How To Make Next Step Whiskey (safety Net)

This is the ultimate step by step guide to taking the next step in home whiskey making. This recipe will take you past using sugar only washes and teach you how to make an all-grain whiskey.

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Grist:
Munich Malt - 5 kg / 11.02 lb
Ale Malt - 2 kg / 4.41 lb
Oats - 1 kg / 2.2 lb
Dark Crystal - 300 g / 10.58 oz
Choc Malt - 200 g / 7.05 oz

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Mash At 64-65c
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Invert Syrup:
6 kg / 13.2 lb of table sugar
4 l / 4.23 quarts water
2 teaspoons of cream of tartar
Simmer for 20 min

Add 1 cup of chopped raisins, the invert syrup and enough water to make a total volume of 60L / 15.8 gal. Use hot or cold water as needed to achieve a pitching temp of 22c / 71f.

Ferment for around 2 weeks until 3 hydrometer readings in a row show no change and register under 1.005.

Perform 3 stripping runs collecting all low wines down to 10% coming off the spout.

Perform a spirit run ideally with a power controller. Collect at "drip drip spirt". Collect cuts into individual jars. Once the run has finished make conservative cuts based on flavour and smell.

Proof the spirit down to 55% ABV and age with roughly 7 medium-sized, well chared US white oak dominoes per 2.5-3 l of spirit. Optionally you can use second use oak.

Age for at least one-month tasting occasionally. If it is getting too tannic remove half the wood and let sit for a while longer.

Learn about forced ageing here (I only used hot water baths this time):
   • Testing Different Oak Char & Toast With Nu...  

Pimped BIAB Bag:
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Pully To Help Lift:
https://www.homebrewing.org/Brew-Bag-...

Alcometer:
https://www.homebrewing.org/Proof-and...

Hydrometer:
https://www.homebrewing.org/Triple-Sc...

Mash Paddle:
https://www.homebrewing.org/28-BB-Map...

T500 Still:
https://www.homebrewing.org/Alembic-P...

Time Stamps:
00:00 Why Make This
01:58 Getting Set Up
06:59 Grist or Grain Recipe
10:05 Mashing
14:05 Inver Syrup
16:05 Mash Out
18:30 Ferment
21:22 Stripping Run Distillation
26:19 Spirit Run Distillation
28:00 Making Cuts
32:05 Ageing On Wood
36:04 Tasting

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