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Has anyone used hot backset to start a malted grain mash?Say corn backset? I just thought of this today,and wondered if anyone has done it,or read about it,or anything.It would lower the ph of the mash quite a bit,and the malted grains would lower it even more,but if you used a ph buffer{5.2 PH Buffer}it should work.I would like to hear everyones thoughts on this,before I try it.
wineo
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Wineo:
I have read about using backset in the Making pure corn whiskey book, especially in sour mash.
Jim
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Interesting idea. I would think the high acid might help with the gelatinizing boil. Would save a lot of energy and time withe the boil up also, and perhaps permeate some of the grain with added flavor?
And then adjust the ph just prior to the mash itself. I see no reason why this wouldn't work.
Please let us know the results, if you try this.
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John:
From what I read,yes the PH is very low,But for some reason it does not have an adverse effect ,in sour mash , I don't know if it holds true to others. Apparently with each iteration the flavor improves over the last.Again this was taken from the Making purn corn whiskey book,haven't had the opportunity yet to field test it.
Jim
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Hey cooker, I do this also with out problems with the uncooked sour mash method.
However, if doing a cooked and then malted mash, I think the ph would have to be adjusted to allow the enzymes to work efficiently for the starch conversion, for an all grain mash- no sugar.
But that uncooked wash is so easy, and the results so good! I add a little AG enzymes with each new iteration.
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Well,I used 95% hot backset{UJSM}to start a all grain mash.Didnt use any ph buffer,just backset and a little water.I mashed in a cooler{158f},and left it in there for 17 hours.I got a good conversion.{1040sg}Theres no corn in this grain bill,so we will see if the backset gives any sour mash flavor.This is the new grain bill recipe from the other post.
wineo
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