Whiskey

🥘 Ingredients

• Acidulated Malt
  1 kg
• Aromatic Malt
  1 kg
• Cereal
• Cherry Wood Smoked Malt
  1 kg
• DRC
  1 kg
• Fruit Ester
• Glucoamylase
• High Temprature Alpha-Amylase
• Hungarian medium toast oak cubes
• Oat Malt
  2 kg
• Peat
• Red Rye Crystal
  2 kg
• Wheat Malt
  2 kg
• Youngs Yeast
• butter
• water
  20 l

🍳 Cookware

• still
• alcoengine
• water lines
• thermometer

1. 1

   Bring water to the boil and add to the fermenter.

   water: 20 l
2. 2

   Slowly add Oat Malt , DRC , Aromatic Malt , Acidulated Malt , Red Rye Crystal , Wheat Malt and Cherry Wood Smoked Malt with lots of stiring.

   Oat Malt: 2 kg, DRC: 1 kg, Aromatic Malt: 1 kg, Acidulated Malt: 1 kg, Red Rye Crystal: 2 kg, Wheat Malt: 2 kg, Cherry Wood Smoked Malt: 1 kg
3. 3

   Let cool to 80C and add High Temprature Alpha-Amylase . Cover and leave overnight.

   High Temprature Alpha-Amylase
4. 4

   Add Youngs Yeast and Glucoamylase and let fermemt on the grain.

   Youngs Yeast, Glucoamylase
5. 5

   Once fermentation has finished and the yeast has settled out, pour the wash into the still using a screen to remove the spent grain. Add a knob of butter to prevent puking.

   butter
6. 6

   Attach the alcoengine , water lines and thermometer to the still. Make sure the outlet valve is closed and that water can run through the coolent loop. Turn the boiler to MAX and monitor the thermometer.
7. 7

   Once the thermometer reached 50C turn on the cooling water.
8. 8

   Wait for the temprature to stablise at approximatly 80C. Wait for 10 minutes for the still to reach full reflux.
9. 9

   Open the outlet valve and collect the first 100ml. These are the foreshots
10. 10

    In a clean jar start collecting the main run. You will get between 3 and 4 liters of high purity alcohol. Monitor the thermometer and stop the run once the temprature rises too high.
11. 11

    Age on Hungarian medium toast oak cubes and add Peat , Fruit Ester and Cereal flavour.

    Hungarian medium toast oak cubes, Peat, Fruit Ester, Cereal