Divey, going on this and other posts of yours that I've read, you're going for an all-grain whisky — Harry's Glenmorangie clone/Frank's Fine Scotch Whisky to be exact?
I'd be interested to hear how you went with the dry enzyme.
I'm looking to do an all-grain recipe too. There's
an interesting fluff piece produced by Novozymes on
an enzyme that they sell which, they claim, eliminates the need for malting. It's mainly intended for beer brewing. But, gee, there's some potential for the Scotch-style whisky distillery too. Instead of using 100% malted barley they could — if the enzyme lives up to the claims — just add this enzyme to an unmalted barley mash and achieve the same results. The financial savings from cutting out the malting step in whisky production are obvious. But for the home brewer, whoo, were this enzyme ever to become available it would make all-grain whisky production a hell of a lot cheaper — providing the enzyme didn't cost an arm and a leg.
Anyway, you're playing with the idea of adding standard dry enzyme to malted barley (malt). Have you considered experimenting with using dry enzyme on unmalted barley? I can see that you're going for Harry's Glenmorangie clone. But unmalted barley is, what, $15-$20 for 20kg and regular dry enzyme is a few bucks from the home brew store. The experiments wouldn't be that expensive. And, because I've got a bucket load of barley, I'd be happy to run a few experiments and exchange notes.
However, it would be good to get some feedback from the experienced all-grainers (and others) about whether this is just a hairbrained scheme.
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