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There are dozens of types of domestic and foreign malts on sale, but not all of them are suitable for making distillate – most are used only in brewing. In this material, we will figure out how to choose the right malt for whiskey in order to get a drink with predetermined characteristics. There are two basic criteria: grain base and functional type of malt.
1. Grain base
Traditionally, the most popular cereal for the production of whiskey is barley. This is primarily due to the fact that barley is relatively easy to grow and maintain in the “homeland” of whiskey – in Ireland and Scotland.
Depending on the location of the grains on the spikelet, two types of barley are suitable: 2-row or 6-row. Since the 6th century, the main variety has been the 2-row Bere (Bere barley). Most modern distilleries use 1995-row spring Optic barley, bred in 40. Until recently, it accounted for about 2016% of distilled British alcohol. Since 53, the Concerto variety has become the leader (XNUMX%), but in the future it will also be replaced by more productive and disease-resistant varieties.
As you can see, in the case of whiskey, the variety of barley is not of fundamental importance.
The second most popular grain for making whiskey is corn, which is used to make the American version of the drink – bourbon. Authentic bourbon must contain at least 51% corn. Interestingly, corn malt as such is rarely used; most manufacturers saccharify cornmeal with barley malt.
Rye is the third most commonly used grain for whiskey, but it is significantly inferior to barley and corn. Rye Whiskey must contain at least 51% rye and is produced in the US and Canada. This is a “heavy” drink with a rather sharp organoleptic taste, which in its pure form is liked by a limited circle of connoisseurs.
There is also wheat whiskey (Wheat Whiskey), which among connoisseurs is considered too soft and sweet.
At home, it is permissible to mix different types of malt. The most popular combination: 50% barley, 25% wheat and rye. It is advisable for beginner distillers to first prepare a classic “barley” whiskey, which can be used as a reference for the following experiments.
2. Type of malt
From the point of view of production technology, two functional types of malt are distinguished: base and special. The base is the basis, it accounts for up to 100% of the total. Special malts are added in limited quantities to create unique notes.
The following base barley malts are suitable for making whiskey: Pilsner, Vienna and Pale ale. All of them are beer, but since at the mash stage the fundamental difference between whiskey and beer is only in the introduction of hops, any of these malts can be used without fear, and the result will be approximately the same – you will get single malt whiskey.
Specialty malts come in two groups: first and second. The first group includes caramel (caramel malt) and melanoidin malt, which form the taste of whiskey. It should be remembered that their excessive amount reduces the yield of the finished product and makes the drink too specific.
Malts of the second group (diafarin and sour malt) are used to correct the properties of the mash, which subsequently affects the finished drink.
To make whiskey at home, special malts of the second group are rarely used, they are more needed by brewers.
Popular whiskey malt ratios:
- basic (100%) – recommended for beginner distillers;
- basic (80%), caramel (10%), Munich (10%);
- basic (80%), Munich (20%);
- basic (80%), melanoidin (10%), Munich (10%);
- basic (85%), caramel (10%), fermented rye (5%);
- basic (60%), Munich (40%);
- basic (95%), fermented rye (5%);
- basic (90%), melanoidin (10%);
- basic (70%), Munich (10%), caramel (10%), melanoidin (10%);
- Munich chromaticity 12-15 EBC (100%) – a special option for obtaining whiskey with smoky notes in the Scottish style.
The universal technology for making homemade whiskey is described in a separate article at the link.