Triplet of whisky development
Posted: Sun Feb 07, 2021 2:55 am
Ok, so I am keen to get some AG whisky going. My first love in was always a heavy, smoky Islay, the bolder the better. Over the years, I have come to increasingly appreciate the smooth refined sweetness of a Speyside whisky. While I still enjoy a heavier drink, I am much slower these days finding them at times almost a little challenging.
Id like to produce a variety of different tipples. I was thinking three different recipes which I could blend. So with that plan, please let me know your comments/suggestions below.
Recipe A - Islay
20kg Crisp heavy peated malt (minimum 50ppm)
Spraymalt (3kg)
Enzymes to boost/get a drier ferment
60L ABV ~7%
Recipe B
Oat whisky (tried and true) - might do for my Speyside recipe?
8kg oats
8kg rye
8kg wheat
60L, abv som ~7.5%
Recipee C - something different
8kg Munich malt
8kg Wheat
8kg "something else" - was thinking corn but could by rye
1kg Pale chocolate
1kg Cara gold (add a light sweetness)
60L, abv ~8%
Rough calculations, I'd hope to get some ~10L low wines and some 2-3L finished product per recipe (hopefully closer to 3). Then plan to do the following:
- 1L "pure" - recipe A,B,C
- 1 L mixed (A+B, B+C, A+C)
- 1L Full combo
Finally, a question on backset. I have just completed a 7th gen. UJSSM. Actually not completely traditional UJ as added various other components during the generations (oats, crystal rye, cara wheat and more corn). I kept a some 20L backset. Should I use this in one of the AG's above for extra flavour or would this be diluting the "purity" of my AG? If I were to add it, which recipe would t be best to add it to - A, B or C?
Finally, should I save some of the backset from the AG to add to the next recipe, e.g. adding some peat smoke to the oat whisky by adding recipee A backset to recipee B?
If so I was thinking I could pH correct the backset for mashing the grain or use it as my splarge water post conversion.
I will have plenty of UJSSM aged American and French oak and some re-toasted wood from a 20 year old whisky to age on.
Thoughts?
Id like to produce a variety of different tipples. I was thinking three different recipes which I could blend. So with that plan, please let me know your comments/suggestions below.
Recipe A - Islay
20kg Crisp heavy peated malt (minimum 50ppm)
Spraymalt (3kg)
Enzymes to boost/get a drier ferment
60L ABV ~7%
Recipe B
Oat whisky (tried and true) - might do for my Speyside recipe?
8kg oats
8kg rye
8kg wheat
60L, abv som ~7.5%
Recipee C - something different
8kg Munich malt
8kg Wheat
8kg "something else" - was thinking corn but could by rye
1kg Pale chocolate
1kg Cara gold (add a light sweetness)
60L, abv ~8%
Rough calculations, I'd hope to get some ~10L low wines and some 2-3L finished product per recipe (hopefully closer to 3). Then plan to do the following:
- 1L "pure" - recipe A,B,C
- 1 L mixed (A+B, B+C, A+C)
- 1L Full combo
Finally, a question on backset. I have just completed a 7th gen. UJSSM. Actually not completely traditional UJ as added various other components during the generations (oats, crystal rye, cara wheat and more corn). I kept a some 20L backset. Should I use this in one of the AG's above for extra flavour or would this be diluting the "purity" of my AG? If I were to add it, which recipe would t be best to add it to - A, B or C?
Finally, should I save some of the backset from the AG to add to the next recipe, e.g. adding some peat smoke to the oat whisky by adding recipee A backset to recipee B?
If so I was thinking I could pH correct the backset for mashing the grain or use it as my splarge water post conversion.
I will have plenty of UJSSM aged American and French oak and some re-toasted wood from a 20 year old whisky to age on.
Thoughts?