MacWhisky Recipe Discussion

[Bushy]

Everything is good to run thru a pot. But its GREAT run thru a bubbler. Get yr cuts right and you'll make a nice drink. :handgestures-thumbupleft:

[Stevem109r]

Thanks Bushy


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[Bushy]

I'm gonna do a second gen on this one Steve.
Thinkin fifteen litres backset, eight kg sugar, one kilo malt grain and one tin of amber caramalt. All back in on the old grain bed and top up to sixty. Thoughts anyone? :think:

Hey bushy have you run this wash with the backset yet?
Any noticeable flavour difference than a single gen??

Cheers markus

Yep. Just now.
Interesting flavour straight off the still. Definite change from the normal Macwhisky. If there is a normal Macwhisky, what with different flavour LME's floating around. I think it will come out pretty nice in a couple of weeks or more. :smile:
Have the ingredients ready and i'm definitely goin in for gen 3. May go as far as 5 gens then play around with something else. Rum maybe. Chilli rum. mmmmmmmmh
Hey Mac. Which caramalt did you use when putting this recipe down?

[adam89]

I'm getting ready to put down a large wash for this. There is a little variation in ingredients due to what I was able to acquire. I didn't realise I was given Bohemian Pilsner Malt until I read the receipt at home. I don't think it should matter. I've got a 190L fermenter so I'm planning to fill it up until I think there is sufficient head space, maybe 175L. I'm hoping I'll get something that tastes good with little aging.

24Kg Sugar
5Kgs Bohemian Pilsner Malt
3 Tins Morgan's Caramalt LME
3 Tins Deliverance Amber LME
1Kg Pilsner Malt DME
Bakers Yeast

[Kimbo]

Hey Adam, where did you get the sugar from and how much was it mate?

[adam89]

Local IGA, $2.15 p/2kg.

[Andy]

Hey Adam, where did you get the sugar from and how much was it mate?

Always on the lookout for cheap sugar in Perth haha

[Kimbo]

Cheers mate, I will see if my IGA has it

[Stevem109r]

2 weeks and I'm still bubbling away. Hurry up :)


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[adam89]

2 weeks? Wow.

I put mine down on Wednesday and now I've got little to no airlock activity. I had a SG of ~1.08 and now its down to a FG of 1.00. There is still a small cap on the wash and you can hear a little bit of bubbling. It hasn't got a sweet taste but there isn't that strong alcohol flavor yet. I did not expect it to ferment out that quick especially with it being outside only wrapped up in a blanket.

[Kimbo]

2 weeks and I'm still bubbling away. Hurry up :)


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Mine's usually done in a week, but 2 weeks is still ok. it depends on what temp your wash is,what type of yeast, pH all sorts of things.
If its still bubbling, just let it do its thing and maybe investigate the above on your next one :handgestures-thumbupleft:

[Milky]

Anyone tried this with Morgans wheat LME?

[waza]

Yep.
3kg corn
2kg malted barley
1kg wheat
1 tin wheat LME
250 grams DME
4kg sugar
40g bakers yeast
26l water

collect at about 80% ABV
lots of flavour
probly more of a BWKO really

[Milky]

Yep.
3kg corn
2kg malted barley
1kg wheat
1 tin wheat LME
250 grams DME
4kg sugar
40g bakers yeast
26l water

collect at about 80% ABV
lots of flavour
probly more of a BWKO really

Nice, thanks for posting so quick. I might give this a go after stopping into the shop to get more grain. Waza, have you oaked this yet? If so, charred and toasted, charred or just toasted?

[waza]

Ive Nuked a small amount with toasted oak, saving most to mix generations and oak in larger batch.

[BackyardBrewer]

Ive Nuked a small amount with toasted oak, saving most to mix generations and oak in larger batch.

How did the nuke go? I've used crow's modified distress ageing and there is a noticeable improvement overnight.

How'd you find nuking and how long did you zap it?

[waza]

How did the nuke go? I've used crow's modified distress ageing and there is a noticeable improvement overnight.

How'd you find nuking

Ive nuked heaps of stuff. some people shitcan it for whatever reason. I recon its got a place for several reasons. It doesnt replace traditional aging, and is small scale.

and how long did you zap it?
depends on how much is in the jar at the time and how much oak or fruit etc, to how long you zap it. Ive done from 750ml to 2.5L at a time. It is a trial and error thing.
I did 4 x sessions of 60%, heat to approx 60 - 70 degrees. taste test between 3rd and 4th session and decide to go further or not. I added level teaspoon of vanilla paste before last zap.
I started a thread on here about it but it died in the arse, there are several threads on other forums with lots of good info, that are worth a read if your interested in the process.

[Bushy]

Once she's finished I'm gonna go down the brew shop and get 2 tins of amber caramalt. Another kilo maybe two of the dark malt grain. Put all that in with ten litres of backset and start a second generation. See how it goes.
Drink on
Bushy

Last night i took out half a bottle of this. Just wanted to see where it was going and whether I should make some changes after the next run. Very nice flavour. Very very nice flavour. But way too much flavour. I wanted a tim tam but got a triple choc polly waffle with a chilli fudge centre. I'll let it age and see what to do with it. Maybe mix it with one or two of the less flavoursome UJ's.
Running the third generation on monday and it'll be just as strong. Might just put a lager LME and no new grain in with some backset and the old bed. I will keep this going because it's flamin delicious. :handgestures-thumbupleft:

[jdonly1]

We have been finding it difficult to find the ingredients for this :angry-banghead: :angry-banghead: :angry-banghead:

[1 2many]

Thanks for update bushy its good when we get regular feed back on a recipe .
good job :handgestures-thumbupleft:

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