Cols15 wrote:I've decided to do the non-smoke recepie again.
Ive mashed 12kg of distillets malt with 25lt of water containing 2lt of backset from my last AG malt whisky.
I'll leave it in the esky for 3hrs then check how many brix it's at.
After working with corn alot it's nice to do a all malt mash.
What size grist are you making? Like bluc, 1mm?
ThePaterPiper wrote:How do you think the backset is contributing to your single malt Cols? I haven't heard of adding backset to whisky, thought it was more of a sour mash, and sugar head thing.
I think this is a good question...