GENEVER MASH
half corn half rye
7 sugar
5.4 PH
Sugar is measured with a
around 15 bricks
PH is measured with a
around 5 to 6
POUR HOT WATER
15 barrels at 200, it will go down to 195 as you pour it in the tank, then it will go down to 168 as you pour the corn in
ADD SALT 1 pound
calcium fosfate
it adds calcium and fosfate, 2 of the ingredients we need in water (calcium, fosfate, chlorine)
it will activate the enzymes
ADD HYDROCLORIC ACID
The third ingredient we need in water, it will bring the PH down to where the enzymes need it and keep the bacteria away
{calcium, fosfate and chlorine are naturally in water}
{hydrochloric acid can burn you on contact}
ADD CORN 550 pounds
cook it for 45 minutes at 168, until the temperature drops to 160
ADD ENZYMES N. 2 15 minutes into the cooking
They work at higher temperatures, they are liquefying enzimes, they thin the mash by breaking the 6 carbon "strings" of the corn
ADD BOTANICALS
juniper, galangal, orange peels, gentian
ADD RYE
cooks at 155
it's carbons are of 5 units
ADD PENTOSAN ENZYMES
they are made for rye as they break down the 5 carbon "strings" typical of rye
Cook until temperature drops to 140
ADD SACCHARIFYING ENZYMES
they don't tolerate high temperatures, they break down the "strings" to 1 carbon units
PREPARE YEAST
let temperature drop to 100 then start preparing the yeast
In a bucket pour 10 liters of water at 95 and add 500g of yeast
Stir and add a little bit of mash, then stir and let sit for 20 minutes to start the culture
ADD YEAST
The temperature of the mash should have dropped to 92, pour the yeast in
(different yeasts work better at different temperatures, Justin's works at 86)
FERMENT 4 DAYS
transfer to a fermenter and let ferment for 4 days. After that it should stop bubbling
AGING
Genever is aged in brandy barrels