perfection Posted July 13, 2021 Share Posted July 13, 2021 I understand that mashing of malted barley with hot water allows the amylase to break the starch liberated during germination into fermentable sugars What i would like to fully understand is how does it work when using unmalted grains....... If unmalted grain (say corn or rye) is the source material to be used to make a spirit (lets say vodka) it would have to be cooked first to gelatinize the starch in the grain (possibly pressure cooked to speed things up or for 'stubborn' grains) - is this cooking done in mash tubs/ranks/tuns? after which it will be cooled to circa 65 degrees Celsius, awaiting the addition of malt meal (or added enzyme) that will break down the starch into fermentable sugars OR are cooking the unmalted grain and mashing it in a tank with malt meal (or enzyme) two separate operations in two different equipment Thank you folks at ADI Regards and many thanks Link to comment Share on other sites More sharing options...
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