ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-h5BSJoanl4k.html is another one you would want to watch for the more scientific guys. This guys channel is only getting started and delivery is, interesting, but the content is perfect for nerds like me.
Super helpful!! New distiller here (just made my first rum). but my true love is whiskey, and Ive been get wrapped up in research about exactly this to make my first all grain. Thanks a ton!
Just got my first still! It was a xmas present from my wife, she couldn't hide it from me. (she's bad at keeping secrets) I will be following all your cleaning processes. it's going to be good to make my own whiskey.
Great video Jesse. The problem with using Diastatic Power is it won’t tell you Starting Gravity of all your grains and all your water. If Extract Potential is listed for the malt you are using you can get to gravity points which you can then divide by your water volume to get to the original gravity of your recipe. I finally subscribed to BeerSmith which does the math for you. Very handy for brewing and distilling when developing new mash recipes. Cheers!
@@StillIt Yeah. I have seen some sold in a powderized form in a local brew shop made by BSG Craft Brewing here in North America, but I have never had the courage to try it.
Frothed on this one mate!! So I work on a farm and have access to top quality barley, oats and wheat. I malt barley myself for all grain beer. About to try and make a whisky from those ingredients and this video answered another of questions. My pale malt usually doesn't produce very good efficiency but it's free so I just use heaps. Hey how do you recon I could prepare the oats? They're raw and dry. I know you mentioned that they need to be gelatainized but I can't find any information on the Web about it? Recon I could just sit them in a mash tun for an hour @ 63 degrees and then dry them or something? Any suggestions or a rough "raw materials " recipe would be great. Cheers ears!!! Love your work!! Greg.
Hi fella isa been listening and enjoying your podcasts whilst walking my dog, I wrote your first review 👍👍 Paul uk 👍👍 Chase The Craft is really good 👍👍
More great info this is a very useful video and something that's not discussed all that often. I think its worth mentioning if you have a space issue I certainly do. I use 6.5 gallon fermenters. The recipe I want may not be able to give me the desired amount of wash volume after I've reached the magic malt number. Say I'm doing a flaked corn,oat,rye, malted barely mash, and I want more of the other 3 grains to barely raito I can add a little powder enzime and still keep the water to grain raito im looking for, and still get the flavors im chasing from the different grains.
Good stuff as ALWAYS 👍👍 I finally ordered my new still ! 8 gallon milk can type with internal heating element, dual use column. I also have everything ordered that I need to build my PID. Thanks Jess, take care. 🥃
You probably know a lot more about this than I do, but I just want to make sure you haven't gotten confused. Apparently many malt sellers use an old fashioned measurement called Windisch Kolback (degrees OKW) rather than lintner. The example diastatic powers you have described in the video seem much closer to OKW measurements than Lintner, so it may (although I am not particularly educated in this, I have just read it on the internet) be that the diastatic power of malt has been overexaggerated by this a little in this video
You forgot one important point for the beginners, there's another °L value for malts, Lovibond. As colour tends to be more important than diastatic power to most brewers (only because most beer recipes are high in base malts and recipe calculators will work out your SG based on the typical diastatic power and other factors anyway) you'll find °Lovibond more predominant in malt data sheets. If you mix the two up, you'll end up with some very strange calcs.
I’ve been googling stuff on this all day, spent hours! Then just as I sit down to relax, ding! New video with all the stuff I just wasted hours on with all the info I needed. Thanks... I guess lol.
Great video Jesse. Math in the morning here in California is a no go for me LOL Having said that It would be cool if there was a place distillers could share their thoughts on different ratios and what the end result was. Sure I know mash bills for commercial distillers are a little bit more guarded but if we are chasing a certain taste or idea, then that would be huge.
I would love to see you try other ways of converting starch to sugar like for a baiju and pachuca type spirit where a meat is steamed in the colum interest me very much.
Great vids, even though I can't distill sadly this video is going to help for the malt wine and malted mead I'm going to try to make. Making mead I have wondered what distilling would do to it and how it would taste.
Great video man,I've been mashing with commercial enzymes and it all seems to work as expected except my mash does not taste sweet like everyone says it will. I know somthing isnt right
Jess, here in the states a lot of malting company's have distillers malt, for example Briess has a distillers malt that has a Diastatic Power of 250. It works great with corn when making bourbons and you don't have to use or buy near as much. Surprised you didn't mention using liquid or dry enzymes instead of diastatic malts?
I finally priced out amylase enzyme powder form, absolute cheap. $8.99/lb in Minnesota. 5 Gallon batch only needs 1.5 teaspoons so 1 lb is a lot. I still use malted grains as before but I add the A.E. for insurance.
Just been looking at this and boom, you spell it out! I've just sprouted my own corn maize what ever it's called in your part. Like in the bearded and board video. Was hoping to add oats (porridge oatmeal) to it but now not to sure this will work? Does simmering booking the oats convert starch to sugar? Great video yet again.
