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I have about 40#'s of malted wheat and about 30#'s of 2 row sitting. I don't plan brewing beer anytime soon since I have close to 20 gallons on tap. Can I just use all malted grain? Why do so many recipes have malted and unmalted? Is it just a cost thing?

Cost and flavor, malted grain tastes different from unmalted. I'm sure as you know malted is more expensive than unmalted at the brew shop too.

If memory serves, at some point, the irish government put a tax on malted grain, so the manufacturers started splitting the grain into malted and unmalted to save money and that I believe started a tradition of using both.

Malted wheat makes lovely vodka.
Malted barley makes a lovely whiskey, I do tend to add at least a big scoop of oats to it though for mouth feel and smoothness.

65% malted 30%unmalted 5%oats makes a lovely bill, ran 3 times through the potty it's a special drink.

Tresguey wrote: ↑Sun May 26, 2024 9:06 am Can I just use all malted grain?

Sure you can. Plenty of single malt expressions by members out there. All malt grain bills make fine whiskeys.

Jimbo's Single Malt

White Wheat Whiskey

If you've never tried one, an all corn malt is an amazing thing. About as old school as you can get. Just don't dare add any sugar to it.