Mash proportions

[BoisBlancBoy]

Ok this is one area that as much as I read I can't either find or am just not understanding. How do you know how much malt to use? Also in a grain bill are there proportions that should be follow when using certain grains?

I've started to understand the mashing process and the reason for the malt or enzymes.

[dirtymax731]

There's another new thread in this same section that just answered that question. Its basic brewing and understanding of how to extract fermentable sugars in a.g.

[White_Lightning_Rod]

A simple formula uses the Diastatic Power (DP) of whatever malt you are using to determine how much of your total grain bill needs to be malt. You either get the DP from the manufacture of your malt or find a good average DP for the particular malt you are using be it 6 row, 2 row, wheat malt etc.

For instance say the malt you are using is 6 row barley malt, from what I read a good average DP for that is 160. But remember that every malt has a diffrent DP diffrent manufacturs, diffrent batches, either ask the home brew store where you buy it or call the manufacture and ask them.

Now you need to figure your total grains by how much water you want to use, we will go with 5 gallons of water. A good rule is 2 lbs total grain to 1 gallon of water, so we will need 10 lbs total grain.

Now here comes the formula ya need
total lbs grain* 30/ DP of your malt= lbs needed to convert

so with 10 lbs total and a DP of 160 that works out like this.

(10 x 30)/160=
300/160 = lbs of malt
1.875 = ls of malt

So you will need 8.125 Lbs un malted and 1.875lbs of malt with a DP of 160

Here is a good topic that breaks it down a little better
http://homedistiller.org/forum/viewtopi ... 11&t=38559

[BoisBlancBoy]

Rod, thank for the explanation. That's exactly what I was for.

[skow69]

Also in a grain bill are there proportions that should be follow when using certain grains?

There are legal rules for how you can label the product, like to be a bourbon the grain bill must be at least 51% corn, Rye whiskey 51% rye, single malt uses only malt. And most of us conform pretty much. Other than that it's all up to your taste preference. Most bourbon recipes are around 70 - 80% corn and the rest is rye and barley malt, but you can get a different flavor by using wheat instead of rye [like Maker's Mark]. Some guys have made wheat whiskey with no corn at all. You just don't call it bourbon. Millet, oats, rice, and sorghum are popular with some people and in some parts of the world. I think any grain will work, as well as potatoes or anything else with a high starch content. This is the fun part. Make up your own recipe and see what it tastes like, or copy one from a brand you like and see if yours tastes like theirs. As long as it is made from grain it's whiskey.

[BoisBlancBoy]

Thanks Skow! I'll be experimenting for sure to see what I can conjure up.