Understand diffrent grains

All about grains. Malting, smoking, grinding and other preparations.
Which grains are hot, which are not.

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Snotskovl
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Understand diffrent grains

Post by Snotskovl »

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
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still_stirrin
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Re: Understand diffrent grains

Post by still_stirrin »

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.
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.

Good luck. Have fun.
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Demy
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Re: Understand diffrent grains

Post by Demy »

Agree 100% with Still-Stirrin
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Windy City
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Re: Understand diffrent grains

Post by Windy City »

Nice explanation still_stirrin :thumbup:
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Snotskovl
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Re: Understand diffrent grains

Post by Snotskovl »

Great big thx
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TwoSheds
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Re: Understand diffrent grains

Post by TwoSheds »

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
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Hambone
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Re: Understand diffrent grains

Post by Hambone »

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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rubberduck71
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Re: Understand diffrent grains

Post by rubberduck71 »

Hambone wrote: Tue Aug 03, 2021 8:39 am 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.
This sounds like a great experiment for the Yellow Label Angel Yeast!
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higgins
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Re: Understand diffrent grains

Post by higgins »

Outstanding reply, SS. Nothing more needs to be said.
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Re: Understand diffrent grains

Post by Hotdog1 »

Thx SS, ur explanation also will benefit me.
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