Re: Rye Wiskey
- That cracked stuff should also work well for sour mash, much easier to do than lautered stuff. For flour you could try my wheat flour mash recipe using rye flour instead http://groups.yahoo.com/group/Distillers/message/41703
--- In email@example.com, "gnikomson2000" <gnikomson2000@...> wrote:
> In my 30+ years in bakeries, we used 25kg paper bags of Kibbled Rye to enhance our Ryebreads. I can't see any reason why you have to buy expensive packaged stuff from Grocers or health shops. Try asking your local baker to order some for you when next he orders from the flourmill. You may be surprised how cheap it is. Of course you'll still need powdered enzymes or barley sprout to convert it.
> FYI: "Kibbled Rye and Kibbled Wheat come from the milling process used to reach the state of cracking the grain. It is almost the same as "cracking wheat". Kibbling rollers are used to "split" the grain in half, thus the name. As used in baking bread, cracked wheat is very popular, as it adds a "rustic" taste and appearance to the loaf. Kibbling cracks the grain, thus splitting it and in this process, small granules of the grain and husks are produced, as a byproduct. These are sifted off, as what is desired, in the process, is the "flake" itself."
> regards Harry