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Old 07-06-2007, 12:53 PM   #1
NEPABREWER
 
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This is the process used to make wort for whisky, why not try it for beer making?
Has anyone experimented with it? Or is there some reason this would be undesirable?
Or is it all "malted"

I was just reading my Scotch Whisky souvenir from last summer's trip and
thought hey why not?
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Old 07-06-2007, 02:52 PM   #2
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I'm a little confused. All barely that you can mash is malted barley. Thats why the extract you buy is called "malt extract"
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Old 07-06-2007, 02:56 PM   #3
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Quote:
Originally Posted by NEPABREWER
This is the process used to make wort for whisky, why not try it for beer making?
Has anyone experimented with it? Or is there some reason this would be undesirable?
Or is it all "malted"

I was just reading my Scotch Whisky souvenir from last summer's trip and
thought hey why not?
Yeah...it's all malted. Unmalted barley is essentially the stuff right off the stalk. The malting process is what makes it usable to brewers and distillers as a sugar source.
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Old 07-06-2007, 04:49 PM   #4
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Same stuff.
Distillers normally call i grist once it is milled. The don't need the intact hulls like us homebrewers do.
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Old 07-06-2007, 04:54 PM   #5
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When making whisky, 'beer' is usually made first. They mash malted barley and corn. It is fermented with yeast from the previous batch that was from the previous batch, etc., in open top vessels. If you tour a distillery you can stick your fingers in a have a taste...tastes like gross beer (go figure). All the gross stuff is done with when it is distilled.

 
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Old 07-06-2007, 05:06 PM   #6
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http://www.howtobrew.com/section2/chapter12.html
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