Scotch Production Flashcards
Production
What are the 4 high level stages of producing scotch whisky?
- Mashing
- Fermenting
- Distilling
- Filling/Maturing
Maturation
What is the most common type of cask used for whisky and how much does it hold?
hogshead
Holds 55 gallons/250 liters
Malting
At what point in the germination process to maltsters want to capture the barley?
When the cell walls have been broken down, but before the starch begins to be used by the growing plant.
Malting
How do maltsters stop the growth of green malt?
By drying it in the kilning process.
Fermentation
What amount of yeast is typically used for eight tons of mash?
175kg
Fermentation
What have modern distilleries fitted in their washbacks to help control fermentation?
They fit them with mechanical switchers to break the foam up.
Fermentation
What is the fermenting vessel called?
A washback
Fermentation
Do scotch whisky distillers typically use a brewers yeast or a cultured yeast?
cultured yeast, grown from a single cell
Fermentation
What percentage of the weight of malt mashed is “pitched” with yeast?
2.2%
Distillation
Which type of condenser affords more copper-contact?
shell-and-tube condensers
Distillation
What are the two main types of condensers?
worm-tub and shell-and-tube
Distillation
What can distillers do to a worm-tub condenser to encourage more copper-contact?
They can hold back the water in the worm-tub so it becomes hot to slow the liquification process.
Distillation
Why do distilleries typically use copper in the distillation process?
Copper is a purifier
Distillation
Would a distiller cool a condenser with warm water or cold water to get a purer, lighter spirit and why?
A distiller would use warmer water to get a lighter spirit because the spirit would take longer to liquify in the condenser, resulting in more contact with the purifying copper.
Distillation
What is the flavor profile of a spirit distilled with a condenser in very cold water and why?
The resulting spirit would be heavier and more “traditional” in flavor because it liquid was condensed quickly in the cold.
Production
What season does distilling traditionally occur and why?
Distilling was traditionally done in the winter for two reasons:
- Because the cooler temperatures allow for slower liquification
- Because of climate change, water levels tend to be lower during July and August
Production
What is the “silent season” and when does it typically happen?
It’s a time when the distilleries close down their site for maintenance and holidays. It typically happens during the summer because winter is preferred for distilling.
Malting
How many times is barley immersed in water to increase moisture content and activate the enzymes?
3 times
Malting
How many times is barley steeped in water to increase moisture content and activate the enzymes?
3 times
Mashing
How long does the steeping process typically take and what 5 things can that depend on?
2-3 days
- nitrogen level
- temperature of the water
- ambient temperature
- size of the grains
- their capacity for absorption
Malting
What can a maltster do to remediate under-steeped grain? Over-steeped?
if under-steeped they can spray the grain with more water
if over-steeped they can dry it out in a tumble-drying process
Malting
What two reasons to maltsters aerate the barley when steeping?
To ensure equal uptake of water and to prevent clumping.
Malting
At what depth do malsters spread the barley on the concrete floor during germination?
~30 cm
Malting
What two things do maltsters check to ensure the grain is correctly modified?
taste and texture
They want it to taste sweet and for the texture to be chalky and smooth when biting