SEBstar HTL – The new frontier of craft distilling is leading to much innovation and new grain blends that can produce very unique characteristics. A lot of the time though, these new grains are locally sourced, and malting them can be a costly option. Instead it is easier to liquefy the starch of said grains at high temperatures, around 80 C to 100 C (boiling). This allows for the starch in the grain to loosen up and become available for supplemental enzymes to do their job and break the starch down into sugars. These enzymes can be provided by small dosages of 6 row barley, and the mash should get broken down within a reasonable amount of time. A better alternative is to work with a high temperature tolerant enzyme that can work up to 90 C, so that it is simultaneously breaking down the starch as said starch is being freed from the grain. This saves some time by cutting an extra step out of the process, and the products are just the same as what would normally occur from malted barley enzymes. Consider this time saving step the next time around to save time, heat, and overall labor while maintaining high quality.
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