Making a grain based washMalt syrup/extract based recipe only
Malt extract is sold in both liquid (syrup) and powdered forms. The syrups are approximately 20 percent water, so 4 pounds of Dry Malt Extract (DME) is roughly equal to 5 pounds of Liquid Malt Extract (LME). DME is produced by heating the liquid extract and spraying it from an atomizer in a heated chamber. Strong air currents keep the droplets suspended until they dry and settle to the floor. DME is identical to LME except for the additional dehydration and lack of hopping. DME is not hopped because hop compounds would be lost during the final dehydration.
Malt extract, either dried or syrup (make sure the syrup is without
hops, since we are not aiming for beer)
Obtain the lightest all malt non-pasturised extract possible for the best results. Mixed extract (50% wheat 50% malt) with or with out corn sugar, produce flavorful products.
Making the wash
Open the can and heat the syrup au-bain-marie (in a pot of hot
water) in order to make the syrup more fluid.
First run: Stripping Run
Fill boiler to no more than ¾ to prevent boil over and turn on
Second run: Spirit Run
Mix 60% low wines with 40% feints (from the previous spirit run)
Ageing on Oak
I find that it takes a couple of months on oak before the peat flavour begins to come out of hiding from behind the grain flavours.
I did a run recently where I kept 400 ml of the heart of hearts (75% to 65%ABV cut) and am aging that on second use oak chips using the same stepped dilution method. It's nearly 3 months old now and is going to be a "pearler". The peat is developing earlier and I expect will be more pronounced. This is a lot closer to some of the high end single malts. Interestingly enough, the removal of this amount from the heart collection (total of about 2.5 litres) has not made much difference to the remainder.
More recipes can be found in the section "Recipes of great Booze".