My First Mash, Single Malt Whiskey

Many like to post about a first successful ferment (or first all grain mash), or first still built/bought or first good run of the still. Tell us about all of these great times here.
Pics are VERY welcome, we drool over pretty copper 8)

Moderator: Site Moderator

Post Reply
AZJarhead
Novice
Posts: 29
Joined: Fri Feb 19, 2021 7:14 am

My First Mash, Single Malt Whiskey

Post by AZJarhead » Thu Apr 08, 2021 9:29 am

My sugar shines come out good making Apple Pie and Peach.
Sweet Feed Whiskey not so much.
Now I am doing my 1st mash, off the grain.
Looking good so far. I used the Still Spirits yeast because I had it, but changing next time. Reviews are 50/50.
Fermenting started yesterday and looking great so far.
Borrowed and added from different recipes. Any feed back it appreciated.

Simple Mash In A Bag Single Malt Whiskey Recipe
6 gallons of water
10 Pounds Of Milled US 2 Row Pale Malt
2 Pounds Milled Medium Peat Malt
1 pkg of Still Spirits Whiskey Distiller's Yeast

- Heat the water in the mash tun to 158F (this is called the strike water)
- Once the strike water is at 158F add the mash bag and the crushed grains
Stir the grains with the mash paddle so there are no clumps or "dough balls"
Check the brewing thermometer and make sure the mash temperature is around 155

If the temperature is low, add heat or boiling water and stir. If the temperature is too hot, add ice and stir

Once the mash temperature is close to 155 add the lid and let mash for 2 hours.
After 2 hours, pulled out the mash bag and let the liquid drip back into the pot, squeezed out the rest.

Transferred wort to Fermentation barrel and inserted the immersion chiller
Chilled the mash to yeast pitching temperature -- 80 degrees
Take a hydrometer reading , starting gravity = 1.052
Pour wort between 2 buckets 4 times,
Add the yeast to the fermenter and then the airlock


Grain Weight: 12 lbs
Wort 7 gal
Final Gravity: 1.052
Estimated Alcohol By Volume: 7.0%
PH of Water 7.0
PH of Wort prior to pitching Yeast 4.4

User avatar
River Rat
Swill Maker
Posts: 165
Joined: Mon Dec 28, 2020 8:34 pm
Location: Apple-atcha

Re: My First Mash, Single Malt Whiskey

Post by River Rat » Thu Apr 08, 2021 9:43 am

That should make some fine whiskey :thumbup: . If you want a slightly higher starting gravity try mashing at 148-150 degrees next time. I know that's a small temp adjustment but I bet you'll see a difference.
Plain ole pot rig.

User avatar
Durhommer
Distiller
Posts: 2396
Joined: Tue Mar 12, 2019 11:23 am

Re: My First Mash, Single Malt Whiskey

Post by Durhommer » Thu Apr 08, 2021 9:50 am

You will enjoy the quality over quantity going to a grain based likker
You have two ears and one mouth for a reason....

User avatar
8Ball
Trainee
Posts: 805
Joined: Tue Nov 27, 2018 9:12 am

Re: My First Mash, Single Malt Whiskey

Post by 8Ball » Thu Apr 08, 2021 10:01 am

River Rat wrote:
Thu Apr 08, 2021 9:43 am
That should make some fine whiskey :thumbup: . If you want a slightly higher starting gravity try mashing at 148-150 degrees next time. I know that's a small temp adjustment but I bet you'll see a difference.
+1
🎱 The struggle is real and this rabbit hole just got interesting.

AZJarhead
Novice
Posts: 29
Joined: Fri Feb 19, 2021 7:14 am

Re: My First Mash, Single Malt Whiskey

Post by AZJarhead » Thu Apr 08, 2021 10:15 am

Thanks for the input. Gives me more confidence in what I am doing. Will go for 148-150 degrees next time.

Question for next batch.
I really like Apple. So. Using the above recipe with my SS Pot still (no thumper), stripping run and then spirit run.
Could I add either juice from chopped/crushed apples or apple juice in the spirit run to give it a Apple flavor. And if so how much.
I like drinking Old Smokey's Mango/Habanero whiskey and would love to make some likker like that but happy with Apple.

User avatar
River Rat
Swill Maker
Posts: 165
Joined: Mon Dec 28, 2020 8:34 pm
Location: Apple-atcha

Re: My First Mash, Single Malt Whiskey

Post by River Rat » Thu Apr 08, 2021 3:20 pm

You certainly could. No idea if it would be any good, but that would be up to you to decide.
Plain ole pot rig.

Docstiller
Novice
Posts: 11
Joined: Mon Mar 22, 2021 7:42 am

Re: My First Mash, Single Malt Whiskey

Post by Docstiller » Thu Apr 08, 2021 6:53 pm

Would mashing at 158 denature the enzymes? Is that what would lead to a lower SG? Sorry noob question. Asking for a friend 😃

User avatar
River Rat
Swill Maker
Posts: 165
Joined: Mon Dec 28, 2020 8:34 pm
Location: Apple-atcha

Re: My First Mash, Single Malt Whiskey

Post by River Rat » Fri Apr 09, 2021 10:17 am

There is plenty of reading on here that explains it, but in a nut shell: you need action from both the alpha amylase and the beta amylase in the malt. Alpha likes higher temps than the beta. You want to be warm enough to allow the alpha to do its work, but not so warm that you denature the beta. 150 seems to be the happy medium to get the most out of each enzyme.
Plain ole pot rig.

Post Reply