wineo wrote:I have made some oat whiskey,and me and 2 others have been experimenting with recipes. Use whole cleaned oats,the kind that you feed horses,and start out with 8-10Lbs of oats.You will have to run them through a grain mill and get a good crush,but where they are still intact.Put them in boiling water,and turn off the heat and cover,or even better put them in a cooler,and leave them over nite.Mash them with at least 4Lbs of 2 or 6 row malt thats been milled.Start the mash at 158f in a cooler,and leave it over nite.The next day add 8-10Lbs of sugar to the still warm mash,and put it in your fermenter.Use prestige whiskey yeast with /ag and ferment out.After the first run,save the backset,and use all of it with 8-10 Lbs of sugar on the same grain.After 3 runs add some oats,and malt or amelaze enzyme.Do stripping runs and collect down to 40%,and when you get enough ran to do a spirit run,add a 1/2 gallon of backset to all your stripped booze.Do your spirit run,and make some cuts.Be careful not to over oak it.It will be mild,but dont oak it as heavy as normal for whiskey.Just put a little color in it,and make sure its at 60-65% when you oak it.It is very easy to overdo it with the oak,so dont use much,and taste it every day,or you will overdo it. This is the no-smop method,and will give more flavor than using oatmeal,and is alot easier to rack,and deal with.
When he says "start mash at 158" does this mean that when the temperature hits 158 you add the malt to the mixture in the cooler?
Should teh malt be stirred in ?
Does the Prestige Whiskey yeast w/AG need to be treated the same as the amylase or do I just stir it in once and let it do its thing?
Thanks for the clarification