Hill wrote:Is 12 kg of malt going to be enough, I'm guessing your going to get either 20L at 1070 or 1030-40 sparging and total vol 40 odd liters. Depending on your system i'd be aiming for 1070 og just taking your first runnings, meaning you would need up near 18 - 20 kg of grain. Do you use beersmith?
I was mainly basing that on my beer brewing days, where I used 6kg per 20L. But you're right that's more like an overall OG of 1.05. I'll bump it up to around 18kg. Cheers mate
Hill wrote:Id also have a rest at 55deg rather than 40deg or even as well as 40deg if you prefer.
Quite right again, I was getting my protein and Beta Glucan rests mixed up. 55degC will be the first rest
Brendan wrote:Very interesting concept Blondy :think: I love my mildly or non-peated malt whiskies, so I don't have this dilemma, but it is very interesting nonetheless.
Do you have any research behind this to suggest that any flavour will carry over from vapour-infusion with grain? I mean it works with plant matter, but they have more readily extracted oils. Because the peat smoke is absorbed by the grain, you just might have a shot at pulling it off ;-)
By the sounds of your taste, you just need a big clump or burnt peat in your gin basket! :teasing-neener:
No real research to speak of Brendan, just a pet theory. From what I understand the peat smoke is adsorbed rather than absorbed, so I would have though it would be even easier to remove than from plant matter, and hot ethanol is a pretty great solvent after all. My only concern in this regard is whether the phenols will be too heavy and won't want to carry over. But theory can only take you so far, and experimentation is more fun.