Re: Two whiskey mash questions
- Hi Jim,
Thanks for your detailed post which answered my questions. The New Distillers group is a great resource!
--- In email@example.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
> 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:
> 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
> Vino es Veritas,
> Jim aka Waldo.
> Note/question - if your adding sugars to your next batch, then why are
> you using enzymes???
> --- In firstname.lastname@example.org, "billfitz49" <billfitz@>
> > 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