Summary |
To make a grain mash for whiskey : Heat 4 kg cracked or crushed malt
with 18 L of water to 63-65 °C, and hold there for 1-1.5 hours.
Heat to 73-75 °C, then strain off and keep liquid, using 250 mL of hot
water to rinse the grains. Cool to below 30 °C (should have an initial
specific gravity of 1.050). Add hydrated yeast & leave to ferment. To get the same effect, you can also do a malt-extract brew (like making beer kits), then boil 1-2 kg of grains or cracked corn and add them for flavour. Only use a grain mash if you're specifically after a whisky/bourbon, of if making a vodka and it is cheaper than sugar to do so. You need to use either malt or enzymes to convert the starch into sugar so that the yeast can use it. |
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