Understand diffrent grains
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Understand diffrent grains
Hi all my first post have always just readed and learned... i have come to a point now where i want to understand and collect the info about diffrent grains
I mean what do they basic do to the finnish produkt so it can be easier to setup a complete strukturer of a spirit and i have tryed last few days to read and read but cant find any where its writen so hope som of u good ppl will post here
The types of grains im asking for info about is
Oats
Wheat
Barley
Corn
Rye
So what type and what do they bring to finnish prodult lile body
smothnes and so on
Im hoping som bring good info
Regard
I mean what do they basic do to the finnish produkt so it can be easier to setup a complete strukturer of a spirit and i have tryed last few days to read and read but cant find any where its writen so hope som of u good ppl will post here
The types of grains im asking for info about is
Oats
Wheat
Barley
Corn
Rye
So what type and what do they bring to finnish prodult lile body
smothnes and so on
Im hoping som bring good info
Regard
- still_stirrin
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Re: Understand diffrent grains
I’d suggest starting your all-grain venture with a Tried and True recipe from the forum. There is much discussion regarding the processes and recipe formulation there.Snotskovl wrote: ↑Tue Aug 03, 2021 5:03 am The types of grains im asking for info about is:
Oats <— adds a “smoothness” to the body. And increases “mouthfeel”. Keep it at 10-20% of the grainbill.
Wheat <— adds a “creamy”, almost “milky” taste to your spirit. It is a soft taste however, making wheat a good grain for an all-grain vodka.
Barley <— an excellent “base malt”, or foundation to any whiskey recipe. It adds the characteristic “beer flavor” of a single malt spirit. Use up to 25% of the grainbill as malted barley for a nice all grain recipe.
Corn <— an excellent inexpensive cereal grain with much fermentable sugar potential. It lends bourbon whiskey its characteristic flavor, sweet and smooth. A bourbon typically includes at least 50% of the grainbill as corn. But, unmalted corn must be gelatinized before mashing in order to prepare the starch for conversion. Study the forum for the process.
Rye <— another characteristic cereal grain. It contributes a “spicy” flavor. But rye is tricky to mash due to the high proportion of beta-glucans in its starch. With a grainbill addition of 10-15%, the flavor is complementary to a bourbon and common in many examples.
Good luck. Have fun.
ss
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My 5-grain Bourbon recipe: Special K
Re: Understand diffrent grains
Agree 100% with Still-Stirrin
- Windy City
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Re: Understand diffrent grains
Nice explanation still_stirrin
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Cranky"s spoon feeding for new and novice distillers
http://homedistiller.org/forum/viewtopi ... 15&t=52975
Cranky"s spoon feeding for new and novice distillers
http://homedistiller.org/forum/viewtopi ... 15&t=52975
Re: Understand diffrent grains
Great big thx
Re: Understand diffrent grains
Great description SS. It would be awesome to add this to a table on the "Developing a Flavor Profile" page...
https://homedistiller.org/wiki/index.php/index.ph ... or_Profile
https://homedistiller.org/wiki/index.php/index.ph ... or_Profile
Re: Understand diffrent grains
Still stirrin has given a perfect synopsis. But words only go so far. To translate the description to your palate, running batches of each grain separately will teach you what you need to know.
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Experience is usually the result of bad judgement..
Experience is usually the result of bad judgement..
- rubberduck71
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Re: Understand diffrent grains
This sounds like a great experiment for the Yellow Label Angel Yeast!
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Re: Understand diffrent grains
Outstanding reply, SS. Nothing more needs to be said.
Higgins
Flute build
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Next up: AG Wheat vodka
Flute build
Steamer build
4 methods experiment
Aging proof experiment
Next up: AG Wheat vodka
Re: Understand diffrent grains
Thx SS, ur explanation also will benefit me.