PeteB Posted January 31, 2014 Share Posted January 31, 2014 I have been making a 100% rye whisky, but I am just harvesting (in Tasmania) my crop of barley. I would like to use it to make a traditional "triple pot distilled" Irish (style) whiskey. Obviously I can't call it Irish Whiskey because my distillery is not in Ireland. Does anyone have any good information, mainly on the mash bill and mashing procedure. The type of mash bill info I am after is the ratio of malted to unmalted barley. Also, is the unmalted barley cooked before the malt is added. I assume the Irish use a lauter tun similar to the traditional Scots, and that the barley is only crushed, not ground to flour. Thanks in advance for any help Pete Bignell Link to comment Share on other sites More sharing options...
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