Single Malt Whisky

[Odin]

Hi Mentors,

I am making the transition from sugarheads to all grain. Lots of ideas coming up. One is: I can buy malted barley at a reasonable price. Lightly peated. Thinking of using it to make a single malt whisky (or at least ... to give it a try!). Since all the barley is peated as well as malted, how to progress? If I cook it, I will destroy the malting enzymes. And if I just keep it at 65 degrees centigrade, I will set the enzymes at work but on what? Or should I boil like 80% and then add 20% at around 65 degrees? A last question about the hulls. Are they left in, normally? Or is there a way to get rid of them? Not wanting any off flavours there.

Odin.