Loading ...
Sorry, an error occurred while loading the content.

35997Re: Two whiskey mash questions

Expand Messages
  • billfitz49
    Jul 3 8:49 AM
      Hi Jim,
      Thanks for your detailed post which answered my questions. The New Distillers group is a great resource!

      --- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
      > Bill,
      > 1. I dont quite understand how adding too much backset will affect the
      > enzymes from working as long as you dont reduce the pH by too much and
      > add new grains. Most Bourbon and corn whiskey makers adjust there pH to
      > around 5.4 to 5.8 (let me know what the BA/GA-100 instructions state).
      > Adding Backset is a common practice in the Bourbon and Tennessee Corn
      > Whiskey industries here in the US. This is called "Sour Mashing". Sour
      > mashing not only helps reduce the pH, but adds flavors to the product
      > and keeps consistancy from batch to batch. The other aspect of sour
      > mashing is to reuse the trub (or barm
      > <http://wiki.homedistiller.org/Barm> ) from the last batch (leftover
      > yeast/grains at the bottom of the fermenter).
      > In sour mashing, a certain percentage of backset is added into the new
      > fermentation - usually 30 to 40% (even though Smiley has stated 100%
      > backset which I disagree with). You then add new grains to this, along
      > with malted barley for the starch conversions. Since your using the
      > GA/BA - 100 enzymes and not malted barley, your still going to have to
      > add new grains for the starch conversion. Backset should not interfere
      > with the enzyme activity... Even though Uncle Jesse (Dave) uses sugar
      > instead of enzymes or malt to produce alcohol, you might want to read up
      > on his method - the UJSSM method at:
      > http://wiki.homedistiller.org/index.php/Uncle_Jesse's_Simple_Sour_Mash_M\
      > ethod
      > <http://wiki.homedistiller.org/index.php/Uncle_Jesse's_Simple_Sour_Mash_\
      > Method>
      > 2. Your second question on boiling grains refers to the process of
      > "Mashing" this is again, common pracatice in brewing beer and making
      > whiskey. You need to heat any dried whole grains (especially corn -
      > which should be cracked) until they gelantinize and make the starches
      > available for conversion to sugar by the enzymes.
      > Malted grains such as barley should never be boild or brought over a
      > temp of 170C since with will destroy the enzymatic activity of the alpha
      > and beta amylase enzymes - also true for all other enzymes we use such
      > as pectinase or AG (and your BA/GA-100, which are nothing more then
      > alpha and beta amylase).. For whole grains such as rye, corn or wheat,
      > they just need to be simmered (not brought to a full, rolling boil)
      > until they are "mashed" or turned into a mush. This allows the enzymes
      > to convert the starches into sugars. I would do some reading on this
      > at: http://homedistiller.org/wash-grain.htm#mashing
      > <http://homedistiller.org/wash-grain.htm#mashing> or in Brew Your Own
      > site at: http://byo.com/stories?view=groups
      > <http://byo.com/stories?view=groups>
      > HTH.
      > Vino es Veritas,
      > Jim aka Waldo.
      > Note/question - if your adding sugars to your next batch, then why are
      > you using enzymes???
      > --- In new_distillers@yahoogroups.com, "billfitz49" <billfitz@>
      > wrote:
      > >
      > > 1. I want to use backset in my second whiskey mash, more than is
      > needed to adjust the pH for the enzymes. But the problem is, if I use
      > too much, the BA-100 and GA-100 enzymes may not work well. Is it
      > acceptable to do the enzyme conversion first and then add more backset?
      > >
      > > 2. Which grains and/or flours can be boiled and not add bad tastes? My
      > next mash will be 6.6 kg corn meal, 3.4 kg whole grain rye flour and 3.6
      > kg sugar. Can I boil the rye flour and corn together for 15 or 20
      > minutes or could this affect the taste negatively?
      > >
      > > Thanks,
      > > Bill
      > >
    • Show all 3 messages in this topic