Jimbo's Single Malt AG Recipe

[Deplorable]

Thats correct. Take a small sample in a plastic cup, and add a drop of iodine in it if it disappears you have converted all starches. Black indicates starches still present.

thanks. and if starches are still present I just need to give it more time? I follow the recipe pretty close, i usually keep it at mash temp for like 1.5 hrs then start cooling, which takes hours. Would I check it before i start cooling it?

If starches are still present after 90 minutes at 145 to 150, you could add enzymes to help it finish. How old is the grain you're using?

[cg81]

Thats correct. Take a small sample in a plastic cup, and add a drop of iodine in it if it disappears you have converted all starches. Black indicates starches still present.

thanks. and if starches are still present I just need to give it more time? I follow the recipe pretty close, i usually keep it at mash temp for like 1.5 hrs then start cooling, which takes hours. Would I check it before i start cooling it?

If starches are still present after 90 minutes at 145 to 150, you could add enzymes to help it finish. How old is the grain you're using?

The grain is a couple months old so pretty fresh? I got it from the local craft brewery.

[Deplorable]

cg81,
Try this. Make a 1 or 2 gallon stove top mash using 2# of the grain to a gallon of water. It will be easier to monitor the progress of the conversion while you control the temperature. Ensure you have full conversion with iodine test. Crash the temp, and check you gravity. You should be 1.060 or in the close neighborhood. Check pH.
Follow every step closely and monitor your mini mash taking notes along the way. See what your mini mash finishes at, and check pH again at the end.

Its easier, (and cheaper) to troubleshoot on a small mash sample.
The recipe is so foolproof you should easily find out where you're falling short.

[cg81]

cg81,
Try this. Make a 1 or 2 gallon stove top mash using 2# of the grain to a gallon of water. It will be easier to monitor the progress of the conversion while you control the temperature. Ensure you have full conversion with iodine test. Crash the temp, and check you gravity. You should be 1.060 or in the close neighborhood. Check pH.
Follow every step closely and monitor your mini mash taking notes along the way. See what your mini mash finishes at, and check pH again at the end.

Its easier, (and cheaper) to troubleshoot on a small mash sample.
The recipe is so foolproof you should easily find out where you're falling short.

I'll give that a shot later or tomorrow. I've got to go get some iodine. Is it possible that its taking to long to cool and that could be doing something to it?

[Deplorable]

No. But if you're worried about the length of time it takes to cool, build or buy a wort chiller. I can crash from 125°f to 68 if about 15 to 20 minutes with 20' of 1/2 inch copper coil.
Mash with half your water volume, then top off with cold water, and crash with a wort chiller.

[Durhommer]

Deplorable hows the new still run hows the product flavor

[Deplorable]

Deplorable hows the new still run hows the product flavor

Everything I've run off it is in a barrel.
I'll be running another 20+ gallons of my single malt this weekend. Should have some leftover after topping off the barrel to sip white. But its performed a damn sight better than on old "dual purpose" still.
Still haven't made the time to twist up a RC, and my collection of feints just keeps growing. So, as a pot still it kicks ass.
Over the holiday break I'm gonna mash up some wheated bourbon.

[chickenfeed]

I had never thought about it but if the strike water is hotter than you need is there any issue other than wasting time and energy in hearing and waiting for it to cool? I do a lot of corn malt mixes and the corn has to be 180 for a while while the malt has to be lower or get denatured. I will often use enzymes at the end. Has anyone looked at how this will affect flavor? I have been using a digiboil for a while so i can hold the corn at over 180 then lower it to 155 before adding the other grains but i normally add it all at once and cook it together and then add enzymes (high temp) then add low temp in the fermenter once below 145 F

[jonnys_spirit]

cg81,
Try this. Make a 1 or 2 gallon stove top mash using 2# of the grain to a gallon of water. It will be easier to monitor the progress of the conversion while you control the temperature. Ensure you have full conversion with iodine test. Crash the temp, and check you gravity. You should be 1.060 or in the close neighborhood. Check pH.
Follow every step closely and monitor your mini mash taking notes along the way. See what your mini mash finishes at, and check pH again at the end.

