Hi guys. I'm a chef and have access to some awesome kitchen equipment such as combi ovens capable of steam/ roast or a mix of both, as well as sous vide machines which are a water bath with recirculating water that maintains a steady temp of whatever you like with only indirect heat.
So the point of this thread is that I'm going to experiment with some all grain mashing in both and see what the results are , hopefully applying the science and experience gained in 15 years of high level fine dining cookery. But before I start, does anyone have any input or experience?
Experiment 1 method will be a Single malt with Golden promise vacuum packed into temp proof plastic sous vide bags with a 1:1 ratio of water/grain and a touch of gypsum. I will cook the bagged grains in the water bath at 63c for around 3 hours then proceed with a standard ferment on Us05 yeast following the sous vide and cooling down process.
Experiment 2 At the same time I will have a tray of grain and water at 1kg to 4l ratio in a tray steaming in the combi oven for 3 hours as well and follow the same us05 ferment.
What do you think?
Point of the experiment is determine if I can mash grains in huge quantity with ease and consistency from batch to batch in order to produce a delicious and consistent product.
Thanks
Oz