flour

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

Moderator: Site Moderator

Post Reply
NKT
Novice
Posts: 21
Joined: Sat Jun 08, 2013 9:13 am

flour

Post by NKT »

I learned an important lesson last night:

If you add just a little bit of rye flour to a grain bill of corn and 6-row, you get gravy. Gravy with corn and barley suspended in it, but still gravy. Sweet and nicely converted gravy, but still gravy. A gravy that passes through whatever filter you attempt to use, and scorches immediately upon application of heat to the still. Lesson: my only use for flour in distilling is to seal the joints in the still.

Dissapointed. :(
User avatar
Jimbo
retired
Posts: 8423
Joined: Wed Oct 10, 2012 1:19 pm
Location: Down the road a piece.

Re: flour

Post by Jimbo »

haha. flour's a bitch, but works if careful. Ive done 3 runs of 100% flour, 1 scorched bad, the 2 others went fine. Pain in the ass tho.

http://homedistiller.org/forum/viewtopi ... &p=7237756
In theory there's no difference between theory and practice. But in practice there is.
My Bourbon and Single Malt recipes. Apple Stuff and Electric Conversion
copper sweat
Swill Maker
Posts: 150
Joined: Sat Jun 14, 2014 11:25 pm

Re: flour

Post by copper sweat »

Haha flour sucks to work with rye is worse. Just let it clear and run it really slow
NKT
Novice
Posts: 21
Joined: Sat Jun 08, 2013 9:13 am

Re: flour

Post by NKT »

Thanks, Jimbo; I thought I remembered seeing something about that. I was even stirring it when it scorched. I had just barely started the burner really low and felt it start to stick. Kept stirring, and 5 minutes later started to smell smoke. I had planned to stir until it reached 160°, then assemble the top end.

I'm sticking with cracked grains and malts in the future; I don't see any reason to use the powdered stuff. I can press a corn/barley mash dry in my cider press and strip-run it hot and fast right away without any problems. I only tried a bit of the rye flour to spice up a really simple bourbon recipe because I couldn't find the whole grain anywhere.
User avatar
Jimbo
retired
Posts: 8423
Joined: Wed Oct 10, 2012 1:19 pm
Location: Down the road a piece.

Re: flour

Post by Jimbo »

Shit happens. Stirring in some rye flour for flavor sounds like a clever idea. Hell ya beat me to it. 8)
In theory there's no difference between theory and practice. But in practice there is.
My Bourbon and Single Malt recipes. Apple Stuff and Electric Conversion
DukeBoxer
Bootlegger
Posts: 131
Joined: Mon Mar 03, 2014 6:44 am

Re: flour

Post by DukeBoxer »

I'm glad I read this! I was just looking to get a 50 pound bag of rye flour to make a rye whiskey. If you're just looking for some flavor why don't you try to find that rye bread that Odin uses in his rye bread whiskey (in the T&T section). I've made that before and people love the rye flavor. If you have an Aldi near you they have it and a pumpernickel, I think the only difference is the pump has malted barley in it...I have some here, I'll throw up some pics in a bit.
DukeBoxer
Bootlegger
Posts: 131
Joined: Mon Mar 03, 2014 6:44 am

Re: flour

Post by DukeBoxer »

Here you go...
IMG_20140913_090620.jpg
Pumpernickel is on top
Pumpernickel is on top
User avatar
Paulinka
Swill Maker
Posts: 169
Joined: Mon Mar 10, 2014 10:53 pm

Re: flour

Post by Paulinka »

I really sorry that you had bad luck with flour, wasn't there some unfermented leftover sugars that caramelized down and created a layer that turned the flour to carbon? I use to put rye-flour in my mashbill, as high as 15%+ in volume and never had this problem, and I only cooked pressed juice once, most of the time I cook on grain.

As for pumpernickel, I am pretty sure there would rise a need to de-oil the final stuff by puting it in a freezer and harvest the oil and fat from the top of it. Yes, some oils distill through and can give an oily smell, especially from the grit made of sunflower-seeds that is often an ingredient in pumpernickel. If I cook on grain I butter the pot before I put in the mash, good old butter will not distill through.

Working with flours I think it is especially important to use glucoamylase enzyme, alone for conversion or by the side of malt. And a good yeast that can convert special sugars too (like Danstil A).
User avatar
Halfbaked
retired
Posts: 3401
Joined: Mon Jan 21, 2013 5:51 pm

Re: flour

Post by Halfbaked »

An all grain with a loaf or 3 of rye in it sounds pretty interesting.
Post Reply