anyone made signle malts whisky wanna share experience?

[Evil_Dark]

I do want to make some single malt whisky and age it in a barrel that already had bourbon in it.
So basically I only have to use malted barley... Is there some better malted barley than other for the outcoming taste?
I already made one run with 6 rows, and it tasted harsh... Not sure that 6 rows is the best one for the taste. It's a good one for conversion ratio, but for the taste?
Does any one had made a single malt with good results? What barley did you took?
I was thinking using vienna malt with a hint of honey malt to smoothen the taste. But i'm still not sure what will be the mash bill!
Any experience welcomed

[tombombadil]

I'm drinking one now.
Came out really good.
I used some local pale ale malt and windsor ale yeast.
Aged it on charred oak sticks for a year.
My only advice is to use more flavorful malt.
Something you would use for an English Ale or amber lager.
And some more flavorful yeast if you can control the fermentation temp.

[Renhoekk]

Sounds like you’re wanting to make a Scotch-style whisky. So you’ll want 2-row barley. Six row is typically used in smaller quantities in a grain bill for its high enzymatic power to convert other cereals in the mash. It doesn’t taste that great when used in large quantities. It contains a lot more tannins and can create a harsh astringent flavour.

A 2 row ale malt is a good jumping off point.

[Bryan1]

I just malt my own barely where I just go to the local hardware store and buy a 20kg bag of feed barley, this years batch is 10 kg's of malted barely and 3kg's of malted rye all made at home on the farm.

Now for mashing I just heat the strike water to 74C and throw the crushed grains in then cover it up to keep the heat in. Every 15 minutes I open it up and give the mash a good mix with my paint mixer then seal it up again, I also do a check with my refractometer to see how the mash is going and after 1.5 hours the iodine test is done and usually in that time frame the conversion is all done.

Cheers Bryan

[wscywabbit]

So correct me if I'm wrong, but I believe "single malt" just means that it has to be 100% malted barley. It doesn't mean that it has to be all the SAME type of malted barley. I'm primarily a beer brewer, and am just getting started in the distilling world, but I can tell you that a blend of different malts can make a fantastic brew. I'm assuming that would be the same with a whiskey. Just food for thought.

I think you'll have great results with just about any base malt. Most malters give a pretty good description of what flavors to expect from their malt. I'd say find something that sounds good to you and go for it

[still_stirrin]

… Does any one had made a single malt with good results? What barley did you took?

I was thinking using vienna malt with a hint of honey malt to smoothen the taste. But i'm still not sure what will be the mash bill!
Any experience welcomed.

Munich malt makes a great tasting single malt whiskey. The toasty, nutty taste adds a nice complexity to the spirit. But realize that malted barley does taste different in your product than does corn, or even rye malt. It is “earthy” or with a “husk-like” quality when it first comes off the spout. And I like to keep a lot of “the backend” in my keeper jar as it helps bring out the grain’s character.

Adding a little light crystal malt or even the honey malt will soften the “dry/crisp” taste of the malted barley. Go ahead and experiment with your mash grainbill. Brewing the distiller’s beer is very much a key part of the signature taste of your spirits.

I suspect that the barley “grassiness” is what you perceived in your 6-row single malt. A little due to the malt base, but somewhat typical to barley malt in general, you need to understand what the cereal grain tastes like when distilled. But don’t be afraid to try it again, just adjust your paradigms.

And ultimately, the single malt will shine when aged in oak casks, especially new casks. The caramel and vanilla contribution from the wood marries very well with the malted barley’s character. And, to do it properly requires a long age.

And when you’re really adventurous, try a malted wheat recipe. It’ll open new horizons to your taste paradigms. Well aged on wood, it makes a very nice whiskey, almost with a “sour mash” character. Try it.
ss

[Evil_Dark]

So correct me if I'm wrong, but I believe "single malt" just means that it has to be 100% malted barley. It doesn't mean that it has to be all the SAME type of malted barley.

You are right! In fact, single malt means same distillery, only malted barley.

[Evil_Dark]

Munich malt makes a great tasting single malt whiskey. The toasty, nutty taste adds a nice complexity to the spirit. But realize that malted barley does taste different in your product than does corn, or even rye malt. It is “earthy” or with a “husk-like” quality when it first comes off the spout. And I like to keep a lot of “the backend” in my keeper jar as it helps bring out the grain’s character.
Adding a little light crystal malt or even the honey malt will soften the “dry/crisp” taste of the malted barley. Go ahead and experiment with your mash grainbill. Brewing the distiller’s beer is very much a key part of the signature taste of your spirits.

Ok thanks for the hint! It gives me more confidence on building the mash bill. I try to get the best white dog possible, so then you are more prone to have a nicer aged spirit!

I suspect that the barley “grassiness” is what you perceived in your 6-row single malt. A little due to the malt base, but somewhat typical to barley malt in general, you need to understand what the cereal grain tastes like when distilled. But don’t be afraid to try it again, just adjust your paradigms.
And ultimately, the single malt will shine when aged in oak casks, especially new casks. The caramel and vanilla contribution from the wood marries very well with the malted barley’s character. And, to do it properly requires a long age.

