Traditional 25L Poitín Mash Recipe

This is a traditional Irish poitín mash recipe, focused solely on producing a strong, clean mash from malted grain and sugar. Variations of this method have been used for generations, combining the body and flavour of malt with the reliability of sugar.

This recipe describes the mashing, sparging, and fermentation stages only. The quantities below produce approximately 25 litres of wash.

Recipe Overview

• Batch size: 25 litres
• Style: Malt and sugar wash
• Process covered: Mash → sparge → ferment
• Not covered: Distillation

Ingredients

• 3 kg distilling malt
• 3 kg white sugar
• Water
• Yeast

Equipment Needed

• Mash tun or large pot
  For mashing the grain
• Large pot or kettle
  For heating water
• Grain bag or strainer
  To separate liquid from spent grain
• Fermentation vessel (minimum 33 L capacity)
  With lid and airlock
• Stirring paddle or large spoon
• Thermometer
  For general temperature awareness
• Clean containers and sanitising supplies

Mash & Wash Method

1. Mash the Malt

Add the crushed distilling malt to about 12L of water 70 °C in your mash tun. Stir thoroughly. Hold the mash for about one hour at between 65-70 ° C, stirring occasionally, allowing the malt to convert its starches.

2. Strain the Grain

Once the mash is complete, strain off the liquid into a clean vessel. This liquid contains the sugars extracted from the malt.

3. Sparge

Rinse the spent grain with an additional 10L of hot water a 80 °C  to extract any remaining sugars. Combine this sparged liquid with the main mash liquor.

4. Add the Sugar

While the liquid is still warm, add 3 kg of sugar and stir until fully dissolved.

5. Adjust Volume

Add clean water until the total volume reaches 25 litres.

6. Cool and Pitch Yeast

Allow the mash to cool naturally until suitable for yeast. Add the yeast according to the manufacturer’s guidance and seal the fermenter with an airlock.

7. Fermentation

Leave the wash to ferment for one to two weeks, until fermentation has fully finished and the wash has cleared.

At this point, the mash process is complete.

Notes on Tradition

• Malt provides flavour and depth, even when sugar is used
• Sugar improves yield and consistency
• This style of wash reflects practical, small-scale Irish methods rather than commercial brewing practice
• Fermentation time will vary depending on conditions