CBP Ingredients & Raw Materials 2

Question 1

What is the 'sour mash' process in bourbon production?

Accepted Answer

Adding spent stillage (backset) from a previous distillation to new mash to control pH

Answer

Using acidic grain varieties selected for their pH level

Answer

Fermenting the mash at low temperatures to prevent unwanted bacteria

Answer

Soaking grains in acidified water before cooking

Question 2

What percentage of a typical bourbon mash bill does malted barley represent?

Accepted Answer

5-15%

Answer

25-35%

Answer

15-25%

Answer

Less than 2%

Question 3

What is the saccharification step in bourbon mash preparation?

Accepted Answer

Converting grain starches into fermentable sugars using enzymatic activity

Answer

Filtering the mash to remove grain solids before fermentation

Answer

Cooling the distillate to separate alcohol fractions

Answer

Adding yeast nutrients to support fermentation

Question 4

What defines a bourbon as 'high-rye' in terms of its mash bill composition?

Accepted Answer

Mash bills where rye content exceeds approximately 20-25%

Answer

Any mash bill that includes rye as an ingredient

Answer

Mash bills where rye is the primary grain over corn

Answer

Mash bills with exactly 5-10% rye content

Question 5

How does grain grind size affect bourbon mashing efficiency?

Accepted Answer

Finer grinds increase surface area, improving enzyme-starch contact and conversion

Answer

Coarser grinds create more surface area for better enzyme contact

Answer

Grain grind size has no meaningful effect on conversion efficiency

Answer

Only pre-malted grains require grinding before mashing

Question 6

What is the cooked grain-and-water mixture called before yeast is added?

Accepted Answer

Mash

Answer

Wort

Answer

Wash

Answer

Stillage

Question 7

What flavor notes does rye grain typically contribute to a bourbon mash bill?

Accepted Answer

Spicy, peppery, and complex notes

Answer

Sweetness and caramel

Answer

Fruity esters and floral notes

Answer

Creamy, smooth, and nutty tones