Peated grains for whisky

[Jimmy1]

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

[R-sole]

I was up there on monday and tasted his peated distilling malt. Very peaty. He also has a couple of other smoked malts too. Their around the $4-5 a kilo in small quantities but get much cheaper when you buy larger quantities.

Very knowledgeable fella too.

[Jimmy1]

By the looks of the products that they stock he might be the person to talk to about making a good scotch. You must live near...ish to my neck of the woods 5Star. Trouble is its over an hour drive to the nearest HBS which is marks.

[R-sole]

Just down at Budgie for a holiday mate. I'm 4 hours away.

[Brendan]

G'day Jimmy1, (and 5Star)

I know this thread is over 9 months old, but just came across it.

I'm actually planning on heading into Mark's soon for this exact reason, to talk about Scotch and peated distilling malt. I would be fairly close to your area too by the sounds of it, Mark's is about 25mins away for me.

5Star, did you find it was "too peaty"? I wouldn't know from tasting it what I was looking for, I just know that I don't like my end product "too peaty"... :think: And how is his knowledge in terms of Whiskey?

Brendan

[R-sole]

The local guy uses 2kg of peated malt (bairds) to 6kg of coopers light malt extract cans.
Asfar as peat taste goes i have absolutely no idea about scotch flavours as i've avoided it all my life, but he say;

"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."

Mark knows his shit on any subject in the production of alcohol. I didn't agree with everything he said, but he has an educated opinion.

[Jimmy1]

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.

[kobold]

The local guy uses 2kg of peated malt (bairds) to 6kg of coopers light malt extract cans.

is that a 50l recipe?

[R-sole]

Sorry, that is for 40l

[Brendan]

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.

That must be why he never replied to an email I sent him on the topic! :shhh:

[Frank]

From the day I started distilling I have (basically) aimed for something, 'one day' I could describe as

"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."

:clap: :drool: :think: :handgestures-thumbupleft:

cant wait for further insights into the ways of the local guy...thanx 5Star

[Kimbo]

The local guy uses 2kg of peated malt (bairds) to 6kg of coopers light malt extract cans.

is that a 50l recipe?

Does he cook it up and ferment or does he add sugar?

[R-sole]

The malt is mashed and the malt extract added to bulk it up.

So an extract or partial mash, but without added sugar.

[kobold]

i bought 5kg of peated barley and made this three days ago with coopers light lme. it's my first beer! :dance: i kept the mash on 60-65C for an hour and at 70-72C for another two hours. i removed the grains, added the lme, heated to ~85C, kept it there for 20mins and dumped in the fermenter. i used safale s-04 (sprinkled on the surface and mixed in). the brew is bubbling at 20C in a 18C room and smells right.

how soon can i distill? should i be worried about diacetyl in this case? also, i would like to apply this data to my 20l process, but i am too new to make sense of the mashing and fermentation sections:
http://www.wormtub.com/distilleries/dis ... =Lagavulin
http://www.wormtub.com/distilleries/dis ... =Laphroaig

[R-sole]

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.

[kobold]

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.

thanks 5Star, this is definitely my learning stage. i have 4kg left for when i know what i am doing :-)