“Beta” ( Meaning it is not perfected )
1. Chip the roots in small chips, using a wood chipper
2. Lay in the sun to dry well ( or use an oven )
3. Grind the Cassava to the consistency of oatmeal
4. Add 15 Gallons of water per Bushel of Cassava
a. ( 1 Busel = 8 Gallons )
b. Adjust pH to 5.5 ( 5 to 6 )
1) To lower the pH add Muriatic acid
2) To raise the pH add Lime
5. Add one ounce of “Alpha-amylase” enzyme per Bushel of Cassava
a. When heated this enzyme will break the bond in the starch which frees complex sugars.
6. Heat the mash slowly, and stir until boiling
7. Let cool for a half hour, it will take the consistency of a cream of … soup.
8. Add up to 15 Gallons of water per bushel of Cassava so it cools to 135°F.
9. If it is still too hot, after putting all the water, Let it cool to 135°F.
10. Check and adjust pH to 4 ( 3.5 to 4.5 )
11. Add 2 ounces of “Glucoamylase” enzyme per bushel of Cassava
a. This breaks the bond between the complex sugar molecules, which frees the simple sugar.
12. Let cool to 85°F, adding any water left from step: 6
13. Check and adjust pH to 4 ( 3.5 to 4.5 )
14. Add 2 ounces of dry Brewer’s yeast per Bushel of corn.
15. Stir so the mixture is unifrom.
Ferment in an airtight tank fitted with a water trap that will let the CO² escape but will prevent air from reaching the mash.
( Fermentation is the chemical reaction in which the yeast consumes the sugar contained in the mash producing Ethanol and CO², in the same amounts )
When the water trap stops bubbling, fermentation has stopped.
Fermentation will take from
This may be shortened to 1 day with the use of Turbo Yeast.
The proof of the beer will be from 10% to 15% ( up to 18% in some cases)