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5

A question akin to "how long is a piece of string?" I hope knowledgeable readers will forgive me rehearsing the "received wisdom". Malting is the process of causing the barley seed to sprout and in the process release/produce enzymes (basically "amylase" and perhaps "protease") that inter alia can be used to convert contained starch to fermentable sugars. So ...


3

If you're looking for a more technical description, you want to look into the process of "mashing". Beer mashing and spirits mashing operate on essentially the same principles. For a typical barley malt, roughly 80% of the mash by weight will be converted into sugars. In other words, if you mash with 10 pounds of malt, roughly 8 pounds will end up dissolved ...


2

Post mashing you've actually removed much of the nutritional portion of it and put that stuff in your wort. The primary component left then is all that fiber. Even using the unmashed malt for the normal human diet, its a very high fiber to nutrient ratio. You can eat it but it is a lot of fibrous material to digest. Thoroughly cooking it will soften the ...


2

You don't want to eat the husk. You can, but it's about like eating a wood toothpick. But we need husks in the mash as they work as the filter for lautering. As for using a spent grain. After a mash you will spead it out very thin to dry, turning it often. Puting it on a screen with a fan below helps speed up the drying process. Wet spent grain can "spoil" ...


2

Depends on the water/grist ratio you want. Generally 0.33 gallons per lb is common, but much thicker and thinner ratios are used for different mash manipulations. So 5kg = 11lb, 3.8 gallons = 14.38 Liters


2

According to this ProBrewer page about whiskey distillation, the initial mash is 100Kg of malted barley and 600 litres of water, for a 6:1 ratio. This yields 80 - 87 litres of 80 proof spirit. As for the waste, U.S. 2-row malt has an extract potential of 79%, so 21% of the malt (modulo conversion efficiency), by weight, is not converted to sugar. That would ...


2

Since the process before distilling is basically the same as beer making, here is what happens: You mill the barley and make your 'barley soup', the mash You then drain the liquid from the soup (wort) and put that to ferment Back on your soup kettle (mash tun) you are left with the barley kernels and husks. During the mash you extracted a (hopefully) large ...


1

1 acre is 43,264 square feet, which is a plot measuring 208' x 208'. Brandon's math is correct at 25 bushels per acre weighing 48 lbs each. Using his crop estimates you can expect between 0.0055 to 0.0441 lbs/sq ft. That's why farmers use bushels per acre. I'll be growing a 12 sqft plot of barley this spring and will be happy to yield 1 lb of grain.


1

To sort of answer part of your question, in making scotch whiskey for example, the wort is fermented into a "Wash", which is double-distilled into a "new make spirit" containing 60-70% abv., which is then diluted with water to approximately 63.5% abv before being put into barrels for aging. Source: Wikipedia.


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