Scotch Whisky

[bourbonbob1]

Though I'm a bourbon drinker, I've always been partial to a good, single malt scotch, so I decided to give it a go. I got 2 pounds six row barley, which I malted by placing in a bulap bag and keeping it moist by hanging it up in my porch and running water over it once a day. After two day, it started to germinate. I toasted it in my oven till dry, then ground to a powder. I boiled this mash in 1 gallon of distilled water (I wanted to make a small batch first to see how it comes out), added 2 1/2 pounds sugar and a cup of dry malt. I pitched in 2 oz distillers yeast and it is fermenting hard right now. Will be distilling in a couple of days and will let you know how it works out. Does anyone out there have a good recipe for scotch that differs from this one? I'd like to give it a go.

[aj2456]

i commend you on malting your own barley , v impressive effort
but was puzzled as what was the point of malting the barley only to boil it ?
Wondering if missing out the mashing step (to get the sugars) was for a clever purpose im missing?

worth looking at the recipe section as defo a recipe in there that will be well tested

[bourbonbob1]

I'm new at this so I was under the impression that malting the barley increases sugar production. As far as boiling the mash, is that not the way to do it? I was following a recipe I read in a book.

[MitchyBourbon]

Checkout the recipes in the tried and true section. They are there because they are very good and have stood the test of time. Unfortunately, I don't recall seeing a scotch recipe. This is fine, you should start out with something that isn't as difficult as scotch anyway.

http://homedistiller.org/forum/viewforum.php?f=14

Before you take on one of the recipes there you should read and understand the fundamentals of this hobby. Here is a good place to start:


http://homedistiller.org/forum/viewforum.php?f=46

Good luck.

[bourbonbob1]

Thanks to all for your help!

[corene1]

Lets see , Scotch is an all barley mash with no sugar added and double distilled. To extract the sugars from a ground malted barley requires a mash procedure. Typically the malted grain is mixed into hot water at about 148 to 155 degrees and held there for about 90 minuets or more. The actual heat is up to you slight variations as little as 1 or 2 degrees can make a difference in the types of fermentable sugars that are produced thus affecting the taste, I start at 148 myself. Also there are many types of malted barley that will affect taste. Peated barley for one. There are numerous barley thread on the site here that have tons of information on the mashing of barleys. http://homedistiller.org/forum/viewtopi ... 5#p7063696 this is one I started when I first started distilling and didn't quite understand what was going on, but lots of good folk got in on it , there is a lot of info here.

[bourbonbob1]

Thanks corene1, I'm checking it out right now!