My quick reference guide

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Jeffp60
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My quick reference guide

Post by Jeffp60 »

Just some helpful quickies to keep me on track. Thought it might help other newbies.i didnt want to put up without input/corrections from experts first.
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cede
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Re: My quick reference guide

Post by cede »

Mmmkay :)
Where ?
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acfixer69
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Re: My quick reference guide

Post by acfixer69 »

Guess ya did or didn't
Jeffp60
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Re: My quick reference guide

Post by Jeffp60 »

Uploaded txt file. Guess it didnt.... For some reason fementables won't keep format.
Quick reference guidelines

OAKING
about 15 days using 15 grams(,5 oz)of oak chips in one liter of spirit.

FLAVORING
Simple syrup 1 to 1 ratio. heat 1/4 cup of water to 1/4 cup of sugar

Honey whiskey
2.5 oz (5 tbs) honey , heat with 2.5 oz water to syrup

Cherry
• 1 pound fresh unpitted cherries = about 80 cherries.
• 1 pound fresh unpitted cherries = 2-1/3 cups pitted.
• 1 pound fresh unpitted cherries = 1-1/2 cups cherry juice.
• 16 ounces canned cherries = 1-1/2 cups.
1 oz tart cherry juice = 100 cherries, sweeten with sugar to syrup


Vanilla
1 teaspoon of vanilla extract is equal to one 2-inch piece of vanilla bean

CORN MASHING
Add corn, 4 gal 180° water, 1/2 tsp alpha,gluco and/or cup of malted grain,soak overnight.
heat to 190°,stir every 15 mins, hold temp for 90 mins.
cool to 160°,add malted grains. hold temp for 90 mins
cool to 80 pitch yeast

YEAST
Fleishmann’s Active Dry Yeast, 55°-85°f, upto 12% abv.

low fusel oils(tails).slow,cooler fermentation. (Eg: 65°/extra days).
Mash abv% 3/4 of yeast abv tolerance (eg: 8% abv yeast 12%)
Bakers yeast in 7-8% beer at 60-70° =less stress/fusils

Oxygen makes yeast multiply.

Start in same mixture but thinned with water(40-50%).same temperature. Aerate mash 10 mins,let starter sit for an hour to grow.

FILTERING
2" x 16" pipe 1 lbs crushed charcoal to fill it

DISTILLING
Fore shots upto 175°,6 oz (5 gal) toss out

Heads 176° to 196° 80% abv 160 proof
Hearts 196°- 203° 80% abv 160 proof to 65% abv 130 proof
Tails 203° - 208.

Original gravity - final gravity = % abv
0.998. 1.002. 1.006 1.010. 1.016 1.020
1.055. 7.4. 6.9 6.3. 5.8. . 5.0. 4.5
1.060. 8.1 7.5 7.0. 6.5. 5.7. 5.1
1.065 8.7 8.2. 7.7. 7.1. 6.3. 5.8
1.070. 9.4. 8.9 8.3. 7.8. 7.0. 6.4
1.075 10.1 9.5 9.0. 8.4. 7.6. 7.1

FERMENTABLE PPG Degrees lintner
1 ppg. 1pp5g Diastase power
Liquid Malt Extract. 1.036. .007 Need 30 per pound to convert starch
Dry Malt Extract 1.044. .009
Corn Sugar (dextrose) 1.046 .009
Molasses. 1.036. .007
Sugar 1.046. .009 its self + Grains
2-row Pale Malt 1.036 .005 140 dp. 3.5#
Wheat Malt. 1.029 .005 130 dp. 3.5#
Wheat, Torrefied 1.027. .005
Red wheat Malt 1.036 .007 180 dp. 5 #
Rye malt. 1.029 .005 105 dp. 2.5#
Corn 1.033. .006
Oatmeal. Flaked 1.028. .005

RECIPE DESIGN
For grain bill percentage use % of ppg(not lbs) 80% (33*.80=26.4)

For 100% corn mash
Original gravity Og * gallons = gal points. Gp÷ppg= lbs
You want
1.065 5gals 65 x 5 = 325 325÷33= 9.8# of corn
6gals. 65 x. 6. = 390. 390÷33= 11.8# of corn
Grain bill. % ppg
1.065.
80% Corn (.80*33)= 26.4 +
8% 2row. (.08*36)= 2.8 +
12% Rye. (.12*29)= 3.5 =
Total ppg. 32.7
Total grains. 9.9 # (gp÷ppg)

Corn 7.84 # (.80*9.9)
2row .98 # (.8*9.9)
rye 1.18 # (.12*9.9)
Last edited by Jeffp60 on Thu Apr 12, 2018 4:59 am, edited 1 time in total.
zapata
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Re: My quick reference guide

Post by zapata »

I interesting to think of grain bills by ppg, I just think in terms of weight.
Jeffp60
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Re: My quick reference guide

Post by Jeffp60 »

Zapata, i agree it seems close enough for us. its so u can plan an get what you hope for. Thats the hobby brewer side.
I read a lot of studies and they do over complicate things(or we over simplify). 5gals,10 pounds, 7/8 # of corn, 2# of barley vs 9.9# 7.9 corn etc. Corn actually gels around 170. 190 is quicker, lower ferment temps is better but slower. i want quality AND QUANTITY! Thats the boozer side.
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