"Single malt" means that a whisky that comes from one distillery in Scotland and is made from 100% malted barley with no enzymes allowed. So here, we brew and distil happy with only the freshest finest Crisp Premium Pot Still Malt and the great wonders of fermentation and distillation will bring you Glen! A clean well balanced whisky wash that will benefit from a double or triple pot distilation and time in timber. Be patient, Be Brave, have Heart and put down some Glen | Single Malt Whisky in your brewery and distillery. You will not be disappointed and neither will your friends who will thank you sincerely for your craft. Mòran taing!
Cheers #enjoyresponsibly #distilsafely
Fermentation Batch Sizes: 25 Litres / 6.5 US Gallons
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 22 Litres) and a 63.5-64 degrees C (146-147F).
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.
Sparge: Fly Sparge slowly with approx. 8-10 Litres of 77 °C (170 °F) water, collecting wort until the fermenter volume is around 25 L.
Pitch the Yeast - sprinkle on top of the wash.
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.
Fermentation should be completed within 3-5 days. Wait for two consecutive days of consistent low Hydrometer readings.
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.
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.
Siphon the cleared liquid to your kettle and distill using a double or triple pot distillation. If the distillate that you have collected is above 62% abv, then dilute to 62 percent and age in a charred oak barrel or with an alternative aging method, such as oak chips, spirals or mini staves.