Best malt to use for corn whiskey and where do you get it?
- Hello, I would like to do a corn whiskey, but can not find malt local.
Is there anywhere I can order it off the internet and also what would
be the best malt to use. Thanks for your time,
- and also what would
> be the best malt to use. Thanks for your time,Traditionally, US 6-row is used due to its high diastatic power (DP).
However, any good pale 2-row would work fine (i.e. Marris Otter).
The difference in DP is negligable.
- --- toddk63 <toddk63@...> wrote:
> and also what wouldI've traditionally used 6 row as it's 2/3 the price of the 2 row at my
> > be the best malt to use. Thanks for your time,
> > Rob
> Traditionally, US 6-row is used due to its high diastatic power (DP).
> However, any good pale 2-row would work fine (i.e. Marris Otter).
> The difference in DP is negligable.
preferred LHBS (not to mention that this is the only store locally that carries
I've recently picked up a bottle of enzymes (the label only says "amylase" so
I'm going to make the assumption that it's a blend of alpha and beta) so I'm
going to be trying an exclusively corn batch soon using the amylase.
>Traditionally, US 6-row is used due to its highdiastatic power (DP).
>However, any good pale 2-row would work fine (i.e.Marris Otter).
>The difference in DP is negligable.Actually the diastatic power of British Ale Malts
is pretty low compared to domestic malts. British
malts usually have enough extra enzymes to convert an
additional 30-50% starch while domestic 2-row or 6-row
has enough enzymes to convert 2-3 times it's weight in
starch. If you can find out the malt specs look for
the degrees Lintner, that will tell you it's diastatic
power. Here's an excerpt from Greg Noonan's article on
understanding malt analysis:
Starch conversion: Diastatic power (°Lintner, IOB).
Diastatic power (DP) expresses the strength of
starch-reducing enzymes in the malt and is measured in
°Lintner (sometimes referred to as IOB or .25 maltose
equivalent). Diastatic power, considered together with
mealiness/vitreosity (see below), indicates how well a
malt will respond to mashing. The DP may be as low as
35-40 for a well-converted, low-protein British ale
malt, about 100 for a European lager malt, and 125 or
greater for high-protein American two-row malt.
Six-row malts can have DPs as high as 160. The latter
malts have more protein, and thus more enzymes to
reduce far more than just their own starches, while
the British malts have enough only to convert their
own weight under normal infusion mash conditions.
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