Darek | Oatmeal Stout Whisky | Distillers Kit - NEW!

$59.95

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Every industry has its rebels, revolutionaries and inspiring leaders who bring new and different twists to tried and tested ancient formulas like Whisky or is it Whiskey! Meet Darek | Oatmeal Stout Whisky | Distillers Kit inspired by Darek Bell, Owner of the Corsair Artisan Distillery.  When we found and fell in love with Darek's book Alt Whiskeys and his NEW! and different and distinct take on Whiskey, well, we had to make a Distillers Kit in his name - tanks Darek!  Keep on breaking new ground.  This whisky is based on an Oatmeal Stout beer recipe that is run up the Still to become well, an Oatmeal Stout Whiskey!  Sounds different and distinct to you? Like an Oatmeal Stout beer? You will love Darek | Oatmeal Stout Whisky!

Cheers #distilhappy always #distilsafely #enjoyresponsibly

Brewfather app Recipe

Vital Stats:

  • Fermentation Batch Sizes: 25 Litres / 6.5 US Gallons
  • 7.1% ABV Wash or Distillers Beer
  • OG: 1.067 FG: 1.013
  • Mash Efficiency: 75%
  • EBC 109
  • Boil Time: 0 mins

OPTIONAL EXTRAS:

  • Anti-Foam Agent

Malt:

Yeast:

Aids:

Water Adjustments (Optional: the accepted pH range for mashing is 5.2–5.8, with 5.4 considered the optimum.) The predicted pH on this Mash with no additives is 5.42:

Method:

  1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight or around 24 Litres) and a 66-67 degrees Celsius (150-153 Fahrenheit).
  2. Test the pH of your wash. The accepted pH range for mashing is 5-5.5, with 5.4-5.5 considered the optimum. Use citric acid to bring the pH down and calcium carbonate to bring it up.  The predicted mash pH is 5.42 for this recipe kit.
  3. Sparge: Fly Sparge slowly with approx. 7-10 Litres of 77 °C (170 °F) water, collecting wort until the fermenter volume is around 25 L.
  4. Pitch the Yeast and add Glucoamylase - Distillers Enzyme - Still Spirits  - sprinkle on top of the wash.
  5. Allow to ferment in the temperature range 20-35C.  A cooler fermentation will produce less esters and take longer to ferment for an arguably cleaner more pure flavour.  A warmer fermentation will ferment more quickly and produce some more ester character to your wash and final spirit.  Aim for the higher end of the range around 32-35C for a more full flavour higher ester Whisky wash.
  6. Fermentation should be completed within 3-5 days.   Wait for two consecutive days of consistent low Hydrometer readings.  It is often good to leave your fermentation for longer to let lactic acid character develop from the grain.
  7. Once fermentation is complete.  Stir the wash vigorously to remove all of the remaining CO2.  Once degassed, add the contents of Part A of Still Spirits - Turbo Clear 130g stir well, then leave for 1 hour to stand.
  8. After 1 hour, slowly pour Part B of Still Spirits - Turbo Clear 130g evenly over the top of the wash while stirring gently to help spread it evenly.  Do not stir vigorously as this will disrupt the clearing process.  Leave to clear for 24 hours.  During this time Part B will drop down from the top, taking all unwanted yeast and sediment with it to the bottom.  If you have temperature control of your fermenter or an old fridge feel free to crash chill to assist with clarification of your wash before distillation.
  9. Siphon the cleared liquid to your kettle and distill using a double pot distillation.  If the distillate that you have collected is above 62% abv, then dilute to 62 percent and age in an oak barrel or with an alternative aging method, such as oak chips, spirals or mini staves.
  10. Barrel notes: Corsair Artisan Distillery age their Oatmeal Stout Whiskey in a 5 gallon, new White American Oak barrel at char #4, for at least 6 months.

Darek | Oatmeal Stout Whiskey | Distillers Kit contents:

Grain Bill (Milled or Unmilled)
Yeast:
Finings:
Aids:

Optional Extras - Not included in Darek | Oatmeal Whiskey Distillers Recipe Kit:

Equipment Required:

Distilling Aids:

Further Reading and Watching and Knowledge Sources on Peat and Peated Whisky and How to Brew and Distil a Peated Smoked Whisky Happy!