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Whisky made from wheat and rye
I am currently in the process of making a whisky that consists of 4.4lbs of malted wheat and 2.2lbs of roasted malt rye the mash is sitting at 18% currently so should have a decent return in spirit, has anyone tryed this combination or something similar?
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11 Replies
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Lots of people have. How did you manage to mash 6.6lbs of grain with 1 gallon of water?
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Sorry I should have been clearer I mashed them in 3½ gallons not one
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Thats a much better amount. That would put the potential abv at 5-6%. How did you arrive at 18%
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I’m a fan of rye ,rye malt, and wheat should be goodThere are two types of people in this world.1. Those that can extrapolate from incomplete information.
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Barley malt and rye with a little oats, great whisky! But there is just something about the taste of wheat in a spirit I just can’t stand. Commercially or my own…so good luck to you on yours, and I hope you love it!(It breaks my heart, but) I’ve finally decided my future liesBeyond the yellow brick road…from Elton John
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Thanks I’m sure it’ll be OK mostly I make single malt being in the Highlands we have easy access to the best of water and good barley but I like to experiment with other things.I have a similar feeling towards corn as you do to wheat
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I use angel yeast yellow label it seems to pump up the abv by a higher amount than other yeasts according to my refractometor and other alcohol testers it is sitting at 18%
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Original gravity of 1.14, did u add sugar ?I drink so much now,on the back of my license it’s a list of organs I need.
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You need both original gravity (OG – before fermentation) and final gravity (FG – after fermentation) measurements to determine ABV [I use the formula (OG-FG)*1.315, or estimate approximately 1% abv for every 8 pts of gravity drop].With Yellow Label you can use a standard hydrometer to get your FG, but you can only estimate your OG based on grain and water amounts. You can’t use a Proof & Traille hydrometer to measure alcohol in a mixture that contains solids and/or unfermented sugars. To use a refractometer to read FG only works if you know the OG and apply a correction factor with a calculator, such as https://www.brewersfriend.com/refractometer-calculator.When I do single malts I get a typical mash efficiency of around 75-80% (standard mash/sparge, ferment off grain). Your grain and water amounts would give you an OG of about 1.050 at 75% efficiency. With yellow label you probably get more extract, and if you extracted 100% of all sugars from the grains (a 100% mash efficiency) you would have an OG of about 1.067. If fermented to an FG of 1.000 you’d still only have about 8.8% ABV. It is more likely less than that, and certainly no where near 18% (presuming you did not add sugar).HigginsFlute buildSteamer build4 methods experimentAging proof experimentNext batch: Malt Whiskey (60 barley/30 corn/10 wheat)
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Nah no sugar in my wash I’ll check it again before distilling unless my refractometer is playing up I have had one bail on me in the past
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Make sure to use a correction table. Refractometers cant get a true reading on fermented mash.
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