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Hey guys. Looking to try my first cooked mash this weekend. Gonna use uncle jesse's cooked rye recipe as a guide of sorts. Always been a fan of scotch and want to try and head in that direction. I am a bit of a novice at this as I mostly make neutral. Looking for any advice and or comments on ingriedients that works well for you. I was gonna use a 2 row barley instead of the rye?

Scotch is one of the easier grain mashes ,no real cooking to it as it is made of all barley malt with some smoked or peated if you like.

My buddy and I can barely contain ourselves. Alot of anticipation to this point. cant wait to get some product we actually made on oak.

Irish is even easier than Scotch, as it doesn't involve peat. And you can cheap out like a real Irish distiller and use as much as 50% un-malted barley.

Sipping some two year old right now that likely won't see its third year <lol>.

Best to learn with all-malted barley at first, as it gives you room to fudge the conversion a bit, but once you get a few good conversion under your belt, you can begin to play around, adding adjuncts(IE: other grains, often un-malted) for variety.