bluc wrote:I reakon tipsy and coffe are on the money for rule of thumb mashing 3l/kg water for strike/rest 1.2mm mill gap. 63-65c rest, sparge to 1.010. Only thing left is strike temp.
Clickeral wrote:coffe addict wrote:Ah ok I think I understand, I had assumed that the grain would be up around 12kg in the 20L.
In this case boiling to the sg up to 1065-1070 would be beneficial.
DO NOT BOIL WORT THAT IS GOING TO BE DISTILLED
it kills the enzymes and means it wont ferment out as dry, meaning you will have residual sugar which can burn onto your elements
I would aim for an OG of 1060 which would be around a 9% wash if fermented out to 0990
Probably about 10kg of malt for that
wynnum1 wrote:If you mash at the lower temperature and make more fermentable then going to get more alcohol and less flavour the same with adding sugar the extra alcohol is going to strip flavor and with a lower original gravity and fermenting at higher temperatures going to be a quick ferment .
bluc wrote:One more wash then I can get stuck into the all grain. Look forward to adding more info to this thread. Has some good info I reakon.. :-B
coffe addict wrote:@sparrow go 100% heavy peated and if it ends up too peaty for your tastes send it to me ummm I mean use it to blend with less peaty whiskies. That way you get to control the level of smoke in your dram.
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