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Zachm

how much malt?

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i have never done a malt mash before it will be a new product for our distillery as a malt house has opened up just up the road. my question would be what percentage would have any affect on flavor without being 100%? i have a few wheat mashes that are 100% wheat that i think may be fun to add malt to, dose anyone have any experience in this?

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as little s 15% will have an effect on flavor. How you add the malt will also play a role in flavor. Do you plan to cook the malt with the wheat or add it post cook for enzymes?

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i always add extra enzymes from j-tech so im looking more for flavor then for the enzymes but as i have no experience with this im open to ether, i was expecting to cook it with the wheat but if that will lose me flavor i could be turned away from that practice.

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