Page 33 - Craft of Whiskey Distilling

20 | CrAFt oF WHIskEy DIstIllInG
Lautering the Wort
The below details are based upon lautering the wort. If you intend to not lauter, ignore the lautering instructions, but all of the other concepts still apply.
gRIST COMpOSITION
Single malt whisky can be made from a blend of many types of malted barley but most are made from a single type. That being stated, I am of the belief that blending malt types such as 2 row pale, Munich, aromatic and biscuit for example, is an under explored topic that could offer a substantial level of differentiation. Presently there are a few artisan dis- tilleries that are sourcing their wort from a brewer’s regular wort stream (not custom made for the distillery) that is part of their usual beer production and can serve as an illustration of this concept.
For the greatest depth of flavor, ease of starch conversion and the highest yield, it is best to use a 2 row pale ale malt that is fully modified. This is the malt most commonly used by craftbrewers and is readily available. If a phenolic note is desired in the finished whisky, that effect can be realized by blending in either peat smoked malt (Hugh Baird from the uK is a leading supplier to distilleries) or for a more subtle effect, rauchmalt from Germany may be used. You could also smoke your own malt with wood blends that could become a signature note to your whisky! This is done to produce the much lauded Smoked Porter, a beer produced by Alaskan Brewing Co. They smoke their own alder wood at a salmon smokery near the brewery.
Before mashing the malts must be crushed. To properly crush malt requires a mill that is specifically designed for crushing malt. The use of other types of mills will grind the grain and pulverize the husks. Maintaining husk integrity is crucial because it helps to clarify the lauter runoff and keeps the lauter screen from plugging up. A proper grist has little flour and could be described as somewhat “grit like” with mostly intact husks.
wATER
There are many topics that can be discussed when addressing water used in mashing. Rather than go into detail regarding water chemistry, I am going to assume that the water you plan to use is low in iron, contains no sulfur and meets potability standards for drink- ing water. If you are going to be using municipal water, you will need to pre-filter the water to remove any chlorine, chloramines or other chemicals that are either volatile or could compromise fermentation. It is best to have an independent lab test your water rather than using an average water analysis from the local water department. They can test for dimen- sions that are important for brewing that water departments have no need to test for.