Anyone brewing for St. Patricks Day?
Posted: Mon Mar 13, 2006 4:45 pm
Well I for one am going to thumb my nose at the whole green beer thing and will be drinking Guiness & brewing some whiskey for St. Pats this year. My own little way of paying homage to the birth place of whiskey. This is going to be the first time using my new still as well as my first time making whiskey so wish me luck! Here's the recipe I'm going to use.
15 lb Marris Otter 2-Row
Mash in with 4.75 gal water @ 148 deg F for 1 hr
sparge with 4 gal 170 deg F water
boiling till I get about 6 gallons, then using immersion chiller
Pitching Safale US-56 and fermenting in the chest freezer w/temp control @ 62 deg F till complete.
Double distilling & then aging on toasted oak chips for a couple of weeks, then cutting down to about 80 proof and drinking!!
Most all recipes i've read don't say you have to boil BUT i think it will help control the foaming and stabilize the wort. Anyone who's ever experienced big time hot break should understand my rational for doing this.
SO what yall brewing up?
15 lb Marris Otter 2-Row
Mash in with 4.75 gal water @ 148 deg F for 1 hr
sparge with 4 gal 170 deg F water
boiling till I get about 6 gallons, then using immersion chiller
Pitching Safale US-56 and fermenting in the chest freezer w/temp control @ 62 deg F till complete.
Double distilling & then aging on toasted oak chips for a couple of weeks, then cutting down to about 80 proof and drinking!!
Most all recipes i've read don't say you have to boil BUT i think it will help control the foaming and stabilize the wort. Anyone who's ever experienced big time hot break should understand my rational for doing this.
SO what yall brewing up?
