Scotch Grain bill

[rgarry]

I have been reading and getting ready to try my first scotch run. My LHBS is closing down and they are getting rid of $50 bags of their grain. I have seen many different scotch grain bills. Figured I would ask the experts for their preference with regard to grain bill. I don't think he has a lot of 50lb bags but for the right price if it will work then might be worth buying. I assume the majority will be 2-row since its a home brew shop. He doesn't have any peated malt so will need to get that somewhere else.

[Devonhomebrew]

yeah get it mate you can use my recipe or many other on the forum if it is a good price got for maybe 150lbs hhahahahaha

[okie]

I'm no expert but I have made two batches of scotch, or a single malt whisky. It's an all grain all barley bill. The question is how much peated malt do you use. I've bought all my peat smoked malt from my brew shop and in my opinion it isn't smoked much at all so I was going to buy peat directly from Scotland and smoke my own. Keeping in mind I am a highland scotch fan and not one who likes heavy peat, but the store bought would have to be 40% in my opinion. I did 10 then 20 and still it's more like a whiskey then a scotch.

Some people are adding sugar. I didn't but I did use 2 pounds per gallon for my grain bill. That was a 6 gallon batch last time and I had 8 pounds malted and 4 pounds peat malted. I want to get the 50 pound bags and do several 12 gallon batches next.

Good luck and keep posting the results as you go.

[rtalbigr]

While Scotch whiskey is traditionally a barley product, today it is can also be made from combinations of barley, wheat, and rye. Of course, it is Scotch because it is made in Scotland.

Since you have access to relatively inexpensive malted barley, that would be the easiest, that is, a maltwine type Scotch. A simple one or two step mash @ 2-2.5 lbs/gal should give an OG around 1.07. Yeast selection will affect flavors to a certain extent, however, IMO it really doesn't matter that much. C&B's DADY when fermented at 80-85F produces some nice esters and makes a good whiskey. Proper aging will play a much more significant role in getting a superior product.

Big R

[frunobulax]

My friend ran a batch today, It was 6 gallons at 30% abv. He used 80% Simpsons light peated malt.( 2-3% phenol) and 20% 6 row. It was very peaty but even straight off the still it tasted awesome!

[rgarry]

So I should grab what I can(6 row, 2 row, pale etc).

[baron4406]

I'd grab what ya can

[Jimbo]

If they have malted wheat grab a bag of that too. It makes a damn fine whiskey. Grab what they got, you'll use it up one way or another.

[okie]

Wow, 80% peat smoked malt to 20% is the opposite of my runs. I was going to step it up to 40% peat my next run. I've also only used 2 row so next time I'll try 6 row and see what the difference is for my tastes.

[noobshine]

Is it a good idea to ferment on the grain when using peat?

[frunobulax]

No, don't ferment on the grain. Treat it like you would a high gravity beer.

[noobshine]

No, don't ferment on the grain. Treat it like you would a high gravity beer.

thanks. I'm mashing it right now. 4 lbs peat. 8 lbs 2row. 6 gal water.

[Beerswimmer]

No, don't ferment on the grain. Treat it like you would a high gravity beer.

Curious as to why not?

[noobshine]

this went really well, OG 1.07. That smokey smell is heavenly. be interested to see how it comes over in the distillate. Mashing barley only without rye or corn is just a joy lol! Still love my white bourbon though

[rgarry]

Well picked up 50lbs of 2 row, plan on doing 7 lbs 2 row, 3 lbs peated per 5 gal wash. Also picked up 50lbs cracked corn and sweet feed. I won't drink nchooch bourbon because I don't want to finish it and have none left. Simple solution is to make more.

[seabass]

No, don't ferment on the grain. Treat it like you would a high gravity beer.

Curious as to why not?

It's not that you can't, just that it's so easy to lauter and sparge all malted barley grists that you might as well separate the grain before fermentation.

[Jimbo]

No, don't ferment on the grain. Treat it like you would a high gravity beer.

Curious as to why not?

It's not that you can't, just that it's so easy to lauter and sparge all malted barley grists that you might as well separate the grain before fermentation.

haha funny, just wrote on this in parallel in another thread, here's my nickle and half on it.... http://homedistiller.org/forum/viewtopi ... 3#p7079933

[rgarry]

The more I read the more I realize there is some much personal preference. I think I will try fermenting on grain. I need to get a bunch of runs before it gets too hot down here. I have 6 buckets tied up ( 10 gal Wineo, 5 gal Belgian, 5 gal Irish red, 5 gal IPA, 5 gal APA). The beer is ready for kegging but I'm limited on the cold crashing.