Secrets of making whiskey from barley at home

Making whiskey at home is a lengthy process. For those who are especially impatient, there is a way to obtain an analogue in a short time. But it is better to make real, high-quality barley whiskey strictly according to the instructions in order to obtain a product that is not inferior in quality to the famous Irish and Scottish drinks. The main conditions are to choose the right main ingredient and not deviate one step from the technology. Next, we’ll talk about sprouting barley for malt for whiskey and share recipes.

How to choose a product

The world's most popular single malt whiskey is made from barley using classical technology. The two-row spring varieties Optic and Concerto are considered the best.

Suitable for making quality whiskey at home ready varieties barley malt Pilsner, Vienna, Pale Ale. Each of them is used in brewing, but for making mash they are ideal as a base malt.

Special varieties of malt are added in small quantities during fermentation to give unique shades to the drink. These include caramel, Munich and melanoidin varieties. They are what give whiskey its specific taste.

Grain base

Purchase the required varieties barley not easy, since in our country they are practically not grown for sale. But specialized stores offer ready-made malt of the Chateau and Kursk varieties, which make it possible to obtain an analogue of Irish whiskey.

How to germinate barley for malt for whiskey

Malt is a sprouted grain of barley in which starch is saccharified under the action of enzymes.

Important! Freshly harvested grain should not be used for making malt. It should “reach” after harvest for at least 2 months.

When making malt yourself, adhere to technology and follow the rules, otherwise the raw materials will be spoiled.

Before germinating the entire batch of barley, the grain is checked for germination. For this, ¼ tbsp. raw materials are soaked in warm water. The use of chlorinated water interferes with the process of grain germination, so it is settled or well or spring water is used.

If within a week most of the grains have sprouted, start germinating the entire batch. If it is less than 90%, it is better not to use such barley - the taste of the drink will be spoiled.

The germination process consists of several stages:

1. Preparation. The grain is filled with clean cold water and all floating shells and hollow seeds are removed. This operation is repeated 3 times.
2. Soak. The washed and cleaned grain is poured with cold water and left in a dark and cool place for 6 hours. Then the water is drained, the grain is mixed and left for another 6 hours, after which it is again filled with water for the next 6 hours.
3. Germination. The grain is scattered in a layer of 3-5 cm on baking sheets and covered with thick cotton cloth. Once a day, lightly sprinkle it with water and stir. The germination period for barley is 6-7 days. Readiness is determined by the size of the sprout and the smell: the first should be 1.5-2 times longer than the grain, the second should resemble a fresh cucumber.
4. Drying. For long-term storage, barley malt is kept in the sun (summer) or on a radiator (winter) for 3-4 days.
5. Removing sprouts.The dried grains are crushed by hand to separate the shoots, then winnowed to remove excess.

To prevent mold, at the soaking stage, potassium permanganate is added to the water at the rate of 3 g per 10 l, after 3 hours the solution is drained and the grain is washed. This is an optional procedure; it is used if there are doubts about the quality of the raw materials.

Malt types

The main requirement for base malts is the activity of enzymes capable of breaking down starch into sugars. The most suitable types:

1. Pilsner. This is the lightest all-purpose base malt. It imparts a slightly nutty or biscuit flavor to the finished drink. But it is best used with the addition of special malts, since Pilsner’s own taste is not clearly expressed.
2. Vienna. Gives a richer color to the whiskey than Pilsner, with an aroma slightly reminiscent of caramel or toffee.
3. Pale ale. The darkest and most saturated colors are produced by this type of malt. Its aroma is characteristic of nuts and cookies.

Classic recipe for making whiskey based on barley malt

Ingredients:

• water – 32 l;
• pressed yeast – 300 g;
• barley malt – 8 kg.

Preparation:

1. The malt is crushed into small fractions, poured into water heated to 70°C, constantly stirring with a wooden spatula.
2. Heat the mixture to 65°C, close with a tight-fitting lid and maintain the specified temperature for 1.5 hours. Stir every 15-20 minutes. When heated, the process of saccharification of the wort will begin, so it is extremely important to maintain the temperature regime.
3. When the top of the mixture turns light and the grain settles, remove the lid and cool the contents as quickly as possible to 25°C. For example, placing the container in a bath of cold water.
4. Pour the wort into a fermentation container, add yeast diluted according to the instructions on the package and mix.
5. Install a water seal and leave for fermentation in a dark room with a constant temperature of 20-25°C. Fermentation lasts from three days to two weeks. The mash is stirred once a day.
6. When carbon dioxide stops escaping, the wort becomes lighter and tastes bitter, the mash is poured into a distillation cube, straining off the pulp.
7. During the first distillation, they are not divided into fractions, and the process is completed when the strength drops to 20°.
8. The distillate is diluted with water to 20% and a second distillation is carried out, separating the “heads” and “tails”. The final yield will be 3-4 liters of moonshine.
9. The semi-finished product is poured into an oak barrel and infused in the basement for six months.

If there is no barrel, use oak pegs, which are scalded with boiling water and soaked for 30 minutes. in cold water, and then put into jars or bottles and filled with moonshine. This product lasts from six months to a year.

Quick whiskey option

Ingredients:

• alcohol;
• water;
• oak sawdust.

The alcohol is diluted to 40-50° and infused on oak sawdust for 1-2 weeks. Then filter. Instead of alcohol, vodka or purified moonshine is suitable.

This is interesting:

The incredible benefits of barley for the human body

What cereals are made from barley and the beneficial properties of the cereal

Conclusion

To prepare Irish whiskey at home, you will need to show patience and endurance. Properly selected varieties of barley and adherence to technology during its germination guarantee excellent taste and classic aroma of the drink. Compliance with the rules during distillation eliminates foreign odors.