Distillation Recipes
Malt distillate — barley extract 20 l
PAMEL Editorial
PAMEL content — excluded from competitions and rewards, including minimum recipe and author counts.
Original author / source: Still Spirits — https://www.stillspirits.com/a/articles/distillers-range-highland-style-whiskey; opracowanie PAMEL
Malt base for aging on oak, prepared from unhopped extract. Proportions for 20 liters of wash.
1. Dissolve the extract in approximately 5 l of water. For the Still Spirits enzymes used in this recipe, begin operation at approximately 73°C.
2. Add alpha-amylase, stir, and leave covered for 30 minutes. Add glucoamylase after reaching the temperature specified on its label; leave for another 60 minutes.
3. Top up with cool water to 20 l. When the temperature falls below 30°C, add the yeast. Ferment at 20–35°C.
4. Confirm completion by an unchanged density reading over two days. After 1–2 days of sedimentation, rack the liquid off the sediment.
5. Distill in a system that preserves the malt aroma. Collect the fractions separately; adjust the heating power to the output of the apparatus.
6. Fresh distillate is colorless. Aging with appropriately selected oak imparts color and flavor profile; do not assume a yield of 6–8 l from a single batch of this wash.
Working with PRD5
PRD5: the KOLUMNA probe (role 3) is used for stabilization, while the GŁOWICA probe (role 0) is used for distillation. The stated temperatures apply to these probes, not to the liquid in the vessel. Before START, check the probe assignments, cooling operation, and apparatus flow-through. Work without an open flame and with ventilation.
Collect the initial and final fractions separately. The foreshot stage time organizes the controller's operation; it is not a measurement of composition nor a guarantee of methanol removal. Adjust the separation of fractions and the end of the process to the raw material and apparatus. Valve and alarm settings remain configuration specific to the particular installation. Saving the settings does not start the process.
Recipe source: https://www.stillspirits.com/a/articles/distillers-range-highland-style-whiskey
Preparation and selection of the controller profile: PAMEL.
Process settings
PRD5 — Simple distillation
Stabilization: KOLUMNA, 78°C, range ±0.7°C, 15 min counted within the range.
Foreshots: 5 min.
Distillation: GŁOWICA, 78.5°C.
Controller: AUTO P; power 15–100%; Kp=10, Ki=0, Kd=0.
The temperatures are starting values for profile PAMEL; adjust them to the pressure, probe readings, and characteristics of the apparatus. They are not fraction cutoff temperatures.
2. Add alpha-amylase, stir, and leave covered for 30 minutes. Add glucoamylase after reaching the temperature specified on its label; leave for another 60 minutes.
3. Top up with cool water to 20 l. When the temperature falls below 30°C, add the yeast. Ferment at 20–35°C.
4. Confirm completion by an unchanged density reading over two days. After 1–2 days of sedimentation, rack the liquid off the sediment.
5. Distill in a system that preserves the malt aroma. Collect the fractions separately; adjust the heating power to the output of the apparatus.
6. Fresh distillate is colorless. Aging with appropriately selected oak imparts color and flavor profile; do not assume a yield of 6–8 l from a single batch of this wash.
Working with PRD5
PRD5: the KOLUMNA probe (role 3) is used for stabilization, while the GŁOWICA probe (role 0) is used for distillation. The stated temperatures apply to these probes, not to the liquid in the vessel. Before START, check the probe assignments, cooling operation, and apparatus flow-through. Work without an open flame and with ventilation.
Collect the initial and final fractions separately. The foreshot stage time organizes the controller's operation; it is not a measurement of composition nor a guarantee of methanol removal. Adjust the separation of fractions and the end of the process to the raw material and apparatus. Valve and alarm settings remain configuration specific to the particular installation. Saving the settings does not start the process.
Recipe source: https://www.stillspirits.com/a/articles/distillers-range-highland-style-whiskey
Preparation and selection of the controller profile: PAMEL.
Process settings
PRD5 — Simple distillation
Stabilization: KOLUMNA, 78°C, range ±0.7°C, 15 min counted within the range.
Foreshots: 5 min.
Distillation: GŁOWICA, 78.5°C.
Controller: AUTO P; power 15–100%; Kp=10, Ki=0, Kd=0.
The temperatures are starting values for profile PAMEL; adjust them to the pressure, probe readings, and characteristics of the apparatus. They are not fraction cutoff temperatures.
Ingredients & preparation
3 kg of light liquid unhopped malt extract
Water to a final wash volume of 20 l
20 g Still Spirits Distiller’s Yeast Whiskey
12 g Still Spirits Distiller’s Enzyme Alpha-amylase
12 g Still Spirits Distiller’s Enzyme Glucoamylase
Optional: medium-toast oak for aging, with the dosage determined by the volume of distillate obtained
Process & settings
PAMEL device used: PRD5 Product Centre ↗
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