I'm thinking of ordering a 55lb bag of 2-row malt and a 55lb bag of dextrose from the local brew shop. Yes I know I can get sugar at the grocery store but it's convenient to do a single order and local delivery is free.
A simply single malt. No real attempt at a recipe.
Looking for an easy approachable drink on this one.
My thinking is to make an uncomplicated unpeated Irish style whiskey and put it in a Badmo style keg or a proper keg if I can come up with the $. Is this likely to get me something pleasant or will it end up being too uncomplicated if you know what I mean?
Single Malt and a little Dextrose for a kick(?)
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- Master of Distillation
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Re: Single Malt and a little Dextrose for a kick(?)
Just my opinion, but if you are going to all the trouble to lay down a full (Badmo) barrel of spirits, I would ditch the sugar and stick with an all grain spirit. You just need some good wood for it to age on.
I made a single malt with 2-row and after time on some good oak it turned out just fine. Want something a bit more, look at adding some wheat or rye or other specialty grains.
Otis
I made a single malt with 2-row and after time on some good oak it turned out just fine. Want something a bit more, look at adding some wheat or rye or other specialty grains.
Otis
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Learning to Toast: Toasting Wood
Polishing Spirits with Fruitwood: Fruitwood
Badmotivator’s Barrels: Badmo Barrels
Re: Single Malt and a little Dextrose for a kick(?)
+1 What Otis said.OtisT wrote: ↑Wed Oct 20, 2021 1:12 pm Just my opinion, but if you are going to all the trouble to lay down a full (Badmo) barrel of spirits, I would ditch the sugar and stick with an all grain spirit. You just need some good wood for it to age on.
I made a single malt with 2-row and after time on some good oak it turned out just fine. Want something a bit more, look at adding some wheat or rye or other specialty grains.
Otis
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Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
- Dancing4dan
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Re: Single Malt and a little Dextrose for a kick(?)
If you have 50 pounds of malt you don’t need any sugar.
"What harms us is to persist in self deceit and ignorance"
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Re: Single Malt and a little Dextrose for a kick(?)
The dextrose would just be to top up the alcohol percentage to 12-14 in the mash.
Nice to get more from a batch if it doesn't negatively impact the flavor.
Nice to get more from a batch if it doesn't negatively impact the flavor.
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- Master of Distillation
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Re: Single Malt and a little Dextrose for a kick(?)
Exactly! Which is why I recommended ditching the sugar.
I have not added sugar myself to a grain ferment for several years now, and I stopped because I could tell the difference between the two styles. Just my preference. You do you.
Otis
Otis’ Pot and Thumper, Dimroth Condenser: Pot-n-Thumper/Dimroth
Learning to Toast: Toasting Wood
Polishing Spirits with Fruitwood: Fruitwood
Badmotivator’s Barrels: Badmo Barrels
Learning to Toast: Toasting Wood
Polishing Spirits with Fruitwood: Fruitwood
Badmotivator’s Barrels: Badmo Barrels
Re: Single Malt and a little Dextrose for a kick(?)
Thanks for the feedback. I am more than happy to learn from other people and appreciate hearing that some fool idea that everyone else has already tried isn't going to work. Saves me a bunch of wasted silliness. I have learned a lot reading for the last few years but nothing beats actual experience. I recently watched a wonderfully produced pumpkin whiskey recipe video that was a lot like watching a cooking show. Not that long ago I would not have realized it was more of an April fool's joke than a grain bill. Looking forward to having some barrels aging and playing with spirits while I wait. Limoncello for New Year's is still the plan. If I can get my electrical sorted in November/December I should finally be ready to fire it up.