Single Malt Whiskey Wash - Beer Recipe - Brewer's Friend

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Single Malt Whiskey Wash

321 calories 22.3 g 12 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Paul Rogo
Hop Utilization: 99%
Calories: 321 calories (Per 12ml)
Carbs: 22.3 g (Per 12ml)
Created: Saturday May 25th 2024
1.098
1.010
11.5%
0.0
5.7
5.8
33.28
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Gladfield - American Ale Malt8 kg American Ale Malt $ 3.16 / kg
$ 25.28 		37.3 2.54 80%
2 kg Corn Sugar - Dextrose2 kg Corn Sugar - Dextrose $ 1.00 / kg
$ 2.00 		42 0.5 20%
10 kg / $ 27.28
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Glucoamylase Enzyme Other Whirlpool 0 min.
1 ml Fermcap Other Boil 0 min.
 
Yeast
Still Spirits - Distillers Whiskey
Amount:
1 Each
Cost:
$ 6.00 / each
$ 6.00
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 204 B cells required
$ 6.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Dayboro Town Water Supply
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.9 L Strike 67 °C 67 °C 60 min
11 L Sparge 75 °C -- 10 min
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 25
Mash volume with grains 30.3
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 13.3 L) 11.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 30.7 L) 28.5
Boil off losses -5.7
Post boil Volume 25
Going into fermentor 25
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

When the water reaches 65°C, slowly add the 8kg Malt and mash for 60 minutes.

After 60 minutes ramp the temperature up to 75°C for the mash out.

Recirculate the wort at 75°C for 10 minutes.

Sparge with 11 L of water. This water must be at 75°C.

Add 5-10 drops of Fermaid to wort and boil for 30 minutes.

Near end of boil add Dextrose and stir to dissolve.

Allow temperature of wort to drop below 65°C, then add the Distiller’s Enzyme Glucoamylase and hold at 50-60°C for 60 minutes to saccharify the starch.

Cool wort to 25°C into fermenter and pitch the Whiskey Distiller's Yeast.

Ferment at 20-35°C until fermentation stops.

Add Turbo Clear to the fermenter for the clarification process.

Wash is ready for distilling after settling for 2-3 days.

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  • Last Updated: 2024-05-27 23:31 UTC