Whiskey on the grain

[Mash]

A few weeks ago I started a mission to do a AG whiskey, on the grain till (freezer) stripping.

It took a second spirit run in the AS to get it right. I have to say I am over the bleddy moon.
I often do bonkers and only some of them come good.

Thanks chaps if it hadn't been to this forum and the folks here I would never have tried it.

[packapoo]

Pleased for you Mash!

[Easydrinker]

I am pleased also.
AG whisky/whiskey can be a PITA.
If you have found a way around with freeze stripping that works for you then top marks.

However, I do not think that you will tempt me to stray from my own path!

Robert.

[Mash]

Absolutely not Robert.

I wanted to see if it would work at all and make an AG. It does work. Was not convinced until I actually tasted it.

The brewing grains do hold some of the alcohol so the yield is slightly lower than expected, but the ease of, lob it all in & stays all in till you are done method appealed.

The fermentation gave some odd smells and it needs punching down everyday. Not a fermentation for the nervous or inexperienced.

[Easydrinker]

Thank's mash.
You have not yet explained your method, but you have made me realise a schoolboy error in my own recent whisky making.
Last year I read of "Brew in the Bag" mashing, but realise now that I have been only using the bag to obtain cleanish wort!
I forsee a sack of heavily peated malt coming my way for another BitB experience, on the grain.
Gotta try some stuff,right?
And I am long past the stage of looking like an idjut in public.
Learn from my mistakes, I will!

Robert.

[Mash]

This is "brew without a bag" more "brew in fermenter" .

Half fill the (pre-warmed) fermenter with 70c (ish) water.

Add the malt. Stir to get a porridge. Add more water to get to your mash temp. (probably 64c - 66c). Wrap in a blanket/quilt stand somewhere warm.
Once the temp has dropped to 30 add yeast. I used 50g.

You are better to be too hot and have to add cool water.

Twice daily punch the cap down. The co2 will gather under the grains lifting them out of the wort. You might see tiny sprouts.

This will cease as the ferment completes.

Freeze solid. Remove from freezer and invert over a bucket. Collect till have 12-15l in the bucket. Probably 3 hours. Run it.

Once fully thawed bin the grains. If you feed them you chucks do it slowly else they will fall over drunk.

[Easydrinker]

Thanks.
The chucks not seen as a problem, they walk around most days giving each other Glaswegian kisses anyway.
I like the idea of getting my hands in the wash, I usually do.
It is the freeze stripping that I don't currently have the capacity for.
I am sure more traditional methods would work here.
Thanks for the write up.
One to be tried.

Robert.

[packapoo]

I can see some parallels to the traditional old 'corn sqeezin's here.

[H12rpo]

Why is the freezing and thawing stage in there?

[Mash]

Instead of a strip run..
Water freezes alc doesn't. Once inverted (out of freezer) alc runs out before the water thaws. Grains stay in ice.
Bucket full of 30% stripped wash.

Mush quicker/easier than 5 AS runs.

[Easydrinker]

(For mush read much)
Other than that a good post

Robert.