Guppy wrote:I plan on doing this recipe as my first ever distilling recipe (as soon as I've done a sac run through my pot still)
But instead of DME im going to go all grain because I have the malt.
Here is what I put into beersmith
2.17 kg peated malt
6.52 kg pale malt
1.00kg sugar
I plan to mash at 63C through my Herms for 60 mins.
Should I perhaps sub the pale malt for Maris Otter instead as I have both?
Brendan wrote:Guppy wrote:I plan on doing this recipe as my first ever distilling recipe (as soon as I've done a sac run through my pot still)
But instead of DME im going to go all grain because I have the malt.
Here is what I put into beersmith
2.17 kg peated malt
6.52 kg pale malt
1.00kg sugar
I plan to mash at 63C through my Herms for 60 mins.
Should I perhaps sub the pale malt for Maris Otter instead as I have both?
Guppy, what's the volume you're aiming for? And expected wash ABV?
Your 1kg of sugar worries me. You don't want to change the flavour of an all grain over just one kilo...
MacStill wrote:9% is pretty good for an AG mash mate, 100% conversion would be needed though....... ditch the sugar for the moment & see how the SG ends up after mashing :handgestures-thumbupleft: if SG is a bit low 6% then you could think about adding the sugar if you want to bump the ABV, but stay under 10% for sure :handgestures-thumbupleft:
MacStill wrote:I still have a bit to learn about AG brewing, my estimate was purely based on me getting 8% and the advice I got from Hilly saying that conversion was as good as I could expect ;-)
Saying that though I've tasted some pretty good scotch that's half AG & half sugar, I honestly wouldn't have picked it against my AG single malt had he not told me.... :handgestures-thumbupleft:
Either way just keep it at 10% or below and you'll be making some pretty fine whisky :handgestures-thumbupleft:
Brendan wrote:Yeah what Mac said mate...exactly what you said, was my concern, when people add sugar to 'boost' their abv because they think a wash should be 14%abv :o
Even 9% would be considered high in AG circles. 6-8% is considered ideal, I normally hit 7 or 8% :handgestures-thumbupleft:
If you were at 6%, I'd add some DME or LME (brewing type with active enzymes) over table sugar, but only a little to bring it to 8% :-D But that's me, take what you want :handgestures-thumbupleft:
scarecrow wrote:How much LME do you want?
I'm hoping to pick up 15 Kg early next week. Estimating about $5/Kg.
scarecrow
Furynfear wrote:So guys aged for 2 months. Its gone yellow in color. And tasting like scotch. Question is when people say the aging makes it smoother. Are they talking about less burning as it goes down. I through away close to a litre including foreshots and heads. Was around a 25litre batch of stripped runs.
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