I love the whole process, but now that I am doing AG, the boil will be that much better with a hot scotchy!
+1 to the hot Scotchy. But any whiskey will work just fine. First time I had a hot scotchy I invited a dozen or so friends over to hang out with me in my garage, eat chili, and drink my beer. We went through over a half gallon of first runnings making hot scotchies. Needless to say, I missed my OG but it was well worth it. I don’t remember what I brewed but everyone remembers hot scotchies!
I truly love every phase of the brewing process, from research and recipe formulation to the finished product and everything in between. I think if I wrote down everything I liked about brewing it might fill a book! I think I’ll have a homebrew.
This is my favorite moment from yesterday’s sessions. I was aiming for a mash temp of 150*F
I have no Scotch but plenty of Bourbon. Must try.
I love the way the whole house smells like beer when I brew inside.
It’s Hot Scotchy Day! Any recommendations on ratios? Keep in mind I’m brewing today! 
Add it until the malt flavor shines, or whenever ! BTW, did you try the Balvenie yet ?
Fantastic recommendation my friend! Just what I was hoping for, a bridge from bourbon to scotch! As you said complex, i got hints of vanilla and the judicious use of peat I found surprisingly pleasant. I cant wait to try the hot scotchy here in about 45 minutes. Thanks again!
Awesome ! Glad you liked it.
balvenie Caribbean cask…one of my fav’s 
First Hot Scotchy from yesterday’s brewday. 1.062 first runnings of Munich Helles wort with 1.5 oz Balvenie Doublewood. Simply delicious, prominent honey aroma, bready flavors hints of vanilla and peat. What a great addition to brewday.
BeerSmith should add a checkbox function to adjust mash volumes for Hot Scotchy loss.
I have three favorite stages:
mashing in
beginning of the boil
running off into carboys
I never have a beer until the beginning of the boil. I’d heard of Hot Scotchies, but, not being a hard liquor drinker, never have anything around to make one. But all this talk has peaked my interest!
Whipped cream or no? Sounds like it might add something on a cold day.
+80 proof !
I’ve seen several recipes that call for a dollop lightly whipped cream. I didn’t have any on hand but I bet it would be delicious. Definitely something to try!
THIS!
Best thing about today was when I took this hydrometer reading on 12g of Deck Head Dry Stout after 8 days. This beer tastes great straight out of the bucket. I’m very excited.
Almost ready to drink!
Gravity looks a little high for a dry stout, no?
I love mashing in. That’s my favorite part, the aromas…especially on dark beers.
Recipe says it should finish at 1.020. My hydrometer reads a little high, it was actually ~1.019. I figured the flaked barley had something to do with the high final gravity. Whadaya think? It tastes fantastic. I could drink a pint straight out of the bucket.
Deck-Head Stout | Dry Stout
INGREDIENTS
For 5 gallons (18.9L)
8 lbs. (3.62 kg) British two-row pale malt
1 1/2 lbs. (0.68 kg) flaked barley
1 lb. (0.45 kg) roasted barley
3/4 lb. (0.34 kg) CaraPils malt
1/2 lb. (0.23 kg) 40° L crystal malt
1 1/2 oz. (42.5 g) Kent Goldings hop plugs, 5% a.a. (70 min)
1 oz. (28.3 g) Northern Brewer hops, 6.4% a.a. (70 min)
Wyeast No. 1084 Irish ale yeast
2/3 cup corn sugar (to prime)
SPECIFICATIONS
Original Gravity: 1.054
Final Gravity: 1.020
Little high OG and FG for a “Dry” stout but the important part is that it tastes good.