Re: [new_distillers] scotch-like recipe with flaked barley?
- For enough enzymes you need a minimum of 20% malted grain (barley).I don't know how it would change the taste, but I will say I'm aging a gallon of on grain (mixed grains) fermented scotch right now. It should be ready to take off chips in about a week. So if you can hold out til then I can give you a report on the taste profile.P.
--- On Tue, 20/10/09, Peat Reek <peatreek@...> wrote:
From: Peat Reek <peatreek@...>
Subject: [new_distillers] scotch-like recipe with flaked barley?
Received: Tuesday, 20 October, 2009, 3:49 PMIn most of the web-based reading I have done, as well as in Ian's book, I have learned that scotch whiskey is made from 100% malted barley and water. I was wondering if anyone has used flaked barley and a portion of malted barley for the conversion enzymes to make a scotch? What sort of taste changes would say a 75/25 mixture be expected to present? 90/10? How much does the malting process affect the flavor profile of the finished product? Instead of having to strain/sparge an all on the husk grain, I was thinking that I could use 90/10 flaked barley / malted barley and ferment on the grain instead. Thoughts anyone? Thanks! P
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