Aussiedistiller, Home Distilling, Moonshine, Home Brew

Was thinking about buying a drop of Tullymore Dew, price stopped me dead
rethinking maybe someone has a grain build to get me close
Any help appreciated as a good Irish style is a wonderful drop on sundown with a little water . :clap:

$51aud at dan's place, is that expensive?
or is there a 'special reserve' bottle?

howard wrote:$51aud at dan's place, is that expensive?
or is there a 'special reserve' bottle?

compared to the cost and fun of making some yes... I assume thats a smáll bottle so a days supply:9
so do you have a grain build ?

It’s a grain bill :greetings-waveyellow:
https://www.google.com/search?q=grain%2 ... irefox-b-m

The Stig wrote:It’s a grain bill :greetings-waveyellow:
https://www.google.com/search?q=grain%2 ... irefox-b-m

I'm gonna go 1/3 corn . 1/3 malted smoked , 1/3 un-malted barley and see what happens , unless someone offers better

:clap:

Not sure why stig’s link is not working for me so apologies if I am saying the same thing. I always thought the irish whiskeys were mainly malted barley and unmalted barley in a 50/50 split. Perhaps with with up to 10% oats, or wheat as well.

That is not gospel just what I believed, and I have believed a lot of stuff that was wrong lol

Wellsy wrote:Not sure why stig’s link is not working for me so apologies if I am saying the same thing. I always thought the irish whiskeys were mainly malted barley and unmalted barley in a 50/50 split. Perhaps with with up to 10% oats, or wheat as well.

That is not gospel just what I believed, and I have believed a lot of stuff that was wrong lol

depends on the still type additionally but our close , I am adding an extra 5% oats, the mash smells wonderful.
even if its 105% :)

Wellsy wrote:Not sure why stig’s link is not working for me so apologies if I am saying the same thing. I always thought the irish whiskeys were mainly malted barley and unmalted barley in a 50/50 split. Perhaps with with up to 10% oats, or wheat as well.

That is not gospel just what I believed, and I have believed a lot of stuff that was wrong lol

it's another minefield to be sure to be sure.
i'm trying for an irish too, there seems to be Pot still whiskey, irish grain whiskey, irish malt whiskey and blended.
i want to try the triple distillation with strip, feints & spirit runs.

atec77 wrote:

howard wrote:$51aud at dan's place, is that expensive?
or is there a 'special reserve' bottle?

compared to the cost and fun of making some yes... I assume thats a smáll bottle so a days supply:9
so do you have a grain build ?

i'm working on it. :think:
so many to choose from.
which unmalted barley did you use?

I used Jenco premium barely and corn
Angel gold packet sugar resistant yeast and added a little amylase despite adding some smoked malted jenco , smells so deep rich and peaty chocolate

Depends on how traditional you want to go..

Irish whisky has been legislated to be 1/3 malted & 1/3 unmalted barley since 1785 and recognised as a drink some 250+ years before that...

In british English, Corn actually denotes all cerial grains - including oats, wheat & barley

Actual corn - maize, wasnt introduced as a crop into Ireland until 1845 and later with the potato famine, with main European production occuring in warmer climates further south after arriving fron the Americas.

Cant find it now, but a while back, I read something along the lines of scotch whiskey traditionally rarely being barley malt and ended up how it is now due to taxation on different grains at some stage...

:teasing-tease: Make what you want, try everything everything else for kicks and call it whatever you want to :handgestures-thumbupleft:

ok i bit the bullet, 1st use of my Corona mill
0.725 kg joe white distillers malt milled (2-row i think)
1.0 kg rolled oats
0.5 kg malted rye (milled)
4 kg corn grits (milled)
1ml High Temp enzyme

22 l of water heated to 50C in brewzilla
added corn & oats and HT enzyme, raised temp to 90c and kept for 1 hour.
raised malt pipe on overhead pulley, dropped chiller in, down to 65C in 10 mins.
added barley & rye, kept at 65C for 1 hour, using recirculation arm/pump
iodine test, mash fully converted, cooled again to 32C.
transferred contents (grain as well) to fermenter.
added yellow angel yeast, (meant to use US-05 but didn't have any)
bubbling away nicely this morning for it's 1st day stir (angel yeast)
NB i will see what the yellow angel tastes like, but it might be the last time with this method.
i will add todays all grain effort in the "no mash required" section.

things that didn't go well.................
i thought i could just use the brewzilla without any accessories to cook the corn.
i quickly got an error message and the unit turned off
unfortunately the temp sensor is on the bottom (and the concealed elements) and the mass of corn meant the probe started to overheat and give me a ERR03.
i stood and stirred for a few minutes to dissipate the heat, but as my arms were still hurting from the corona mill :smile: , i took another course of action.
emptied the brewzilla into a fermenter, fitted the false bottom and tun pipe, returned contents and carried on.
all good, the corn formed a good bed in the tun pipe, which also enabled me to use the recirculation arm throughout the procedure. :handgestures-thumbupleft:

Ran things through the 4 plate this morning , good distillation and having added some malted smoked wheat the flavour came through well , adding the peat smoked qas worth the trouble and when it runs out will be repeated although I will grind finer next time

:happy-partydance: