perfection Posted May 4, 2021 Share Posted May 4, 2021 I understand that if an alcoholic beverage is based on barley as raw material it would go for the malting -(self saccharifcation) route to make a mash for fermentation as barley has high diastatic ability Possibly that holds good for wheat too? Theoretically, if a spirit or liquor steam is to be made from rye, corn, millet can it be done by the malting the grain followed by saccharification using the grain's own amylase assisted by malted barley or does it have to be done by cooking the grain or grain bill before adding malted barley (as cooking will destroy any amylase) to do the saccharification. Will the results of say, cooking the rye grain and malting the rye grain result in a mash that tastes the same (only different routes to get there)? Sorry if this is a dumb question, but would like to settle it my my mind Thanks folks at ADI Stay safe Link to comment Share on other sites More sharing options...
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