Mashing in Scotland Flashcards by Andy Westley

Q

What are the usual temperatures for mashing waters in Scotland?

A

-Strike Point - 63 degrees (optimal point for sugar extraction)
-2nd - around 70 degrees
-3rd (Sparge) - 85 degrees

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Q

Types of mashtuns

A

Rake and Pough (traditional) - Springbank & Bruichladdich

Lauter Tun (Full lauter) - blades that rotate and also can be raised and lowered

Semi-lauter - blades rotate, but can’t be raised and lowered

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Q

Optimal yeast temperature

A

34 degrees Celcius (over 35 yeast begins to die

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Q

A

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Q

What are the reasons why grains other than barley are not malted?

A

Wheat - produces less starch breaking enzyme.
Oats - have too much protein and fat.
Corn - needs too much heat to untangle the starches before malting and the oils tend to turn rancid

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Q

A

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