Ok, I am soon to be in the possession of 110 lbs of peated malt (among some other grains and malts). I need some help and direction.
Like Scotch (single malts and drink mid level peats as my go to drink, want to try the 100%)
My set up... I have a grain mill, propane cooker and good old BOP (no false floor or drain valve). I also have a 10 gallon copper column still and have played around with steam cooking corn, which I find to be far superior to any sort of burner method. Have done both on and off grain washes. Off seemed easiest to me. Have a 5 gallon bucket with many, many holes in it that I can sparge with, also have a 15 gallon cooler I can convert on grain with...
I have not gotten the best conversion possible in the past but have only done a few washes, broke my hydrometer a few weeks ago so have been going at it blind (will fix this) but I get about half (1 gallon
) usable spirits off a 10 gallon wash as I do something like a 10 gallon Gerber. Figuring the mash is around 6%.
My question is...
Does anybody have any tips, tricks, or trade secrets to help me get full conversion and higher ABV from a 100% peated malt recipe? What about yeast? Anything I need to know about peated malt?
I understand it might need some rest along the way, the 140-158 temp level of conversion, adding beano for added enzymes.
My first thoughts would be to get everything to temp slowly, then pour it all into the cooler to rest overnight (or until the temp got down to 80 or so), strain it through the bucket and hit it with warm or hot water to remove any excess sugars from the grains. Move this all into a few carboys, then pitch yeast and hope for the best. From there I can double or triple distill or whatever, but I got to get to that point first. Again, any thoughts or help you can offer would be great.