Brendan wrote:SUMMARY
Due to the vast amount of description and clarification in there, I thought I’d summarise it, to show that it really is simple. Once you’ve read the rest and done the procedure, this is all you will need to look at in the future....
- Boil mashing water (40L good water + 3-4L backset).
- 30L mashing water to mash tun.
- Add corn (milled to flour) slowly and mix well.
- Seal up well insulated, and leave for 6 hours.
- Add 10L more of mashing water, mix well, and bring temp down below 70 deg C.
- At 68 deg C, add wheat malt, mix well.
- Add barley malt and dried enzymes, mix well (temp should be 64/65 deg C).
- Seal up and leave overnight (8 hours).
- Cool to yeast pitching temp (30 deg C or below)
- Pitch yeast, mix well
- Allow to ferment for about 4 days
- Strain
- Distil
Boom, now that's a recipe anyone should be able to follow :handgestures-thumbupleft:
For those guys working Mon-Fri, I would suggest gelatinising the corn on a Saturday arvo (start boil 3pm, mix corn in 4pm), then come back at 10pmish to mix, bring temp down and add in malts. Leave overnight, then Sunday morning, chill it and pitch yeast. Assuming you would have to leave for 5 days and run it on Friday evening at the earliest chance...worst case, maybe even Saturday morning would work, and can put on another mash Saturday afternoon.
Brendan wrote:Sounds spot on BIB :handgestures-thumbupleft:
Just watch that time you leave it for...I leave mine overnight starting at 10pm. So mashing out at 4pm, you'll be hitting 16hours (double) at 8am :think:
BackInBlack wrote:o.k, ended up with 41 ltrs, strained a sample off the grains & got an s.g of 1065, don't know how accurate that reading is, as the sample was still a thick liquid.
Brendan wrote:AGEING (Yes it's spelt this way in the UK and Australia ;-) )
Dilute to 62.5%abv with the highest quality water you can get. I buy bottled spring water, and I’m sure rain water would be equally as good. I wouldn’t even consider using filtered tap water to dilute my all grain spirit.
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