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grains can also be used, but requires mixing with cold water prior to adding to hot mash
water to prevent clumping.
Method
Equipment
" 34-40L pot with lid
" a large plastic or wooden stirring spoon
" a floating dairy thermometer, graduated from 0oC to 110oC (32oF to 230oF)
" pH papers, range 5.0-6.5
" pH papers, range 2-12
" tincture of iodine
" measuring spoons
" eye dropper
Ingredients
" 23L of fairly soft municipal tap water. E.g. hardness level of 4; almost no iron; 100
ppm calcium; pH 8.5.
" 10-ml (2-tsp) Gypsum (CaSO4)
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" 95% sulphuric acid (H2SO4)
" 7L cereal grain (e.g. cornmeal, rye meal, wheat meal)
" 1½ L crushed 2-row or 6-row pale barley malt
" 5-ml (1-tsp) Gluco-amylase
Prepare 23L of pH 6 to 7 mash water as described in the chapter on Mashing. Turn the stove
on high, cover the pot, and let the water heat up to the conversion strike temperature, 73oC
(163oF). You will have to frequently stir the water thoroughly and measure the temperature
as the water heats up until the strike temperature is reached.
When the water is at the strike temperature, turn off the heat, and stir in the cereal grain. The
temperature should come to rest at about 66oC (151oF) and the mash will become a thick
porridge. At this point, it s only important that the mash is under 71oC (160oF). Next, stir in
about 100-ml of the crushed barley malt. Cover the pot and leave it for about 20 minutes.
It s helpful to stir the mash every few minutes.
At this point, the mash should be liquid and easy to stir. Turn the stove back on to high and
stir continually while the heat is on to avoid scorching the grain on the bottom of the pot. It
may be necessary to set the stove to a lower heat to avoid scorching if the pot doesn t have a
thick aluminum plate bonded to the bottom. A mechanical stirring device is very helpful for
this stage.
Continue heating and stirring until the mash comes to boil. This will take about 40 minutes
with the stove set on high.
When the mash is boiling, cover the pot to the extent that it doesn t foam over, and leave to
boil for about 20 or 30 minutes. If the pot is a pressure cooker, secure the lid in place as per
the pressure cooker instructions. Under pressure, the mash will only require 10 or 15
minutes. There is no need to stir during the boil, as the rolling motion of the boil will rouse
the mash enough to prevent scorching.
After the boil (or pressure cook), turn the heat off and allow the mash to cool, or force cool
with an immersion chiller, to the conversion strike temperature, 66.5oC (152oF).
Next stir in the remainder of the 1½L of crushed barley malt and the 5-ml (1-tsp) of gluco-
amylase. The mash temperature should rest at about 65oC (149oF). Cover the mash pot and
leave it for 90 minutes or longer to convert. It s helpful to stir the mash every 15 minutes or
so during the 90-minute conversion rest. The mash can even be left for eight or ten hours
(e.g. overnight) to cool to fermentation temperature (i.e. under 38oC (100oF)). An immersion
chiller can be used to force cool the mash to fermentation temperature any time after the 90-
minute conversion rest is complete.
After the conversion rest, the starches should be completely converted to sugars. This can be
tested for by the iodine starch test described in the chapter on Mashing.
The mash is now ready for fermentation as per the chapter on Fermentation.
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Millet
Millet is a cereal grain that is very commonly used in home whiskey making, and is
contended by many distillers to make the best whiskey of all the grains. Millet is a very soft
grain compared to the other grains discussed above, and for that reason doesn t require a full
boil.
To mash millet, use millet meal and mash it by the same method described above for cereal
grains, except that when the liquefied mash comes to boil, skip the 20 or 30-minute boil. The
mash can then be cooled straight away to the conversion strike temperature and converted.
Another method is to bring the mash water to boil, turn the heat off, stir in the millet meal,
and cool or force cool the mash to the conversion strike temperature. Then proceed as per
the method for cereal grains.
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APPENDIX B
*
TEMPERATURE CORRECTIONS
FOR HYDROMETERS
CALIBRATED AT 60oF (15.56oC)
If Temperature Is:
SG: 1010- 1030- 1040- 1050- 1060- 1070- 1080- 1090-
o o
F C Adjust Hydrometer Reading By:
35 2 -1 -2 -2 -2 -2 -2 -2 -3
40 4 -1 -2 -2 -2 -2 -2 -2 -2
50 10 -1 -1 -1 -1 -1 -1 -1 -1
70 20 +1 +1 +1 +1 +1 +1 +1 +2
80 27 +2 +3 +3 +3 +3 +3 +3 +3
90 32 +4 +4 +4 +4 +5 +5 +5 +5
95 35 +4 +5 +5 +5 +5 +5 +6 +6
105 40 +6 +6 +6 +6 +7 +7 +7 +7
115 45 +7 +7 +8 +8 +8 +8 +9 +9
125 50 +8 +9 +9 +9 +10 +10 +10 +11
Adjust reading; for example, reading at 80oF is 1055: add 3 = 1058
*
Table reproduced from Appendix D of New Brewing Lager Beer, by Gregory J Noonan,
with permission from Brewers Publications, Boulder, CO
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APPENDIX C
SPIRIT-RUN RECORD
TIME FLOW RATE PHASE AMOUNT TOTAL AMOUNT
(DROPS/SEC) COLLECTED COLLECTED REMAINING
(ml of 95% (ml of 95% (ml of 95%
alc/vol) alc/vol) alc/vol)
PHASE VOLUME ALC CONTENT % OF OUTPUT
(ml) (%)
Foreshots
Heads
Middle-run
Tails
Lost
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BIBLIOGRAPHY
Stone, John. Making Gin & Vodka. www.gin-vodka.com, 1997.
Noonan, Gregory J. New Brewing Lager Beer. Boulder, CO: Brewers Publications, 1996.
Dabney, Joseph E. Mountain Spirits. Asheville, NC: Bright Mountain Books, 1974.
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INDEX
carbonates ............................................................49
A
cereal grains .........................................................91
acetone................................................................. 72
column still...........................................................70 [ Pobierz całość w formacie PDF ]