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I'm doing a partial batch ferment to do a 1 1/2 run on some AG Barley. I wasn't all that pleased with the apparent flavor (or lack of) carry over from my strip run. I was wondering if anyone has added a portion of unfermented mash to the spirit run for maximum flavor profile? It appears that there are stronger, more caramel , grain flavors prior to fermentation then to after. Granted you're getting zero alcohol contribution and one could look at it as wasting good grain but if that sweet barley flavor carries over stronger it may be worth adding a few gallons to a spirit run. I did a single run on an AG Barley some time ago and think it may be the best single malt to date as far as caramel flavor profiles. Thoughts?

That is my standard operating procedure for whiskies. I will strip all my mashes but leave enough fresh mash to dilute my low wines down to 20 %. The reason I dilute to 20 % is the hearts come out at a lower ABV so less water needs to be added to bring it to proper drinking or aging strength.. A 40% abv boiler charge will bring my hearts out at about 83% a 20% abv charge will bring the hearts out at about72%. less water used in dilution equals more flavor in the finished whisky. These are my procedures to fit my tastes though and everyone will have different tastes. You need to try it and see if it works for your tastes.

Thanks, much appreciated.
I've got 4 gallons of stripped barley that I plan to add a significant proportion of fresh mash to for my spirit run.
I got poor conversion in this 1/2 batch, which was somewhat my intention from the start.
I've been adding 5% - 15% caramel malts in my grain bill and those flavors are what I am looking for to carry over. We'll see how it works out, if not it'll be one and done, but then I'll know.
* I jumped the gun, as usual, and didn't really get poor conversion, pretty standard conversion rate actually. But my thought process there was flavor variation and perhaps complexity.

I strip down to 30 ish lots of the flavour in the last bits, I only add some fresh wash if I'm worried about the element not being covered, at 30% i get about 60-62% keep abv, It should add some flavour for sure.
btw, you'll need a thumper or flute to get it as high keep abv as corene with a 20% charge

Corene1 and Swedish pride, are you using leftover fermented wash, or new, unfermented wort to dilute for spirit runs?

fermented wash, no need to waste unfermented wash, just wait for it to ferment.
but no harm will come off it, might puke a bit though

I thought so. Just didn't want the op to get confused as he is asking about using fresh unfermented wort but has gotten information about using fermented wash.

Swedish Pride wrote:fermented wash, no need to waste unfermented wash, just wait for it to ferment.
but no harm will come off it, might puke a bit though

You might burn the sugar on the element. Although, that might be the caramel flavor he's looking for .

No, seriously, burnt wash sucks...

When I strain my mash in preparation for the stripping runs I always set aside a small amount in a 3 gallon carboy for dilution of the low wines for the spirit run.

corene1 wrote:When I strain my mash in preparation for the stripping runs I always set aside a small amount in a 3 gallon carboy for dilution of the low wines for the spirit run.

So you set it aside before adding the yeast?