Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hey Fellas,

I was thinking about putting down a 100% malted Rye Whiskey with Safspirit American Whiskey Yeast. I've done a search, but didn't find anything.
I was thinking of a 25Kg sack of malted rye and some rice hulls in 160L with some liquid enzymes - Sebstar and SebAmyl. Has anyone tried something similar?

Quick Google found this recipe
15 Pounds Malted Rye Malt
7 Gallons Brewing Water
Could scale it up good luck be interested in your results if you go ahead :handgestures-thumbupleft:
http://beveragecommander.com/blogs/beverage-commander-blog/14166207-100-rye-whiskey-moonshine-mash-recipe

You'll have to research for the quantities of grain (sugar content in them). I wouldn't mind doing 100% rye myself too.

If you are using 100% malted rye, you shouldn't be needing any enzymes. Their benefit usually lies when you have unmalted grain. Depending on the diastatic power (DP), malted grains can convert their own starches and then some...the added enzymes are usually used to make up the difference with a large quantity like unmalted corn in the mix. With 100% rye you'll have more than enough enzymes for complete starch conversion :handgestures-thumbupleft:

Brendan I was reading the big distilleries use at least 10% malt barley ones that use less add enzyme this sound right you seem to have a good grasp on all grain..

From what I've read, malted rye is very low on enzyme and can have trouble converting it's self so maybe 10 percent barley malt would be a good idea and I don't think it would change the flavour to much :think:

I don't have a good grasp on rye :snooty: haven't used it yet.

So if it has trouble converting itself, why would they only use 10% malted? :think: It was more because your grain bill was all malted, so I wouldn't think you'd need enzymes. But if malted rye has trouble converting itself, they might be needed. I guess you'll have to find the diastatic power of what you're using and then you'll know what it can do...

I would think if they're only using 10% malted and 90% unmalted, that it would have a high conversion power. Maybe I've misunderstood?

From recipe development area...

Rye whiskey

bt1 wrote:Malted rye is the go. Simple crushed or ground raw rye has jack all flavour and I’ve read posts by kiwi and others to read the disappointment after so much effort.
Malted Rye has the diastatic power(call it ability to convert starch to usable sugars) of recycled earth friendly used toilet paper. It’s lucky to convert itself let alone another grain.

bt1 wrote:As mentioned rye has the diastatic power of wet cabbage so your not going to get heaps of sugars so up to you…pull the pin earlier and add 5 – 8kg of dissolved sugars or as Kravin suggests and sounds and looks bloody tasty LME or DME as you prefer.

was reading this the other day. I like rye over wheat and i want to substitute the wheat in BWKO for rye when i start doing grains

Im a noob with allgrain but if you havent got enough or any enzymes can you just get them from a brew shop? the enzymes in a packet thing i saw in the simple all grain recipe thread?

Lots of warnings about rye scorching .

Yeah I think it's 90% malted rye and 10% malted barley to help with a bit more enzyme :think:

I think the 10% malt barley I referred to was for mashing corn so if 10% can convert all the starch in corn it should have no problem with rye, I dont think rye has as much starch as corn :think: . Op what size mash were you looking at doing? If you want truly 100% rye just buy some enzymes to help with the mash rather than malt barley

The above recipe I posted converted to metric is for 26.6L batch 6.803Kg rye which gives a total abv of 5.99% this may be a little low in alcohol so I would stick with same volume but bump to 9.168kg rye which gives a abv of 8.06%(These calculation are all done by brewers friend assuming 75% efficiency) if you mash right you should get very close to these numbers. No idea how to use enzymes never used them. so don't know how much you use. But going from wtdists posts I think enzymes would be a good idea if you want to hit your target abv with 100% rye. Hope this helps some..As brendan has said if your going to all the trouble of all grain some good quality yeast may be on the cards. I am going to try safspirit american whiskey yeast with my first all grain mash.Hope some of this helps.. :-B

just re read op if your doing 160l then you need 55.16kg rye to hit 8%abv. 25kg rye in 160l water will only give you 3.64%abv

Ok in brewersfriend it does not state that it is rye malt just says rye so maybe its plain rye so my calculations don't mean squat :angry-banghead:

what are rice balls he mentioned in first post? Is it just rice to bump up the starch content or something else? I assume rice is fairly neutral? he also mentioned liquid enzymes

In the US, diastatic power is generally measured in degrees Lintner. Malts with enough DP to convert themselves are at least 30 degrees Lintner; base malts can reach as high as 180 or more. That covers the question as to "what is diastatic power". Now here's some actual numbers to take a look at.
Here is a diastatic power chart for some of the more common malted grains:
Malt Degrees Lintner
Briess Red Wheat Malt 180
Briess White Wheat Malt 160
Briess Two-Row Malt 140
Briess Pilsen Malt 140
Briess Vienna Malt 130
Briess Rye Malt 105
Briess Munich Malt 10L 40
Briess Caramel 20-120 0
Briess Chocolate Malt 0

Taken from here

http://www.eckraus.com/blog/what-is-dia ... tion-chart

WTDist wrote:what are rice balls he mentioned in first post? Is it just rice to bump up the starch content or something else? I assume rice is fairly neutral? he also mentioned liquid enzymes

Rice hulls are used to help sparging a mash with lots of wheat or rye. :handgestures-thumbupleft:

Does rye go real thick like corn? Hulls let you drain the liquid?Do you know the difference between sg rating and potential extraction and how to convert one to the other? Beersmith talks grain in sg brewers friend in potential extraction..

Thanks Fellas for the feedback,

As mentioned rice hulls help draining the liquid through. I did a beer with a bunch of rye and the sparge stuck - hence the rice hulls.

A week or two back I did a rye corn barley mash for bourbon style whiskey> everything went fine until the stripping run - I could smell something but couldn't quite work it out until I finished and emptied the boiler - some slight scorching on the elements. The spirt run was fine I have some on oak and will see what it is like in a few months. This is why I was thinking a lot less rye concentration to limit the scorching, but maybe it was the corn that thicken it too much.

I'll see what I can come up with in the next few weeks and let you know how I go.
Cheers

Canadian Club do 100% RYE but probably use an enzyme.

Is it still classed all grain if extra enzymes are used. :think:

bluc wrote:Is it still classed all grain if extra enzymes are used. :think:

Yup.