Unleash the distinctive allure of Islay-style whiskey with its tantalizing toffee and chocolate notes, complemented by a subtle smokiness. Crafted at with precision, this guide ensures an enriching experience from mashing to distilling.
Equipment needed:
- Air Still Pro or Alembic Distilling System
- Stirring Spoon
Ingredients needed:
- 20g Distiller’s Yeast Whiskey
- 12g Distiller’s Enzyme Alpha-amylase
- 12g Distiller’s Enzyme Glucoamylase
- 1.5kg – Light Liquid Malt Extract (non hopped)
- 1.5kg – Amber Liquid Malt Extract (non hopped)
- 50g Heavy Peat malt (crushed or uncrushed)
- 75g Smoked malt (can be manuka, apple, cherrywood etc) (crushed or uncrushed)
- Charred Oak spiral and medium toast French oak spiral.
- Turbo Clear (recommended)
Mash:
1. Boil 3L of water and add it to your temperature-safe fermenter. Add an additional 2L of cool tap water. The temperature of the water in the fermenter should be approximately 73°C (163°F).
2. Add 1.5kg Light Liquid Malt Extract and 1.5kg Amber Liquid Malt Extract to the fermenter. Stir thoroughly to ensure complete dissolution of the extracts.
3. Place 125g of malt into the grain bag/hop sock, tying a loose knot to prevent grain spillage. If the grain is uncrushed, lightly crush it with a rolling pin, then add it to the fermenter.
4. Add Alpha-amylase and stir. Allow the mash to rest with the lid on for 30 mins. Then, add Glucoamylase and allow to rest with the lid on for an additional 60 minutes.
5. Top up the fermenter to 20L with cool tap water and remove the grain/hop sock. Once the mash temperature is below 30°C, add the yeast. Ferment at 20-35°C (68-95°F) ambient air temperature for optimum performance and quality.
6. Once the airlock stops bubbling, and the specific gravity remains stable for two consecutive days, fermentation is complete. Allow your wash to stand for 1-2 days for any remaining solids and yeast to settle out. We recommend using Turbo Clear to expedite the clarification process.
Distill:
7. You are now ready to distill your wash into whiskey. Siphon the wash into your still, leaving sediment behind. For the best quality spirit, consider using a pot distilling system such as Alembic Distilling System or the Air Still Pro in pot still mode.
(Note: a reflux distilling system can be used but will not produce optimal results, remove saddles from the column to preserve the whiskey's smoky character). Refer to the water distillation mode for the T500 Distilling System. Please consult your distilling system's instructions for more information.
Age:
8. After distilling, revel in the richness of your crafted spirit - a clear, colourless liquid bursting with flavour. For optimal results, age your whiskey on new charred oak by filling a demijohn or a similar container, adding your charred and medium toast spiral. During this aging process, indulge in regular tastings, steering your whiskey towards the desired level of oak flavour.
Embark on this exciting journey of crafting your own Islay-style whiskey.
