Beefing up UJSM's - more flavours

[bt1]

Howdy,

One of the spin offs of all the AG chat lately have been the suggestion to use liquid malt or dried malt extracts to boost sugar wash flavours.

Previously my UJSM where just a few litres of grain and sugar either sour mashed or straight and I've been happy with that for along time. I'd love to go AG full time but doing it with quality grains is a fair hit in the wallet and yields appear a little down.

I've put down wash 6 using these addins this weekend using another ,malt extract dried. It's about 80% sugar replacement. it costs about $8 per kg. It can be got at better prices as tinned malts from discount supermarkets.

Suggest if your looking for a boost in wash flavours and doing part grain or straight UJSM's well worth adding to get more flavours. The first two are in the jars and smell and taste real good.

enjoy
bt1

[bt1]

Well here's one that caught me!

Loaded this wash up as a Rye but with the dried malt. Had initially thought it had stalled yesterday...nope it's done! SG ok, no sweetness to speak of, now clearing.

I'd had never thought that a single ingredient change would have that impact on wash run times.

So to confirm that 8kg sugar and 2kg dried malt done in 4 days with no other changes...same rye grain bill.

bt1

[Brendan]

Yeah mate, at the moment I'm using liquid malt extract in my bourbon mash, but have been cooking the grains and resting at the required temps...and 4 days (28deg C) to the hour pretty much, she's all done @ 8%ABV :handgestures-thumbupleft:

I always thought it was the no-cook methods that were causing people's slow ferments :think:

[bt1]

Howdy,

just to prove to my self this was no one off errant wash I put another down on Wednesday, yesterday. same grain bed , same sugar, this time approx. 500gms of dried malt.

This wash could not belt it out any harder...it's seriously turbo plus activity and I dropped the temp by 1.5c as well.

I'm bloody astounded at the difference in wash activity a single change could make...well worth a try.

bt1

[emptyglass]

When I first read the title, I thought Bt was throwing in 1/2 a kg of beef mince in the fermenter :laughing-rolling:

I played with letting the ferment go for about 7 or 8 gens without changing corn, then on the last one that was getting a bit weak, toss in some malted barley.
Used to make for a nice smooth UJ before tossing the grain.

I found it threw out the balance on the continual ferment style, after the first "gen". Second time wouldn't fire so well.

[bt1]

Guys,

just a note to say this wash is done ..another belter at a lower temp...this Dried malt extract works well.

cheers
all washed up
bt1

[bt1]

Howdy,

Had a chance as Hawthorn game was kinda hard to watch (cant stand buddy!) to try this first lot...not bad for a young Rye at just on a month old.

I've been adding malts on all washes including the slow as Lager yeast current ferments and its going to be a staple for all washes (except rum).

Reckon 250gm - .5kg for a good DME in a 60lt wash is about all need don't seem at this early ageing stage to be able to pick a diff when used 1kg or more.

enjoy
bt1

[r.c.barstud]

bt1... what does your mash bill consist of?????, i have never tried to do the ujssm, i have always done all grain mashes, but im kinda over the amount of work involved to do a.g mash, and would like to do a more simple sour mash, i have read a lot about ujssm and have read some crackers of results, but i have been to old school and have never ventured into actually doing it.

[bt1]

hello rc,

have about 6 I've used/developed and am happy with.

Corn/malted barley...pure sugar head either sour mashed or done as a sweet mash
Malted Rye/malted barley/DME or LME partial cook.. cook for flavour otherwise a sugar head by wash type...This one in the thread.. you after this one?
Sour mashed multi grain...another sugarhead
The rest are specialist like a weetbix/cereal wash for gin runs, an Irish not sour mashed but partial cook for conversion/flavour, pumkin wash for liqueurs
rums as well.

bt1

[crow]

My BIL's UJ is corn wheat and barley. He stared putting in 100% malted barley and this don't even taste like a sugar head anymore :handgestures-thumbupleft: , much stronger flavours

[r.c.barstud]

dang !! :scared-eek: its like re-learning mashing for a beginner, it kinda dont make sense but at the same time it does. i will try and do a few of them in 30 litre batches and see how they work out. i will keep ya posted with some results. i will do an all grain mash at the same time and compare the different types with each other. well there goes the budget !! :))

[crow]

Yeah kinda get this post . I saw mashed being done as a kid , my fist whiskey's were AG and now I do sugar head piggybax based on UJSM ,pretty impressed with flavour and yield :handgestures-thumbupleft:

[r.c.barstud]

are ya willing to share your recipes crow?

[bt1]

Just let us know which one you want to do as don't know your drink prefs.

bt1

[r.c.barstud]

:think: all of em :-D , i just started mashing for makers mark and jack daniels. i will do a chivas scotch :puke-huge: as soon as i finish peating the malt, and then do a couple of your recipes and do some comparisons.
come to think of it, do you run a thumper or just run it twice?
i run with a 10:33 over quarter ratio in a thumper.
if i can replicate your proceedure as best as i can, i will be able to compare your way with a sugar head and my A.G ways and see what gives better yields, and better costs/savings and taste.

this is gonna be an epic mission :))

[crow]

I just do my single malt oat whiskey as per the recipe in recipe development "single malt oat whiskey (note if you get a full conversion no need to add sugar , if you're in doubt add it) then i do a sugarhead piggyback on the same grain and some stillage. I am going to change the grain bill of my piggyback soon, just to and some other grain (corn wheat and barley) to the oats. the only reason for the change is I make a single malt oat so Its a bit redundant to make a not quite as good almost the same oat sugarhead :handgestures-thumbupleft:

[r.c.barstud]

Ok, so I have started the sugarhead VS all grain cook-off challenge. Straight off the bat, I have never done a sugarhead before, but it appears to be the way to go at this point.


25 mins to crack grain
2 hours to soak and remove debris from grain
3 hours to pre-mash and mash grain (lots of stirring involved here) 65 deg C and iodine tested
8 hours (over night) mash
Bring to total volume and pitch yeast

60 litre total volume ferment (all grain)
corn 12kg @ $1/kg
rye 1.8kg @ $9/kg
barley (6 row) 1.2kg @ $9/kg (I had some malted and uncracked from a previous bill)
using bakers yeast to keep costs down (got 4 X 60 litre mashes to make)
gypsum
$50 round figures gas etc and 13.5 hours including a bit of rootin about.



60 litre total volume ferment (sugar head)
corn 12kg @ $1/kg
rye 1.8kg @ $9/kg
barley 1.2 kg @ $2.50/kg Dried stuff from home brew shops
sugar 11 kg @ $1/kg
using bakers yeast to keep costs down (got 4 X 60 litre mashes to make)
gypsum

20 mins to crack grain
2 hours to soak and remove debris from grain and heat dissolve sugar/ sanitise
Bring to volume and pitch
$45 round figures and about 2.5 hours of work involved

The sugarhead didn’t require bugger all stirring compared to an all grain mash, it didn’t require much work at all to get the same results as an all grain mash (fermentable stage).

Onto stage 2, the ferment…………….will keep things posted as they happen

[Mfkerg]

This is awesome r.c can't war to see the results and sound like your experience is going to some some of us newbies some rooting around.

[bt1]

prolly advise adding DAP to the sugar head

and don't see DME or LME in it which was the original reason for posting.

bt1

[r.c.barstud]

Going to do your way with the DME as soon as I get some fermenters available :-D