RE: all grain mash
- Vickers wrote about his all-grain brewing experience and in it he said he
sparged his mash, which is good brewing practice. However, from what I have
read the proper procedure in fermenting a mash for whiskey distillation is
to ferment the entire mash, grain and all and then run off the liquid into
Being a brewer this has always struck me as odd, but I imagine I just have a
case of "old habits die hard". My question for all of you out there is
cyber-land is what has your experience been with this? I know that grain
contains a great deal of wild yeast that will soar a mash. This is great is
you want to make lambic but I am not sure I want it in my whiskey. I
visited a scotch whiskey distillery once and was struck by the fact that
they did not boil their wort and wondered why it did not go off in
A second question I have is if you do ferment the entire mash, why bother to
run off the liquid? I wonder if you couldn't just dunmp the whole mash into
your still and start cooking.
Let me know what you think.
From: vicker44@... [mailto:vicker44@...]
Sent: Tuesday, June 19, 2001 3:47 PM
Subject: [Distillers] all grain mash
On sunday I started my 1'st all grain mash. I am shooting for a
good whiskey. here is the way it worked out for me.
I started with 20 lbs flaked maze, 61/2lbs rye, and 61/2 lbs barley
malt. the barley is a good 6 row variety.
I slowly mixed it all in a 32 gallon rubbermaide barrel with around
10 gallons of water at 165f. It worked out that after it was mixed the
temp. was right on 150f. I then wrapped the barrel with a blanket and
let it sit, doing an iodine test every 30 mins.. after 1 1/2 hour it
tested negative for starch and I started to sparge it.
I had equiped the barrel with a U of pvc pipe that fit in the
bottom of the barrel and this had diagnal slots cut(1/2 way through)
all along it. it tee's out of the barrel at the bottom, with a ball
valve on the outside.
I sparged it with 3 gallons of 170F water several times each time
taking 30 minuts or so to trickle the water through.
I ended up with right at 20 gallons of nice sweet wort that measured
1.050 on the hydrometer
I didn't have a wort cooler so I went to bed and tossed my yeast
the next morning. Right now it is a bubbling along happily and has a
nice heavey puffed corn smell.
I will let y'all know the results
Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/