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I was just winding if I could get some advice off anyone with a bit of experience in making whisky...
I have been working on my mashing techniques making washes for neutral and have been using Alpha Amylase and Glucoamylase, I have been getting around 90% efficiencies in the starch conversion and then close to 1.000 at the end of the fermentation so decent efficiencies. I’m usually getting about 10% ABV without having to add any sugar.
That said I’m starting to think about trying my hand at a whisky and have been reading ‘Alt Whiskeys’ by Derek Bell and notice he doesn’t use any enzymes and appeasers to be using an efficiency of about 70% during the mashing process. In the book he seems to be fermenting to between 5-6%.
I am going to try my first whisky with a Manuka Smoked & Distillers malts and had just assumed I would use the enzymes as I have been in my Neutral recipe. However, now I have started to read this book I am not sure this is the way to go...
If I were to use the enzymes and push for the maximum efficiencies will this remove other characteristics from the final product? Am I better off using lower efficiencies or does it not really matter.
Whilst I will keep experimenting I am keen to get people’s input from their experience before I spend a few months and a couple of hundred bucks making an elementary mistake that could have been avoided.
I also notice some people ferment on the grain and others off, whilst I understand fermenting on the grain will boost yields, I am curious in people’s experience what effects fermenting on and off the grain has on the finished product?