Single malt whisky mashing help

[hywel1984]

I have made a few previous batches of very drinkable but low yield single malt whiskys that I "roughly" followed instructions I found on a website.

Last time I mashed in a 40 litre pot and didn't pay particular attention to the temperature of the water I mashed at. I have now decided to take things more seriously to up my yield and taste of my whisky. I have read a lot of different websites about how to do things properly and found out the importance of mashing at the correct temperature so have bought a 45 litre cool box mash tun to do things at a more controlled temperate.

I have read up about the alpha and beta amylase being converted at different temperatures and have decided on a 2 step mash for my next whisky.

My question is can I mash at the lower range needed to convert beta amylase and leave for a couple of hours then drain the wort off and lauter the grain in the mash tun and then reheat the same wort to the higher temperature needed to convert alpha amylase and remash the grain in the mash tun at the higher temperature or would I have to use fresh water for the second mash?

I have a 45 litre mash tun and only a 50litre fermenter so if I use fresh water for each run I would have to ferment twice which I would like to avoid.

Any help on the answer would be greatly received.

One last question, would grinding the malt to a powder give a greater yield than using crushed malt or is there not much difference?

Thanks very much

[Twisted Brick]

You don't specify what grain you're using, but today's fully-modified 2-row barley malt virtually eliminates the need for a step mash. Single-infusion is fine.

Alpha amylase randomly breaks down large chains first so beta amylase can then do its work. Dough-in at 151F and let rest until conversion is complete. As long as you don't denature your enzymes by boiling them, they will continue to work during the ferment.

[hywel1984]

Thanks very much for that. What variety of malt barley would you recommend for making whisky?

[Stew8]

I’ve used propino with good results
The list of barley types is near the end of the article link below.
https://www.diffordsguide.com/encyclope ... n-i-barley
Keep us posted

[Twisted Brick]

I can't speak from experience but some just go with a base malt, or any of the following can be combined with a base malt for a slightly different-tasting whisky: caramel malt, vienna, munich, peated, etc. Golden Promise alone is very popular, even if it is pricey. Just don't expect any of your adjuncts to add much DP to the mix if at all.

There's quite a few single malt threads here to read through and should steer you to a style you might like.

[HDNB]

grinding fine will deffo improve yield.
alpha (HTL) is hi-temp liquifaction. as mentioned...it liquefies starch
gluco (GL) is the saccrification step (makin'sugar)
enzymes do continue to work on the way down in temp but most work is carried out in the first minutes of introduction and has completed the bulk of the work by 90 minutes.
all malt does not need assistance. (but i use a bit anyway)
6 row has higher DP but 2 row is better yield per pound and consensus is better flavour
crystal malts have no DP, they are denatured and used for flavour. you need two row or 6 row malt and'/or lab enzymes to convert what starch they offer. a small percentage of crystal malts will have a big impact on flavour. even as little as 5%