BangladeshBrewer
Active Member
Some of the members here kindly advanced my brewing education. I understand that material in the mash gets converted to sugars, then the yeast converts those sugars to alcohol. I can buy
I can get Amylase enzyme and/or amyloglucosidase (aka glucoamylase or just gluco) to convert starch in the mash to sugar.
If I use malted barley, which you can get for beer brewing, for my whiskey making mash how to figure out if I will benefit from adding Amylase enzyme and/or amyloglucosidas?
I have read about an interesting recipe with 80% barley 20% rolled oats. Would I assume that I need only need enzymes for the proportion of rolled oats, which I assume don't have diastatic power?
My main concern is quality and taste of the whiskey.
I can get Amylase enzyme and/or amyloglucosidase (aka glucoamylase or just gluco) to convert starch in the mash to sugar.
If I use malted barley, which you can get for beer brewing, for my whiskey making mash how to figure out if I will benefit from adding Amylase enzyme and/or amyloglucosidas?
I have read about an interesting recipe with 80% barley 20% rolled oats. Would I assume that I need only need enzymes for the proportion of rolled oats, which I assume don't have diastatic power?
My main concern is quality and taste of the whiskey.