 Rank: Junior Member Groups: Registered
Joined: 12/31/2012(UTC)
Posts: 25
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"I found this no modern distiller. Does anyone else have a better single malt whiskey receipt? the Doctors - SINGLE MALT WHISKEY... 4 Kg Bairds Peated Barley 6 Kg Pale Ale Malt Barley mash in 10 minutes 50 degrees 63 degrees for 90 minutes ( to convert beta - amalayse) mash out ...... 80 degrees for 10 minutes. 10 minute boil 100 degrees Then no chill cube http://www.moderndistill...m/page8/index.html"
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 Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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according to my friends on the irish whiskey society, a true single malt is made from 100% malted grains. I questioned thier reasoning and the answer was that malted grains give a diferent flavour than un malted grains :)
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Rank: Junior Member Groups: Registered
Joined: 12/31/2012(UTC)
Posts: 25
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"Scott,
Thanks for your reply. Are you saying no peated barley beacuse its not malted? Ive heard lots about it lately but probly won't get to try it. I went to local ABC store and WOW. They are proud of that stuff. After I posted I went back to the site and there is a video on exactly how and what to use. Maybe not really specific but non the less nice video. Is it worth the extra money it cost? I figure that part of cost is how long it is aged. Any thoughts?"
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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"i'm the wrong guy to advise you on this ---sorry
i guess you are making scotch-- maybe the rules for scotch are diferent than irish whiskey-- i reall dont know???"
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Rank: Junior Member Groups: Registered
Joined: 12/31/2012(UTC)
Posts: 25
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I really don't know anything about Irish whiskey. I am not after anything specific except the best likker that can be made. I know that everyones taste is diff. What I listed is what I thought might be a starting point. If you like and know Irish I want to hear about it. Call it what you want as long as it is good. You know what an opinion is like. I wanna hear it
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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"the standard but not the only formula for irish style whiskey is
10 parts malted barley
7 parts un malted barley
1part wheat
1 part rye
1 part oats.
tripple pot distill
single malt would be all malted barley
my next batch will be a combo of malted and unmalted barley
im stuck fighting with the SSVR for now"
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Rank: Junior Member Groups: Registered
Joined: 12/31/2012(UTC)
Posts: 25
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NOW WE TALKN!!! I am a do it yourselfer like most everyone here. If you wern't most would just go buy it rather than make it. If I malt my own should I sprout, smoke, dry and grind or should I leave a step or 2 out? Should I just use whisky yeast with AG or more like a prestige WD or something like a safspirit malt? I assume you would steep and discard grains?
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Rank: Junior Member Groups: Registered
Joined: 12/31/2012(UTC)
Posts: 25
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If I have a ps2hc and a 15.5 gal keg running on propane can you be really specific on what you would use and where you would get it and what abv mash would be. Would you guestimate me running 3 or 4 1st runs before I got enought to fill up to run a second run?
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Rank: Advanced Member Groups: Registered
Joined: 5/16/2012(UTC)
Posts: 354
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hey guys just throwing this out for you a bud in England passed it
This is a 10 gallon wash.
16 lbs. malted barley I like Golden Promise
4 lbs. peated malted barley
being to 165 dgress for cover for a hour and stir eve 10 to 15 mins . let cool pitch yeast and let set for 3 days double distill and age or enjoy
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Rank: Junior Member Groups: Registered
Joined: 12/31/2012(UTC)
Posts: 25
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Texaswolf sounds great thanks
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Rank: Advanced Member Groups: Registered
Joined: 5/16/2012(UTC)
Posts: 354
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Going to get me some going soon getting some small barrels so going to try a few age whys going to full one with sherry let it set see if I can get a sherry finish lol. If anyone knows a good why send me a message me
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Rank: Senior Member Groups: Registered
Joined: 1/24/2012(UTC)
Posts: 630
Thanks: 1 times
Was thanked: 13 time(s) in 13 post(s)
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So where are you getting the barrels from? Looks like Brewhaus is out at the moment
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Rank: Junior Member Groups: Registered
Joined: 1/7/2013(UTC)
Posts: 111
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"My experience with a single malt whisky is using a ratio of peat smoked malted barley to malted barley. I buy both at a brew shop and they crack it for me free of charge too. The temps you hold the barley is critical from what I read and 150 to 155 F is where you want it for the best conversion from starch to fermentable sugars.
I am going to make a tun out of an igloo ice chest for my next mash. When you mash at temp, do an iodine test to make sure you have converted all the starch. If you are not familiar with that test, do a search and watch the video's.
My recipe is 2 pounds of grain per gallon of water
60% 2 row malted barley
40% peated malted barley
After conversion, I use whiskey yeast but next time I'll try bakers as most scotch started that way. Make sure you aerate well before tossing. I use an aquarium pump overnight.
When the ferment stops, rack it and let it sit under air lock and sterilised container for a day or two.
strip distill and toss the fores. Do a spirit run and make proper cuts. Age on oak. If you want sherry add 1 tsp sherry per quart of likker when ageing on oak."
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