Pasteurizing Wort

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Chixter
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Pasteurizing Wort

Post by Chixter »

I've seen a couple of posts on this topic, but it seems like few if any here follow this method. Bringing the strained wort up to 190F for 15 minutes or so. Pour the hot wort into a suitable airtight container such as the cube seen on this video. https://www.youtube.com/watch?v=xptvVFoZ_pE" onclick="window.open(this.href);return false;" rel="nofollow This guy claims he can make wort and store it during the winter months, and then ferment and run in the spring. Any thoughts on this?
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Swedish Pride
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Re: Pasteurizing Wort

Post by Swedish Pride »

yeah, you can if you want.
Personally I only do a mash when I want to ferment it so I don't bother with it
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Mikey-moo
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Re: Pasteurizing Wort

Post by Mikey-moo »

Should be fine.
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Kareltje
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Re: Pasteurizing Wort

Post by Kareltje »

One of the drawbacks is, that you inactivate your enzymes so they stop breaking down rests of starch into sugar.
For beer that is good, for it gives you a mouthfeel. But for distillates you miss a part of the obtainable sugar.
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Re: Pasteurizing Wort

Post by Chixter »

Kareltje wrote:One of the drawbacks is, that you inactivate your enzymes so they stop breaking down rests of starch into sugar.
For beer that is good, for it gives you a mouthfeel. But for distillates you miss a part of the obtainable sugar.
How much of the obtainable sugars I wonder? 5%, 10%, more? Do the enzymes inactivate during distilling say when the wort reaches over 160F?
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der wo
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Re: Pasteurizing Wort

Post by der wo »

Chixter wrote:
Kareltje wrote:One of the drawbacks is, that you inactivate your enzymes so they stop breaking down rests of starch into sugar.
For beer that is good, for it gives you a mouthfeel. But for distillates you miss a part of the obtainable sugar.
How much of the obtainable sugars I wonder? 5%, 10%, more? Do the enzymes inactivate during distilling say when the wort reaches over 160F?
Depends on your mashing. The colder you mash the more enzymes will stay alive. Colder mashing leads to less conversion per mashing time but more conversion while fermentation. I think 10% is a realistic number. I mash normally with such low temps that a iodine test always fails. But after fermentation I have FG 1.000 and of course no starch left.
Yes the enzymes die while heating up the wash. But before they have a few days.
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Chixter
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Re: Pasteurizing Wort

Post by Chixter »

der wo, do you ferment on the grain?
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Re: Pasteurizing Wort

Post by der wo »

Malt Whisky off the grain, Bourbon and Rye on the grain. Off the grain demands a straining and sparging and on the grain not. So the mashing process is very different of course. But what I wrote is valid for both on and off the grain fermentation IMO.

Edit: An interesting study about this topic:
The Evolution of Dextrins During the Mashing and Fermentation of All-malt Whisky Production
http://onlinelibrary.wiley.com/doi/10.1 ... 0425.x/pdf" onclick="window.open(this.href);return false;" rel="nofollow
With boiling 5.07%, without 5.76%. This is 13.6% more. Don't ask me why they got only such a low abv. Their OG (1.059) and FGs (it looks on the graph like 1.001 and 1.007) say, that they should have 6.76% or 7.54%. This would mean 11.5% more for the unboiled mash.
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