u/Bouncerboy1

Hi all,

I’m planning a first single malt whiskey and have a question in regard to the sparging process. Now I understand that once you hear your milled grain and let it sit on the heat you extract lots of the sugars.

Then you remove the grain from the mash and rinse again with water to extract any excess sugars (sparging) as I understand it.

I have a friend who does some beer and a little whiskey and he mentioned that in beer brewing you would then boil the mash liquid to reduce volume and increase sugar content relative to liquid volume.

Is this done with whiskey mixes as well? If not is there a reason why not? I’m just trying to make my math work with grains to water ratio and am finding accounting for the extra volume from sparging tricky however if I could then boil down the mash to account for the sparging liquid that would make things work.

Sorry for the ramble but I’d really appreciate any help in this.

Thanks,