Ronker wrote:Been wanting to try this for a while,
But I do like the smokey aftertaste of a malt, I know I went be my single malt though.
So I have
A kilo of pilsner malt
A kilo of heavy peated malt
A kilo and half karamalt
As much sugar as required.
Was going to ferment then strip fast in pot still then do slow spirit run with good cuts.
My question was, should I just boil up the malt lightly and just tip it all in together with sugar etc n pitch yeast once cooled, or
Is there a better way to treat to malt before putting in wash?
Cheers
Hi, Karamalt is a crystal malt. I wouldn't use that much of it or it will be way too sweet from all the unfermentable sugars. Will be more like a rum than a whiskey.
In beer brewing it is usually kept to 5% of total grain bill, you might be able to get away with more in a whiskey. Maybe someone else here can advise?
You'd want to look at mashing the grains, boiling the grain will not get you access to the fermentables (and flavour) in the Pilsner and Peated malts. Boiling grain can also extract harsh flavours.
Get a mesh bag and do a mini BIAB (Brew In a Bag) mash, should be easy to do on the stovetop with that amount of grain.