Single Malt Mash Bill

[cap73n]

Has anyone played around with different varieties of malt and built a mash bill for a single malt just like is common for a beer? Such as using a percentage of caramel or chocolate malt.
Any tasty recipes to recommend?

[Clickeral]

I managed to get 900ml of finished product at 2years old just recently from a 30L mash if Pilsner malt (6kg) aged on recycled dominoes from bourbon I had aged

Stuff smells amazing

Happy to explain more but its oretty straight forward :)

Any base malt should be a good starting point

[TasSpirits]

Ive got a Pilsner/Choc Malt on oak ATM, my understanding is that Malts like Choc Malt are a adjunct only, I used it as one. Maybe a Beer Guru would know a bit more :handgestures-thumbupleft:

[bluc]

No expert but yes all of the dark grain is just for flavour as it has been roasted killing the enzymes :handgestures-thumbupleft:

[Wobblyboot]

Try a macwhisky in tried and proven, I didn't like it straight of still but few months on oak, it's awesome :handgestures-thumbupleft: just did double batch, can't wait till its ready

[bluc]

Try a macwhisky in tried and proven, I didn't like it straight of still but few months on oak, it's awesome :handgestures-thumbupleft: just did double batch, can't wait till its ready

I second that its not all grain but its damm good..

[TasSpirits]

Ill 3rd that, I have 9 different versions of this at various ages :handgestures-thumbupleft:

[WicketNut]

Capt

I'm no expert, so happy to be corrected, but I always thought a single malt was made from a single malt ...

I do have a bag of grain that I want to ferment with a Belgium Trappist yeast, just to see what it produces (I am hoping for the fruit esters to come through, but not overpower 8-} )

[TasSpirits]

This is the usual definition of Single Malt Whisky

Single malt whisky is malt whisky from a single distillery, that is, whisky distilled from fermented mash made exclusively with malted grain (usually barley), as distinguished from unmalted grain.

Single malts are typically associated with single malt Scotch, though they are also produced in various other countries.[1] Under Scotch Whisky Regulations, a "Single Malt Scotch Whisky" must be made exclusively from malted barley (although the addition of E150A caramel colouring is allowed), must be distilled using pot stills at a single distillery, and must be aged for at least three years in oak casks of a capacity not exceeding 700 litres (150 imperial gallons; 180 US gallons).[2][3] While the Scotch model is usually copied internationally, these constraints may not apply to whisky marketed as single malt that is produced elsewhere. For example, there is no definition of the term single with relation to whisky in the law of the United States, and some American whiskey advertised as single malt whisky is produced from malted rye rather than malted barley.[4]

[WicketNut]

Cheers Tas

So does this mean that a single distillery could mash many different malt types, blend them and call them a Single Malt?

I hadn't turned my mind to mashing with specialty malt for whisky. Hmmmm ... :think: :think:

[Barridale]

Whiskey style: Single Malt, 100% Barley – this includes 6 different barley types which are Washington Pale Malt, Munich Malt, Extra Special Malt, Brown Malt, Pale Chocolate Malt and Scottish malt peated to the tune of 55ppm.

(Note: their standard mash bill consists of all the above malts sans the peated malt. Furthermore, the bulk of said mash bill is the Washington Pale Malt which is at approximately 70% of the bill)

Above is the grain bill of Westland distillery in Seattle Washington in the US.
These guys are renowned for thinking outside the box and also have some interesting aging techniques using regional oak.

[TasSpirits]

Im about to do a Vienna and Cherry Smoked Malt just for something a bit different :handgestures-thumbupleft:

[Barridale]

I'd be interested to hear how that turns out Tas. Make sure you go deep into the tails to get the cherry smoked flavour to carry through. Means a bit more ageing but should be worth the wait.
I recently did one with vienna, munich and marris otter . Tasted good off the still. Was just a first strip run and will need to do another 2 60L mashes to strip before a spirit run through 4 plates. These will be marris otter and munich.

[TasSpirits]

I'd be interested to hear how that turns out Tas. Make sure you go deep into the tails to get the cherry smoked flavour to carry through. Means a bit more ageing but should be worth the wait.
I recently did one with vienna, munich and marris otter . Tasted good off the still. Was just a first strip run and will need to do another 2 60L mashes to strip before a spirit run through 4 plates. These will be marris otter and munich.

I always plan for at least 2 years with a Single Malt, this grain is very smokey, and was very expensive. Im going to build a cold smoker and start smoking my own grain. Ive got some cherry wood that is almost seasoned, going to make some dominoes to age it on :handgestures-thumbupleft: