Jimmy | Peated Whisky | Distillers Kit BeerCo

Can you remember the first time you tasted a heavily peated whisky? Like a fork in the road, it was probably a “love it or hate it” moment….Iodine. Coal tar. Asphalt. Bacon fat. Brine. Tarry rope. Soot. Campfire ash. Seaweed. Creosote. These are some signature flavours of peated whisky.

Peated whiskies have an edgy reputation for being boisterous, pungent, antagonistic drinks. They invite you to take a slug at the end of an ocean pier, stretch out your arms, and let out a visceral, primal howl. And for the drinkers who love them, only peated whisky will do.  Here we do our best to introduce you to a Peated Whisky Recipe that will make even your best Scottish mate Jimmy shout – Slàinte mhath!

Cheers #enjoyresponsibly #distilsafely

Jimmy | Scottish Peated Whisky Distillers Recipe | Brewfather App

Vital Stats:

• Fermentation Batch Sizes: 25 Litres / 6.5 US Gallons
• 8.4% ABV Wash or Distillers Beer
• OG: 1.067 FG: 1.003
• Mash Efficiency: 75%
• EBC 9
• Boil Time: 0 mins

OPTIONAL EXTRAS:

• Anti-Foam Agent

Fermentables:

• 7.00 Kg Gladfield Heavy Peat Malt (100%)
• 7.00 Kg Total Grist

Yeast:

• 1 x 20g packet Distillers Yeast Whisky – Still Spirits

Aids:

Water Adjustments (Optional: the accepted pH range for mashing is 5.2–5.8, with 5.4 considered the optimum.):

• Calcium Carbonate (sold separately, NOT included in Kit)
• Citric Acid (sold separately, NOT included in Kit)
• 1 x 130g packet Still Spirits – Turbo Clear (included in Kit) to clarify wash
• 1 x 12g packet of Glucoamylase – Distillers Enzyme – Still Spirits
• 50g (45m) of Still Spirits – Dark Spirits Nutrient – (sold separetely, NOT included in Kit)

Method:

1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight or around 22 Litres) and a 63.5-64 degrees C (146-147F).
2. Test the pH of your wash. The accepted pH range for mashing is 5-5.5, with 5.4-5.5 considered the optimum. Use citric acid to bring the pH down and calcium carbonate to bring it up.
3. Sparge: Fly Sparge slowly with approx. 8-10 Litres of 77 °C (170 °F) water, collecting wort until the fermenter volume is around 25 L.
4. Pitch the Yeast and add Glucoamylase – Distillers Enzyme – Still Spirits  – sprinkle on top of the wash.
5. Allow to ferment in the temperature range 20-35C.  A cooler fermentation will produce less esters and take longer to ferment for an arguably cleaner more pure flavour.  A warmer fermentation will ferment more quickly and produce some more ester character to your wash and final spirit.  Aim for the higher end of the range around 32-35C for a more full flavour higher ester Whisky wash.
6. Fermentation should be completed within 3-5 days.   Wait for two consecutive days of consistent low Hydrometer readings. 
7. Once fermentation is complete.  Stir the wash vigorously to remove all of the remaining CO2.  Once degassed, add the contents of Part A of Still Spirits – Turbo Clear 130g stir well, then leave for 1 hour to stand.
8. After 1 hour, slowly pour Part B of Still Spirits – Turbo Clear 130g evenly over the top of the wash while stirring gently to help spread it evenly.  Do not stir vigorously as this will disrupt the clearing process.  Leave to clear for 24 hours.  During this time Part B will drop down from the top, taking all unwanted yeast and sediment with it to the bottom.  If you have temperature control of your fermenter or an old fridge feel free to crash chill to assist with clarification of your wash before distillation.
9. Siphon the cleared liquid to your kettle and distill using a double pot distillation.  If the distillate that you have collected is above 62% abv, then dilute to 62 percent and age in a charred oak barrel or with an alternative aging method, such as oak chips, spirals or mini staves.

Jimmy | Scottish Peated Whisky Recipe Kit contents:

Grain Bill (Milled or Unmilled)

• 7.00 Kg Gladfield Heavy Peat Malt (100%)
• 7.00 Kg Total Grain Bill

Yeast:

• 1 x 20g packet of Distillers Yeast Whisky – Still Spirits

Finings:

• 1 x 130g packet Still Spirits – Turbo Clear

Aids:

• 1 x 12g packet of Glucoamylase – Distillers Enzyme – Still Spirits

Optional Extras – Not included in Jimmy| Scottish Peated Whisky Recipe Kit:

Equipment Required:

• 30 Litre AMPI HDPE Plastic Food Grade fermenter or larger with tight fitting lid
• Senior Airlock or S-Type Airlock and Grommet for Airlock
• Long Handle Plastic Spoon
• Hydrometer
• 250mL Glass Measuring Cylinder
• HI98103 Checker pH Tester

Distilling Aids:

• Calcium Carbonate (sold separately)
• Citric Acid (sold separately)
• Still Spirits | Dark Spirits Yeast Nutrient (sold separately)

Further Reading and Watching and Knowledge Sources on Peat and Peated Whisky and How to Brew and Distil a Peated Smoked Whisky Happy!

• Whisky and Wisdom | The Complete Guide to Peat and Peated Whisky
• Whisky Advocate | Everything You Need to Know About Peat in Whisky
• Rick Morris | The Joy of Home Distilling
• Darek Bell | Alt Whiskeys