 Rank: Newbie Groups: Registered
Joined: 12/11/2012(UTC)
Posts: 3
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"a newbee using a 8 gallon kettle with a 2 inch Rad apartment still. Learning to make Brandy and wheat whisky.
thanks for the great info."
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 Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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" Originally Posted by: Hogfish  a newbee using a 8 gallon kettle with a 2 inch Rad apartment still. Learning to make Brandy and wheat whisky.
thanks for the great info. How did we miss you?? welcome--tell me about the wheat whiskey please"
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Rank: Newbie Groups: Registered
Joined: 12/11/2012(UTC)
Posts: 3
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Thanks. I made my first mash this weekend. It is in the fermentor. Not 100% sure about my methedology but made a stab at it. This is what I did. Any thoughts or input would be appreciated.
Hogfish oated wheat whisky
10 gallon mash
6 lbs of malted white wheat
2 lbs of Quaker oatmeal
2 lbs of 2 row malt
5 lbs of sugar
1 lemon
4 beano tabs
4 Tsp Dap
Bakers yeast
Place oatmeal in pot cover with water. Heat to 125 Rest 20 min then to 190 for 10 min. Place in cooler add water to drop temp to 152. Place wheat and 2 row into pot, cover with water and stir. Do stops at 113, 125, and 152. Add to cooler. Add additional 152 water to cooler stir well. Leave overnight. Before going to bed boil sugar and lemon so it can cool overnight. In the morning mix the sugar water and grain mix from the cooler in the fermenter, Top off with water. Add beano and DAP, Airiate wash. Make sure it is 80 or less, pitch yeast. Let it go to dry, settle out and then rack.
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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sounds a bit too complicated but its not my area of experience
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