Its easier, (and cheaper) to troubleshoot on a small mash sample.
The recipe is so foolproof you should easily find out where you're falling short.

This is a great way to make a starter too a day or so before you do a large mash. Do the small batch on the stove maybe a bit less grain and cool/pitch one packet of rehydrated yeast. One or two days later when your large mash is ready you’ve got a nice sized yeast colony and just dump the starter into the large batch at pitch temp. I usually use premium beer yeasts so much more affordable to make a starter in my experience instead of five packets or whatever.

Cheers!
-jonny

[StuNY]

I am going to try that too Jonny- thanks!I have been going through a lot of US-05. Been buying by the brick lately.
Stuart

[The Baker]

I have a chance to get wheat from farmer relations.
I am not ready for it yet, but, it is just off the stalk.

Is it better with some time?
I know we were suspicious of new batches of flour in the bakery and thought a bit of time made it better...

Geoff

[Deplorable]

I am going to try that too Jonny- thanks!I have been going through a lot of US-05. Been buying by the brick lately.
Stuart

Thats got to be a tidy sum. Twisted Brick got me doing starters this way, and the last couple 23 gallon ferments were only 1 packet of yeast. To make your starter, make your starter mash using 1:1 grain to water. It'll finish in about 48 hours and be ready to inoculate your mash.

[StuNY]

I am going to try that too Jonny- thanks!I have been going through a lot of US-05. Been buying by the brick lately.
Stuart

Thats got to be a tidy sum. Twisted Brick got me doing starters this way, and the last couple 23 gallon ferments were only 1 packet of yeast. To make your starter, make your starter mash using 1:1 grain to water. It'll finish in about 48 hours and be ready to inoculate your mash.

Great- thanks! Yeah I am going through 70 grams of purchased yeast each time for my 42 gallon (water) batch size so this will help a lot.

[cg81]

ok. so i just did a small batch of 1.5gal water, 4 lbs malt. i was going to save the last .5gal to chill. heated water/gypsum to 165. added malt, dropped to 150-155. left it, stirred every 20 min for the first hour. after about 45 min the temp had dropped to 140-145 so i heated it back up. it got back up to probably 155-160 before i turned off heat. let it sit again. its been 2 hours now and the iodine is still black. SG is 1065. wtf am i doing wrong. this foolproof recipe is making me quite the fool haha

[cg81]

is it possble that maybe its just the grain that i'm using?

[StuNY]

Iodine is black black? like not even dark brown? Better try a new grain to rule that out- nothing else I can think of. Almost seems your grain is not even malted... You are using a basic 2-row or something right? Not caramelized etc.

[Deplorable]

I dont think your using malted barley at this point.

[cg81]

this is what i'm using:
http://www.gambrinusmalting.com/gambrinus-wheat-malt

What about using pale malt?

[Deplorable]

That should convert on its own. I don't have anything further to contribute unless your thermometer is off and you're overheating the mash and killing the enzymes.

[jonnys_spirit]

+1

I'd try it 5-10*F cooler in a test batch to see if you're denaturing the enzymes.

Cheers!
-jonny

[GreenEnvy22]

I'm going to try to make a peated single malt this weekend.
I have:
27lbs of 2-row/pilsner blend
10 lbs of heavy peated malt
2 lb of honey malt
0.5 lb of crystal 60
0.5 lb of dark/chocolate malt
US-05 Yeast
Yeast nutrient (DAP)
Brewing salts

I'll mash and ferment on grain in my 32 gallon brute. I'll insulate the brute as well as I can and let it sit overnight, then pitch in morning. I'll have my fermentation chamber set to 68 F. Then when finished, press with wine press and let settle for a couple of days before I strip it.

Anyone see any issues with that?

