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Old 12-11-2009, 06:04 PM   #1
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Default Distillers Malt?

Anyone know anything about it? I have access to some and was wondering what make it distillers malt. A google search didn't turn up much.


Thanks
Bryan

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Old 12-11-2009, 06:49 PM   #2
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If it is what it think it is, it is the end product of distilltion of grains for the purpose of making ethanol. The "mash" is flash dried, like instant coffe, which causes it to clump up into little balls. Used as animal feed if it is good, or fertilizer if it has been totally stripped of anything useful. As far as brewing with it, it would be nearly useless as this has basically been done once already.
Of course if this is not what you are talking about, then ignor the above.

http://en.wikipedia.org/wiki/Distillers_grains

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Old 12-11-2009, 08:10 PM   #3
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If it is malt prior to being used though it is essentially the same as any other malt, however, it depends on how it was malted. For instance most maltings in Scotland (For the making of scotch whiskey) use peat to kiln with, thus all malt for use in making scotch is peated malt, etc.

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Old 12-11-2009, 08:18 PM   #4
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Moisture % Max. Color °L Protein Total Max. Extract CG Dry Min. Usage Rate %

Distiller's Malt 4.1 1.4-2.1 13.5 80.0 up to 100

Canadian 2-Row 4.1 1.5-2.1 12.5 80.0 up to 100

It looks a lot like the 2-row but with more protein? Why would it need more protein?



I

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Old 12-11-2009, 09:08 PM   #5
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It's 6-row. Distillers take advantage of the extra diastatic power in the 6-row. It helps out, considering its like 10% of the grain bill.

So...unless you are up for making CAP, don't buy it.

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Old 12-11-2009, 09:16 PM   #6
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What is the rest of their grain bill?

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Old 12-11-2009, 09:29 PM   #7
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Well, I was referring to bourbon and whiskey makers. In that case its corn and then either rye or wheat depending on the maker.

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Old 12-12-2009, 10:36 PM   #8
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A while back I was looking into the same thing this is what I came up with
Bourbon:
6 parts corn (not malted)
2 parts rye (not malted)
2 parts barley (malted) 6 row most likely

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Old 02-23-2013, 07:08 PM   #9
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Old thread, but Wikipedia says that Distiller's Malt is high in nitrogen, so presumably that makes in useful when a lot of adjuncts are being added to the mash. Same idea as its diastatic power.

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Old 02-24-2013, 03:30 AM   #10
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Distillers malt is all about diastatic power. Distillers don't care about protein it just comes with it. Most likely the malt is not even kilned and just dried to preserve as much of the enzymes as possible.

Darn it. I fell for and old thread add well.

Kai

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