Mash whiskey

[Hill]

I'm looking at trying a mash Whiskey this weekend, I'm unsure where to start but thinking why not ill give it a go. :handgestures-thumbupleft:

Looking at

14kg 73% Pilsner
5kg 27% Peated malt

I'm going to mash at 65 deg until i have full conversion
Should start off about 1080-1090 i'm hoping

I'm looking at using about 150g - 200g of bakers yeast

Anyone who has tried feel free to guide me along, I just figured this was a good place to start then i could adjust accordingly.

[blond.chap]

Good luck with it mate, I'll be keen to hear how you go.

If you're able, I'd recommend a protein rest at 50degC for 30minutes and a 60 min rest at 62degC rather than 65.
The protein rest will help prevent puking and the lower amylase rest will maximise fermentable sugars (unfermentable sugars aren't as important as will beer).

[Hill]

done and done mate.

Raising the temp is a piece of piss with my system. :music-deathmetal:

[blond.chap]

You're better off than me then, I've got a leaking esky which I stir with a wooden spoon

[Hill]

It's really interesting people mention about puking with a high mash temp, i'm guessing it will ferment right down below 1010 either way and the difference should only be 3 or 4 points, the molasses wash i did last week stopped at 1070 which would have a lot more sugars in there.

I'm happy to try the raise anyway so will give that a go mate.

[blond.chap]

You could give it a go with a few different mash schedules, the protein rest certainly helps with puking so I'm thinking the main problem is to do with the protein-polyphenol matrix that gives beer it's head.

As far as the amylase rest, you want the best yield you can get, and unfermentables won't help with that, I couldn't say whether the larger sugars actually cause problems as I introduced the protein rest and reduced the amylase temp in the same run.

[BackyardBrewer]

This: BOOM! Science bitches!

You could give it a go with a few different mash schedules, the protein rest certainly helps with puking so I'm thinking the main problem is to do with the protein-polyphenol matrix that gives beer it's head.

As far as the amylase rest, you want the best yield you can get, and unfermentables won't help with that, I couldn't say whether the larger sugars actually cause problems as I introduced the protein rest and reduced the amylase temp in the same run.

[Hill]

Anyone read From harvest to moonshine, was reading last night and they say for a single malt whiskey you use 100% malted barley and mash for 2 hours at 67 deg, Interesting.

Still going to rest as i said earlier but can't wait to try different mashes.

[Hill]

Ran a mash yesterday, decided to go for more of a scotch whiskey

75% Peated Malt
25% Pilsner Malt

55 deg 20 mins
62 deg 60 mins
70 deg mash out

1g per Litre Brewing yeast I used Saf04 english ale yeast
.6g per Litre Bakers yeast

OG 1074
fermenting at 22 deg and its going nuts :handgestures-thumbupleft:

[unsub]

How many litres of mash did this make?

[Hill]

I did 19kg of grain total mashed with 50L of water, i did a light sparge and also had a stuck mash and added maybe 10L of water unblocking it.

Ended up with 42L

[unsub]

Thanks for that. I was going to attempt an all grain BiB wheat vodka in the near future and just trying to figure out amounts.

[Hill]

I use Beersmith for my beer which adds up everything for you.

[Hill]

Took off a sample of this tonight, not that it matters but it's a really light colour like a wheat beer, it's currently 1000 on the hydrometer and I still think it has a few days to settle out. Overall it has a really mice malt flavor with a strong smoked flavor coming through. It will be really interesting to see how it comes out of the still.

I will report back after the weekend. :handgestures-thumbupleft:

[MacStill]

I wouldnt be drinking anything that tasted like mice :scared-eek:

[blond.chap]

Mice malt is pretty awesome Mac, you should give it a shot

[Sam.]

Took off a sample of this tonight, not that it matters but it's a really light colour like a wheat beer, it's currently 1000 on the hydrometer and I still think it has a few days to settle out. Overall it has a really mice malt flavor with a strong smoked flavor coming through. It will be really interesting to see how it comes out of the still.

I will report back after the weekend. :handgestures-thumbupleft:

I found for the peat it was a bit of a let down for the smokiness straight from the still, but after being on oak for a while it brings it all back out :handgestures-thumbupleft:

[Hill]

Did you do a mash or a sugar head

[Sam.]

Cheated, that one was the Fine Scotch Whisky recipe, mashing a small amount of peated then topping up with liquid malt.

Yours having such a high ratio of Peat it might come through a lot stronger off the still.

I am not a big fan of the real peaty scotches.

[Hill]

Yeah sure mate, will be really interesting to see how it all turns out.