Help Making first whisky wash!!

decoy · Post by **decoy** » Mon Feb 13, 2006 12:37 am

Ok this will be my first whisky wash i have been reading up in the forum and on site what i need help with is which recipe to use as there is not much refrance to taste etc which is more in the aging process..

Primary requierment is, I dont want it to taste like JOHNY WALKER.

I can drink just about any other scotch without any problems, altho i normaly drink Chivas or Dimple..

i am not trying to reproduce these just offering them as a guide of what i like..

if somone could help with which recipie i should be looking at would be appreciated, keep in mind this will be my first grain attempt..

cheers..

stoker · Post by **stoker** » Mon Feb 13, 2006 10:16 am

I think, for being your first time, it's the best to start from malt, not from grain. my oppinion is that's the most difficult part (malting)

stoker

possum · Post by **possum** » Mon Feb 13, 2006 1:18 pm

Using liquid malt extract only from a homebrew supply house is both effective and easy for first whiskeys. If you already homebrew, the beers that you made, and did not like as beer can be great spirit.

My first whiskeys were recycled undesireable beer.

knuklehead · Post by **knuklehead** » Mon Feb 13, 2006 4:20 pm

How do hops effect the flavor?

decoy · Post by **decoy** » Mon Feb 13, 2006 5:06 pm

Ok i will try the liquid malt recipie first...

and im also intrestein in the answer to knuckleheads question..

also what is the process to double malt ?

cheers

knuklehead · Post by **knuklehead** » Mon Feb 13, 2006 7:48 pm

Decoy, you can buy hopped and unhopped malt extract. I would think if your going for whisky then you should get the unhopped. I am however still curious as to how the hopped whisky turned out. I have read it doesn't make for good whisky.

possum · Post by **possum** » Tue Feb 14, 2006 6:07 am

Most of my recycles were lightly hopped, but it was tasteable in the beer.
The spirit did not taste of hops, but I ran in a potstill 2X.
Even though the hops in mine didn't come across, the roasted barley in the brews did, and it was a very pleasant flavor. See Uncle Remus's posts about roast barley also.
Of course, as I mentioned, it wasn't a SUPER-HOP brew. I do have a few cases of beer to recycle that has a significant hop content, it is a russian imperial stout that was a little too sweet, it needed a more atenuated yeast--and the recipee is now fixed.
Once I run the Imperial in the still I'll let you know how it is as spirit.
I have calculated the international bitterness units on the stout, and it comes to 180 IBU , and it is the hoppiest brew I have made.

Bujapat · Post by **Bujapat** » Tue Feb 14, 2006 10:06 am

Once (last august) I made a pure malt with "special whiskey" malt (smoked), available on brouwland.com (sorry, it's in Europe!). Maybe you could find such a malt where you live.
Full taste (too much, my wife said).
The problem is agin'... I've no time for that, too thursty!!! I used wood infusion and it was quite drinkable in one day! But I know it isn't perfect.
The receipt was very simple :
5 kg malt (milled)
22, 5 l water
30 g baker's yeast

brewing like explained on Tony's site (2 hours at 63°C, than 30 minutes at 75°C, let it cool at 20°C, add yeast and wait...) No terrible yield : about 2 l of 40%...