Now I know oats is an acquired taste. But I guess I acquired it! I like it and so do others to whom I serve it. Since it is not a very common grain used in whiskey making anymore, I thought: "let's post it here!"
What I do is nothing special or new. SSM style whiskey making.
- 2.5 kilo's of rolled oats, 0.5 kilo's of flaked corn, 0.5 kilo's of flaked barley;
- put it in a fermenter, together with 3.5 kilo's of sugar;
- throw in some 22, 23 liters of hot (almost cooking) water to melt sugar and let the grains get soaked up;
- wait till 30 degrees C, then pitch yeast;
- will ferment dry in 5 to 6 days;
- scoop out any floating grains;
- syphon the beer of the yeast & grain bed;
- add some 5 liters of water to the yeast & grain bed;
- distill the beer and make your first oats whiskey;
- use backset/slops (some 7 to 8 liter) to melt another 3.5 kilo's of sugar and some fresh grains;
- when cooled, add backset + sugar + fresh grains to the fermenter;
- top up to around 28 liters;
- you will have activity again in an hour or so.
Gen 2 will taste better than gen 1. A bit. This recipe is pretty good from the beginning on.
I did some 10 gens. Allways aged on wood chips.
Taste is pretty strong and hairy in the beginning, but after re filtering and ageing/settling off the wood (like 5 weeks), this recipe turns out a great whiskey. Different, but nice.