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Assistance Needed: Creating a Grain Bill for Rye Whisky
Hi folks, a bit of assistance if you would.So am lookin to do a all grain mash, to make a Rye whisky.Been reading quite a lot but i still can’t find a clear set of instructions on how to, Loads of stuff on various members opinions but nothing i can get my head round.So looking to make a 25L mash, my ingredients are.Malted Rye grain (whole grain)Malted pale ale grain (whole grain)Very corse, or described as kibbled dried corn.The bit i am struggling with is 1, DP of the malts and how much of each i need to convert the corn2, how much corn and how do i process it 3, mashing temps and hold intervals.I also have some Ylay yeastI have 3kg of Rye malt, 3kg of pale malt and 3kg of corn.I have looked at mash builder apps and read quit a lot of posts but there is so much differing info i an totally confused.So guys any help on 1,2,3, questions would be gratefully recieved, Thanks Reefer1
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3 Replies
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A rye needs to be at least 51% rye. You might add some un malted rye and mash and ferment with the corn using YLAY separate from the malt. Here is a more traditional recent post with a mash bill and mash temps.viewtopic.php?t=92712
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.You might not be making the correct searches. Maybe this will help: Rye DP Mashing corn This is quite a spoonful. You will need to familiarize yourself on milling grain, mash (and ferment) principles and know that rye has its own set of challenges beyond working with corn. It is advisable to try a simpler grain bill (without rye) to tackle your first all-grain. The Tried and True section is the place to start. Lastly I would recommend you use a basic yeast (like bakers) for you to practice measuring your results for starting and final gravities. Eventually, it will all come together.Consider members’ ‘opinions’ as knowledge and experience, freely shared. Keep up your reading.“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”- W.C. Fields My EZ Solder Shotgun My Steam Rig and Manometer
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I recently made my first rye in 4 yrs of stillin. I made a 25 gallon mash using 50 lbs of flaked rye from Azure Standard (< $1 USD per pound) and Angel yellow label yeast. I thought I’d try it without further processing the flaked rye and it took forever for it to ferment. I must have kept mixing it for 3 or 4 weeks, but it eventually it finished. It’s been in a badmo for a couple months now – the white dog was very tasty.I’ve got another 50 lbs, but this time I’ll grind it to meal first. I use the typical large batch mash process for my bourbons, mash and sparge my single malts before fermenting, but I’ve not been brave enough to take on a rye mash.YLAY makes it very easy.HigginsFlute buildSteamer build4 methods experimentAging proof experimentNext batch: Malt Whiskey (60 barley/30 corn/10 wheat)
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