All Rye (Plus an Iodine Test) Finally, an update!
Continued... Cover your heated mash and let sit for an hour, stirring every 10 or 15 mins. A few times during the mash I like to take a few quarts from the bottom spigot and add it back to the top of the mash tun to add a bit of circulation since distillers worts are not sparged. It is useful to do an iodine starch conversion test to check the progress of your mash. To do this you simply take a square Herradura shot glass (other types may work as well) and siphon off a bit of your wort: Add a few drops of iodine and check to see if the color turns purple: This sample was taken 15 minutes after the mash-in started. 45 minutes later another iodine starch test indicates that the color has changed and I am satisfied that my mash is finished.
SAFETY NOTE: discard any wort you mix with iodine! Time for me to take a reading with my specific gravity hydrometer to determine where my mash has finished. Next I transfer the wort to two sanitized 6.5 gallon carboys: How much malt and do i need to grind? Xnerd wrote:17 lbs of rough ground corn (not flour)5 lbs barley on the root.cook light and let set open one day.
Dont cook the barley with the corn or you'll kill the enzymes on the barley that do the convertin. Ive had good luck doing 10 gallon batches of bourbon wth 23% barley/77% corn, my recipe is a spin off of NCHOOCH's bourbon, sized up for 10 gal and goes like this.... 16.6 lbs cracked corn (1/3 bag)12 gallons water5 lbs 2 row2 tsp gypsum2 quarts backset. I have ziplocks with 2 quarts backset each frozen now for doing these AG mashes (to lower the pH). * Bring 12 gallons water, gypsum and backset to a boil. * Add the corn and stir constantly until it returns to a boil. The corn will scorch easily if youre cookin it and not stirring. . +1 to finding a brewing friend or brewshop to mill your malt. Wisdom. Cheers, good luck. Edit: One of those 'right steps' is to aerate the wash after its cooled and before you pitch the yeast. How to Make Whisky. Steve writes to the dbd ...
Scotch is made from traditionally manufactured 2-row malt (no bromates of giberellic acid to speed the process). Takes about 15 days. The malt is similar to a lager malt (less modified than a PA malt) and some or all is smoked above peat fires for flavor. Green malt contains hexanal related chemicals which impart a grassy flavor. Distillers malts are low kilned like lager malt, since they want to preserve beta-amylase.
There are several US whiskey making variant, but basically they perform a cereal mash with a large portion of grain - majority is corn typically with some rye (spicy flavored) and wheat (dull flavored). During distillation the early runnings (foreshots) are removed. Properly speaking, sour mash is a US whiskey making term for mash after yeast+lactobacilli have decreased the pH making it acid. Jeff adds .. " The book I mentioned "Whisky Flavour:... " by Piggott has a lot of great detail on Scotch mfgr. Method; Fill fermenter with 50 lt hot water. How is whisky made? This page is rather long because the making process of whisky is not easy to summarize in a few lines.
In order to facilitate the navigation, a table of contents has been added on that page. A the end of each page an transparent arrow icon is provided, and clicking on it will bring you back on top of the page. Clicking on the pictures will take you to the main page of the distillery where the picture has been taken. On this page, you'll be able to see a larger version of the picture. 3. Ingredients Barley The barley is at the base of all the process. Water Water is another of the most important ingredients in the making process of whisky. Yeast Yeast (brewer's yeast, often mixed with culture yeast) will start the fermentation process.