Yeah the only time I tried to do a single malt was with 6 rows. Was harsh, but got smoother when aged. Could have been a nice addition to a blend for adding caracter. As is, it was very similar to an Irish style whisky!

And when you’re really adventurous, try a malted wheat recipe. It’ll open new horizons to your taste paradigms. Well aged on wood, it makes a very nice whiskey, almost with a “sour mash” character. Try it.
ss

Sure I may try it, I really like the wheat in whisky in general. There is so much to try Thats the deep hole of home distilling I guess...

[Evil_Dark]

I'm drinking one now.
Came out really good.
I used some local pale ale malt and windsor ale yeast.
Aged it on charred oak sticks for a year.
My only advice is to use more flavorful malt.
Something you would use for an English Ale or amber lager.
And some more flavorful yeast if you can control the fermentation temp.

Thanks for sharing your experience! That's what I needed

[Deplorable]

I did 50/50 Marris Otter and pale malt fermented with US-05 in a once used bourbon barrel, 19 months at 62% entry proof. It turned out so good I had to hide the last gallon.
My next single malt will include 3-5% caramel malt.

[6 Row Joe]

I cleaned up a half dozen different malts I had. I called it Mega-Malt. It was fun, easy, and quite delicious. I don't remember if I even recorded the kind and quantity of each. Surprises are fun!

[Twisted Brick]

I did 50/50 Marris Otter and pale malt fermented with US-05 in a once used bourbon barrel, 19 months at 62% entry proof. It turned out so good I had to hide the last gallon.

My guess is he was hiding it in his liver...

I can attest, it was very good.

[Evil_Dark]

I did 50/50 Marris Otter and pale malt fermented with US-05 in a once used bourbon barrel, 19 months at 62% entry proof. It turned out so good I had to hide the last gallon.
My next single malt will include 3-5% caramel malt.

Thanks for sharing! What was the barrel size?

[Deplorable]

I did 50/50 Marris Otter and pale malt fermented with US-05 in a once used bourbon barrel, 19 months at 62% entry proof. It turned out so good I had to hide the last gallon.
My next single malt will include 3-5% caramel malt.

Thanks for sharing! What was the barrel size?

5 gallon

[Deplorable]

I did 50/50 Marris Otter and pale malt fermented with US-05 in a once used bourbon barrel, 19 months at 62% entry proof. It turned out so good I had to hide the last gallon.

My guess is he was hiding it in his liver...

I can attest, it was very good.

I'm down to about 3.5 quarts of 62% now and I don't even temper down more than a glass at a time. I made it a pain in the butt to get to, so if I want some, I have to work for it.
I'm just drinking my corn whiskey while I watch my HBB, Caramel Corn, and rye whiskies age out. Now I need a dry weekend so I can make 60 gallons of single malt of grain ferment to fill another barrel. (Soon!)

Edited to add that SWMBO gota good laugh watching me pour a glass of corn whiskey from a 5 gallon carboy a few days ago, because I didn't feel like tempering down a full bottle. lol

[JAMAWG]

I don't have the space or equipment to do full grains at home. I have been using LME and occasionally a brew bag with peated barley tossed in for flavor.
Based on my experience and what I have gathered from listening to lots of interviews with head distillers. The lighter the barley the better for scotch style. But they also do blend different varieties. Ardbeg has some crystal malt in it, and most of the standard stuff Dr Lumsden over sees. Bruchladdich also has crystal malt in its blend. Its also been my experience that light pilsner malt had a taste closer to scotch than say a dark or amber malt. Granted I am talking fresh whisky vs old as hell scotch.

[8Ball]

Well, since you asked:

viewtopic.php?p=7641124

My 5G Gibbs is full of this, has been for a year now. I have more aging in glass for when I need to top off.

[Deplorable]

Well, since you asked:

viewtopic.php?p=7641124

My 5G Gibbs is full of this, has been for a year now. I have more aging in glass for when I need to top off.

While a tasty looking mash bill, he did say "Single Malt" Yours contains two different grains, Barley malt, and Rye malt. But whos counting

[Saltbush Bill]

Ive just put some in the barrel .....time will tell if it turns out any good, seemed promising straight of the still.....lots of peaty smoke which is what I was looking for. Used a mix of Golden Promise and this stuff........ https://www.kegland.com.au/heavy-peat-s ... -25kg.html

[SaltyStaves]

Co-pitching yeasts and adding specialty malts to the grain bill are a great way to add some complexity to the new make.
The big boys can afford to mature large amounts of stock for many years, which allows them to blend or cherry pick single barrels for complexity.

I made a single malt this weekend past. Baird's Heavily peated with 5% caramel malt. I should have gone for more, as the caramel doesn't get through all the coal smoke and peat. I don't think it will ever be a standalone sipper. Better suited to blending.

[8Ball]

Well, since you asked:

viewtopic.php?p=7641124

My 5G Gibbs is full of this, has been for a year now. I have more aging in glass for when I need to top off.

