by Bob9863 » Tue Jun 07, 2022 3:50 pm
I'm waiting on some more to arrive, then I plan on doing a scotch run, but I'm not 100% sure which way I will go.
Option 1, grind 5kg of heavy peated malt, 1kg of chocolate malt and add in the fermenter and fill with boiling water.
Leave that to cool down a touch, top up to 35lt and then add around 10gm of yellow label and 5gm of whiskey yeast.
Once that's worked off drain it, mash back in by dissolving 3kg of dark LME and 3kg of light/wheet LME, topping up to cool down and putting strait back in the fermenter with the left over grain.
Then add it to the 1st lot once it's finished.
Option 2, split the grain into the two fermenter, add a can of both LME, boiling water let cool and add 5gm of Yellow lable I to each and 5gm of whiskey yeast.
Option 3, BIB 2.5kg of peated malt, 500gm of chocolate malt, put just the wort into the fermenter with a can each of the LME and tipp up with water and add whiskey yeast.
Do that twice for two 35lt batches.
Usually I do option 3 but I'm thinking I might be able to get a higher ABV and more flavour if I do option 1 or 2.
I suppose I could split the difference and do one of each and see what the flavour and ABV is in each and then run both together.