Here is something I found interesting and I thought you might also. This is a recipe I found on a Russian website and I thought I would share it with you.Remember all the temperatures will be in Celsius.
In northern regions, most often alcohol is prepared from raw starch (potatoes, sprouted grain – malt, etc.), fruits do not grow, and starch-containing raw materials abound throughout the whole year. This fact, of course, narrows the range of alcohol for cooking, but the most common drink is just made of malt, for example, vodka or whiskey.Moreover, using different kinds of malt, it is possible to obtain different organoleptic notes in the final beverage.
It is important to remember that no degree sets the tone of the final product and raw materials, for example, vodka – it’s not just a 40-degree beverage made of grain distillation mash, followed by dilution with water up to 40%.ethyl alcohol.
The product of the “magazine-sugar” or it can not be called vodka, in the classic sense of the term. As well as not get whiskey (malt), rum (sugar cane) or brandy (grape or apple) from the “magazine-sugar.” Malt – cereal (barley, wheat, rye), which specifically germinated and dried in the process of malting.The main raw material for the production of vodka or whiskey, as well as a malt for beer (light, dark, and special types).
The main varietal characteristics (taste, odor, flavor) are largely dependent on the quality of distillers malt and the ratio of its kinds in the recipe. In contrast to the preparation of wort, wort is boiled for a longer period of time with the addition of a special vysokofermentirovannogo malt. To expedite and simplify “saccharification” starch from the malt you can use special additives, but you must remember that natural ingredients are best.
For example, a beer in Germany can only be called a product that was made exclusively from malt, hops and water, all the rest are considered beer drinks (controlled at the state level).In Russia the situation is completely different, in the preparation of beer uses rice and only a small amount of malt.To speed up the saccharification of starch additives are added, so the beer is appropriate, with a strong alcohol consistency.The processes of artificially simplified, accelerated, lower the cost, but suffers from the end user.Remember that the quality of the final product, its organoleptic properties, are directly dependent on the quality of raw material and its processing conditions.
No need to join as many at the expense of quality.The process must be authentic, the most natural, chemical free additives and GMOs. Malt can germinate independently of the grain, but it is better to take the ready, in our range you will find about 20 different varieties of the leading manufacturers (Finland, Belgium, Russia).The malt is wheat, barley, rye, and every species in the manufacturing process are treated in different ways and at this stage there are sub types: roasted malt, smoked malt, caramel malt, etc.
By combining different varieties at the stage of preparation of the wort can be different organoleptic characteristics of the final beverage. In the malt sugar is not so in the processing chain making wort from malt starch saccharification step appears – the transformation of raw starch under the action of certain enzymes (which are formed naturally as a result of the germination of the grain) into sugar and then made his digestion. From 1 kg of starch theoretically obtained 1.11 kg of sugar.Knowing the content of starch in the feed, you can easily determine the yield of alcohol from a product. For example, if wheat contains 60% starch, the theoretical yield of alcohol from such grains will be 0.426 L / kg: 1 kg (wheat) => 0.6 kg (starch) => 0.666 kg (sugar) => 0.426 l ( alcohol).
Stages of preparation of the wort from the malt.
So, we divide the process of cooking the wort from the malt into stages:
- Blend (combine different varieties of malt).
- Splitting (chopping) malt.
- Mashing Malt (mix with water, cooking).
At this stage, mix different varieties of malt for the original mash.All you need around 3.5 kg. malt 10 liters of water: 30% of them vysokofermentirovannogo, ie 1-1.2 kg.,50-60% of base malts such as barley or wheat, 1.8-2 kg,10-20% of special varieties, such as caramel or smoked (at your option, you can restrict ourselves to base up to 100%) 0 3-0,5 kg.
In order to malt enzymes could affect its substance and starch to provide the highest possible yield of the extract, malt must be crushed (open shell of the grain) to the size of grains (do not turn into flour!) For these purposes, is extremely convenient to use a special malt mill, although it is possible using an ordinary meat grinder, food processor, but we note that this is household equipment will require you to costly and may fail prematurely.
Step mash – one of the most important, the quality of its components determines the completeness of the transition to a solution of malt.There are several ways of mashing malt, we will focus on the simplest and most suitable for home distilling use. For the sequential conversion of starch into sweeteners to withstand several temperature regimes (thermal breaks) gradually warming the jam, stirring occasionally.
Mashing Malt is produced in a special brew kettle.Temperature pause (defined recipe): Heat the water in the tank to a temperature of 38-40 degrees and add the crushed malt, stirring rapidly.When the mixture is smooth, with no dry lumps, go to the next stage (a pause).
1. Protein pause, the duration of 15-20 minutes at a temperature of 52-55° C.There is a splitting of the starch in the long and short chain molecules. To maintain a constant temperature is recommended to make the tank insulation (to wrap thick cloth).
2. maltose pause, the duration of 40-50 minutes at a temperature of 62-65° C.There is the formation of maltose and glucose from short chains.
3. saccharification, the duration of 30-60 minutes at a temperature of 72-75 ° C. There is a splitting up of long chains of low molecular weight dextrins and their dissolution. At the end of iodine is necessary to test to make sure that the mash is left of starch.To do this, place a large white saucer drop mash and add to it a drop of iodine: color change indicates the presence of starch, if the color does not change – there was a complete saccharification. If the starch is left, it is necessary to continue the break up of its complete saccharification. This is a significant moment, as a direct impact on the volume output of the final product.
4. saccharification Finally, the duration of 10-20 minutes at a temperature of 76-78° C. At this temperature the enzymes become inactive, and there are final sweeteners.
After completion of mashing in the mash are a mixture of dissolved and undissolved components, an aqueous solution of extractives called wort, and the undissolved – grains. We only need to mash grains also be separated, but in contrast to the preparation of beer, completely separate the spent grains is not necessary, rather coarsely filtered undissolved particles.
If you have the ability to mix the wort during fermentation (at least 2-3 times a day, or permonentno), then filter the resulting wort is not required.You can ferment and distill in with the grains – the output will get richer organoleptic final drink. If you can not mix, you need to filter out the spent grains as well as in fermented grains will rise up and maybe podkisanie “cap” of your wort, it just turn sour.To filter the spill jam through a sieve to filter vat, and wait until it will flow.Measure the density of the resulting wort hydrometer, which should be at the level of 18-22%.Top up with rinse water in a sieve, previously heated to 75-77 ° C in order to clean up the remaining extractives. Number of wash water directly affects the density of the wort, so monitor it with a hydrometer.
Must want to cool to a temperature of 20 ° C and cooling rate of the wort seriously affect the ability of reproduction of harmful micro-organisms – the sooner you do, the less chance of bacteria.For cooling, you can use a bath of cold water or ice, although it is more convenient to use the chiller – the coil through which a cold water – this will achieve the desired temperature for 20-30 minutes. After this step requires the most carefully observe the sterility of all processes and minimize the Contact the wort with air and other objects.
In parallel, the yeast can be confusion, so that subsequently do not spend time on it: Pour into a small container (glass) mash (temperature of 30 ° C) and add yeast, cover with a sterile cloth and leave for 30-40 minutes. For a more intense fermentation should be apply the aeration of wort (already chilled) – his oxygen saturation, as it is the key to active reproduction of yeast, this requires intensive stir the wort, or poured from a great height with splashing, you can also use an air compressor for the aquarium (do not forget to disinfect!) that will simplify the procedure.Our mash is prepared for fermentation. Measure the initial density of the wort hydrometer to know the alcohol content later in the finished product, and write it down.Now you need to pour the yeast into the wort confusion, mix them, sealed container with a lid and set the water seal, filling it with boiling water.