While a tasty looking mash bill, he did say "Single Malt" Yours contains two different grains, Barley malt, and Rye malt. But whos counting

Details, details. Thats why it is an American Malt Whiskey.

[FL Brewer]

I have made a few batches of single malt now, some aged on used bourbon oak, and some on new oak... I like the new oak better, but the once used oak is more true to type if you're trying to make a scotch style whisky.

I have been fermenting on the grain, but my next batch will be sparged, as I think that may make an even better finished product. Will let the forum know how that goes, but the proof of the pudding is 2-3 years away. That is a major variable, would like to hear more from people who have done it both ways and which they prefer.

I have a batch of all malted white wheat aging now (new oak), and the initial sips tell me it's going to be nice, but it's not even a year old now, it will be much better after another couple years.

[FL Brewer]

And to fill in a little more info, I used pale malt and bread yeast at room temp fermentation.

[jonnys_spirit]

Single Malt actually does not mean it is made from a single malt. It means that it's made from malted grain(s) from a single distillery and it's typically blended from different barrels. Blended Malt means it's a blended spirit originating from multiple distilleries.

Go figure?

Cheers,
jonny

[Stonecutter]

Single Malt actually does not mean it is made from a single malt. It means that it's made from malted grain(s) from a single distillery and it's typically blended from different barrels. Blended Malt means it's a blended spirit originating from multiple distilleries.

Go figure?

Cheers,
jonny

+1 JS
I’ve only ever produced single malts because I don’t use anybody else’s hooch when I bottle mine.

[Saltbush Bill]

The 5 categories of Scotch, https://www.scotch-whisky.org.uk/insigh ... in-the-uk/

[jonnys_spirit]

Uploading the infographic for future reference.

Cheers!
-j

[higgins]

Since my first bourbon in August of 2020 I've made 9 more bourbons and 4 single malts, plus an American malt which has 24% corn & 12% wheat in it.
I started brewing in 1994, went AG in '98, so naturally I sparged all batches and fermented off grain. My efficiencies were in the 75% range, meaning I extracted 75% of the potential sugars the malt contains - a pretty average efficiency for AG brewers

Batch 1, Nov '20:
90% Golden Promise, 3% munich, 7% peated, DADY. Yield about 4 liters.
Aged on used (3 months) bourbon sticks, 1 per qt.
Pretty decent, kind of like a heavier Speyside. Cuts were probably too wide on both ends - too greedy.

Batch 2, Jun '21:
91.5% Golden Promise, 8.5% distillers malt, US05 yeast. Yield about 6 liters.
Filled a used 5L barrel. Topped up often, but 2 months later after losing 40 oz & 16 pts of proof I removed it into 2 jugs with 1 used (10 months) bourbon stick each
Much more like a Scotch, like a Highland. This one is quite tasty as it approaches 2 years old. Cuts were very narrow.

Batch 3, Jan '22:
56% Briess Pale malt, 11% each vienna, munich, peated, distillers malts. Yield about 7.5 liters.
2 fermenters ~22 gal. 1 with Wyeast 1728 Scottish yeast, and 1 with Wyeast 1084 Irish yeast. These were yeast cakes from a double batch of scottish ale I brewed using 2 separate yeasts.
Reused same barrel for 2 months, keeping a wet rag over it to try to lessen the angels share, but over 10 months I did top off with 48 oz. Interestingly, I didn't lose any proof this time. I put this in a 'prepped' Badmo clone about 4 months ago. I prepped it by adding a pint of 94% neutral and leaving it head down for a month, hoping to mimic a used barrel. I removed the neutral and added the single malt.
Its coming along nicely, a touch more peaty than the first, but still very subdued. Cuts a bit wide at the bottom trying to capture peatiness

Batch 4, Jan '23:
40% Pale malt, 20% each vienna, munich, peated. US05 yeast.yield about 7 liters
This one I collected in 48 jars, choosing 13-30 for the hearts, and adding jar 48 (7% ABV with nice flavor and aroma) for the peatiness.
Put into a Badmo clone with a head made with once used bourbon barrel staves.
Only 3 months old, but showing lots of promise. Cuts fairly narrow + jar 48.

[Stonecutter]

Great for Scotch definitions and I’m not looking to get into a pissing match or anything but we are talking about single malt whiskeys right? Not necessarily Scotch.

https://homedistiller.org/wiki/index.php/Single_Malt

Looks like the US don’t have a definition for single malts so if you be in the States you be good!

[jonnys_spirit]

Great for Scotch definitions and I’m not looking to get into a pissing match or anything but we are talking about single malt whiskeys right? Not necessarily Scotch.

https://homedistiller.org/wiki/index.php/Single_Malt

Looks like the US don’t have a definition for single malts so if you be in the States you be good!

In our sheds we can do whatever we want and that’s how I like it

The OP did spell it “Whisky” tho in the subject so I assumed they were referring to scottish whisky… we all know what assuming does

Cheers,
J