Saccharification with malt: do it step by step and correctly

In distilling, as in winemaking, two main schemes dominate: red and white. According to the first one, the grain mash must be fermented without separating it from the pellet, and according to the second one, the mash is first filtered to ferment the purified grain wort. In the article we will consider both methods.

According to the red scheme

The ingredients are selected based on 1 kg of wort (malt and starch-containing raw materials).

Ingredients

1. Corn grits - 800 g

2. Ground malt - 200 g

3. Water - 4 liters

4. Dry alcoholic yeast - 6 g

The method of preparation

1. Heat 2 liters of water in a saucepan to 100 °C.

2. Add the cereal to the water, mix well.

3. Cover the pot, leave it for two hours to cool to 65 °C.

4. Add malt, leave for the same amount of time to saccharify the raw material.

5. After the specified time, you can taste it. If it's sweet, it's a success.

6. Pour the resulting wort into the fermenter, add the remaining water, mix well. The temperature should be 32-34 °C.

7. Ferment the yeast (instructions are written on the sachets). If not, you will need twice as much yeast.

8. Add the yeast to the wort, close under the water seal.

9. Let the moonshine ferment for four days.

10. Decant and can be distilled.

According to the white scheme

Ingredients

1. Corn grits - 3 kg (or 4 packages of 800 g each)

2. Rye flour - 1 kg

3. Rye malt - 2 kg

4. Dry alcohol yeast - 1 package (24 g)

5. Water - 30 liters

Method of preparation

1. Thoroughly mix the flour and malt.

2. Add two bags of corn to the mixture, mix well.

3. Pour 18 liters of water into the mash tun, start the stove.

4. Gradually pour in the dry mixture, including the remaining corn, spreading it evenly over the water surface. It is convenient to do this with a mug or glass. After a couple of mugs, whisk the mixture with a spatula to mix the ingredients. The temperature should reach 63 °C.

5. Remove from the oven, leave alone for two hours.

6. You can start fermentation. Pour the wort into a container through a sieve.

7. Return the mixture back to the tank, continue to drain and squeeze the raw material with the second water (6 liters) and the third (6 liters).

8. Cool the resulting liquid to 30 °C using a chiller.

9. Add the yeast, spreading it evenly over the surface. After half an hour you can stir and put under the water seal.

10. The brew is fermented for a maximum of three days.

Update: 23.05.2020

Category: Vodka an Moonshine