RE: [new_distillers] Re: enzymes
Yesterday I was making a bitter beer so was using some roasted barley which does cut down the starch conversion a bit but I used three kilos of unmalted barley - cracked it in a food processor mixed with fifteen litres of water and three teaspoons of amylase at 65 degrees held at 62 – 63 for a couple of hours. Could not do iodine test as only stuff available is mixed with pavidone (whatever that is). Brought temperature up to 77 for one hour – oh keep stirring it. Pitched yeast this morning 1.040 perfect strength for beer. If I hadn’t roasted some of the barley would have got higher for sure – smells great.
As regards distilling I usually just go neutral with MUM washes I have done a UJSSM and also used amylase on corn but to be honest UJSSM is far easier and there is very little difference
Cheers from Peers
--- In email@example.com, "Peers Cawley" <peers_c@...> wrote:
>Peers that's great - please describe what you do with the relevant quantities :-) Are you using whole barley, un-malted cracked barley or malted barley ? A report on your distilling process would be handy also - thanks MikeW
> You can buy Amylase from ritchies
> Tub I bought in the summer is ok till Jan 2011 - you just don't use it the
> same way as it says on the tub.
> I am using some today with Barley