mash ingredients
mash bill
mashbill
grain bill

Within these categories is a variety of types distinguished largely by the kilning temperature (see mash ingredients).

Mash potatoes with this butter-and-garlic mixture and all the other mash ingredients.

Mash ingredients into a chunky mixture.

(Alternatively, mash ingredients in a mortar and pestle.)

Software tools are available to brewers to convert between the various units of measurement and to adjust mash ingredients and schedules to meet target values.

The sugars will be separated from the mash ingredients and then converted to alcohol and other fermentation products by yeast in the brewing process.

A second eggplant salad on the menu - a Moroccan version that has no tomatoes and fewer mashed ingredients - ranks well behind the Turkish variety.

Oats in the form of rolled or steel-cut oats are used as mash ingredients in Oatmeal Stout.

Mash ingredients, mash bill, or grain bill are those materials used in brewing from which a wort can be obtained for fermenting into alcohol.

The Rye India Pale Ale is a Beer style that uses malted rye grains in the mash ingredients.

Hail the guacamole cart when it comes rolling by, and the cart superintendent will construct a superlative avocado experience, mashing ingredients in the traditional lava-stone molcajete.

The term "neutral" refers to the spirit's lacking the flavor that would have been present if the mash ingredients had been distilled to a lower level of alcoholic purity.

Then watch as the cart superintendent constructs a superlative avocado experience, layer by layer, mashing ingredients in the traditional lava-stone molcajete, and achieving the perfect creamy-lumpy balance.

It does a better job than a fork on fruits or vegetables in a small saucepan or bowl, can help mash ingredients through a sieve, is good for softening cold butter and can even be used as a pastry blender.

Data can be exchanged in formats such as BeerXML to allow for accurate replication of recipes at remote sites or the adaptation of recipes to account for variations in locally available water, mash ingredients, hops etc.

The common method of grinding and mashing ingredients into pastes and the many potages and sauces has been used as an argument that most adults within the medieval nobility lost their teeth at an early age, and hence were forced to eat nothing but porridge, soup and ground-up meat.

Its mash bill has been described as "pretty standard" and "richer in rye than most bourbons".

The mash bill contains corn, rye and malted barley.

A mash bill that contains wheat instead of rye produces what is known as a wheated bourbon.

Historically, in Canada, whisky that had some rye grain added to the mash bill to give it more flavour came to be called "rye".

During the planning phase of Maker's Mark, Samuels allegedly developed seven candidate mash bills for the new bourbon.

“I don’t use a mash bill,” he said, referring to the special recipe of fermented grains that determines the characters of many whiskies.

Mash ingredients, mash bill, or grain bill are those materials used in brewing from which a wort can be obtained for fermenting into alcohol.

A variation on the barley wine style involves adding a large quantity of wheat to the mash bill, resulting in what is referred to as wheat wine.

Corn, the dominant grain used in bourbon, and rye frequently find themselves mates in a bourbon's blend of grains, known in the industry as a mash bill.

The typical grain mixture for bourbon, known as the mash bill, is a minimum of 51% corn, with the remainder being rye, wheat, malted barley, or some combination of these.

Pumpkin ale may be produced using pumpkin flesh in combination with malt or other more typical beer grains as a portion of the mash bill, contributing fermentable sugars to the wort.

Maker's Mark (Beam Suntory) says that the traditional definition is a whiskey produced using "approximately 1,000 gallons or less (20 barrels) from a mash bill of around 200 bushels of grain".

In more recent times, some distillers deviated from using malted barley as a base of the mash bill due to the cost and availability instead switching to using treacle, corn and potatoes.

In April 2013, MGP announced the introduction six additional mash bills for rye, malt, wheat and bourbon whiskey to expand the range of product offerings for the Indiana facility.

The bourbon starts out as a highly refined mash bill, consisting of 60% corn, 35% rye, and 5% malted barley, and is aged for several years in charred new American white oak barrels.

Americans began distilling rye whiskey, made with a mash bill of at least 51 percent rye grain, from the abundantly growing rye after the American Revolution brought the rum trade to a halt.

It is bottled at 91.2 U.S. proof, has the same mash bill as the original Bulleit Bourbon and won a Double Gold Medal at the 2013 San Francisco World Spirits Competition.

The current recipe is substantially different from the original by Augustus Bulleit, which used about two-thirds rye and one-third corn in the mash bill (which would make it a rye whiskey rather than a bourbon using modern product labeling terminology).

