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”
What technology/equipment was added to the steeping process in the 1970’s that lead to major changes in the malting process for many distilleries?
Rotary/steeping drums. Aka “Saladin Box”
Large cylindrical equipment that water can be actively added to, to manage moisture levels. This equipment also turns 9 times a day, effectively bypassing “turning the piece” to prevent root clumping. Largely more efficient than traditional malting floors.
Another variation of this equipment also allows for kilning/drying in the same vessel called: Germinating & Kilning Vessels or “GKV’s”
What are the two types of kilning malted barley?
Direct Fire
Indirect Fire
What is “Direct Fire” kilning?
Direct Fire kilning is where combustion gas passes through the malt bed. (peat, wood, fuel, etc)
What is “Indirect Fire” kilning?
Indirect Fire Kilning is the process where the air on the malting bed is headed by oil fired burners or steam radiators before passing through the malt.
What is the green malt put on for the kilning process?
Steel mess “malt beds” - equipment designed to allow air and smoke to pass through the green malt imparting flavor and extracting moisture.
What is first stage in the kilning process?
This is the “free drying” period, where warm air (140f-149f) is passed through the green malt to promote moisture evaporation.
At what temperature are the phenols or peat/smoke compounds destroyed?
Phenols will only adhere to the damp husks of drying green malt <140F. This is why peat/phenols are added in the free drying phase of kilning.
What is the second stage of kilning malted barley?
The second stage, or “Forced drying” is where the temperature and airflow of the kiln are increased to 158-167F
What is the target moisture level of the malt at the end of the forced drying phase of kilning?
~5%
What is the final phase of Kilning malted barley?
The final phase of kilning is called the “cooling phase”, where the temperature of the kiln is reduced to ~86F to prevent further curing of the malt.
This cool down phase typically takes 20-48 hours depending on kiln, process, and volume.
What is Grist?
Grist is the rough flour as a result of milling the kilned or “Malted” barley.
How big is a Gorda cask?
Also known as a Bodega Butt - Typically for Sherry (Jerez)
130G
600-700L
How big is a Pipe cask?
At one time used for maturing Port
110G
500L
How big is a Puncheon cask?
120G
545L
How big is a Butt Cask?
Used to mature sherry
110G
500L
How big is a Dump Puncheon cask?
100G
460L
How big is a Hogshead cask?
Most common cask for whisky
Also “dump hogshead”
66G
250L
How big is a Barrel cask?
Also known as “American Barrel”
40G
180L
How big is Kilderkin cask?
“Kinken”
18G
82L
How big is a Quarter cask?
“Firkin”
9-10G
~45L
How big is an Octave cask?
5G
22.5L
What notable whisky brands does Diageo own?
Johnnie Walker
Talisker
Lagavulin
George Dickel
Gimli - Crown Royal
What notable whisky brands does LVMH own?
Ardbeg
Glenmorangie
Which notable whiskey brands does the Edrington Group own?
-The Macallan
-The GlenRothes
-The Famous Grouse
-Highland Park
