{"id":20,"date":"2007-11-20T20:34:33","date_gmt":"2007-11-20T09:34:33","guid":{"rendered":"http:\/\/rg-d.com\/BioLOG\/2007\/11\/20\/one-bourbon-one-scotch-one-blog-part-iii\/"},"modified":"2007-11-20T20:34:33","modified_gmt":"2007-11-20T09:34:33","slug":"one-bourbon-one-scotch-one-blog-part-iii","status":"publish","type":"post","link":"https:\/\/rg-d.com\/BioLOG\/2007\/11\/20\/one-bourbon-one-scotch-one-blog-part-iii\/","title":{"rendered":"One bourbon, one scotch, one blog &#8211; Part III"},"content":{"rendered":"<p>Two days later, this is germination:<\/p>\n<p><img src='https:\/\/rg-d.com\/BioLOG\/wp-content\/uploads\/germination.jpg' alt='Germinated wheat' \/><\/p>\n<p>And here&#8217;s how I&#8217;m going to dry it:<\/p>\n<p><img src='https:\/\/rg-d.com\/BioLOG\/wp-content\/uploads\/roastme.jpg' alt='roastme.jpg' \/><\/p>\n<p>Next stage is to incubate at around 40&deg;C for 24 hours, to drive off the moisture and make <em>crystal malt<\/em>.  The inside of the kettle reached 52&deg;C this afternoon, which is a little bit warm, but rain is forecast tomorrow and I&#8217;ll leave the vents open.<\/p>\n<p>The trick is to <em>dry<\/em> the grain, not to cook it (which kills the enzymes).  Even if it does get that hot, I&#8217;m not too worried because the actual mash step (when the maltase converts the starch to sugar) is supposed to be at around 55&deg;C, and the grains already taste sweet.  This means that even now the malt has a fair sugar content.  If it wasn&#8217;t forecast to rain, and if I wasn&#8217;t worried about rats and possums (spit.  Bastards) I&#8217;d just leave the lid off to sun-dry them.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Two days later, this is germination: And here&#8217;s how I&#8217;m going to dry it: Next stage is to incubate at around 40&deg;C for 24 hours, to drive off the moisture and make crystal malt. The inside of the kettle reached 52&deg;C this afternoon, which is a little bit warm, but rain is forecast tomorrow and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[94,23,17],"class_list":["post-20","post","type-post","status-publish","format-standard","hentry","category-beer","tag-beer","tag-malt","tag-wheat"],"_links":{"self":[{"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/posts\/20","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/comments?post=20"}],"version-history":[{"count":0,"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/posts\/20\/revisions"}],"wp:attachment":[{"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/media?parent=20"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/categories?post=20"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/tags?post=20"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}