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Whisky Tasting

Whiskey Recipe Concerto Barley and Wheat

By 2023-03-25No Comments

recipe for making a distilled single malt Scotch whisky using the Concerto barley strain and the Lallemand Whisky Yeast:


  • 80% Scottish Concerto barley
  • 20% Scottish wheat
  • Scottish spring water
  • Lallemand Whisky Yeast


  1. Mill the Concerto barley and wheat into a coarse flour, known as grist.
  2. Heat 4-5 gallons of Scottish spring water in a large pot to around 63-64°C (145-147°F).
  3. Add the grist to the pot, stirring continuously for around an hour, to convert the starches in the grains into fermentable sugars. This process is known as mashing.
  4. Strain the liquid, known as wort, from the solid grains and transfer it to a fermentation vessel.
  5. Allow the wort to cool to around 20-24°C (68-75°F) and add the Lallemand Whisky Yeast.
  6. Ferment the wort for around 2-4 days, until the yeast has converted the sugars in the wort into alcohol, creating a beer-like liquid called wash.
  7. Transfer the wash to a still and distill it twice, using a pot still or a combination of pot and column stills. The first distillation will produce a low-proof spirit called low wines, while the second distillation will produce the final spirit.
  8. Age the final spirit in oak casks for a minimum of three years, although many Scotch whiskies are aged for much longer.

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