I have tried to make scotch twice and failed both times. I think my problem is I followed my still makers advice and went to the pot too fast after fermentation had stopped and had a thick wash with, what I call, starch in it. It burned and gave my scotch a burned taste. I read lots and lots about the process and now I'll let my wash rest several days, rack it, let that rest and add a clearing agent, then rack again before I run.

My recipe is simple.

For a 5 gal wash
8 pounds 2 row malted barley gristed
2 pounds peated malt gristed
whiskey yeast with AG
5 gals spring water

Heated to 144 to 149 for 90 min stirring constantly. raise temp to 160 and turn off heat.
cool to 78 strain off grain, add to fermenter and top off to 5 gal with spring water.

It had SG of about 1.055 at this point. It stopped fermentation in 4 days. I let it sit 24 hrs and racked to my pot in 2 1/2 gal runs each. Pot is only 4 gal.

Looking to improve.

Next try I'll use in a 5 gal wash
6 pounds malted barley grist
2 pounds peated malt grist
4 pounds sugar
5 gals spring water

Your thoughts?

Why do you say you failed - scourched flavor? Try going low and slow with the heat and that should avoid the scourched flavor - I'm going to try something along the lines of 10 pounds of 2 row with 4 pounds peated malt for my next run - will let you know how it goes

Is this a 5 gal mash recipe?

I guess I did forget to mention the amount of water, sorry, use 25L of water...

Give it a try and let me know what you think, it's been working pretty well for me.

I actually have not been measuring it, but I give it 10 to 14 days in the fermenting bucket, you can just tell by the smell that it's ready. I'll prep another mash this afternoon and measure it though.

Lookin good. Question, have you ever used 2 row malted barley? What is the difference in taste?

I have a bag but have not used it yet. Can try it next and see.

I use 5 Gal buckets, but I can't see how making a larger batch would be an issue. Scale the grains and water on up to the 12 gal with the same proportions and you should be good. Might need two packs of WD Whiskey Yeast?

Anyway, this mash is going crazy with the fermentation. Had to move it into a bathroom because it smelled up the house. Is bubbling like a crazy,non-stop and stinky like spoiled eggs. :-D

That's Crazy Good!!
Can't wait to read the updates.

"

Well, it produced 4.5 Liters
52%. Ran it a total of 12 hours (low and slow). I cut the tails short, stopped the operation once it dropped below 20%, so I did lose some smokey flavor... Did not filter it. Ran the PSII as a single pot with both columns and no reflux action. I insulate my still and columns. I run the outflow from the jacketed column thru 3/4"" copper tubing coiled in an old fridge, so condense any escaping vapor. Cooling water comes from a tub in same fridge, drilled holes in the walls.

It's smooth with a smokey aftertaste. Little bit of cloud, and has a little immature flavor that will settle down in a few weeks on charred oak chips, but two fingers over ice and I am a happy man. This is right what I wanted. I know an smokey Islay type scotch isn't for everyone, but this seems damn well perfect in my book.

Now, if you will excuse me, the wife is running around in those cute fuzzy pjs that seem to call out for my attention, so I better get to it! ;-)"