I was searching for a new grain for beer and found these peated malts. The site doesn't elaborate much but I'm sure an email will get some clearer details about the product.
http://www.ubrew.com.au/web/showproduct.asp?prodid=46
5Star wrote:The local guy uses 2kg of peated malt (bairds) to 6kg of coopers light malt extract cans.
Jimmy1 wrote:I found with Mark if someone else is in the store he avoids talking about spirit production. But for alcohol he would be the most knowledgeable fella I have ever personally met.
"My whiskey, now entering it's second year is at 52% abv and developing rich malt with beautiful warm amber colour and medium to strong peat smokiness, not unlike an Islay malt, it is already - higher end quality."
kobold wrote:5Star wrote:The local guy uses 2kg of peated malt (bairds) to 6kg of coopers light malt extract cans.
is that a 50l recipe?
5Star wrote:I think 10 mins is enough for the mash out stage. That's my understanding from making beer anyway. I believe that you can drag tannins out, i don't know whether they come across from the still though.
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