May I suggest investing in some High Temp Alpha Amylase. You can put that in a mash up to 190 F, and will start converting the upper starch chains. When the mash hits 150 F, add Malted grains or Gluco Amylase. The Gluco will continue to break down starches during fermentation (60 F). Google and shop around for both enzymes. I bought mine from Pintoshine before his site went down. But got both Alpha and Gluco in 32 oz bottles for under $100 shipped. Have not used more than 1/3 bottle in 3 years. Your "cement mix" before adding your water would break down fast with Alpha Amylase. It is really cool to watch in just 15 minutes. Done it with ground cracked corn (fine flour) 100lbs in 30 gallons of water (steam boiler rig into 55 drum), the sludge breaks and liquefies with the enzymes. It's similar to making rice wine with fermented rice balls. Wash 20 lbs rice. Soak overnight. Cook rice in big pot like you would eat it. Let cooked rice cool. Add fermented rice balls (they have both enzymes and bacteria/yeast in them) and mix by hand in a mush. Cover and walk away. Two weeks later the "dough sludge porridge" is now a fermented liquid with less than a 1/4 of solid mass left to it. Rack and let clear for consumption. Or distill it. Cheers Randy!
By Gum, thats a lot of oatmeal!!! Looking forward to see how you are able to incorporate the 6 row so that it will be evenly distributed throughout so that all the starches can be converted. Good Luck.
With all due respect, it's clear that you have not used rice hulls before. IMO, you went way overboard. Homebrewers primarily use rice hulls to prevent a stuck mash during the sparging process. I've done 11 gallon mashes with anywhere from 2 to 4 cups of hulls. That is all you need. Homebrew, of course, has far more liquid than we have seen so far in your mash. If you plan to drain and sparge somewhat, just use more water. So far, I don't see a big advantage of rice hulls here. Looking forward to part #2 and see where you go. I might be wrong, but in either case, get a great mash!
Hi psu7276, First thank you for your comments this is the first time I have used rice hulls and the first time i used this much oat . i tryed to do some rescearch could not find a recipe but I did know that i needed something to help get the liquid out of the mash.I did use a extreme amount of oat and extreme amount of rice hull with that being said and knowing what i know now i might still use th same amount.as with all new recipes will have to adjust thanks again for your help Cheers!!
I would be curious to see the oats ran thru a blender first to a powder form and then cooked.... and then it would be more of a ferment on the grain style..... just wondering if electric element would do any of a scorching of the wash during distilling.
Hey, Randy, thanks for the video. Did you consider using instant oats which have already been hydrolysed? Also, anytime you have a thick mash of non-malted grain, you can throw in a handful of malted barley. It will thin down the mash before the enzymes get denatured. Works for cracked corn or cornmeal too. Cheers!
I recently got my hands on a large amount of oat seeds and im looking for things to do with the oats after the harvest ill be adding this to my playlist would oat hulls work instead of rice hulls? I'm not going to find rice hulls easily in my City
I get my grains from my local home brew shop i think that 2 row should be ok but use some liquid enzymes I also would suggest using sebstar HTL high temp. enzyme it is good temps 190 deg. will realy loosen up mash for you cheers!!
@@gobucksbudzy 6ml per gallon. The label says to mix with tap water, but I've heard some suggest using distilled for longer shelf life. Also says equipment needs to be in wet contact for 1.5min.
Hi randy, I’m just in the process of learning about making my own whiskey. Your videos are brilliant. I’ve not made any just yet but planning to get started next week. I’ve got my little still kit and purchased my oatmeal, sugar and yeast this morning. Should I be buying barley aswell?
Sorry it's not oat whiskey it's white whiskey, if you mix oats, unsulfered black strap molasses, and honey you have white whiskey they stopped making white whiskey over 2 hundred years ago.
