How to create a distilling venturi for a clump free mash

 

Pour Through studies with Dr. Kris Berglund at Michigan State University, we have been able to identify efficiencies by using a fine grind flour in a distilling mash vs. preground malt.

When using flour, we are able to increase the amount of fermentable sugars by 8%, so for every 1,000 lbs of malt you could gain as much as 60 bottles of whiskey.  We also had a 9% reduction in mash volume, so for every 1,000 lbs of malt used over 50 gallons were gained in volume. At the end of the day we produced 10% more ethanol per batch.  If you are an on-grain distiller you will be able to utilize less space, produce more alcohol per batch, and have a faster throughput by utilizing a fine-floured malt.

Distilling Venturi

However, one of the common concerns we receive from customers who want to use our flour products is that they have difficulty getting the flour into a clump free solution when mashing in. This video demonstrates a quick and easy solution to remedy this problem: A Distilling Venturi.

About Michael Scanzello

Michael ScanzelloAfter graduating from Kutztown University in 1995, Mike began his career at Stroh’s Brewing Co. in Allentown, PA. Over the next 6 years Mike would hold several positions in both the QA and Brewing Departments. In 2001, after the brewery in Pennsylvania closed, Mike moved to Wisconsin, accepting a position with Cargill at its Jefferson Junction Malthouse. In 2007, Mike transitioned from operations management to the commercial side of Cargill’s malt business, becoming an Account Executive with its Specialty Malt Products Group. In July of 2015, Mike brought his talents to Briess and joined as the National Distillery Manager. In February of 2016, Mike was promoted to Director of Brewing and Distilling.

Posted in Distilling, Technical & QC | Tagged , , , , , , .
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