My Scotch

[muscashine]

Ingredients:
10 gallons spring water
17 pounds 6 row malt
8 pounds peated malt

I do mine in two batches of 5 gallons/12 pounds malt barley
Its a pretty straight forward grain method.
Put the hottest water I can get out of the faucet into the still pot, dump in grains and stir. Run the element on medium heat while stirring constantly until the temp is 145, then cut the power. Add a little Amylase Enzyme just in case my thermometer is off.
Leave in the pot. Every twenty minutes add a little heat while stirring, to keep at 140-143. Do this for 3 hours. Taste. It should be sweet now. Dump into a 7 gallon ferment bucket.
Wait until the evening, then proof the yeast: Two packets of EC1118 in a bowl with a teaspoon of sugar and about 1/4 cup of warm water. Stir and wait 10 minutes, there should be a big bowl of foam. Pour the yeast into the grains and swish around. By the next morning there's audible fizzing in the bucket.

Let it work off until the grain cap falls, then strain off the grains and pour into a carboy. Let it settle out for a couple of weeks while I do the second batch. Carefully siphon the liquid off the crud at the bottom. Pour into the still pot, strip and spirit runs like normal. Jar with some charred oak at 125 proof and set in the attic for a while. When it comes out, dilute with spring water to drinking strength.

Anyone have anything to add? This is my second time trying an all-grain scotch. I used too much peated malt the first time and it was like drinking smoke.