Re: Sour mash - non corn recipe?
Based on Ian's writing it seems that the most affecting factors are
the low pH and yeast activity. As I understood it this converts about
one third of the starches in one fermentation, which I believe forms
basis for his recommendation of three cycles. Since most recipes I've
seen have no amylase content and since amylases do not work well in
room temperature their effect should be negligible. Actually it might
be beneficial for the flavor to not have amylases present as that
could slow down the starch conversion and get your grains to last
Anyway, as I see it the sour mash method is easy to implement when
compared to lautering several individual grains mashes. It also gives
you lot's of booze for little grains and the continuous nature
ensures that you'll get your boiler full of low wines. In principle I
like the idea, we'll see how it turns out. Too bad I haven't found
any corn for good price, I'd really like to try the traditional
version of this. And no, I'm not a purist in this case. If I were I'd
stick to my single malt. I've even added dextrose in a case or two in
the when the SG was too low.
--- In Distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...>
> Hey Riku,
> Been following this thread with great interest, however maybe its me
> thats been living in the South here too long. Its is not only
> starting to affect my speech and spelling (thanks Goose, Nameless
> all lol), but maybe my thinkin' as well...specific to
> When people start speaking about different grains, microbes
> certain grains and how corn has to be used to have a proper "sourmash",
> it just dont seem to make a hog's head difference or sense to me.concept
> Whether ya use Rye, Oats, Barley, Corn, Millet or whatever, the
> of "Sour Mashing" as invented by ol' Dr. Crow (or his side kick Dr.and
> Amburgey depending on which Historian you believe), was invented
> used for several reasons.backset
> First, by using some of the left over trub and then adding old
> to it, just like making sourdough bread, this would help with theol'
> consistency in taste from batch to batch and also save costs (the
> timers being very frugal).old
> Second, this helps increase the flavors of the new batch from the
> backset when added to the new batch. Thirdly, the early Kentuckyand
> Tennessee distillers used the local stream waters which whereheavily
> conditioned by the huge limestone rock deposits under the streams inwaters,
> these states.. In order to reduce the pH levels of these soft
> they added the acidic backset from prior distillations since theydidnt
> have Acid Blend, citric acid or lemons readily available at thattime...
> Its my opinion that if you stick to one or two types of grain and
> with em using the sour mash method, then it should work out finewithout
> any dang corn.barley
> Frankly i like the idea of rolled rye and barley with some malted
> for malt flavor or if your going to be a purist and mash it allgrain
> without sugar. But again to me sour mashing is just a method ofsaving
> costs, maintaining consistancy and increasing flavors - sort asimilar
> to making rum with dunder.safe,
> Maybe I aint thinking as deep as the rest of you all, but to be
> as Ken Mc. says:[;)] .
> This is my opinion and if Im wrong I am sure I will be corrected
> Vino es Veritas,
> Jim aka Waldo.
- The foaming was indeed not an issue and I did the strip run at 3kW.
I'll comment on the quality once I have done the second run for
collected low wines.
Speaking of wheat flour mashes, found 2 gallon jars full of that
stuff with oakchips. I think it's time to dilute some and start
--- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...>
> I'll have to see how much mash and backset I end up with. About one
> third sounds good to me. Cornfeed had to be ordered (which I did as
> do like bourbon) so I ended up raiding the supermarket for some
> grains. The mashbill became:
> 3kg precooked barley
> 0.6 kg rolled rye
> 3.6 kg sugar
> Filled it up to 30 liters and pitched two packages of bakers yeast.
> This is mimicking the UJSM recipe with a scotch tune.
> I found an electric blanket that's wrapped around the mash tun so
> temperature shouldn't be an issue anymore. We'll see how it turns
> out. I expect little to no foaming during distilation as all the
> grains are gelatinized. When I did wheat flour mash with cooking
> method the foaming was nonexistant - I was able to strip at 3kW. I
> hope this to be the same.
> Slainte, Riku