So I’ve recently come across an issue with clumping when I use backset vs when I don’t during my bourbon cooks.
I’ll add backset into my mashtun initially at about 130f, then start mashing in on top of the backset with my corn and 180f water. I also add termamyl (heat stable a-amylase) at the appropriate dose, right before I mash in w the corn.
I’m wondering if the pH of the mash is too low during the mash-in process and is slowing hydrolysis/ liquidation? I hit 5.2-5.8 at the end of the mash in. When I adjust pH w citric instead of using backset, I tend to add it gradually throughout the mash-in process and see almost zero clumping.
Any thoughts or feedback would be great! I’m happy to clarify further too.
Mashing in w/ backset vs without.
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