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Looking for a Scotch whisky recipe?
Hi fellow brew wizardsI fancy a bash at a single malt, i cant see a recipe in the tried and tested has anyone got a recipe or grain bill i could use, Cheers y,all.
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22 Replies
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One of the easiest with a clear write up of mashing, fermenting and distilling is Jimbo’s all grain in the t&t. Also, enter ‘mash bill’ or ‘grain bill’ in the search field and you will see a wealth of recipes and discussions Good luck
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Using LME is a good first stab at whiskey or scotch.
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95%50ppm peated malt, 5% oats.Strip until 1% off the spout., keep all that faints and do it again But that’s just meDon’t be a dick
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I did see Jimbo’s recipe stilljoy, i have a couple of gals. Of multi grain whisky on oak at the moment i was looking for a single grain for an authentic single malt, i will take a look at the grain bill though.Thanks for replying dude
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Thanks Swedish, mmmm, i do like a peaty or smokey malt, i like the Islay malts so your suggestion might be a good option.So you strip twice, yeh, and then a spirit run??
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Thanks Shady, hadn’t thought of using LME, i wander if there is a brand of LME that is peated or smoked not seen one myself, Still spirits make several smoke and peat flavouring, if i chucked a bottle of those into the wash with plain LME would that add the flavour into the distilate i wander, or maybe in the low wines before the spirit run.I have a couple of ideas to mull over from you guysThanks for the replies.
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Artificial flavor. Search for some peated LME
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Aye, i have used that stuff before, in some of my my first sugarwash i made, it wasnt great lol, i will have a look as you suggest,
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Thanks Swedish, mmmm, i do like a peaty or smokey malt, i like the Islay malts so your suggestion might be a good option.So you strip twice, yeh, and then a spirit run??Nah for scotch I only strip once, for Irish potstilled I strip the same spirit twice then spirit run.Fill the boiler with low wines if you can, makes for best chance of making good cuts.Air or the side of caution on heads, with tails be brave, it’ll age out, especially in a barrelDon’t be a dick
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In my opinion, it’s not hard to make a good malt whisky, just using all barley malt. The hard part is aging it and ending up with something that actually reminds you of “Scotch”. The real thing is generally aged in second use Bourbon barrels, and often finished in something else and then blended from their aging stock to get their specific flavor profile. I’ve made good malt whisky aging in glass on oak that I’d previously used for a Bourbon, but never quite pegged it as Scotch.
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I’ve got a peated whiskey recipe I’ve used but it’s not single malt. Roughly 12% of the grain bill is peated malt. Strip and spirit run aged in a barrel I used to age American Whiskey in. Salty just posted up on another topic about aiming for a total collected abv of about 28% when stripping which ironically is what I look for as well. For me it’s a completely arbitrary number but I probably read it somewhere here and subliminally now aim for that number Freedom had been hunted round the globe; reason was considered as rebellion; and the slavery of fear had made men afraid to think. But such is the irresistible nature of truth, that all it asks, and all it wants, is the liberty of appearing.-Thomas Paine
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Interesting guys, i have 2 gals of mixed grain whisky in demijohns maturing in my shed one is coming up to 11 months old and one is around 8 months, both have been soaking with 6″ staves 6 in each DJ.@60abv upon tasting and smell both resemble a young whisky, not too bad acctually, prior to these two gals i have i made a gal soaked on french oak with i think 50ml of sherry thrown in too to hopefully add the sherry barrel taste, after 12 months it was really palatable with just ice.Comments above duly noted guys, regarding the stipping, my still is 5 imp gals, if i mash 10gals, after stripping will that be enough to fill my boiler ??I have never stripped so its a new process for me i will read up on the speed i need to run at to get 28% probably i just need to “do it” lol.I have a power controller unit that i normally use with my t500 boiler, and my own made column, i guess no packing or reflux needed for stripping.This morning i found a local supplier for beech smoked malt so after easter i may crack on with this run.Awesome guys thanks
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Just reread your post bilgris, so do you recken that a single malt would be more complex than a multy grain to get a passable scotch. It would make sense as i guess the spirit would have a more complex flavour to start with before maturation, i never gave that a thought.Interesting.
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Thanks Swedish, mmmm, i do like a peaty or smokey malt, i like the Islay malts so your suggestion might be a good option.So you strip twice, yeh, and then a spirit run??Nah for scotch I only strip once, for Irish potstilled I strip the same spirit twice then spirit run.Fill the boiler with low wines if you can, makes for best chance of making good cuts.Air or the side of caution on heads, with tails be brave, it’ll age out, especially in a barrelEpic! Great advice!!🎱 The struggle is real and this rabbit hole just got interesting. Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
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I don’t think of a single grain bill as more complex than multi, just more traditionally aligned with the style. Having said that, there are many blended Scotches which are not single sourced grains, whether all malt or not. Some are good. What I was getting at was more that the flavor we think of as Scotch whisky is more aligned with how it’s distilled and aged than the specific grain bill.
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Understood, thanks Bilgriss.
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A mixture of different malts is still a single malt as long as it is all malted barley.What exactly makes a scotch ‘single malt’, ‘single grain’ or a ‘blend’?HigginsFlute buildSteamer build4 methods experimentAging proof experimentNext batch: Malt Whiskey (60 barley/30 corn/10 wheat)
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Ye, i was under the impression that a single malt was called that as it was mashed with a single type of malt.Not different types, and the point i was making was the white dog, made from a mixed blend of malts you would think would be more flavoursome and complex before it was barrelled, a singlular malt white dog you would think would have mono flavour therefore to get more complex the maturation process would be more complicated, chopping and changing barrels to build the flavour. Etc.Have you guys made a scotch from a single malt mash??I havent, the whisky i have made was 3 different types.I have enjoyed the discussion, thanks higgins.
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Anyone have a source for good peat to smoke barley with? It looks like Scotland outlaw export of it somewhat recently. Are we all screwed now?
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I talked to a guy a couple years back who is an importer of Scotch on a private label and talked to him a little about this. Scotland has been slow to make some of these changes, but the amount of peat in the country diminishes every year, and some estimates have them running out within a measurable number of years. He said people in the industry just don’t want to talk about it, but there’s some movement to protect it.Relatively easy to get peated malt, but I haven’t looked into peat sources.
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https://www.foodireland.com/irish-peat.htmlIrish peat, I’ve never used it but know of lads in Australia who have and they are very happy with the resultsDon’t be a dick
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This doesn’t appear to be a Tried & True recipe … perhaps the Mods should move it elsewhere.________________I drank fifty pounds of feed-store corn’till my clothes were ratty and torn
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