New eager student looking for scotch recipe

[kevin007]

Hi all! I hope I am not an annoying newb when I ask this question. I have studied these threads and researched online for weeks. I am familiarized myself with the fundementals of mash making, sg's, abv's, heads, hearts and tails. etc. I have purchased a 20 liter alembic potstill, and all the equipment needed for an all grain mash. I am waiting for it to arrive and continue to research hard to get a reliable recipe. I intend to use the BIAB method (Brew In a Bag) and will use crushed barley from the mountainous region close to me. I just need a recipe! So many, vague recipes with missing info out there. Someone who has made Scotch using this method please just help by sending me a recipe. Example: X lbs of crushed barley to X liters of water. Mash for X amount of time at X temperature. Remove grain. Sparge use "X" liters of water. Now boil? (some SAY TO BOIL SOME DONT) Remove and cool (chill method or just wait?) OG should be "X" ferment for "X" amount of days. Final SG should be "X". Besides this looking for recommendations for yeast strains and can someone tell me what the ideal PH level is for the water? Again, sorry if this is too much of a newb question but I am a bit frustrated after putting in hours (about 72) of research over the last 6 weeks in what little time I have found only to fine there are ZERO basic step-by-step recipes out there to try. Lots of suggested methods with missing info but the above missing "X" factors are what I am looking to clarify. I am also open to all suggestions for malted barley types. I intended to use a barley grown in the local mountain region near me. I enjoy very lightly peated, fruity macallan and balvenie or Dalwhinnie type scotches. I intend to experiment with barrel aging in pre seasoned barrels if this preface helps at all with your recommendations for a recipe. PLEASE FOR THE LOVE OF GOD can someone just post a recipe and end the maddening, fruitnless, endless abyss of research I have been doing? Thanks

[masonsjax]

Welcome to the forum!
This would probably do much better posted in the Recipe Development section rather than Welcome Center. Posting questions here is frowned upon and they are generally ignored. I would repost over there and change this post to a proper introduction only.

As for your Scotch recipe, there might be one in the Tried and True section. If not, use one of the all grain recipes that is there as a template and just swap in 100% barley. The reason you're not seeing too much definitive info is that much of it is personal preference and much is dependent on your equipment and methods. I say don't over think this, just get brewing and keep doing it. You'll soon get the hang of it and learn your particular needs. Repetition is key. Be safe and have fun!

[Pikey]

Hi and welcome

Just start a new thread and copy and paste your question into it.

[Swedish Pride]

look up Jimbo's single malt in Tried and true, smoke some of the malt for smokiness, or get peated malt for peat flavor.

by the by, 72 hours is barely scratching the surface, dig deeper my friend

[kevin007]

Thanks gents. Its a long haul to getting competent at this and im green as can be. Its a huge value to have experienced folks to ask questions of