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44844Re: [new_distillers] Re: Making Rye Whiskey

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  • RLB
    Jan 24, 2014
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      Agreed!  They dry the sprouts and seeds at 170 F, and once completely dry they heat the sprouts at 350 F to extract the syrup.  No useful enzymes remain after that temperature.

      Besides barley you could use alfalfa sprouts, chick peas, or mung beans because they are packed with the same enzymes.  Alfalfa sprouts will make it hot compared to the others.

      Without knowing your grain bill the norm is 4 lbs. rye to 1 to 1.5 lbs. of rye malt if you want to skip using barley. 

      Robert 


      From: brewhausinc <rick.morris@...>
      To: new_distillers@yahoogroups.com
      Sent: Friday, January 24, 2014 9:16 AM
      Subject: [new_distillers] Re: Making Rye Whiskey

       
      EDME used to offer a Diastatic Malt Extract, which had enzymes. I am not sure if this is still available or where you would find it if it is. Most malt extract has no enzymes, as they have been deactivated by heat during the concentration.

      --- In new_distillers@yahoogroups.com, <maxcarroll101@...> wrote:
      >
      > I'm pretty sure that malted barley grain will convert the starch in rye grain to sugar, but I'd like to know if MALT SYRUP will also make that conversion. Thanks!
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