Summary |
To make a grain mash for whiskey : Heat 4 kg cracked or crushed malt
with 18 L of water to 63-65 °C, and hold there for 1-1.5 hours.
Heat to 73-75 °C, then strain off and keep liquid, using 250 mL of hot
water to rinse the grains. Cool to below 30 °C (should have an initial
specific gravity of 1.050). Add hydrated yeast & leave to ferment. Only use a grain mash if it is cheap than sugar to do so, or if you are using a pot still (and want to retain the flavour). |