
Grain bill looks like
1.5lt fresh plain barley
1lt malted Pale Ale type barley ( low colour/EDB)
250gm Wheat (for flatness/earthy front of palate)
250gm Rye (depth/ some spice)
All ground coursely, looking at same ratio 10% change overs each wash.
4lt inverted sugar
Hot start with sugars straight onto grain bed to maximise any conversion/soften,
then coolYeast will be a proper
Larger yeast, yep that's right slow and steady type to run at about 9c- 12c ...Hey it's winter...to maximise exposure to grains and flavour development..expecting 3-4 weeks plus for fermentation.
Yeast choice
http://www.fermentis.com/FO/pdf/HB/EN/Saflager_S-23_HB.pdfRight I'm set...would like to know where other folk will head so we can compare notes.
Let's make sure as Crow said we get this thread to the tried and proven...one day...
Cheers
bt1