Single Malt and a little Dextrose for a kick(?)

tiramisu · Post by **tiramisu** » Wed Oct 20, 2021 9:18 am

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?

Post by **OtisT** » 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

Post by **8Ball** » Wed Oct 20, 2021 3:01 pm

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

+1 What Otis said.

Post by **Dancing4dan** » Wed Oct 20, 2021 5:31 pm

If you have 50 pounds of malt you don’t need any sugar.

tiramisu · Post by **tiramisu** » Fri Oct 22, 2021 11:59 am

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.

Post by **OtisT** » Fri Oct 22, 2021 12:35 pm

tiramisu wrote: ↑Fri Oct 22, 2021 11:59 am Nice to get more from a batch if it doesn't negatively impact the flavor.

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

tiramisu · Post by **tiramisu** » Fri Oct 22, 2021 12:44 pm

OtisT wrote: ↑Fri Oct 22, 2021 12:35 pm
tiramisu wrote: ↑Fri Oct 22, 2021 11:59 am Nice to get more from a batch if it doesn't negatively impact the flavor.
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

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.

Home Distiller

Single Malt and a little Dextrose for a kick(?)

Single Malt and a little Dextrose for a kick(?)

Re: Single Malt and a little Dextrose for a kick(?)

Re: Single Malt and a little Dextrose for a kick(?)

Re: Single Malt and a little Dextrose for a kick(?)

Re: Single Malt and a little Dextrose for a kick(?)

Re: Single Malt and a little Dextrose for a kick(?)

Re: Single Malt and a little Dextrose for a kick(?)