49510Malt and Corn recipe
- Dec 8, 20136 row has more enzymes, (lower in amylase enzymes though), and more protein then 2 row, so 1/3 of 6 row malt is a lot. One might want to reconsider that much 6 row. If it was a bad crop year, you might need that much 6 row to convert starches into sugar. Some people complain that 6 row leaves a grainy taste in beer, so that much 6 row might alter a distillates flavor profile negatively if the grain is a better quality.Robert
From: W D Heimer <dheimer@...>
To: Distillers group <Distillers@yahoogroups.com>
Sent: Sunday, December 8, 2013 1:45 PM
Subject: Re: [Distillers] RE: Re: Warning: Butanol
Yo’ Guys, Had a minor rectal/cranial inversion on my last post. It should be 1/3 malted 6 row barley to 2/3 corn.My Bad, Mea Culpa, Dave H.Yo’ Adam,Been using cracked corn from a local feed mill for several years now. Smooooooth tasting whiskey and it hasn’t killed me yet. I use about 3 parts cracked corn to 1 part malted 6 row barley.Regardz, Dave H.
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