William Larue Weller, the 19th-century distiller after whom the brand is named, reputedly pioneered the addition of considerable amounts of wheat, as opposed to barley or rye, to the mash bill, which for a bourbon must contain at least 51-per-cent corn.

Bulleit Bourbon is a Diageo brand of Kentucky Straight Bourbon whiskey that is characterized by having a high rye content for a bourbon (at approximately 28% of the mash bill) and being aged at least six years.

In the traditional lambic style, beers, with a mash bill of 2/3 malted barley and 1/3 unmalted wheat, are spontaneously fermented in open topped attic mounted vats, aged in oak or chestnut, blended (from different batches and ages), bottled, and then bottle conditioned for a year.

They are the rye-accented bourbon distillate (which is still dominated by corn, which must, by law, make up 51 percent of a bourbon’s mash bill) that results in such familiar brands as Elijah Craig and Evan Williams; and the rye recipe that produces Rittenhouse Straight Rye.

One primary product of MGP Indiana is a straight rye whiskey with a 95% rye mash bill, which is bottled under various brand names, including Bulleit Rye, Templeton Rye, Filibuster, High West, James E. Pepper, Redemption, and Smooth Ambler.

He was supposedly the first to produce straight bourbon using wheat instead of rye in the mashbill.

Town Branch Bourbon uses a mashbill of 72 percent corn, 15 percent malted rye, and 13 percent malted barley.

A distiller may tout the special mashbill, or recipe, he uses for his premium brand, when in fact he uses much the same formula for both the cheapest and costliest products in his range.

Parent company National Distillers would be sold to Jim Beam in 1987; the Old Crow recipe and distillery were not kept and the product after this would be a three-year-old bourbon based on the Jim Beam mashbill.

The amount of each starch source in a beer recipe is collectively called the grain bill.

It is brewed with at least 50% of the grain bill being malted wheat.

Crunching the numbers showed that my grain bill of:

The grain bill of a beer or whisky may vary widely in the number and proportion of ingredients.

The ester and phenolic aspects are produced by the special type of yeast, rather than the high fraction of wheat in the grain bill.

A mere fifty million sesterces, against a grain bill from Sextus of nearly five hundred million sesterces.

The addition of malted rye to the grain bill adds some subtle spicy notes and a refreshing dryness to the aftertaste.

Wheat whiskey is a style of whiskey defined by having a grain bill which consists primarily of wheat.

Usually a pale lager's grain bill consists entirely of this malt, which has enough enzymatic power to be used as a base malt.

The lambs grow well and the ewes stay in good shape--but that 8 week period accounts for the lion's share of my entire annual grain bill.

Well, Im bringing another two thousand in spoilsthats a hundred million of the grain bill when theyre added to whats left of Ventidiuss.

Mash ingredients, mash bill, or grain bill are those materials used in brewing from which a wort can be obtained for fermenting into alcohol.

This process allows the enzymes in the grain bill to decompose the starch in the grain into sugars (maltose) to form a wort.

Adjuncts are often used now in beermaking to introduce a large quantity of sugar, and thereby increase ABV, at a lower price than a formulation using an all-malt grain bill.

Melanoidin malt, a malt like the Belgian Aromatic malt, adds roundness and malt flavor to a beer with a comparably small addition in the grain bill.

On the following day the Head Count was back in attendance on the Comitia; no gang of senatorial toughs appeared to break up the meeting, and the grain bill passed into law.

Grain Bill C-34 Amending Legislation - Western Grain This is a listing of the legislative changes brought into the Canada Transportation Act, effective August 1, 2000.

This procedure is followed by mashing in which the milled grain known as the "grain bill" (malted grain) is mixed with water known as "liquor" and heating the mixture.

Unaged Tennessee Rye (2013): Jack Daniel's first new grain bill since the lift of Prohibition, rye is featured predominantly in the mash of this product rather than corn.

The grain bill for Blue Moon includes malted barley, white wheat, orange peel, coriander and oats-and is sometimes served with a slice of orange, which its brewmasters claim accentuates the flavor of the brew.

He promoted the "Governor's Grain Bill" as a way to regulate trade in grain, specifically by giving the Railroad and Warehouse Commission the authority to license, inspect, and regulate country grain elevators.

Vienna malt or Helles malt is the characteristic grain of Vienna lager and Märzen; although it generally takes up only ten to fifteen percent of the grain bill in a beer, it can be used as a base malt.

In brewing and distilling, mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the "grain bill", and water, known as "liquor", and heating this mixture.