General Whisky Flashcards
How many grades of Barley are there?
9 - Only the top 3 grades are used for Malting
Name the popular barley strain many small distillers are seeking out for their whiskey production.
Golden Promise
Name the desired characteristics for malting barley:
1) High Starch - (More sugar = More Alcohol)
2) Less Protein - (Less than 1.5%)
3) Low Nitrogen - (Less than 1.7%. High Nitrogen = High Protein)
4) High Germination Rate - (Better sugar conversion)
5) Easy to process
6) Well Ripened - (Plump, Dry, Clean)
Does a warmer Worm temp (IE temp of water cooling the worm) create a lighter spirit or a heavier spirit?
Lighter
Does a cooler Worm temp (IE temp of water cooling the worm) create a lighter spirit or a heavier spirit?
Heavier / Less Pure (also can be oiler)
During fermentation of the wort, what is “Yeast Budding”?
Budding is in the first hour of fermentation, when the yeast count in the wort doubles.
During fermentation of the wort, what does it mean when the yeast is “pitched”?
The yeast in fermentation is picthed when the yeast is 2.2%
What does a short yeast ferment do to the flavor profile of the resulting spirit?
Short ferments (or fast ferments) produce a more pronounced malty/cereal profile in the final spirit.
How does a longer or slower ferment effect the resulting spirit?
Long ferments (over 55 hours) increase esterification creating a lighter, complex fruity profile.
During the germination phase of malting barley, what does the enzyme “cytase” do?
Cytase breaks down the cell walls of the barley
During the germination phase of malting barley, what is “amylase” responsible for?
Amylase or Diastase converts starch into dextrin (or consumable sugars). Amylase also converts Dextrin into Maltose
What is the purpose of steeping in the malting process of barley?
Steeping raises the moisture level of the germinating barely grains to 12-46%. This promotes the activation of the enzymes cytase, amylase, and diastase to convert starches from the barley into sugars.
What is the typical moisture loss rate of germinating barely on the malting floor?
Conditions and climate do effect this, but germinating barely typically looses 0.5% water moisture per day
When does a germinating barley become, “green malt”?
“Green malt” is the phase when, after steeping and progressive moisture loss, the germinated barley grain becomes chalky and smooth. It is ready for kilning at this point.
What is the process of turning steeped barley into green malt?
The process of progressive moisture loss and “turning the piece” is called “Modification”
