Hello from the Uk

[Prawnstarr13]

Hello there interested in a pot still and a boka type vm
Just in the middle of my build and will have to poke about for a bit of info
This winter I will Mostly be drinking rum!
Cheers guys

[Halfbaked]

Welcome Prawnstarr. There are lots of threads here on Rums and vodka. Id love to see pics of your build. I have a few links in my signature. Have you read through them? If you have not and this is your first time making shine you need to read them. They will keep you safe and help you make better shine and waste less. Good luck.

[Prawnstarr13]

Thanks for that I'll be soaking it up like a sponge lol

[MoonBreath]

Welcome!
You've come to the right place ..Show some pics if possible.
Good luck!

[Prawnstarr13]

It would seem I have to post again in this section before I can make another post somewhere else so here you go
I'm the same guy I was in September and have had a good 3 months reading and making sweet feed rumsky
However now I could do with a little help with a grain bill for all grain barley whisky
I have a 25kg sack sack of barley, 25kgs of fawcetts heavy peated (>36 phenol) 25kgs of Maris otter malt and will have to mash on the stove in a 15litre stock pot
I am happy to do a first run of wash at 25litres or 6 us gallons
Can anyone offer a simple grain bill and a method to follow
I am happy to make a very heavy peated spirit and then I will cut it with non peated to find a balance I like however I am very fond of laphroig quarter cask
Cheers guys

[Prawnstarr13]

......

[HDNB]

patience is a virtue. the boards may have a problem or there may be a new rule in play that i don't know. you are the second guy today that is having problems posting elsewhere, and you really shouldn't...that i know of, so it sounds like something has changed anyway.
i read this section twice a day, first time ive seen your post.

here is a pretty thourough recipe for adjunct grain with malts for conversion. it's in the "tried and true recipe" thread so there is lots of info in there that may be closer to your needs...but it gives a good rundown.

http://homedistiller.org/forum/viewtopi ... 14&t=48126

pm a mod and ask them why you can't post elsewhere.

cheers.

[Prawnstarr13]

Thank you so much
I have seen some of these massive recipes and to be honest I am not sure how they scale down to a 6 us gal wash which is about all I can manage
all be it multiples of 15l pot on the stove
I don't have access to 2 row and 6 row malt and Maris otter has far less conversion potential (dp 120)
Am I right that I need about the same weight in malt as unmalted grain?
So 2lbs peated malt
2lbs Maris otter
4lbs rolled crushed barley or cut maize I have both
2 us gal water

boil barley at 72deg for an hour let temp drop to 62 degrees add malt hold temp for hour wrap in blankets leave a while till temp drops to 30 add yeast (ec1118 or whisky yeast)
Thanks again

[Mikey-moo]

Is that 15L including or excluding the head space?

I find most Tried and True recipes are for a 25L batch and that's the size of fermenter that's easily available... bigger than my still but I just run it in batches...

[Kamil]

Welcome

[Prawnstarr13]

Mikey moo I have 7 qty 25 l (6 gal us)std white plastic beer / home brew fermenters with air locks but my stainless stock pot for brewing on the stove holds 15l I'm not sure of using the plastic buckets to add the grain to the strike water unless that is common practice? I sorta figured I'd put my grain into the hot water(74degrees) on stove and simmer then add malt at 64 degrees then leave an hour and transfer to fermenters
Still is 7 miles from home! So I use small buckets but can use 5 qty at a time at a push, my still is a 3ft tall 2" copper pot still on a propane powered 50 l stainless boiler
Cheers

[Mikey-moo]

Aaah I see your issue now. Sorry, I've not gone down the all grain route yet so it didn't occur to me. Sounds like you have an excellent set up though. I have read about people mashing in big cooler boxes though using the insulation to keep at temp for the required times etc... Might that be an option?

Also. Merry Christmas

[Prawnstarr13]

Merry Christmas matey I am sure I can get away with mashing as I am, but for want of a better way to put it once I have a working grain bill I can put failure down to myself and my mashing equipment, rather than being unsure if there wasn't enough of a specific type or whatever
I can do runs of sweet feed on my head but I am properly sick of the same taste every time lol
Cheers

[HDNB]

sounds like you are doing step-up temperature as opposed to step down temp.protocol?

i'm just starting my AG journey too (probably for the same reasons) and have not memorized formulas yet...but they are here.

i have been trying the T&T recipies, like booners casual corn and jimbo's all malt. takes some of the math out of the equation.

the 50/50 % adjunct to malt you noted should be fine. if experimenting i think i would cook the hell out of the adjucnt grain and add the malt barley in at 165*F or so, and give it a couple hours and couple stirs, and the cold crash and pitch...165 won't kill all the bugs, and you gotta start making booze fast or the nasties take over.

being a Canuck *C only count for weather, cooking is all done in *F...just to add a little fun.

there are charts here for the DP points and for the de-naturing temps of different malt enzymes. you just gotta dig for them.

cheers!

[Prawnstarr13]

No step down mashing plain grain at about 165f (74c)
And adding malt at 147f (64) roughly
However I can do it out of all malt as I have enough, I was hoping to use plain rolled barley to bring costs down but keep it all grain barley
Cheers

[HDNB]

I hear you there. i spoiled 40$ worth of malt in one go, so i'm looking to mitigate cost with an adjunct grain too.
I just did a 25-25-5-45 barley /oats /smoke malt / 2 row malt and cooked the 55% of it at 190 for about 90min. I probably overdid it, but was not going to lose another to infection....and then cooled to 154 and put the malt in stirring for about another 90 mins... worked awesome. crash cooled in a snowbank tested at almost 7% potential and pitched at 109* and got one of the most violent starts to a ferment that i have had.

here is a thread for gel temps and enzyme working range chart too. http://homedistiller.org/forum/viewtopi ... t#p7245458

book mark it, you need the info.