• Whiskey

  Formulating with Roasted Grain in Mashbills

  Posted by rtshfd on February 25, 2015 at 4:52 pm

  If we were to use, say, crystal malt or caramel malt in one of our mashbills would the TTB put up a big fuss over the formulation? If it met all standards for bourbon (51% corn) and required diastatic power, would the addition of roasted grains to the mashbill make the TTB get twisted if we wanted to call it bourbon?

  mdh replied 9 years, 9 months ago 5 Members · 7 Replies
• 7 Replies

• 

  ebstauffer

  Member

  February 25, 2015 at 5:08 pm

  No, they wouldn’t put up a fuss. It’s just barley. Are you anticipating an effect in flavor profile?

• 

  461369684@qq.com

  Administrator

  February 25, 2015 at 5:09 pm

  Might wanna do some test runs. The Maillard flavors of crystal malts don’t usually come across. Now roasted and smoked grains on the other hand…

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  rtshfd

  Member

  February 25, 2015 at 6:27 pm

  I was being coy about what grains we want to use. We plan on a roasted dark rye in our rye whiskey. Hoping to bump up the profile a bit for a unique character. Test runs will happen. I”m just worried about the feds view on it at this point.

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  461369684@qq.com

  Administrator

  February 25, 2015 at 6:50 pm

  Brilliant idea.

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  justandy

  Member

  February 25, 2015 at 8:56 pm

  We do it, flavor definitely comes through, feds don’t care.

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  rtshfd

  Member

  February 25, 2015 at 10:01 pm

  Great to hear. Thanks all!

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  mdh

  Member

  February 26, 2015 at 4:18 am

  I don’t recommend more than 5% roasted rye. A bit goes an extremely long way.

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