made me realize that in some ways i think that people get hung up too much on exact recipes rather than just kind of going through the process and realizing it's not that scary don't get me wrong recipes and exact recipes are wonderful for repeatability for recipe development so on and so forth but at the end of the day you can just make stuff and it's going to be pretty good without them with that being said here's how i went about making this recipe the first ingredient and the largest by volume is wheat this is feed store weed it's not malted it's not torrified it's not steam rolled or anything like that it's just straight up wheat so it needs to be crushed they put it through the mill and we're going to cook it later on the second ingredient is unmalted barley now once again this isn't gelatinized or crushed so we need to do both of those things i'm using roughly NUMBER_TOKEN kilos of this stuff once again it went through the mill and mixed in with the wheat oh and guys don't stress the entire recipe is going to be in the description down below in metric and of course freedom units as well the first step is to fill a dirty grape big pot up to just below the halfway mark and the reason we're doing this is it's going to give us a decent ratio of grain to water going forward and fill it on up with boiling water once it's filled up and you give it a really good stir to make sure there's no doubles there's nothing sticking everything's broken up well you can start heating it and bring it up to a boil on the way up to a boil i would suggest adding a small amount of high temperature alpha amylase we're going to be using this stuff later on for the mash itself adding a little bit in now just means that you don't have to deal with porridge while we're cooking it it's going to help it thin it out a little bit i'm heating this pot with gas and that's what i prefer for this sort of thing unfortunately my gas burner doesn't burn clean it is what it is but that is something i do need to upgrade because it is a bit of a pain in the butt anyway keep stirring and we're going to cook this stuff for half an hour once it's cooked for half an hour dump it all into the fermenter i'm using a hundred liter fermenter that actually holds more like NUMBER_TOKEN liters uh anyway get all of the cooked grain into the fermenter cover it up insulate it and repeat the entire process for as many times as you need to to get all of the grain cooked and into the fermenter obviously we're all here because we love spirits but if you're like me sometimes you can just get a little bit burnt out and you want to drink something different and wine is a wonderful way to reset your palette and get your enthusiasm back especially at this time of year i mean who doesn't love festive wine turning up on your doorstep that's pretty cool enter today's sponsor bright sellers bright cellars allows you to get wines from all over the world sent directly to your doorstep and even better those wines are specifically curated for your preferences so all you need to do is take a quick seven question quiz that asks you questions about your own personal taste preferences and experience preferences and that allows bright sellers to
START_SPONSOR_TOKEN cool enter today's sponsor bright sellers bright cellars allows you to get wines from all over the world sent directly to your doorstep and even better those wines are specifically curated for your preferences so all you need to do is take a quick seven question quiz that asks you questions about your own personal taste preferences and experience preferences and that allows bright sellers to END_SPONSOR_TOKEN