Stout Whiskey

[Steve3730]

Decided to experiment and do a group project with my beer club. 8 of us making our go to stout recipes minus the hops, blending them and distilling them. We have 20 gallons stripped so far and what was coming off was really interesting. Real sweet with a chocolate back end. Hoping the roasty and chocolate keep in the final product.

[NZChris]

What abv low wines are you aiming for?

[Steve3730]

What abv low wines are you aiming for?

It ran similar to all my corn whiskey runs. Started at about 140 ran it down to about 25-30 collected 6 gallons of low wines from 20 gallons. Didn't measure the collective abv yet. Have another 40 gallons to run.

[StillerBoy]

Did you get the idea from Alt Whiskey by Darek Bell.. in his book he has some stout whiskey recipe.. I haven't tried them yet, but have done some of his other whiskey's..

Mars

[Steve3730]

Did you get the idea from Alt Whiskey by Darek Bell.. in his book he has some stout whiskey recipe.. I haven't tried them yet, but have done some of his other whiskey's..

Mars

Years ago dude from my local home brew store told me about a distillery in i think portland that did a collab with a brewery. They made a whiskey with the breweries stout and then aged the whiskey in barrels followed by the brewery aging the stout in the barrels after the whiskey. Always thought the idea was really cool and finally decided to put together a stout whiskey.

I have had some whiskeys made from beer based grain bills at a local craft distillery but they didn't do stout.

[StillerBoy]

Hoping the roasty and chocolate keep in the final product.

What is the grain bill for the stout..

How are you planning on doing the spirit run.. pot still, or pot still / thumper, or column reflux hybrid mode..

You may want to to save some of the backset from the striped run to add to the spirit run, again, depending on how deep you strip the runs down to.. as the flavour is in the mash.. getting the right balance between the two is key to the overall flavour..

Mars

[pope]

+1 to learning about the grain bill(s).

[ShineonCrazyDiamond]

Hoping the roasty and chocolate keep in the final product.

Assuming it's anything like my chocolate bourbon, which is a stout whiskey, you ain't going to be able to hide from it.

viewtopic.php?f=11&t=65895

Also, as you can read in my thread, don't rush it. It takes time... but you will be rewarded

[Steve3730]

oh thanks for the backset pointer i wasn't thinking about that but I will save some from my next strip and perhaps use that to water my charge down for the spirit run. I typically like my spirit charge around 70 proof so I'll use the back set to get me there.

I run a pot still with no thumper, spirit runs are ran pretty slow and I'll make cuts in 12 or 8oz jars let them air out for 24 hours and then taste/ blend

I don't have all 8 grain bills but see below for a couple of them. Only things I had the guys change from their original recipes was no hops and shoot for a lower mash temp to get the FG around 1.020. Running the still full of sugar is not fun. Not everyone got down to 1.020 but some did.
My batch
5.5 gallons og 1.097 fg 1.020
18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 79.8 % 1.41 gal
1 lbs 13.6 oz Roasted Barley (300.0 SRM) Grain 3 8.2 % 0.14 gal
1 lbs 3.2 oz Special B Malt (180.0 SRM) Grain 4 5.3 % 0.09 gal
14.4 oz Chocolate Malt (350.0 SRM) Grain 5 4.0 % 0.07 gal
9.6 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6 2.7 % 0.05 gal
5.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 9
Reed's
Bourbon County Stout Clone
Grain: 18 # 2-Row /
3 # Munich Malt (20L) /
1 # C60 / 1 # Chocolate Malt /
8oz Roasted Barley /
4.0 oz. Black Patent /
2 # DME
yeast s05

[Steve3730]

Did the final spirit run this weekend and was really pleased with how this run went.

Discarded the first 300mls and than started collecting Heads
Heads came out with a very chemically smell to it. I can't put my finger on it exactly but it had me concerned and I was happy when the acetone showed up in the 3rd jar. Once the acetone faded the hint of roast started to emerge, the roast turned into a malty chocolate that lasted the majority of the hearts. Towards the end it started to go into a more burnt chocolate and even charcoal flavor. usually around 120 proof on my still we're getting into the tails but the rich chocolate stayed with it down below 120 proof. Around 115 tails started to come out and at 110 just like the heads were a punch in the face the tails were a punch in the gut. I aired them out over night and will be blending in the next few days.

Really surprised how this run went. I thought with all the dark malts I would have trouble finding the separation between the cuts. But it was the easiest I've ever experienced and I'm looking forward to tasting them again after sitting to see how they came out

[cayars]

Congrats on what sounds really good.

[subbrew]

FYI - Pine Bluffs Distillery in Pine Bluffs Wyoming makes a whiskey based on a stout wash that is very good. The color has me wondering if he adds some stout to the final product.

Someone above mentioned a distillery doing a stout whiskey then a brewery using the barrel for a stout. That is one of my goals, to do a Bourbon or Whiskey on a 5 gallon barrel, dump it and put in a 12% stout for a few weeks and then be able to put either a new whiskey or rum back in the barrel.

[ChemMan]

SubBrew,

I have tried at a SMALL 1 liter scale .....Not so impressive.... but have NOT given up yet. I can tell you upon refilling "whiskey" into post stout use all kinds of cloudy, foaming and interesting things occured.