Distilling • Part 1: Malting, Mashing and Fermentation • Part 2: Distillation of Malt Spirit • Part 3: Distillation of Grain Spirit • Part 4: Distilled Beverages other than Scotch Whisky • Part 5: Flavour and Maturation • Part 6: Cooperage • Part 7: Blending and Packaging Philip Meaden
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Distilling
• Part 1: Malting, Mashing and Fermentation
• Part 2: Distillation of Malt Spirit
• Part 3: Distillation of Grain Spirit
• Part 4: Distilled Beverages other than Scotch Whisky
• Part 5: Flavour and Maturation
• Part 6: Cooperage
• Part 7: Blending and Packaging
Philip Meaden
Part 1: Malting, Mashing and Fermentation
Malting and Cooking
Mashing
Fermentation
Distillation
Maturation
Blending and Packaging
Malting of Barley
Storage of dried barley (~12% moisture) with cooling
Steeping (to allow water uptake and to initiate germination)
Germination
Kilning
Germination of Barley
• For malt whisky production– full modification (essentially the breakdown of
the endosperm) is necessary to maximise fermentable extract
• For grain whisky production– amylolytic enzyme activity must be maximised
since it provides the only source of enzymes in mashing
Kilning
• Distilling malt is only lightly kilned to maximize preservation of enzyme activity; green (unkilned) malt may be used in some grain distilleries
• Peat smoke provides an important source of rich flavour (especially phenols, cresols and xylenols)– lightly peated malt contains 1 to 5 ppm total phenols– heavily peated malt contains 15 to 50 ppm total
phenols
• SO2 may be used in indirectly-fired (or gas-fired) kilns to prevent nitrosamine formation during peating
Mashing for Malt Distilling
• All of the cereal used is malted barley
• A batch process using infusion mashing is generally used; lauter tuns gaining in popularity
• Filtration is used to remove suspended solids from the wort (cloudy worts increase yeast growth and lead to higher levels of lipids)
• No wort boiling (as in brewing) so there is secondary conversion of carbohydrate after mashing
Mashing For Grain Distilling
• Typically uses 10 to 15% malted barley with the balance from cooked wheat or maize
• Cooked grain is mixed with water during filling of the mash tun to prevent an excessive rise in temperature
• Mashing temperature is maintained at ~62 °C – to maximize amylolytic enzyme activity– prevent loss of amylolytic enzyme activity
Desirable Characteristics of Distillers’ Yeast
• High ethanol yield
• Tolerance to ethanol and heat
• Rapid fermentation (of glucose, maltose and maltotriose)
• Production of the correct balance of flavour compounds
• High viability during storage (at 3 to 5 °C)
Yeast Supply
• Primary yeast is– a distilling strain of Saccharomyces cerevisiae– propagated aerobically– supplied as compressed (~26% dry weight),
creamed (~18% dry weight) or dried (~95% dry weight)
• Secondary yeast (if used) is– spent brewers’ yeast (usually compressed)– ale or lager strain– a source of additional flavours