jacobraven wrote:As in you have a recipe youd like other to try.? If so id give it a go once my order is in
Taz wrote::text-+1: Keen to see this thread take of it may even tip me over the edge of trying my first all grain :handgestures-thumbupleft:
TasSpirits wrote:Taz wrote::text-+1: Keen to see this thread take of it may even tip me over the edge of trying my first all grain :handgestures-thumbupleft:
I started with a pot, makes a sweet Whisky with tight cuts, a power controller makes it a bit easier :handgestures-thumbupleft:
bluc wrote:I think un peated with the option peated. On the other hand is peated malt available to buy? Building a smoker is a bit full on to "try" a recipe..
Dig Brinker wrote:bluc wrote:I think un peated with the option peated. On the other hand is peated malt available to buy? Building a smoker is a bit full on to "try" a recipe..
Seen the "make your own peat reek" article on here? Just need a tin & a fire. Simples. In saying that though, I'd like to experiment with an "Aussie" single malt. Try to get an agreeable yet uniquely Australian flavour into it, whether that be via the aging wood, a native grain or drying/smoking grain with an unmistakable Aussie wood. I have a couple of things in mind but have to make sure I won't be imparting any poisons into anything for consumption. And we all know that everything in Australia is just itching to kill ya :))
TasSpirits wrote:Hi Guys, I use Simpsons Peated Malt quite a bit, its a bit expensive $80 for 25kg last bag I bought. I am thinking something like a Joe White Pilsner Malt, should be relatively easy to get hold of and its not to expensive. Any thought on this would be appreciated :handgestures-thumbupleft:
Dig Brinker wrote:bluc wrote:I think un peated with the option peated. On the other hand is peated malt available to buy? Building a smoker is a bit full on to "try" a recipe..
Seen the "make your own peat reek" article on here? Just need a tin & a fire. Simples. In saying that though, I'd like to experiment with an "Aussie" single malt. Try to get an agreeable yet uniquely Australian flavour into it, whether that be via the aging wood, a native grain or drying/smoking grain with an unmistakable Aussie wood. I have a couple of things in mind but have to make sure I won't be imparting any poisons into anything for consumption. And we all know that everything in Australia is just itching to kill ya :))
TasSpirits wrote:Dig Brinker wrote:bluc wrote:I think un peated with the option peated. On the other hand is peated malt available to buy? Building a smoker is a bit full on to "try" a recipe..
Joe White is a Tasmanian Malter using Tassie grown grain. :handgestures-thumbupleft:
wedwards wrote:I'd be happy to contribute to this with testing etc. I use a 50L braumeister for my beers which gives nice repeatability in mashing. Have made a fair few AG single malt whiskeys over the past year or two. Based on my tests so far, Im not convinced on your pricing as Ive found you need a LOT more malt to produce enough fermentable sugars to result in a satisfactory alcohol level in your wash so as not to be wasting your time and effort. I can dig out the recipe I was using at the time which has amounts and estimated gravity etc if that would help.
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