SlickFloss Posted April 28, 2015 Share Posted April 28, 2015 Looking for resources to explore pertaining to the theory of designing mash bills on a commercial level. I want to learn how to construct recipes, with the end result being not a list of theoretical percentages (70% corn, 18% Rye... etc), but literal amounts for a recipe. I want to understand how much grain to cook in how much water to reach my desired mash volume. If you can recommend any texts or old threads; be they academic, antiquated, or questionable, I would really appreciate it. Enjoy your day, thank you for reading. Link to comment Share on other sites More sharing options...
TylerPederson Posted April 29, 2015 Share Posted April 29, 2015 This book is a great starting resource, especially if you are making malt whiskey: http://www.amazon.com/Designing-Great-Beers-Ultimate-Brewing/dp/0937381500 Link to comment Share on other sites More sharing options...
SlickFloss Posted April 30, 2015 Author Share Posted April 30, 2015 I'm definitely going to look into it because I actually just bought it, thanks for the recommendation. Also found an old "Distillers' Grain Manual" so I'll give that a shot too. I've been viewing myself as more of a "chef" and it's been fantastic (5 gallons is so romantic), but I know it's more a pinch of cooking and a whole lot of science. I don't wanna follow recipes I wanna write them for others! Link to comment Share on other sites More sharing options...
Artisan Still Design Posted May 2, 2015 Share Posted May 2, 2015 http://www.tastybrew.com/calculators/gravity.html nice little calculator to play around with different recipes. Link to comment Share on other sites More sharing options...
ebstauffer Posted May 7, 2015 Share Posted May 7, 2015 That calculator is good, but you need to learn how to read a grain spec sheets. Much of the info from the above uses specs for DBCG (dry basis course grind) when what we normally use is DBF(ine)G. This article: http://byo.com/hops/item/1544-understanding-malt-spec-sheets-advanced-brewing although beer focused, is a good place to start. As for theory, I feel if you have an understanding of: Grain PPG (point pounds / gallon) Malted vs. raw grain What enzymes do including temp / ph constraints Absorbtion rates (I figure around .1 to .2 gallons / pound) Volume of ground grain (if you're mash-cooker-space-constrained) You can pretty much build any recipe. Link to comment Share on other sites More sharing options...
SlickFloss Posted July 8, 2015 Author Share Posted July 8, 2015 Thanks to all answers on these posts, It's given me a lot to chew on! I grabbed the book above and it's helped me a lot on understanding the article above. Calculator is clutch too! Link to comment Share on other sites More sharing options...
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