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!
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
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
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
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!
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.
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 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.
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
@@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.
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
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.
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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!
Sounds great!
Hello Randy I’ve been making mead and beer a few years thinking on taking the next step enjoy what you do
Go for it!
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!
Hi George I come from the brewing world so I guess I kinda mix the two thanks for your input 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
Thank you Randy, can't wait to see how it turns out. 🇮🇪 Sláinte ☘️🥃
I have been looking forward to this one Cheers!!
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
that's why i hide in the Brew house Thanks my Friend
On my list of projects.
I'll let you know how it turns out
Hi from Wisconsin love your videos very educational your a great guy we at the firehouse love watching your videos
Awesome! Thank you! you all safe and warm Cheers!!
@@stillworksandbrewing your welcome brother
Cant waiting to watch this video and see if its any good!
sad to say all gone
Another one to add to my list.
Love your new paddle.
Can't wait to see how this turns out.
Thanks 👍 paddle works great will let you know how it turns out Cheers!!
Great recipe I cant wait to make it. I love the mash paddle " excellent design".
thanks and cheers!!
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.
I'm thinking it's going to be good will let you know
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. :)
Thanks BigEds and i did add Glucco but I forgot to show it and yes will have to put few bottles back Cheers my friend
@@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
@@jimmarsden5911 you will be fine cheers
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!
Please do!
Thanks for the great video
You bet
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.
Nice vid 👍looking forward on how it comes out as well
You and me both!
That looks pretty good.. can't wait till you do the Distilling and tasting videos.. Cheers!!
You and me both!
Good job enjoyed the video
Thanks 👍
i think i will try out your barley style Randy and yes food processor i use too works well :)
Cool Cheers my friend!!
Can I ask why you would add corn meal ??
are you using 6 row or 2 row malted barley? or does it matter? Is the unmalted barley, also in the hull?
Awesome. I will try this out soon I hope. I'm currently struggling with an all rye mash gluco mountain to overcome.
Best of luck!
Can I use masa that is used for making tortillas. Substitute for the corn meal
I dont see why not
Looks great Sir one question though: How much sparge water did you use .... and still keep a good OG of 1.080?. Cheers from Aussie
I sparge until i collect 6 gallon of mash then checked SG and Cheers from the States
@@stillworksandbrewing , Thanks Randy
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.
@@glleon80517 Thanks for the tips Randy.
Hi When you say 1/3 unmalted barley which is 4 Lbs. and 2/3 Malted barley should the amount be 8Lbs as opposed to 12Lbs malted Barley
Hi Randy as a newbie, is your unsalted barley milled before the boil.
Paul
UN Malted sorry not Un Salted
yes it is
Would love to see you do a calvados recipe.
that sounds interesting have to do a little research cheers!!
Looks delicious Randy. Great video. Please keep them coming! I'm learning so much. Where do you get your grains from?
I get my grain from my local home brew shop I’m lucky about 3 miles away
@@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.
Was your malted barley a peated malt?
No I’m not a pest fan
Shouldn't have corn. Should be old world grains only.
i just wanted some
Why would my SG be low I put 20 litres into my mash maybe to much its sitting at 1020 after 2 hours of sitting
not sure?
@@stillworksandbrewing my hydomator is celebrated for 20 0c I was try to use it at 40oc so was a false reading
Ok I am trying this. I used roasted unmalted barley. Smells like coffee..... Is this going to be way off?
I think will be good please let us know Cheers!!
What malts did you use
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
Hi Les I think I did mess up yes 1/3 and 2/3 if i remember right i add little corn for flavor Thanks for keeping me strait Cheers My Friend
@@stillworksandbrewing Thanks!! Can't wait to try the recipe ... sounds really GREAT!!
@@stillworksandbrewing Why would you add corn to an Irish Whiskey though?
@@Mr.Brewer83 I think it adds just a little sweetness that I like
@@stillworksandbrewing fair enough
Great instructional video Randy. Thanks. How much yeast do you mix in?
I used DADY yeast 3 tablespoons
i Randy do you grind your grains first before adding the water
Yes need mill the grains
Would it help to grind your unmalted barley ? I've never done an Irish Whiskey either.
I took to local brew shop would not go thru mill so i used a food processor to bust it up the best i could Cheers
@@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.
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
Did you mill the un-malted barley?
Nevermind, I didn't wait long enough. Lol
kinda it would not go thru roller mill so had to use a food processor to break it the best i could working on a modified coffee mill cheers!!
@@stillworksandbrewing Maybe an imersion hand blender once it's in the kettle once it's softened up a bit? Great video btw.
@@scottmcneill6333 This sounds like a good idea. I havn't thought of doing this before so thanks! lol
What temp do you run your still at and at what temp do you stop
head temp around 180f and stop around 200f
Can I run my condenser colder then that ??
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.
9
Cheers!!