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Found 3 results

  1. No13Distilling

    Torrified vs Raw vs Malted Wheat

    Can anyone share some good info regarding different types of whole grain wheat when making vodka? Torrified vs raw vs malted wheat? How does each affect conversion, flavour, etc.
  2. Hi to all, I was wondering if anyone here ever tried to make an all wheat whiskey. I know they exist and I’ve had a few... but can’t find much info on them. Malted wheat is not the easiest grain to find. So I was wondering if it would do a huge difference in taste to use unmalted. We work with a single farmer and he doesn’t have any malting capacity. Thank you very much! Charles Boileau
  3. nabtastic

    Minimum malted grain %

    Hey all, I've been looking for a rule of thumb regarding the minimum percentage required for full starch conversion for each malted grain - 2-row malted barley (pilsner) 6-row malted barley (pilsner) malted rye malted corn distiller's malted barley So for example, say I desire a mash bill of (unmalted) corn & malted barley, for full conversion I would have to have on minimum x% 2-row, v 6-row, v distiller's. I understand that the min % might change some off of the base grain, I'm just looking for a ballpark, 5/10/15/20% for each grain. A later discussion might include ideal conversion temps given that they each have different amylase compositions, but that's day 2 stuff. Thanks
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