Artisan Spirit: Fall 2021

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The B2B Cream Liqueur Experts

TYPICAL ANALYSIS Bushel Wt ����������������������������60-pounds Plump ����������������������������������������� 65% Thru �������������������������������������������� 10% Moisture ����������������������������������� 12.0% Protein ������������������������������������� 10.0% Color ����������������������������������� 3.01 SRM Extract FG, Dry Basis ����������������� 77.0%

TYPICAL ANALYSIS Bushel Wt ����������������������������60-pounds Moisture ����������������������������������� 13.0% Protein ��������������������������������������� 7.0% Color ������������������������������������� 2.0 SRM Extract FG, Dry Basis ����������������� 86.6%

figure 2: (TOP) BRIESS SPECIFICATION FOR

UNMALTED RYE; (BOTTOM) BRIESS SPECIFICATION FOR YELLOW CORN

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Let’s assume we want a bourbon mash with the following recipe: 70 percent yellow corn, 20 percent unmalted rye, and 10 percent malted barley. Notice from Figure 2 that both ingredients have their extract reported in a fine grind, dry weight basis. Since we’re making bourbon and probably using a hammer mill to crush our grain, the fine grind value is fine. We just need to convert the extract figures to an “as is” basis to factor in the water in the grain. For Rye: 77 x (100–12) = 67.76% Extract, as is 100 For Corn: 86.6 x (100–13) = 75.34% Extract, as is 100 And for our malted barley since we need to know the “as is” value for a fine grind: 81 x (100–4.2) = 77.60% Extract, as is 100 Next, we need to take our “as is” extract values and multiply them by our mash efficiency. For this example, let’s go with a mash efficiency of 90 percent. And while we’re at it, we will want to go ahead and multiply the extract values by their relative recipe percentages. Rye = 0.6776 x 0.9 x 0.2 = 0.1219 Corn = 0.7534 x 0.9 x 0.7 = 0.4747 Barley = 0.7660 x 0.9 x 0.1 = 0.0698

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