DEVELOPING A GRAIN BILL FOR YOUR RECIPE

I'm all you moonshine if you want to hear well now let's get right into this scotch whiskey um there are this is a favorite of many many people I for one enjoy a really good scotch now what does it take to be called legally a scotch and yes Scotland has it's got to be made there Scotland has a law just like we have a law about Kentucky bourbon in order to be called scotch whiskey first of all it's got to be made in Scotland well we're not there so at the end of the day we're gonna call this something other than scotch or we're gonna throw something at it and maybe call it Georgia Scotch I don't care it doesn't matter we call it your scotch but we're not in Scotland so I guess legally we can't call it a scotch and it must be made with all grain or cereals you know cornflake corn wheat oats those types of things those are considered cereals as opposed to malted grain malted barley so it's got to be made from all grain malted barley and a combination of cereals it must not have anything else added into it it must be the mashed be made there it must be fermented with yeast only and then it must be distilled there and it must be distilled lower than 94.6% alcohol okay god it's easy most of us do that all the time so anything higher what look when you go higher then if you're there or you hurry higher you're making vodka okay that's gonna be a straight neutral spirit that's not what we want we're gonna probably be a lot lower than this we're probably being you somewhere around 70 percent 75 you never okay um now there are so many different varieties of scotch that you just just keep them all up all under one umbrella and call them scotch because you got the northern you got the Highlands you got the lowland that there's so many different varieties and there are hundreds and hundreds of distilleries but keep in mind that Scotch is made from small distilleries as opposed to huge commercial distilleries which makes them ever more delectable okay so there's a whole lot more effort that goes into making Scotch than anything else and of course you can have a single malt you can have a double malt you can have a blended malt that put all that aside yeah now we're gonna work on the instruments you need in order to make all this possible is one a hydrometer you're gonna need a hydrometer this is just the mashing process this is not the distillation process if you are in that process then we would have the proof and trail hydrometer I go through this all the time we've been doing this for years and I still get calls and that's okay this one this is water if it floats way up here to 1.000 this ones here this one starts here and goes up as the water thins out when it's ethanol so you see there's two different scales the same scale but there's two different levels of it so if you drop this into a mash it's gonna Bob way up now if you drop this into a distillate it's gonna sink so if that happens you'll know you get the wrong one please don't get them mixed up so let's set this one aside for now carefully and oh by the way if you don't own two of them you're in a world of hurt because for some reason if you own two you'll never break one if you own one it's gonna roll off the table and crash don't know why it's just that's just the way it is now so you'll need that you need yourself the calculator or the big piece of paper you can do some cos interest and I've got a table uh of typical malt yields and this typical Mount yield out there it's look just type in typical malt yields on your computer it's all over the place too many people who are gonna don't call me they're gonna ask me can you send me that no it's on the Internet I'm just just type it in now last but not least I'm going to show you how to get to a specific recipe we've got actually two and we're going to describe the difference between the two and we're gonna do the math real quick so please this happens all the time the one I do one of these is all get ambushed with calls and emails oh and by the way there it is again always get in touch with me I don't mind but I'm not gonna do your math I'll do it here you do it yourself but then I'll have people call and email me as in Jordan I got this I got that again what's my grab it figure it out it's not that hard so if you're just good alright let's just move on all right let's get started and we're gonna get rid of this and go back to the very beginning oh by the way we're gonna use I got peeling their painted malt we're gonna use six-row barley and we're gonna use some flaked corn all right I know now we're a little closer I just want to make sure that you get all of this information so here it goes we're going to be making a scotch and we're gonna we'll call this G scotch just for the fun alright now what I've got is I've got six-row barley and we already know that based on my chart here six-row barley is gonna produce Oh about 30 gravity points per pound per gallon okay 30 gravity points per pound per gallon so I'm gonna get thirty GP per pound per gallon or what's it 3.78 liters and per pound what's that four hundred and fifty three grams now from this point on I'm gonna probably drop the metric to make it easy to explain you just follow through if you already know what the conversions are we're also going to have some peated moles and we know that our peanut malt is and I checked it it's around right well it's probably 29 gravity points but we're gonna use thirty to make things simple is the same thing all right and we're also going to use some corn which is also 30 gravity points per pound per gallon now in this let's separate this aside and see because to be made scotch in Scotland it has to be multigrain or cereals um now some of them are the hour the history of Scotch which is broadening the barley was malted they was for malted and Fleur malted over coke and peat and that's where it got its distinct flavors from so you can either use peated barley or you can use just straight barley can you use your straight six row absolutely because it's malted barley the bunch of those you can use as long as you're there in Scotland so geographically we can't do that all right we're going to use this is going to be a recipe for five gallons and that is 19 litres yeah and that's going to be our water now remember that because that's a very important figure when we start doing the math everything's gonna be divided just about by five all right are you with me so far we already know what the recipe is going to are what we're using now we're going to get into the recipe there's only one additional item that we may add to a recipe I'll show you the difference and it's gonna be sugar now if we use sugar we violate one of the laws which is it can't have anything else in it so it would wouldn't be a scotch but is it possible absolutely now we've got two recipes we're just gonna do the math on one of them because the second one is the same exact way it's just a little different that you know yeah a different ingredient let's do this I've got