Make Easy Smooth "Irish Whiskey" With A Safety Net

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Jamerson's, Redbreast, Green Spot, Tullamore D.E.W, Bushmills and yes even proper 12. IRISH Whiskey! This is a popular and generally approachable, easy-drinking part of the whiskey world. It makes sense that a lot of people want to learn how to make Irish Whiskey at home.

Ideally, if you wanted to make this kind of whiskey at home you would make a full all-grain mash (no table sugar). But I get it, that can be a little intimidating for the newer distiller. So we are going to take the next step past a sugar wash using a REAL all-grain mash. It's really not that tricky. However, for peace of mind, we have a big old table sugar safety net. Even if you mess the all-grain mash-up this will still ferment and create a tasty product.

Buy your grain and yeast from:
https://www.homebrewing.org/CTC

T500 with Alembic Dome:
https://www.homebrewing.org/Alembic-Pot-Still-with-T500-Boiler-110-Volt_p_4804.html?AffId=702

T500 With Reflux Colum:
https://amzn.to/3Du8qaH

Watch this video for more detail on the process & another Safety Net recipe:
https://youtu.be/swjMB8ebWv4

Use the calculators here:
https://chasethecraft.com/

Grist / Mash Recipe:
4 kg (8.8 lb) Ale Malt:
https://www.homebrewing.org/2-Row--Pale-Ale-Malt-1-lb_p_3724.html?AffId=702
3 kg (6.6 lb) Steam Flaked Barley:
https://www.homebrewing.org/Flaked-Barley-1-lb_p_439.html?AffId=702
750 g (1.65 lb) Quick Oats:
https://www.homebrewing.org/Flaked-Oats-1-lb_p_442.html?AffId=702

Mash:
Target for the initial mash temp is 64 c (148 f)
Fill the T500 pot up with 16L (4.22 gal)
Use the strike water calculator linked above to calculate your strike water temp. If you dont want to do that 70-72 c (158-162 f) is probably a good starting point
Mix in all your grain and malt stiriing well. Insulate and leave for 45 min.

Add 2-4L (.5 - 1 gal) of almost boiling water and turn on the element stiring all the time. Heat mash up to 67c (152 f).
Cover, insulate and wait another 45min.

Invert Sugar:
4L (1 gal) of hot water
Add 6 kg (13.2 lb)
Add 2 teaspoons of cream of tarter
Once dissolved bring to a simmer for 20min 1

Ferment:
Add the mash and the sugar to your fermenter. Fill with water to reach 60L ( 15.9 gal) and 26 c (79 f).
Airate and pitch 2 packets of S-04:
https://www.homebrewing.org/Fermentis-SafAle%E2%84%A2-S-04-Yeast_p_1041.html?AffId=702

Ferment at 26 c (79 f)
If needed add a larger pitch of yeast to help dry it out. Bakers yeast will be fine.
Distill:
Perform 3 stripping runs followed by a spirit run. Make sure to make conservitive cuts.

Age:
I advise using second use chared US white oak. Or kentucky barrel staves:
https://www.homebrewing.org/Sliced-Bourbon-Barrel-Staves-2-ct_p_3300.html?AffId=702

Alternitive Ingredients:
Ale Malt: 2 row pale malt, American ale malt, 6 row, high diastatic power distillers malt, ale malt, Vienna

Steam Rolled Barley:
Heat Rolled Barley, steam rolled Barley, steam flecked Barley torified Barley.

Oats:
Quick oats, fast oats, pre cooked oats, steam rolled oats, steam flecked oats
Time Stamps:
0:00 Making What & Why?
1:54 The Grist
5:01 The Mash
7:05 Fathers Day
8.32 Mash Adjustment
10:22 Invert Sugar
11:43 Mash Out
13:56 Yeast & Fermentation
17:12 Distillation
22:13 Aging and expectations

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https://chasethecraft.com/mash-fermentation
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#still #distilling #irish

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Видео Make Easy Smooth "Irish Whiskey" With A Safety Net канала Still It