Jimmy | Peated Whisky | Distillers Kit


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Title: Milled

Can you remember the first time you tasted a heavily peated whisky? Like a fork in the road, it was probably a “love it or hate it” moment….Iodine. Coal tar. Asphalt. Bacon fat. Brine. Tarry rope. Soot. Campfire ash. Seaweed. Creosote. These are some signature flavors of peated whisky.

Peated whiskies have an edgy reputation for being boisterous, pungent, antagonistic drinks. They invite you to take a slug at the end of an ocean pier, stretch out your arms, and let out a visceral, primal howl. And for the drinkers who love them, only peated whisky will do.  Here we do our best to introduce you to a Peated Whisky Recipe that will make even your best Scottish mate Jimmy shout - Slàinte mhath!

Cheers #enjoyresponsibly #distilsafely

Jimmy | Scottish Peated Whisky Distillers Recipe | Brewfather App

Vital Stats:

  • Fermentation Batch Sizes: 25 Litres / 6.5 US Gallons
  • 8.4% ABV Wash or Distillers Beer
  • OG: 1.067 FG: 1.003
  • Mash Efficiency: 75%
  • EBC 9
  • Boil Time: 0 mins


  • Anti-Foam Agent




Water Adjustments (Optional: the accepted pH range for mashing is 5.2–5.8, with 5.4 considered the optimum.):


  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 22 Litres) and a 63.5-64 degrees C (146-147F).
  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.
  3. 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.
  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. 
  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 a charred oak barrel or with an alternative aging method, such as oak chips, spirals or mini staves.

Jimmy | Scottish Peated Whisky Recipe Kit contents:

Grain Bill (Milled or Unmilled)

Optional Extras - Not included in Jimmy| Scottish Peated Whisky 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!