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Fw: Re: scotch-like recipe with flaked barley?

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  • Paul Smith
    Tried to reply, but your email addy bounced, so I ve had to forward it to the group, sorry....   P. ... From: Paul Smith Subject: Re:
    Message 1 of 1 , Oct 20, 2009
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      Tried to reply, but your email addy bounced, so I've had to forward it to the group, sorry....
       
      P.

      --- On Tue, 20/10/09, Paul Smith <praxis178@...> wrote:

      From: Paul Smith <praxis178@...>
      Subject: Re: scotch-like recipe with flaked barley?
      To: "Mark Mehlbaum" <memehlbaum@...>
      Received: Tuesday, 20 October, 2009, 10:38 PM

      Hmmmmm. The liturature I've seen on this all says 1/5th malted grain the ballance unmalted grains of your choice. 12% (~1/8th) would make for quite a saving malted grain!
       
      Wonder how their mashing profile differs from the ones used for all malted grain mashes? I expect there would be a longer holds at 60C (140F) and 70C (160F) so the enzymes have long enough to do their work....
       
      P.

      --- On Tue, 20/10/09, Mark Mehlbaum <memehlbaum@...> wrote:

      From: Mark Mehlbaum <memehlbaum@...>
      Subject: Re: scotch-like recipe with flaked barley?
      To: "Paul Smith" <praxis178@...>
      Received: Tuesday, 20 October, 2009, 10:30 PM



      Bourbon distillers use 12% on average, some even less.
      That's enough for conversion.
          El Marco

      In new_distillers@yahoogroups.com, Paul Smith <praxis178@...> wrote:
      >
      > 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:
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      > From: Peat Reek <peatreek@...>
      > Subject: [new_distillers] scotch-like recipe with flaked barley?
      > To: new_distillers@yahoogroups.com
      > Received: Tuesday, 20 October, 2009, 3:49 PM
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      > In 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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