Grain Whiskey on the G70 Brewing System




  1. Fill the G70 with 52L (11.5 US Gal) of mash water and heat to a temperature of 65°C (149°F).
  2. When the water reaches 65°C (149°F), slowly add the grain, stirring slowly as you do to avoid dry clumps. Stir your Still Spirits Distiller’s Enzyme Alpha-amylase into the mash and leave for 60 minutes.
  3. After 60 minutes ramp the temperature up to 75°C (167°F) for the mash out. Continue to recirculate the wort at 75°C (167°F) for 10 minutes.
  4. Sparge with the amount of water as indicated above – ensure the water is 75°C (167°F).
  5. Set the G70 to boil. Once it reaches 100°C (212°F), boil for 30 minutes. Ensure you pat down the proteins at the start of the boil to avoid foaming over. Allow the wort to cool.
  6. Once the temperature of the wort drops below 65°C (149°F), add the Still Spirits Distiller’s Enzyme Glucoamylase and hold at 50-60°C (122-140°F) for 60 minutes for the enzyme to saccharify the starch. Alternatively, you can cool the wort to 25-32°C (86-90°F), adding your enzyme directly to the fermenter along with the yeast, fermenting at an optimum ambient air temperature of 25-32°C (86-90°F) for simultaneous saccharification and fermentation.
  7. Give the wort a good stir and then cool it using the counter flow wort chiller as per the G70 instructions. Once the wort is in your fermenter(s) and has cooled to below 35°C (95°F), pitch the yeast. Ferment at 20-35°C (68-95°F) ambient air temperature for optimum performance and quality.
  8. Once the specific gravity have been stable for two consecutive days, this indicates fermentation is complete. You should now leave your wash to stand for 1-2 days for any remaining solids and yeast to settle out. Still Spirits Turbo Clear can be used here to speed up the clarification process.


The wash should be siphoned into your G70 leaving behind the sediment. Before you do this, you will need to perform the following steps.

Click on the following links for the full instructions:

  1. Prepare your G70 for Pot Distilling
  2. Assemble the Distilling Lid and Attachments Kit
  3. Set up the T500 Alembic Condenser
  4. Use the T500 Alembic Condenser


After distilling, you will be left with a richly flavoured white-coloured spirit. For best results, you should age your spirit on oak, approx. 10 – 20g per finished litre of spirit at approx. 63% ABV (Alcohol by Volume) and leave for at least six weeks.

During ageing, you should taste your whiskey regularly until your desired level of oak flavour is achieved. When you’re happy with the flavour, dilute the spirit to 38-42% ABV (Alcohol by Volume) and enjoy.

Legal Considerations

Distilling at home is legal in New Zealand. Check the laws in your country or state before you get started.

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