Get the temperatures right and thats a yes. However all you end up with is glucose syrup and a lot of none fermentable sugars. If making a beer it will add "body" as a mash?? Not sure if plain sugar would do better?
Thanks I've been wondering about this stuff for awhile now . do you know Where can I find a list of Dieastatic powers for the different types of malts?
Hey, damn fine video and great math ! just took a look at the stock and found out the CHÂTEAU PILSEN 6RW I have has a diastatic power of 300 WK (Windish Kolbach) ?? (Europe standard) So more math: Lintner = (WK+16)/3.5 or WK = 3.5 x Lintner - 16.. So (300+16)/3,5= 90,286 °L. Have an awesome brewing weekend !
Can also add amylase enzyme to the mash if necessary. I prefer just making the recipe "properly," but hey, tools are tools. Might as well use what's available.
All grain is the best for whiskey and way better then syrups. There’s also a lot of different enzymes that can handle different grains and starches, I have a few that will take down corn and rice by its self without any barley.
@@KowboyUSA I will do because I am making mash now . I only have a 3 gallon pot to cook my corn . So far my water for me cooking the corn is like a thick syrup and at 2 gallons . I will redue until I get 5 gallons of liquid - then keep at 155 for my Amylase Enzyme
Super interested in all corn mash results. I tried this with cycles for gluco and cellulase, and while I did get conversion it wasn’t efficient or great tasting. I’ve gone back to a UJSSM.
Boil your corn for a minimum of 30 minutes to help release all the starches, let it cool to 150F, add your enzymes or 2 pounds of distillers malt, stir, let it rest for an hour or two. I do that amount all the time, works great, good luck. I would recommend cracking the corn yourself (I use an old cheap hand grinder, some say cracked corn is missing the germ, I want it all in my corn whiskey.
mine failed... but i also didnt have a wort chiller... so left it over night in a closed bucket on my balcony. by morning the wild yeast got in there :D i ended up spiking it with sugar in the end. it was the base for my impossible to replicate gin... which im down to 1 bottle... multiple screw ups lead to great success:D
Heh, this video popped up just a day after I've wondered for the first time what the hell that DP marker at the bottom of my brewing recipe builder is :D Been brewing for years without ever focusing on this. Whoops :P
Hi there. I am quite new in this hobby. I just want to know if there's any distinct difference in taste in malted grain and using unmalted and using alpha amylase to convert the starches to sugars?
Love the channel was woundering. I run the mighty mini whats youre thoughts of running it without any packing in the column would you retain any flavor from the wash? Or is their not much of a difference from a packed column with copper or no
The mighty mini is a dual purpose reflux/pot still so turning off the Reflux condenser (pot still mode) and leaving the copper packing in will result in only minimal passive reflux retaining the flavours but benefiting from the copper in the vapour path. Surely the best way to run it and should make a fine whiskey.
I usally run it in the as a potstill with 2 rolls of copper just a spirit run comes out around 140 proof was just going to see if i didn't pack it if i would pull more flavor. To me if i use corn and barely or all apples or a sugar wash their is a difference but not much lol
ok tell me if i got this correct,but from what i remember of my exp of converting starches in a mash was basically using 6 row pale malt of 20% out of your final product,,so if i used 5 kilos of base grains i would replace 20% of it with malt so this means i only use 4kilos of the base and 1kilo of malt but you seem to have added this 20% instead by using 5 base and 1 malt?
Is there any reason to be concerned about having an overly supercharged mash. For example if 30/40.l will suffice, whilst 50.l is a sure bet, does it result in any negative attributes? Thanks
Is there a hard limit to “minimum diastatic power”? My understanding of the chemistry is that an enzyme is the same as a catalyst. It aids in a chemical process but it not used in that process. So I’m theory the smallest amount of amylase *should* work if given long enough Disclaimer: I’m not a beer or whisky drinker so I never really looked into it any deeper than my 10 year old high school chemistry knowledge or vaguely listening to George’s barley and hops videos
Okay I understand the ratio math to calculate the DP, but how do you figure out the total amount of grist to use if you want to make say 5 gallons of wash?
A malt has a diastatic power of 100 °L if 0.1cc of a clear 5% infusion of the malt, acting on 100cc of a 2% starch solution at 20°C for one hour, produces sufficient reducing sugars to reduce completely 5cc of Fehling's solution.
Does anyone know what happens if one were to use multiple types of yeast in one carboy? I assume that one yeast would overpower the rest, and it might end up being a yeast with a lower alcohol tolerance, but I have no idea if anyone has actually tried it, and what would really happen...
so where is the law saying it needs to be no less than 40 or 30? also if i am using certain amounts of unmalted grains and mashing my recipe on this and wish to figure out how much 6 row malt to put in what math should i be using? the way you are going about it is that you are already including the malt in your bill?
