Aussiedistiller, Home Distilling, Moonshine, Home Brew

Bugger me!
Thanks for the heads-up.

Now...what to do with this grain then?
Every place I checked there's no stock in the country of peated malt, if anyone finds some let me know.

Cheers.

Try grain and grape mate. I got some there about a week ago.
Reasonable price too :handgestures-thumbupleft:

Finally finished!

I have made and fermented this recipe 3 x times :)
I have done 3 stripping runs!
FINALLY did my spirit run the other day.
The newmake spirit tasted great and now I cant wait to taste the final product
Ended up with 12Liters at 65% ABV and I have just barreled it NOW THE WWAAAAAIIIITTTT is on!

Great stuff mate, let us know how it turns out :handgestures-thumbupleft:

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 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...

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...

It's a 25 litre wash with an abv of 12%. If I take the sugar out of Beersmith my abv drops to 9%.
Should I use a kg of DME instead of the sugar?

I've never done any scotch, or all grain, but I aim for about 8% in my whiskey washes... Don't stress that yeast!

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: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:

That's with my efficiency in beersmith set at 70% which I usually get although some times a tad under with higher gravity brews.
I'll keep the sugar out then and see how it goes. Thanks for the advice. Can't wait to give my first recipe a try.

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:

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:

No worries, so if FG is less than 6 % then I should add some sugar to bump it back up to around 9%????

it's entirely up to you mate, but at 6% your yield will be a bit low..... I'd take more notice of what the AG guys are saying than me though, I'm only on my L plates as far as Scotch whisky goes ;-)

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:

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:

Thanks Brendan will give that a go.

scarecrow wrote:How much LME do you want?

I'm hoping to pick up 15 Kg early next week. Estimating about $5/Kg.

scarecrow

I know bulk LME is available at the HBS around Perth, it generally sells for $140 for 28kg. You will most likely have to preorder it.

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.

I would age it a bit longer mate... the fact that its still yellow instead of that deep rich colour tells me its still young and harsh :handgestures-thumbupleft:

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.

:laughing-rolling:

Sorry dude, 2 months is no where near what you need for this.

Scotch takes time. .

Give it another 6 and see how it is ;-)

Finally running this today. 113.5L @6.8%.
Happy with it so far, time on oak will be the key here.

Thanks for the recipe :handgestures-thumbupleft: