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

Sour mash involves adding a portion of spent stillage (backset) from a prior distillation run to new mash, which lowers pH, inhibits bacterial contamination, and ensures batch-to-batch consistency.

Question 2

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

Accepted Answer

5-15%

Answer

Malted barley typically comprises 5-15% of a bourbon mash bill, providing sufficient enzymatic power for saccharification while contributing subtle flavor notes.

Question 3

What is the saccharification step in bourbon mash preparation?

Accepted Answer

Converting grain starches into fermentable sugars using enzymatic activity

Answer

Saccharification is the process where amylase enzymes from malted barley break down the cooked grain starches into fermentable sugars that yeast can then convert to alcohol.

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

High-rye bourbons typically contain more than 20-25% rye in the mash bill, significantly above the common 10-15% range, resulting in a spicier, more complex flavor profile.

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

Finer grain grinds expose more starch surface area to enzymatic activity, improving the speed and completeness of starch-to-sugar conversion during mashing.

(CBP) Certified Bourbon Professional Practice Test

(CBP) Certified Bourbon Professional Practice Test

CBP Ingredients & Raw Materials 2