Malt whiskey. Mashing the malt.
In this video, I'll show you how to make a brew for malt whiskey by mashing the malt. I will use the temperature pauses from the technological map of cooking Irish whiskey Jameson.
Recipe:
Malt Pilzner Sladovny Soufflet - 5 kg;
Purified water - 25 liters;
Dry wine yeast - 12 g;
Grind the malt. Heat the water to 40 degrees Celsius.
Pour malt into the water and mix. Continue heating the must. Bring the temperature to 65 degrees Celsius. Switch off the heating and make a temperature break for 60 minutes. After that, heat to 75 degrees and pause for 20 minutes. Heat to 88 degrees and pause for 10 minutes. Heat to 96 degrees and pause for 10 minutes.
Further, if there is a possibility and equipment, it is necessary to filter out the wort and wash the broom. For each kilogram of malt is 1.7-2 liters of water.
The resulting must be boiled. After that, cool to 25-30 degrees.
If there is no possibility to filter. Just cool down.
Introduce yeast. Close the reservoir and install a hydraulic seal.
Fermentation last 4-5 days.