Mashing and Fermentation Flashcards
1
Q
Mash Water Temperatures
A
Strike Point = 63 degrees (ideal temp for sugar extraction - targeted on 1st water)
2nd = around 70 degrees
3rd (sparge) = around 85 degrees
2
Q
Types of Mashtuns
A
Lauter Tun (full lauter tun) - blades that rotate and move up and down to mix mash
-Semi lauter - blades rotate, but don’t move up and down
Rake & Pough (traditional)
Springbank
Bruichladdich
3
Q
Fermentation temperature
A
34 degrees (over 35 yeast begins to die
4
Q
Pot Ale
A
leftover from wash still - condensed with draff for cattle feed
5
Q
Spent lees
A
leftover from spirits still - discarded/sprayed in fields
6
Q
Draff
A
solids left after mash waters have been filtered
