{"id":675,"date":"2018-03-14T06:17:54","date_gmt":"2018-03-14T06:17:54","guid":{"rendered":"http:\/\/dcrark.com\/dcrark\/distilling\/?page_id=675"},"modified":"2018-11-22T12:46:16","modified_gmt":"2018-11-22T12:46:16","slug":"hemp-malt-mash","status":"publish","type":"page","link":"http:\/\/dcrark.com\/dcrark\/distilling\/the_barrel_menu\/the-mashes\/hemp-malt-mash\/","title":{"rendered":"Hemp & Malt Mash"},"content":{"rendered":"

Malting hemp - This will need more work if malting hemp is still needed<\/span><\/p>\n

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25% gone to far 25% did not open at best I got 50% to malt<\/span><\/p>\n

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Dried and processed in the same way as I have malted barley<\/span><\/p>\n

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I did 4 tests before i got this all messed up i called them hemp mash MK0, MK1A and MK1B<\/span><\/p>\n

Hemp Mash MK0<\/strong><\/span><\/p>\n

222g hemp seed ground slowly<\/span><\/p>\n

33g malted barley<\/span><\/p>\n

A little sugar and yeast<\/span><\/p>\n

Hemp mash MK1A<\/strong><\/span><\/p>\n

222g Hemp seed malted ground slowly<\/span><\/p>\n

33g of Malted Barley 150<\/span><\/p>\n

Glucoamylase 0.01g<\/span>
\nAlpha Amylase 0.01g<\/span><\/p>\n

Hemp Mash MK1B<\/strong><\/span><\/p>\n

222g of Hemp seed malted ground slowly<\/span><\/p>\n

33g of Malted Barley 150<\/span><\/p>\n

55g of Corn Crushed<\/span><\/p>\n

Glucoamylase 0.01g<\/span>
\nAlpha amylase 0.01g<\/span><\/p>\n

I am still working out the best mash for the hemp shine<\/span><\/p>\n

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Hemp Mash MK1<\/strong><\/span><\/h1>\n

222g of ground malted hemp<\/span>
\n222g of ground hemp<\/span>
\nTotal 444g<\/span><\/p>\n

84.% Hemp<\/span>
\n6% 150 Malted Barley<\/span>
\n10% Cracked Corn<\/span><\/p>\n

Water 4.5L<\/span>
\nSugar 777g<\/span>
\nYeast 20g<\/span>
\nGlucoamylase 0.01g<\/span>
\nAlpha amylase 0.01g<\/span><\/p>\n

Bring water to a boil then turn off heat<\/span>
\nAdd cracked corn and hemp<\/span>
\nStir for around 5 minutes.<\/span><\/p>\n

Cover and let cool to 68.33\u00b0C (63.5\u00b0C)<\/span>
\nthen add the barley.<\/span>
\nStir for around 5 minutes.<\/span><\/p>\n

Cover and let cool to<\/span>
\n55-60\u00b0C pH of 4.0 to 5.0<\/span>
\nAdd glucoamylase at 2g per 25L<\/span>
\nStir for around 5 minutes.<\/span><\/p>\n

Cover and let cool to 45 to 50\u00b0C and a pH of 4.5 5.5<\/span>
\nAdded alpha amylase at 2g per 25L<\/span>
\nStir for around 5 minutes.<\/span>
\nCover and let stand for 20 minutes.<\/span>
\nBrix 2.75<\/span><\/p>\n

Strain<\/span><\/p>\n

Added sugar. Brix 25+<\/span><\/p>\n

Stir another 5 minutes. Then add the rest of your water.<\/span>
\nAt below 26.66\u00b0C pitch your yeast.<\/span>
\nWait 10 minutes then stir gently to incorporate the yeast.<\/span><\/p>\n

24 hour later this happened<\/span><\/p>\n

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