rye whisky experiment

[kiwikeg]

I would definitely go for malted rye if you can find it.

[bt1]

Plain Rye tastes flat/dead/boring for mine.

Malted rye at about 51% max grain bill and only that high so you can call it a Rye and feel comfortable with the claim. Corn to speed up the spirit ageing/turning and a high DP like Galaxy for a part boil. gee this sounds very familiar :D

bt1

[kiwikeg]

Okay, put this down today

3kg wayerman malted rye
1kg nz pale malt
1kg nz pale wheat
6kg homebrand white sugar
1pkt coppertun low carb enzymes
Safspirit malt whisky yeast.

My extremely unscientific mashing technique was to use the hot water output of my still to dissolve the sugar and grains then add enough boiling water from jug to get it to 65℃, i then wrapped it up for night in morning it was sg 1100 so added water to bring down to 1045, I then pitched yeast and enzymes, aerated the bejesus out of it and closed it up.
Here's hoping.

[crow]

How many ltrs is the fermenter KK
I didn't get my grain the other day as expected and farmer Nath has been away but I'm told he is milling it for me today so 2 weeks late but it'll happen tomorrow I expect. I'll be doing a 44 :handgestures-thumbupleft:

[kiwikeg]

Its a 60l drum but its not full I would guess its about a 45-50l wash, was guided more by s.g. as I am really trying not to go above 9% abv in my grain/sugar head washes now.
Edit the rye was poorly milled imho with most of the grains intact. But after soaking overnight they had all burst

[kiwikeg]

Open fermenter 24hrs later the sg was back up to 1080, huge rolling fermentation, watered mix to as near top of 60l fermenter as I dared, got mix down to 1060....
Guessing I should have checked sg AFTER aeration as the grains obviously gave up more of their goodness. :angry-banghead:

[bt1]

Sounds good kiwi,

look forward to hearing the results from this one ... The Wayermann malted was a great choice.

Got 60lt x 2 of near same using Weyermann malted be ready mid week.

cheers
bt1