not sure you know this site
could be helpful.
As far as I remember my distillery tours there are three mashing runs most of the time, the first with water of about 60Â°C.
Then the other two with higher temperatures.
As to the time that varies from distillery to distillery.
So much for my memory
Thanks for the link. I went with 64 deg c for first mash and 69 for second mash and got a SG of 1045. It fermented in 60 hours to 1005. I spend the whole of yesterday stilling. The 5 l newmake at 65% went into a 5 l old sherry barrel. Now we will have to wait and see if it will be good, it is already drinkable.
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