 Rank: Junior Member Groups: Registered
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What does the malt do for the mash....does it eat sugar or just add flavor?
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Rank: Junior Member Groups: Registered
Joined: 2/9/2013(UTC)
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The (barley) malt consists of sprouted, and then crushed grain. This seedling (once sprouted) releases starches as well as enzymes into the mash that will assist in converting the starch in the mash to sugar for the yeast to consume. Corn/flaked maize does not have enough enzymes itself for the conversion so barley is used. Read this: http://www.howtobrew.com/
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Taylorboy,
What chris said ... the malt contains the enzymes that convert the starches to sugars. The degree to which a malt can do this is usually referred to as its diastatic power (or "DP"). Basically, a DP of 35 (or there about) is enough to convert the starches within the malt itself in a given amount of time ... which I believe is one hour. Whatever is left over is capable of converting the starches in unmalted grains and adjuncts. So a pound of 6 row with a DP of 160 could potentially handle around 3 pounds of other starches.
From what I've read, an average DP of 40 or more is a common target for a grain bill. For example, two pounds of that same six row (total of 320 points) would be suitable for a grain bill of 8 pounds or less (320/40 = 8).
As for the flavor, the various grains (oats, wheat, barley, etc) have their own natural flavors ... then the kilning adds to that.
--JB
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Rank: Junior Member Groups: Registered
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So would 2 pounds of malted barley be enough for a 15 gal mash and how many pounds of corn should I use
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Are you looking to make a bourbon? Or just interested in the corn flavor? If the corn flavor is what you're after, you might want to look at a tried and true recipe (like UJSSM or Sweetfeed). Bourbon is another story ... you'll have to actually mash that corn ... something you might want to put on hold until you've evaluated the tried and true recipes.
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Rank: Junior Member Groups: Registered
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Im making moonshine and I wanna try it this way instead of just a plain sugar wash
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Take a look at this thread on HD: "The No Boil Corn Mashing Method" ... it should answer a lot of your questions: http://homedistiller.org...opic.php?f=3&t=24312
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