Aussiedistiller, Home Distilling, Moonshine, Home Brew

Rye grain does not have big value for farmers trying to get some grain may be better option then using malted rye but hard to find on the Internet there is two on
http://www.igrain.com.au/listing/search ... &x=62&y=23

Hi Viking,

I did similar numbers last year. Brendan is right, no need for enzymes just watch you temp in your mash tun and it will convert.

Drinking last year's rye right now and its a top notch drop! Worth the effort.

I have had two goes at 100% rye. First time I didn't do a protein rest and it ended up as a massive claggy glue, but I put it through the still anyway. Really low yield and decided to keep the lot as low wines.

After lots of reading, I used a 15 minute protein rest which made a massive difference. Came out of the tun as a proper liquid. Still had low yield.

I have another bag of grain sitting on the shed floor - try, try again ... :D

If you look at
"http://www.whitelabs.com/files/Ryetri_sage_chart.pdf"
Rye grains, like wheat, do not have husks and
therefore can be difficult to work with. Rye
also is high in beta glucan, a gum like sub-
stance that tends to increase viscosities and
cause transfer problems

Rye has a DP of around 75 on average and malt needs a DP of around 33 to convert itself (the starches in the given grain) . If your rye is fully and properly malted you will get an full conversion with enzymes to spare. If you are chasing a 100% single malt rye you will do well to disregard any advise suggesting barley or any other kind of malt, they have not understood your thread title and goal.If you do have reason to think your rye malt is defficient then enzymes will have virtually have no affect on the flavour.
Assorted malts will make it an all grain amylase and glucoamylases will not, that is just semantic crap for more reasons than one.

Thanks Fellas,
Currently stripping 100L right now. I ended up using some enzymes only rye and 1kg of rice hulls. I'll keep you updated.
Cheers

Hi viking,

It is probably too late, but I did 100% rye whiskey. I have used 1/3 and 2/3 mixture of malted rye and a rye flour (crude). My recipe was following:
a) put flour and "mash" it in hot water (70-75 degrees of Celsius) to get starch gelatinized a little bit. I usually leave it for a night. I use total water for this,
b) next day it shall cool down to ~40 degrees, then add the malted rye,
c) keep it for about 30m in 45-50 to get rye mash less gummy
d) heat it up to 62-64 and keep for about 2h. I usually let the mash cool down freely (but not always).
I have fermented on the grain with Safspirit Malt (around 4-5 days). Distilled with the grain once on a 3 sieve plate column. The whole procedure is quite long but starch gelatinization increases the alcohol yield.

hope this helps, kwik44

WicketNut wrote:I have had two goes at 100% rye. First time I didn't do a protein rest and it ended up as a massive claggy glue, but I put it through the still anyway. Really low yield and decided to keep the lot as low wines.

After lots of reading, I used a 15 minute protein rest which made a massive difference. Came out of the tun as a proper liquid. Still had low yield.

I have another bag of grain sitting on the shed floor - try, try again ... :D

I put 100ltrs through on the weekend. Boiling nice and slow and started fine, but could get more than about 1 ltr p/h out of the still. No problem, I'll just increase the power. :angry-banghead: Scorched the shizen out of it. You can smell exactly where in the run I got impatient by the cuts. As soon as I did it I realised, but it was too late then.

Anyway, with previous feints added, I got about 6.5ltrs of hearts at 65% on heavy charred oak - I am hoping the char can fix some of the scorched smell. :pray:

Wicked - after the scorched bourbon I didn't want to risk the scorching again. it did seem slow to me, but I saw it through. I'll see how this goes in a few months.

Are you using electric element what temperature does electric element get to and what temperature does rye burn.

wynnum1 wrote:Are you using electric element what temperature does electric element get to and what temperature does rye burn.

Yes using electric elements. The temperature they get to is "bloody hot" and the rye scorches at "too hot". :teasing-neener:

Sorry but I have not got much more than that.

They sell Ultra low Watt Density. elements for brewing this is what may be needed for rye more surface area .

what if you used 2 elements both powered and lowered by a voltage controller? so not quite one elements worth of power, but spread over 2 elements surface area

:text-+1:

WTDist wrote:what if you used 2 elements both powered and lowered by a voltage controller? so not quite one elements worth of power, but spread over 2 elements surface area

Hows ya whiskey going viking?

Haven't tried it yet Bluc. Its starting to smell good though. I'll bring the demi back from the shed later today and let you know.

:handgestures-thumbupleft:

Bluc - this is good, but I think after 12 months it will be great. I deliberately was light on the oak for this one. Give it a good.