StillSmart

Doing 25 litre 5 kg maris otter crushed malt brew for a whisky. Will a normal ale yeast like a nottingham do the business or do I need a yeast that will give a lower Final Gravity, would a bakers yeast be better?

Using only 5Kg with a 25L batch is a bit on the low side (5%) max. I would use 8 Kg with 25L and ferment with something like Alcotec Whisky yeast to get 8%, it gives a better flavour for less water content.

If all you have is 5Kg of grain then an ale yeast would be OK, but I would make 20L at 6.2%, and not 25L at 4.9%.

Cheers VT

cheers vino, i was only doing 5kg because an ale yeast will die on a high gravity wort, will follow your recommendations...cheers.
p.s i have 50kg of maris otter malt.

I would, and do use 100g of Allinsons bread yeast for that volume of mash.
Approx. 4.25Kg of barley,Properly mashed,An extrra kilo of sugar,OG around 1.070 1.075, FG around .998.
Pretty good.IMHO

Robert.

Easydrinker wrote:I would, and do use 100g of Allinsons bread yeast for that volume of mash.
Approx. 4.25Kg of barley,Properly mashed,An extrra kilo of sugar,OG around 1.070 1.075, FG around .998.
Pretty good.IMHO

Robert.

How are you stilling that - silly still?

For yeast I would use EC1118

What mash temp do you reckon ?

Not sure of an exact number but I'm guessing you would aim for a light bodied wort in the same way you would go for a light bodied beer.

Mash wrote:What mash temp do you reckon ?

about 64c will get more sugars converted at that temp

Mash wrote:

Easydrinker wrote:I would, and do use 100g of Allinsons bread yeast for that volume of mash.
Approx. 4.25Kg of barley,Properly mashed,An extrra kilo of sugar,OG around 1.070 1.075, FG around .998.
Pretty good.IMHO

Robert.

How are you stilling that - silly still?

Yes,large version of Smart Still.

Robert.

Anavrin wrote:Not sure of an exact number but I'm guessing you would aim for a light bodied wort in the same way you would go for a light bodied beer.

The reason I ask is 'cos I understood AG mash temp affects the product.
The sliding scale is something like 64/65 to 68 to give a balance between flavour & Alc. Anywhere in between is your balance point.

You mentioned 64 guest5234 - presumably this is your point to get more fermentable sugars out at the expense of Maltose. (ie more alcohol less flavour)

I get the feeling the BM's in for a heavy workload over real soon..

yes the lower the temp you mash at the more sugars are converted to alcohol. A higher mash gives a sweeter more mouthfeel beer,