DenverDistiller Posted January 17, 2016 Share Posted January 17, 2016 Is there any resource you all have access to that discusses the optimum grain to water ratios when creating the mash? I've seen lots of 'rules of thumb,' such as 1.5 lbs of grain to gallon of water, and some much higher than that. But it seems like because the amount of sugars available from say corn vs barley are different, we would have a different 'rule of thumb', for each grain... Secondarily if my grain bill is 70% corn, 23% rye, 7% barley and I'm doing 100 gallon runs, how much total weight of grain is needed? Thanks as always... Link to comment Share on other sites More sharing options...
iskiebaedistillery Posted January 18, 2016 Share Posted January 18, 2016 Like you said, there is no set rule of thumb, as each grain differs in starch levels. Here is something that might help you out! http://www.brewersfriend.com/homebrew/recipe/calculator/ Link to comment Share on other sites More sharing options...
NEPA-still-chillin Posted January 18, 2016 Share Posted January 18, 2016 If I were you I'd start around 1.5 and keep working your way up, it can depend on what your equipment can handle as well. Link to comment Share on other sites More sharing options...
DonMateo Posted April 10, 2018 Share Posted April 10, 2018 I just about .2kg per litre. Which is pretty close to the 1.5lb/ gallon. So for your 100gallon wash you will need about 170 lbs. Link to comment Share on other sites More sharing options...
John McKee Posted April 12, 2018 Share Posted April 12, 2018 We mash and ferment just over 2:1 (2000lbs grain to 850g water or about 2.3x) lbs/gallons on most all of our recipes, Bourbon, Single Malt, Wheat for Vodka, whatever. Average ABV% above 10%. Cheers, McKee 1 Link to comment Share on other sites More sharing options...
DonMateo Posted April 12, 2018 Share Posted April 12, 2018 Hey John, I have tried your vodka via our mutual friend Mike Culleton. Good stuff mate. Matt 1 Link to comment Share on other sites More sharing options...
Bakery87 Posted March 18, 2020 Share Posted March 18, 2020 John, what's your average fermentation time for that ratio? Link to comment Share on other sites More sharing options...
BCRob Posted March 19, 2020 Share Posted March 19, 2020 We are just re-assessing this, as recently we've had stalled fermentations and I'm pretty sure it's our gravities being too high and the yeast not coping (making 100% rye and 100% wheat whiskies). With our rye mashes we are at roughly 2:1 litres of water to kg grain, and that has always been fine. Recently increased our wheat grist bill to hit 1.5:1 to fit more in our kettle, and the resulting mash hits 12% ABV if it ferments fully. Problem is it isn't fully attenuating. Processing of very thick mashes doesn't seem to be a problem with enzymes and enough agitation. And there's obvious process benefits to high gravity mashing and stripping (I can't say anything about flavour). But you need to increase the amount of yeast you use exponentially, which gets expensive. As for how much weight, all grains are different but roughly you'll get .325-0.350 litres of alcohol per kg of grain (this is the grain spec called litre degrees/kg you might see). So a 1000kg grist would yield 325 litres of 100% ethanol. Sorry, no idea what that is in Proof Gallons or Imperial measurements. As suggested, you can use a calculator to work it out. Link to comment Share on other sites More sharing options...
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