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Finally managed to make the product. The only change in the Yeast we divided the batch into two. Yeast 1 - Mauribrew Pale Ale Yeast Oaking in French and American Oak image.png Yeast 2 - Lowans Details and pic coming soon.. Without Aging thoughts: Yeast 1 and Yeast 2 product without any aging are tas...

SaltyStaves wrote: ↑Wed Sep 23, 2020 2:05 pm Just to be clear, no one here is recommeding 10%. Half of that what we'd recommend.

Thanks mate!

Based on everyone 's recommendation I will stick to 10% speciality malt on the mash day. Will keep you all posted.

Definitely seems heavy handed on the specialty malts to me, but if it's too much, you can always make another batch with less or none and blend it. Too much chocolate malt can give an ash tray taste in beer. Not sure how that would come across with a peated sm. Might be good. You are right it can b...

The specialty malts being over 10% of the mash bill means they won't be subtle, but then again, Bairds HPM is as dominant a malt that you can buy, so you might be ok. Gladfields Toffee is great. Its more a chewy caramel than honey though. For honey you might want to try Aurora (which I used recentl...

Hello Legends, I am trying to run an experiment of a Single Malt - (Speyside Type) wherein I want it to be primary - peat/smoky and get other secondary - chocolate, caramel, honey and toffee flavours to the whisky. I have put together the following recipe for a 90-95L batch. Malts 25 Kgs – Bairds He...

Hi All,
I am a newbie with 3 distilling sessions(Whisky, Vodka and GIN) under my belt. Looking forward to learn and experiment from the legends on this group.

Cheers
Tecki