StillSmart

Re: Peated Malt HELP

2013-06-17T19:00:16+00:00

AT, How did the Speyside Malt turn out.

I'm going to give it a try, but will be relying totally on DME / LME due to circumstances. All tips are appreciated.

Statistics: Posted by amaark — Mon Jun 17, 2013 7:00 pm

Re: Peated Malt HELP

2013-04-09T16:31:17+00:00

Well the last 3 peated malt mashes went well so I didn't need to use much LME to olster ABV

Looking around recipes etc think I'll try and do a Speyside type one with this and a few darker grains and see how it comes out

Just can't help myself plus hoping to snaffle some real peated malt from one of the distilleries when we vist Islay later this year so I'll leve next whole grain attempts until then

Statistics: Posted by Admiral Toad — Tue Apr 09, 2013 4:31 pm

Re: Peated Malt HELP

2013-04-02T05:47:34+00:00

Glenmorangie do an expression using a sweet Sauternes wine
Ive just used some crappy home. Brew plus asda cream sherry put in for a couple of weeks
And yes poured out prior to filling

Statistics: Posted by Admiral Toad — Tue Apr 02, 2013 5:47 am

Re: Peated Malt HELP

2013-04-01T09:52:43+00:00

Mate
(I presume you part-conditioned your barrel with a reasonable, dry sherry that was then poured out, so.....) what kind of wine have you used for this barrel conditioning and how much, how long etc?
I ask as I know sherry and (occasionally) port are often favoured for Scotch, but 'wine' is a bit of a to me.
Good to know its a winner too BTW.

Statistics: Posted by Frank — Mon Apr 01, 2013 9:52 am

Re: Peated Malt HELP

2013-03-30T13:38:04+00:00

Oh I did. 5 litres of heads and tails just like a real distillery

I've produced nearly 7 litres of hearts at 68% which watered down with filtered water has given me 10 plus litres at 45%

That's gone into the new 10 litre oak barrel pre soaked with wine and sherry plus 75g of JD chips

Topped the other ones up with what was left

Got a good half litre of foreshots plus around 5 litres of feints averaging 30 %

Well chuffed

Statistics: Posted by Admiral Toad — Sat Mar 30, 2013 1:38 pm

Re: Peated Malt HELP

2013-03-30T11:35:28+00:00

Admiral Toad wrote:
Did latest low wines run yesterday and today I'm doing latest spirit run with this last stripped run plus fore shots and feints... :o

"plus fore shots and feints.." You didn't mean it, I know, you're forgiven

AM

Statistics: Posted by Almanac — Sat Mar 30, 2013 11:35 am

Re: Peated Malt HELP

2013-03-30T09:57:34+00:00

Did latest low wines run yesterday and today I'm doing latest spirit run with this last stripped run plus fore shots and feints
Even before warming up it smells grand
I've been taking samples of the 4 month old out and about and have had nowt but praise I'm really chuffed I ordered some Ardberg etc plus a bottle of 'spirit of Lewis' from the new Hebridean distillery. Whilst I hope their venture goes well IMHO my stuff knocked spots of theirs !
Amazing what you can do in your kitchen

Statistics: Posted by Admiral Toad — Sat Mar 30, 2013 9:57 am

Re: Peated Malt HELP

2013-03-20T21:57:22+00:00

BTW had a sample of the 10 litre peated now 4 months in barrel and it's double lush

Another couple of months should be just right

Statistics: Posted by Admiral Toad — Wed Mar 20, 2013 9:57 pm

Re: Peated Malt HELP

2013-03-17T09:55:07+00:00

Hi Frank

It's whole malted barley I'm getting (I hope !)

The last batch from the malt miller was ground and IMHO rather too finely.by the time I'd mashed and sparged it it carried an awful lot of flour into the fermenter leaving 2 to 3 inches of sediment so was quite wasteful and messy

I have a hand grinder that works well and I have hopefully coverted it to run off my de walt cordless

Yes I know it might get messy !

Statistics: Posted by Admiral Toad — Sun Mar 17, 2013 9:55 am

Re: Peated Malt HELP

2013-03-17T07:17:57+00:00

@AT (assuming your 25kg is 'whole' grain)
mate are you going to crack it finely or what?
I have been told finely cracked grain (not dust, but quite small) will work best....and I wonder what you have found.

Statistics: Posted by Frank — Sun Mar 17, 2013 7:17 am

Re: Peated Malt HELP

2013-03-16T10:38:20+00:00

After waiting ages I'm picking up my 25kg from my local HBS on monday

Kitchens gonna be messy next weekend

Statistics: Posted by Admiral Toad — Sat Mar 16, 2013 10:38 am

Re: Peated Malt HELP

2013-03-15T22:30:26+00:00

Hi there
Must admit I got one 3 weeks ago.
regards
Runningman

Statistics: Posted by Runningman — Fri Mar 15, 2013 10:30 pm

Re: Peated Malt HELP

2013-03-15T21:28:58+00:00

Come on own up someone,whos ordered the last sack of peat smoked barley from the malt miller?

Statistics: Posted by optic — Fri Mar 15, 2013 9:28 pm

Re: Peated Malt HELP

2012-12-13T18:51:05+00:00

Capt-Cudellez wrote:
Good to know AT, I've read that ground grain will lose some flavour after a few weeks, a bit like the difference from freshly ground spices and an old jar from the back of the cupboard.

If I wasn't going to use the whole sack quickly, I'd be tempted to go for the whole grain even though it would be more work.

Are you planning a load of mashing to batter through it? (just interested)

It really is not a problem keeping crushed malt I buy various sacks of different pale malts ie maris otter,halcyon,pipkin for brewing my Ales and some of the sacks may take 3 months or so to use up depending on the style of Ales that im brewing and the grain is still in perfect condition.

Statistics: Posted by optic — Thu Dec 13, 2012 6:51 pm

Re: Peated Malt HELP

2012-12-12T21:42:40+00:00

My thoughts exactly mate it does feel more fragile ready ground like you could lose the smoke

Here's comes the hols so probably 2 or 3 mashings. after all once stripped it's sorted yes ?

Statistics: Posted by Admiral Toad — Wed Dec 12, 2012 9:42 pm