Single Malt Oat Whiskey

[crow]

Yes much better conversion second time round . wasn't a complete conversion worst luck but I'll put that down to poor gristing more than anything , should have my act together a bit better by the next gen . I'm returning to SA shortly and I have a mincer there that should be able to handle softened grains as its used for making black and white pudding which normally contain grain or I might stop fucking about and shell out for a grain mill of some sort . A much bigger mash tun is going to be needed to if I'm going to be to many more of these , forgot to mention I added an enzyme designed to make low carb diabetic beer , should help some convention continue through the ferment and help the yeast used up all the sugars as I understand anyway .

[crow]

Will be running this tomorrow, can't wait. The wash has cleared really well apart from a layer of grain floating on top, weird because that didn't happen with the sugar head oat wash but nor did that clear as well either . Might do the next gen with 100% malted oats

[grumpthehermit]

Glad to hear it's looking good.

Keen to hear the results as always.

My sugar oat spirit is colouring up VERY slowly ... Resisting the urge to taste test ...

Cheers
GTH

[crow]

Grump haven't ya tasted it yet :-o ,they reckon its nice as white dog I'd take a sip at least :handgestures-thumbupleft:

[grumpthehermit]

lol ... No I haven't ... Not YET ...

I made up a mini bottle of my first DWWG and malt tonight, either not enough oak or it just needs more time.

It's only 2 months old and has not retained much colour once diluted back to 40% ... Tastes too weak ...

I'm going to have to go and buy more Jamesons ...

:crying-blue:

Cheers
GTH

[crow]

treat ya self then , for only a couple more bucks you can get Killbeggan and you'll find it is quite a bit smoother
( bit like jameson's 1780 use to be)

[grumpthehermit]

Have not heard of that one Crow.

Will have a look when I'm at the bottle'O.

Still got a little bit left in a bottle of Lagavulin I bought about a month ago to try. WOW what a flavour ... Wild ... What others do you recommend ???

:D

Cheers
GTH

[crow]

well there's Finleighs but it is very similar to Jamesons as is Tullies but if ya go up a bit in price say 50 to 60 buck mark there are a couple of real nice ones , Bushmills malt and an Irish 8 yr old single malt called Slieve foy that i think is outstanding for the price(under $60) . there are some cheaper options to but......nup I'd drink the deathwish ifen ya get that desperate

[grumpthehermit]

I'll have a look for those names at Dan Murphys see what they have and for how much.

:handgestures-thumbupleft:

As it is now the DWWG is not ready for me. Just have to give it more time and see it improves. if not might need another oak stick in the denijohn?

Cheers
GTH

[bt1]

As a regular irish consumer and half done maker i reckon there's a huge difference between jamesons and Tullimore Dew.

The tully is a much better drink. Tastes less taily and has a nicer soft mid palate.
bt1

[crow]

As a regular irish consumer and half done maker i reckon there's a huge difference between jamesons and Tullimore Dew.The tully is a much better drink. Tastes less taily and has a nicer soft mid palate.bt1

Yeah not sure if I would call the difference "huge" . I use to drink Tullies but changed to Jameies and that was back when tullies was cheaper . I would say say that Tullimore has less heads (less bite) but much more tails than Jamesons and I find that tailly flavor a little unpleasant after a while (churn in the gut) , fine for sippin but not so great for tiring on on :))

[SBB]

Koval distillery .

I think you are right there Crow.......things to be learnt from what that mob are doing... :handgestures-thumbupleft:

[crow]

I'm thinking of altering this recipe to 100% malted oats with far less sugar for the next gen might even do one both ways to compare them. malting 10 kg's of oats now

[Kimbo]

Hey Crow, Any chance of you posting some pics of your malting setup?

[crow]

Here is some /most of the process with pics can take some more in few days when this latest batch is ready or better still when gristing with the new grinder :twisted: cause I might have to dry them now so that would be some new pics
viewtopic.php?f=12&t=1562

[Modernity]

Great Thread Mate :text-thankyoublue:

[crow]

Ok well my initial opinion of these low wines is that they are vastly different from the sugar head and the oat/hay flavour is no where near as pronounced nor the smoothness I expected. ok well its whiskey for sure of cause remembering these are low wines hot out the still, they are going to taste a tad rough I guess. On further tasting I think they show some real promise, can see where I might want to tweak the recipe , I'll know more when I check the yield

[Kimbo]

keep us posted crow :handgestures-thumbupleft:

[crow]

right I think I know what the deal is here. i reckon I got as near as 100% conversion and with the 10kg of sugar extra it is way to much. This was my hassle I didn't know the degrees Lintner for oats so had no way to calculate their diastatic power. I'm now of the opinion that is is sky fucking high and the Enzyme I added only helped to push the yield even higher stressing my yeast to its maximum capacity....Damn it Ok can see I will be using much less, maybe no sugar and a specialized malt yeast.
Its all good, live and learn :handgestures-thumbupleft:

[crow]

about to start my next mash . I'm thinking of not doing the alpha amylase rest ans just let it rest longer at my Beta amylase rest at 67 to 68 degress so as to not denature the Beta Amylase, thoughts ppl