Rice or Oats for first project?

[BangladeshBrewer]

I just got a 30 litre distiller and I'm itching to use it. I already ran a Vinegar and water mix through the system to clean it.

I can get oats and rice at a reasonable cost. Which will be better/easier?

What other things do I need to think about, like sugar type / honey, flavoring?

I have packets of dry yeast. Will that do the job or should I buy something special?

As I understand it, I run the fermentation process first, then I distill this stuff to purify the alcohol content.

 

[doug293cz]

Whether you use oats or rice, you will need to get some enzymes to convert the starch into sugar that the yeast can eat. Yeast cannot eat starch, so cannot convert starch to alcohol. Amylase enzyme is probably the easiest to find, but if you can get amyloglucosidase (aka glucoamylase or just gluco) that is even better, as it will convert more of the starch to sugar.

Starch source and enzymes need to be "mashed" together in order for the enzymes to work. Best to cook the oats or rice first to fully gelatinize the starches, then cool to 140 - 150°F (60 - 66°C), add the enzyme, and let rest at temp for about an hour. This will convert the starch to sugar.

Brew on

 

[bracconiere]

if we're talking whole oats from a feed store, you can malt them, and brew with them the same way you do barley malt....

https://brewhaus.com/alpha-amylase-enzyme-1lb
https://brewhaus.com/gluco-amylase-enzyme-amyloglucosidase-1lb
those are the enzymes doug was refering too, and that's where i buy mine. rice will have to be boiled, i used to just leave it in the oven at 200f overnight with my strike water. then mix in the alpha amylase, when it cools to ~150f. about an ounce should be more then enough. brutilize it until it turns soupy..then, well i mixed in a 5 gallon bucket of rice hulls. and the sparge was 'possible'!

if you just want to try the thing out, add 8lbs of table sugar and top up to 5 gallons, then add ~3/4 cup of bakers yeast...i buy these for that, and eating...

https://www.ebay.com/itm/2029648201...fAlUBlpY6BWFf64w+xd+5kXtE3|tkp:Bk9SR6TYm5KAYQ

 

[BangladeshBrewer]

Whether you use oats or rice, you will need to get some enzymes to convert the starch into sugar that the yeast can eat. Yeast cannot eat starch, so cannot convert starch to alcohol. Amylase enzyme is probably the easiest to find, but if you can get amyloglucosidase (aka glucoamylase or just gluco) that is even better, as it will convert more of the starch to sugar.

Starch source and enzymes need to be "mashed" together in order for the enzymes to work. Best to cook the oats or rice first to fully gelatinize the starches, then cool to 140 - 150°F (60 - 66°C), add the enzyme, and let rest at temp for about an hour. This will convert the starch to sugar.

Brew on

Thanks for the tip about using an enzyme. Will this do the job?

They sell "Glucoamylase for 3.5kg" (one of the options). Is this an alternative to adding sugar?

https://www.ebay.co.uk/itm/11509363...tJDJdzoGFACAHZd6kvJieIgW8=|tkp:Bk9SR_iY3ZmAYQ
I am talking about using these type of oats

https://superfoods-wholesale.co.uk/product/oats-regular/

 

[bracconiere]

i didn't see you were in bangladesh....

no you can't malt those oats, going to need to use the enzymes...you need both of those, alpha is added at 150f, gluco at room temp in the fermenter...

 

[BangladeshBrewer]

if we're talking whole oats from a feed store, you can malt them, and brew with them the same way you do barley malt....

https://brewhaus.com/alpha-amylase-enzyme-1lb
https://brewhaus.com/gluco-amylase-enzyme-amyloglucosidase-1lb
those are the enzymes doug was refering too, and that's where i buy mine. rice will have to be boiled, i used to just leave it in the oven at 200f overnight with my strike water. then mix in the alpha amylase, when it cools to ~150f. about an ounce should be more then enough. brutilize it until it turns soupy..then, well i mixed in a 5 gallon bucket of rice hulls. and the sparge was 'possible'!

if you just want to try the thing out, add 8lbs of table sugar and top up to 5 gallons, then add ~3/4 cup of bakers yeast...i buy these for that, and eating...

https://www.ebay.com/itm/2029648201...fAlUBlpY6BWFf64w+xd+5kXtE3|tkp:Bk9SR6TYm5KAYQ

I am enjoining learning about this process. Is sugar an alternative to using enzymes?

I am going to get some of these enzymes. I will have to get supplies like demijohn jars anyway, so I can't do anything immediately.

i didn't see you were in bangladesh....

Sometimes

 

[bracconiere]

Is sugar an alternative to using enzymes?

it's the lazy bootlegers way of making cheap vodka....if you want a flavorful spirit, the grain is the way to go....molases for rum is also an easy thing to use, instead of enzymes....animal feed stores usually carry 5 gallon buckets of molassess also for cheap...

 

[BangladeshBrewer]

it's the lazy bootlegers way of making cheap vodka....if you want a flavorful spirit, the grain is the way to go....molases for rum is also an easy thing to use, instead of enzymes....animal feed store usually carry 5 gallon buckets of molassess also for cheap...

Flavourful spirit is what I am after.

I will remember that molasses does the job of an enzyme. Thanks for that.

Is there a place where someone lays out making whiskey with rolled oats step by step?

 

[bracconiere]

I will remember that molasses does the job of an enzyme. Thanks for that.

i meant it will ferment on it's own. doesn't need enzymes, and produces a sweetish, subtle molasses tasting runoff..mixed 50/50 with barley or oats, it produces a spirit reminisant of cookie dough...i used to like aging it on cherry wood.

Is there a place where someone lays out making whiskey with rolled oats step by step?

homedistiller.org

 

[bracconiere]

here's another guy from your neck of the asian subcontinent...

https://www.homebrewtalk.com/threads/how-i-made-my-first-wheat-malt.700030/

 

[BangladeshBrewer]

I have a few more questions.

(1) Which type of oats will do the job? I have a choice of

regular rolled oats - prices compared to this point
gluten free rolled oats (a little bit more expensive)
organic rolled oats flakes (50% more expensive)
organic jumbo rolled oats (50% more expensive)
jumbo rolled oats (15% cheaper)

They also have barley flakes for about the same price (a few percent cheaper). Are they better?

(2) What do I do with my hard water?

I believe hard water is good. I have read that it be best to leave the water in the open brewing tank to let any chlorine to evaporate off.

I have Super Sterasyl filters. I guess they are a waste of time or actually useless?

(3) Sterilizing the brewing stuff

Since I am boiling the mash inside the steel brewing tank I guess that there is no reason to do more sterilizing?

 

[BangladeshBrewer]

It looks like I can easily get malted barley (crushed, uncrushed, finely crushed).

As I understand it, this contains amylase. So that would change the balance of enzymes added to the mix?