Chateau de Garage (Malt Vodka)

Hoppy Days Craft Spirit Recipes are here to elevate your spirits to the next level. We’ve curated some recipes for you to make Artisan quality spirits at home, using the freshest ingredients.

A crisp and clean vodka made from the finest Aussie grown winter wheat…

These recipe kits include all the fermentables required to produce a craft quality spirit. Please choose any optional enzymes and extras below…
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🥃 Stripping vs Spirit Run

Our recommendation is to do multiple spirit runs if using a pot style condensor running as cool and slow as possible, otherwise a clean spirit can be produced using a reflux condensor in water distillation mode (with packing removed)

🥃 Mash Process

  1. Option A – All-in-One or BIAB (with sparge):
    Using 3 litres of water for every kilo of grain, prepare your mash water by heating to 67°C in your mash vessel. If you’re using an all-in-one system such as the Grainfather and also intending to sparge, use approximately 21L mash water and 10L sparge water [single batch]. If you’re using the Brew In A Bag (BIAB) method, you may instead follow a full volume no sparge scheduled…
    Option B – Full Volume BIAB (no sparge):
    If you’re system allows 35L or more, add 31L of water to your kettle and heat to 67°C.Fit your grain bag tightly around the rim of your kettle, allowing enough slack so that it can’t touch the bottom heat element.
  2. Add milled grain to the mash water and stir in well for a couple minutes to break up any dough balls. If you’re using rice hulls, stir them in now.
  3. Leave to mash for 45 to 60 minutes while maintaining your mash temperature of 65°C – a few degrees above or below is fine but we want to stay between 60°C – 70°C.
  4. Optional: Test the pH of your wash. The target pH is 5.4; use LACTIC ACID to adjust it down, or CALCIUM HYDROXIDE to adjust it up.
  5. Sparge:
    Raise grain bag and tightly squeeze to drain and collect as much wash as possible. Pour water over the grain bag until you’ve collected 25L of wash.
    Grainfather: Raise malt pipe and sparge with 77 °C water until you’ve collected 25L of wash.
  6. BOIL: Bring wash to a boil in your boil kettle for up to 15 minutes to sterilise.
  7. Cool wash down to fermentation temperature using a chiller or our no-chill method. READ MORE HERE
  8. Pitch yeast and leave to ferment between 20-30°C, using your hydrometer to determine whether your wash has finished fermenting. Ferment on the cooler end of this temperature range for a smoother, subtler spirit; ferment at the warmer end for an estery, highly aromatic spirit.
  9. Once fermentation has finished, clear the wash following the TURBO CLEAR package instructions (if using) or cold crash your wash in a fermentation fridge.
  10. Transfer the wash into your boiler for distillation. Ensure the wash is as clear as possible- you may need to siphon or pour off and discard a small portion of wash initially until it runs clear.
  11. Heat the wash to 55°C and add Fermcap over the top of the wash.
  12. Safely fit your distillation lid, connect your cooling water, and proceed with distilling your spirit.
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🥃 What You'll Need

New to craft distilling?

Here’s a list of some basic equipment you’ll need before you get started:

  • Mash and Boil Vessel – this could be your current boiler, a larger separate boiler, or a Grainfather
  • Pot Still – Alembic Dome or Column style
  • Large grain bag for the mash
  • 27 or 30L Fermenter (for single batches) | 60l Fermenter (for double batches)
  • Long Handled Spoon or Paddle
  • Hydrometer (for checking your ferment)
  • Alcometer (for testing the strength of your spirit)
  • Measuring Cylinder (for alcometer and hydrometer)
Distiller's Basics Starter Kit

Additional information

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