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43275Re: [new_distillers] Malting

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  • Jeff Kimble
    Feb 14, 2013
      You still need to  mash/lauter them at 150F or close to it.    But never boil them.

      Malting brings out enzymes that operate best at 148-152F.  They work at lower temperatures as well, but 150F is the fastest range.  The easiest way to keep your mash  at 150F is insulation.   I wrap my brew kettle with blankets, others use coolers.  

      Then you need to rinse the grains to extract all the sugars/wort.  You can ferment on the grain as well, but I don't.

      Search the home brew sites for all grain brewing methods, whiskey is no different.

      Finally, you don't need to rapidly chill it..  Search for No-Chill home brewing.  As long as you keep the wort clean/sealed, it can chill on it's own, letting you pitch the yeast once it's fully chilled.  

      On Wed, Feb 13, 2013 at 7:19 AM, RLB <last2blast@...> wrote:

      Thanks!  I was hoping that malting all my grains would eliminate the cooking process because it will be very difficult for me to maintain grain temp at 150 F for an hour and then rapidly cool it to add yeast.


      From: Henk Stuurman <hstuurman@...>
      To: "new_distillers@yahoogroups.com" <new_distillers@yahoogroups.com>
      Sent: Wednesday, February 13, 2013 12:28 AM
      Subject: Re: [new_distillers] Malting

      If you use malted grains you never boil them. The malted grains got the enzymes to break down the strarches, Never boil them, only boil the unmalted grains.

      From: last2blast <last2blast@...>
      To: new_distillers@yahoogroups.com
      Sent: Tuesday, February 12, 2013 4:18 AM
      Subject: [new_distillers] Malting

      Just wondered if anyone has ever individually malted corn, barley, and rye for use in a wash?

      Do you still need to cook those grains if you malt them all?

      My thinking about malting grains in an attempt to try avoiding the cooking process. Once you malt them you crush them and grind some barley for the enzymes.


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