StillSmart

I am an avid homebrewer, but I also love great whiskey. I\'ve been thinking for some time about making Scotch, but I have some unanswered questions regarding the grain bill.
First off, I would prefer to make a spirit from grains, no sugar added. Second, I do want that wonderful smokey/peaty flavor similar to Islay whiskeys. Lastly, I\'m not looking to use any flavorings.
I assume I would brew a certain amount of liters at as high of a gravity as I can reasonably attain, target a temperature that will maximize the amount of fermentable sugars, aerate the hell out of the wort, and ferment with a neutral high-alcohol yeast.
So my question is really twofold--are those reasonable expectations, and what proportion of Peat Malt do I use with the Pale Malt?
Thanks for any and all advice!

hi jaerp,

not sure you\'re on the right forum for that question but i think that to maximise the fermentable sugars you\'re going to have to invert, personally i wouldn\'t use turbo yeast but probably experiment with lalvin or bakers yeasts. goinbroke2 has a pretty good looking recipe here http://www.stillsmart.co.uk/forum/topic ... 215&page=2 failing that try asking on homedistiller.org