Brian d marge
31st July 2012, 20:57
Someone asked me if I would share the recipe, well the first batch has come out of the still
I dont know , ,,Its a little sweet tasting , I supose I can taste the potatoes , oats
and stong ish about 45%
anyway I tried;
1. Cook your potatoes so they are still stiff - about 12- 15 minutes at reasonable heat. Up to 20 minutes at low heat. Note they should still be a bit undercooked, definitely not soft, mushy, or floury.
2. Add coarsely milled barley (particles mostly about 1/16 to 3/32" in size. Definitely not too fine.). Use malted Ale barley or standard malted barley rather than Lager barley as it is definitely higher in enzymes and enzymatic action. Note you need sprouted malted barley not spray-dried malt which is normally on a maltodextrin base and has had most of the enzymes destroyed or inactivated because of the excessive heat used in the drying process.
3. Cover with sufficient water and bring to 113 F (45 C). Hold 15 minutes stirring regularly.
4. Bring up to 133 F (56 C). Hold 15 minutes etc.
5. Bring up to 149 F (65 C). Hold 15 minutes stirring constantly.
6. Bring up to 158 F (70 C). Hold 15 minutes stirring constantly. All up this makes 60 minutes which should suffice for a small batch. Some batches will take longer especially bigger batches. Most of the liquifaction and saccharification occurs in steps 5 & 6 rather than 3 & 4. If you want to alter this reduce 3 & 4 to 10 minutes and increase 5 & 6 to 20 minutes or longer where required.
7. Once virtually all the starch is liquified and broken down to simple sugars to halt the enzymatic process raise the temp to 176 F (80 C) (Mashing Out) and then drop it back as quickly as possible to between 140 F (60 C) and 122 F (50 C) so the sugars dont get scorched or burnt.
8. Cool down further to 75 F (24 C), establish an SG of 1060 (min) to 1080 (max = ideal) and begin fermentation.
I added oats as well 3 cups
I might chuck it through me still one more time .......
I dont know
Stephen
I dont know , ,,Its a little sweet tasting , I supose I can taste the potatoes , oats
and stong ish about 45%
anyway I tried;
1. Cook your potatoes so they are still stiff - about 12- 15 minutes at reasonable heat. Up to 20 minutes at low heat. Note they should still be a bit undercooked, definitely not soft, mushy, or floury.
2. Add coarsely milled barley (particles mostly about 1/16 to 3/32" in size. Definitely not too fine.). Use malted Ale barley or standard malted barley rather than Lager barley as it is definitely higher in enzymes and enzymatic action. Note you need sprouted malted barley not spray-dried malt which is normally on a maltodextrin base and has had most of the enzymes destroyed or inactivated because of the excessive heat used in the drying process.
3. Cover with sufficient water and bring to 113 F (45 C). Hold 15 minutes stirring regularly.
4. Bring up to 133 F (56 C). Hold 15 minutes etc.
5. Bring up to 149 F (65 C). Hold 15 minutes stirring constantly.
6. Bring up to 158 F (70 C). Hold 15 minutes stirring constantly. All up this makes 60 minutes which should suffice for a small batch. Some batches will take longer especially bigger batches. Most of the liquifaction and saccharification occurs in steps 5 & 6 rather than 3 & 4. If you want to alter this reduce 3 & 4 to 10 minutes and increase 5 & 6 to 20 minutes or longer where required.
7. Once virtually all the starch is liquified and broken down to simple sugars to halt the enzymatic process raise the temp to 176 F (80 C) (Mashing Out) and then drop it back as quickly as possible to between 140 F (60 C) and 122 F (50 C) so the sugars dont get scorched or burnt.
8. Cool down further to 75 F (24 C), establish an SG of 1060 (min) to 1080 (max = ideal) and begin fermentation.
I added oats as well 3 cups
I might chuck it through me still one more time .......
I dont know
Stephen