two now if it was a traditional Scotch made in Scotland of course it's got to be all green so I'm gonna have two pounds of knife I could start with 7.5 pounds Oh peated malt and I'm gonna have two pounds of six-row barley okay in the phret a little bit of crispness and to have a cereal and we're gonna have two pounds of corn flake corn F corn now not F cornflake egg meat FL point now that's better so that's what we're gonna use now the other method would be or the other yeah recipe the same thing seven point five two and three pounds of sugar that would be another method to get in there maybe just it would just be a whiskey with eat all right so that's where we're at now let's do this step by step get a pencil and paper ready and follow through all right now yep you in the back wake up because of course you're gonna call me about this point okay look if you've already fast forward it past this you're gonna miss it this is what we're gonna do the quick math ready okay remember we've had 90 gravity points a gravity point that's 90 of them remember my hydrometer is gonna read one point zero nine zero this is the gravity point 90 of them okay there's not it's 90 gravity points one point zero four zero is 40 gravity points follow me so far okay so we're shooting for an overall 90 gravity points all what my final to be as close to that as I can get it here's what I've got I've got seven point five pounds of peated malt now the easiest way to do this is to break this down in whole numbers which just makes it it simplifies it for me if I take five pounds of that and you know what leaves what it leaves me with is two and a half pounds all right now if we already know that our peated malt is 30 gravity points per pound per gallon and I got five of them 5 pounds if I put five pounds of one gallon that would be 5 times 30 and which is a total of 150 over all gravity points and one gallon now if you divide that by five what you get yep 30 gravity points so 5 pounds of peated malt and 5 gallons of water will give you an overall gravity of 31 point zero three zero keep that in mind because now we go to the two and a half pounds now logic would tell you two and a half pounds is exactly half of 30 it and it is there is another way to do that if you have to go the long method which is okay you know 30 for one pound plus 30 for another pound Oh plus half a pound would be 15 which would equal what 75 so this one total would be 75 gravity points do you follow me yeah I got there you know you can get there a bunch of different ways but this would be half of that as well because this is half of that okay now if we divide that by five guess what you got it 15 15 gravity points and 30 gravity points this is half of that half of that this is this is half of that okay add those together we got 45 gravity points so if we did that in one 5-gallon run we would have a starting gravity of one point zero four five we still want to get here let's go to the next one okay now we've got two pounds here of six-row barley now six-row barley remember that's 30 gravity points per pound per gallon we got two of them Tolman one gallon what do you got huh yeah 60 remember 30 and 30 or 60 okay so we got 60 gravity points if we divide ed by five how far are you ahead of me you guess you are that's 12 gravity points so far so good good let's take this 12 gravity points 45 plus 12 equals 57 total gravity points in a 5-gallon bucket so now we're up to one point zero five seven or on that's on your hydrometer okay man this is get this gets good now let's take the two pounds of corn and guess what yep it's 30 gravity points per pound but gallon gives us another total of 60 divided by 5 equals 12 let's take this bring it down here 57 plus 12 equals what's that 69 so now we're up to one point zero six nine so at this point if we're using 7.5 pounds two pounds and two pounds we're going to end up with a starting gravity of one point zero six nine now can we do that absolutely but remember our goal is 90 so let's try to get as close to 90 as we can so what do we do here well we figure out 69 we're 20 gravity points away actually 21 okay 22 round it off we're 20 gravity points away what did we get for two pounds of corn we got 12 what do we get for two pounds of six row we got 12 what if we added two more pounds of six row or let go three more pounds of six row okay three more pounds of six row is going to get a step 18 I'll show you so we take that let's add three more pounds of six row so you see how I'm now starting to massage this to get a tour I'll want it to be because I already know that I'm gonna get my flavor in my base malt and now I'm using this because peat and malt didn't have a die static power abusing the six-row barley to convert that and also extract its sugars as well same thing with the corn I need the six-row barley to do the corn as well so I'm gonna add three more pounds of six rope man that's more amylase than I'll ever need but Emily's doesn't do anything else if it doesn't convert anything it's just there so I get the benefit of all the sugars in there as well because it's gonna convert itself you see when we're going now okay so if I had three pounds of six rolling again I wonder what I have at ninety ninety divided by 5 is oops here we go uh-huh 18 so now I have 18 gravity points so again we take this 69 plus 18 equals it looks to me like 87 so now I'll have a starting gravity of one point zero eight seven my friends that's close enough can I squeak out a few more points yeah absolutely but did you see how we work through that of what we need we take the initial gravity points find out what these are we just add them together that's another total then we found out what this was we brought it down added to this that's where we got here then we weren't okay we're kind of short now what happens if we're over what you do the same thing you'll go back and go okay if I know that's what that is how much do I have to take away and then just figure stop here because now you're only working with one equation instead of working the whole thing over again gosh I hope that has opened your eyes to how we do this and how easy it can be done you can do it every one of you out there and I have confidence in you so all I've got left to do now is grind this up I'm gonna grind it up and we'll go over there at wolves we'll do our next video I want to start the match how's that of course as always we say happy distilling

Channel: Barley and Hops Brewing

Views: 37,001

Keywords: neutral spirit, sugar wash, barlerandhops, hops, home, Sugar (Ingredient), sugar mash, distilling, barley, corn sugar vs cane sugar, corn sugar mash recipe, making a wash for distilling, running a still for the first time, first distillation, using yeast, mooshine, whiskey, making rum, making vodka, bourbon, baby step bourbon, making bourbon at home, grain bill, making a recipe, how to make a recipe, how much grain, building a recipe, scotch, making scotch

Id: YVrFEPzRWU4

Length: 20min 6sec (1206 seconds)

Published: Mon Jul 29 2019