Here is a simple recipe that I have been working on.
12 gallons of water.
24 pounds of 2 row. (I have been using Great Western Malting Washington select 2 row malt)
Yeast.
You can use what ever 2 row you want, each one has its own unique flavor profile and this recipe was meant to highlight those.
Yep that is it, I said it was simple. I start by heating 7 gallons of water to 158 - 160 degrees and then dump in the 2 row and let it mash in for the next 60 - 80 minutes keeping the temp at that point around 148. Mainly depending on if I get bored and I'm willing to wait 20 more minutes. Then I transfer it to my boil pot and spare out the grains with 5 more gallons of water at 175 degrees bringing my boil volume to 12ish gallons. At this point I bring it up to a boil to get it to hot brake helping break up the proteins and reducing the volume to 10 gallons and raising the starting gravity a little.
After all that's said and done, I age it 6 month on medium toast oak cubes.
Simple single malt
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