Thanks again for the video Randy. I've been looking for a good Irish whiskey recipe for a while now so I am definitely going to try this! Keep up the good work!
I have been searching for an Irish whiskey recipe for a while now. Would you please tell me your recipe one more time? Love the channel and your enthusiasm.
Thanks Randy! Been over 2 months without reliable taste since I had covid, so beer brewing has been challenging. Might have to ramp up the distilling since I can taste that a bit better!
Awesome paddle my friend !!! Just make sure the wife doesn't have access to it if you intend to screw up in the future, ha ha ha. Best to you mi amigo !! --den
Nice video, Randy! As a technical nit, draing your mash tun is called lautering, not sparging. Adding water to your grain after lautering is and draining that second running is called sparging. Both of these terms are from the brewing world. You can treat unmalted barley as an adjunct without gelatinizing if you grind it first. The corn is unnecessary. Having corn in the mash bill relates to Blended Irish whiskey in which the barley-based spirit is blended with an industrial grain spirit which produces a smoother product. Pure pot still Irish has only malted and un-malted barley in the mash bill. But we are hobby distillers so there is no “right” way. Cheers!
Thank you for the insightful additional information. I find that paying attention to others as well as the " host " tends to be just as enlightening. I think Randy is doing a great job, and we are all lucky to have him here as well as the other well known guys. ( George, Bearded, Jessie, and Beaver !! ) Best to you. -- Den
can't wait to see how this turns out. I've made a bunch of "all grains" but spiked them with sugar to get the ABV up. if your mash goes right I'd say you'll have 8% ABV.
Randy you can squeeze out a few more points of the low end starch chains with the liquid Glucco Amylase. Just add a teaspoon. The Glucco is not present in Malted grains mostly Alpha and Beta enzymes. Glucco will aid in fermenting it out dry to 1.000 to .999 Glucco works at low temps and continues to convert starches during fermentation. Looks like a solid recipe. After distilling definitely age some, and keep some for a control Poteen / Poitin. As of 1/4/2021 there are 71 days until St Patrick's Day. :)
@@stillworksandbrewing would i still be ok without glucco? I live in Mexico and haven´t been able to find any. I love the videos you have taught me a lot
We used this recipe and it came out real good. I’m curious about your mash tun though. Ive got a cooler just like yours but the spout clogs up. How do you keep the grains from clogging yours up?
Hi Ryan yes it can be challenging some times if get a stuck sparge you can rub screen with your spoon or back flush and I have a sieve I made will get you out of a jam check my back videos on how I made it. Cheers
@@stillworksandbrewing Awesome. Where I'm at in Virginia there aren't any homebrew stores close by. Have to order grains online and pay a hefty shipping price.
Garry, any sparge water added will lower the OG. Sparging is a brewing practice for lower ABV beer. Sparging your grains is of limited utility in distilling but there’s nothing wrong with doing it.
@@stillworksandbrewing, I know that it's a really hard grain . I've had the same problem with wheat. A good wheated bourbon is great too . Thank you for replying to my question.
Hi Randy .. GREAT video. In your comments you mentioned that the recipe calls for 1/3 unmalted barley and 2/3 malted barley..... but when you put the mash together you used 4 pounds of unmalted and 12 pounds of malted barley. That indicates a 1/4 unmalted and 3/4 malted barley. Did you mean to say that you used only 8 pounds of malted barley (which would be consistent with the 2/3 - 1/3 recipe)? Anyway... GREAT VIDEO as usual. Thanks
Johnny Gleeson yes run cold water in bottom port out top port and when you are running if you feel above condenser will be hot feel below condenser will be cold
This is where I am a little concerned. I have a lot to learn. What should the heat be at the burner? Just bring to temp and then set for 180? And the head? How much do I toss into the trash? I would love to see a video of him distilling this mash.