[jonnys_spirit]

I find using a wine press a little unwieldy and opt to squeeze a paint strainer bag - just easier for me with both options available... Interested to see what you think of the specialty blend and the peat.

Cheers!
-jonny

[GreenEnvy22]

I'm used to the wine press, I do a few hundred pounds of grapes in it a year, so for me it is familiar.
But yes, getting it down from the rafters in the garage is a bit of a pain.

[StuNY]

I'm going to try to make a peated single malt this weekend.
I have:
27lbs of 2-row/pilsner blend
10 lbs of heavy peated malt
2 lb of honey malt
0.5 lb of crystal 60
0.5 lb of dark/chocolate malt
US-05 Yeast
Yeast nutrient (DAP)
Brewing salts

I'll mash and ferment on grain in my 32 gallon brute. I'll insulate the brute as well as I can and let it sit overnight, then pitch in morning. I'll have my fermentation chamber set to 68 F. Then when finished, press with wine press and let settle for a couple of days before I strip it.

Anyone see any issues with that?

A lot of flavors in there! I do a lot of batches with heavy peated malt mixed with various other base malts and always like the flavors- some of my favorites. I also have started using crystal and chocolate malts in batches with base malts and like those too... but in a different way- especially after aging. Have you used any of these in batches before? It may be tricky to finesse out exactly which parts contributed to the flavors. Also, I don't us DAP with malted barley, just some gypsum and pinch of mag per the original recipe here. I do use it with sugar washes though FWIW.

If you have worked these ingredients before then go for it- should be tasty. But if you haven't I would recommend doing the 2-row, peated and maybe even the honey first. Then do a version with crystal and chocolate. You can always mix them later after aging but at least you will have a good sense for which parts are adding to the flavors you like.

Good luck!
Stuart

[GreenEnvy22]

I've used them all before making beer, but haven't used the crystal or chocolate malt with whiskey.
I was hoping to get a little bit of flavor from them, but with such low amounts, not enough to cause an issue even if they don't impart ideal flavors.

[StuNY]

Yeah, probably won't hurt anything at those %, I have been using them at 5% each and you really do get flavors from them- not in the way they add flavor to beer though. Let us know how it comes out! And try not to sample it for at least 6 months on oak, but ideally 9-12. It will really change along the way! (12+ is probably even better but I will never know haha!)

[The Baker]

I'm used to the wine press, I do a few hundred pounds of grapes in it a year, so for me it is familiar.
But yes, getting it down from the rafters in the garage is a bit of a pain.

Hang it from an 'endless chain' ?

Geoff

[StuNY]

Sipping a glass of Jimbo's Single Malt now that I managed to age a year before drinking. Pretty rare for me as I usually only make it to 6 months! No surprise that many more complex flavors have developed and it has changed quite a bit from when I gave it a taste 6 months ago. Smoother for sure, but also getting actual flavor notes (citrus, cinnamon, cloves, ginger, raison) that I don't remember from the past. The key (for me) is making big batches and lots of them. That way I always have something when I want a drink but never get through the stock of the older stuff.

Todays glass is 2/3 Golden promise and 1/3 Heavy Peated barleys. US-05 yeast.

Haven't seen Jimbo post around here for quite a while but if you ever check in I am forever grateful for your contribution here! Always include the "Jimbo's" on my labels to remind me where it came from!

[GreenEnvy22]

So I got this mashing today. Tweaked my earlier plan a tiny bit:

27 Lbs 2-row/pilsner blend (2/3 pilsner I think)
10 lbs heavy peated malt
2 Lbs honey malt
9 oz Crystal 60 malt
9 oz Dark chocolate malt
2 tsp amalyze
3 tsp burtons water salts
15 gallons RO water

15 gallons water becomes very close to 16 gallons once heated up my Kettle just barely held it without overflowing. It's all in the brute now. Temperature was almost exactly bang on, 147F.

[GreenEnvy22]

Oh, my garage now has just the most lovely peaty smell.
Love it!