Scarecrow's Rye 101
Posted: Sat Jun 22, 2013 5:59 pmRecipe is as follows:
Cracked Corn 3.0 kg
Rye Malt 6.2 kg
Barley Malt 2.0 kg
Yeast 3 tablespoon
Backset 15 litres
Water to 60 litres
This recipe gives me 4 batches from a 25 Kg bag of rye malt.
Procedure
I buy cracked corn by the bag, but I run it through the corona mill one pass to get it a bit finer.
Boil a batch of water. I do about 40 litres.
I then make up about 2 litres of sanitiser and sterilise everything
I picked up 4 slow cookers at an auction for $5 each. They hold 8 litres.
I add 0.75 kg (3.0 kg divided by 4) corn to each crock pot, and then fill them up with boiling water. Add 2 drops defoamer (or it will foam like crazy).
I then cook on high for 3hrs till gelled, stirring frequently.
I dump one pot of corn into a bucket and then mix this with 12 litres boiling hot water. The corn falls to the bottom very quickly.
I then strain this and set it aside. Spent corn goes into another bucket.
I use 2 x 20 litre buckets with metal flyscreen to sieve out the corn. Cut the arse out of both of them and jam the flyscreen between the two. :handgestures-thumbupleft:
I take the next pot of corn and mix it with some of the original strained goop. Filter it and set it aside.
All I’m doing is using the same 12 litres of boiling water to strain out all the corn. Once you get the knack of it, it can be done in about 15 minutes.
The corn goop will still be about 80°C+. I wear oven mitts, because everything is farkin’ hot.
Once all the corn has been strained, I transfer the corn goop to the mash tun. I usually end up with about 20-22 litres.
All the spent corn is in a separate bucket. (Here chook chook chook)
When the corn goop gets to 75°C, I add the rye and barley malts. Temp now is about 68°C. I keep stirring till it gets to 64°C. This helps break up the malts and cool the batch down. I then close the mash tun and come back in 3 hours. Temp will have dropped 1 or maybe 2°C.
At this stage it passes the iodine test, so I dump the mash into the fermenter. I give it a quick rinse with about 4 litres water. I don’t sparge my rye wash as I ferment on the grain.
I add 4 kg of ice to rapid cool the mash.
I add 15 litres thawed backset from the previous batch. (I will keep 15 litres from this batch and store it in the freezer).
I add water to 60 litres (usually about 10-12 litres).
Temp is now about 30°C and pH is 4.2.
I aim for around 1.060 @ 20°C.
I hydrate 3 tablespoons of yeast in a litre of 35°C water and after about 20 mins I give it a quick stir then I add it to the fermenter, beat the crap out of it for 5 mins then airlock it.
Ferment is finished in about 3 – 5 days. It ferments out to 1.010, sometimes a smidge less.
I let it settle a few more days.
Grain bed is about 22-25 litres. Wash volume is about 35 litres.
I strip 4 batches (down to 10%), then a run through my CM. I get about 8 litres per strip.
Product is aged @ 65% on medium toast oak for 2 years and diluted to 50.5% for drinking (neat).
Put a horn on a jellyfish this would. :laughing-rolling:
scarecrow
Cracked Corn 3.0 kg
Rye Malt 6.2 kg
Barley Malt 2.0 kg
Yeast 3 tablespoon
Backset 15 litres
Water to 60 litres
This recipe gives me 4 batches from a 25 Kg bag of rye malt.
Procedure
I buy cracked corn by the bag, but I run it through the corona mill one pass to get it a bit finer.
Boil a batch of water. I do about 40 litres.
I then make up about 2 litres of sanitiser and sterilise everything
I picked up 4 slow cookers at an auction for $5 each. They hold 8 litres.
I add 0.75 kg (3.0 kg divided by 4) corn to each crock pot, and then fill them up with boiling water. Add 2 drops defoamer (or it will foam like crazy).
I then cook on high for 3hrs till gelled, stirring frequently.
I dump one pot of corn into a bucket and then mix this with 12 litres boiling hot water. The corn falls to the bottom very quickly.
I then strain this and set it aside. Spent corn goes into another bucket.
I use 2 x 20 litre buckets with metal flyscreen to sieve out the corn. Cut the arse out of both of them and jam the flyscreen between the two. :handgestures-thumbupleft:
I take the next pot of corn and mix it with some of the original strained goop. Filter it and set it aside.
All I’m doing is using the same 12 litres of boiling water to strain out all the corn. Once you get the knack of it, it can be done in about 15 minutes.
The corn goop will still be about 80°C+. I wear oven mitts, because everything is farkin’ hot.
Once all the corn has been strained, I transfer the corn goop to the mash tun. I usually end up with about 20-22 litres.
All the spent corn is in a separate bucket. (Here chook chook chook)
When the corn goop gets to 75°C, I add the rye and barley malts. Temp now is about 68°C. I keep stirring till it gets to 64°C. This helps break up the malts and cool the batch down. I then close the mash tun and come back in 3 hours. Temp will have dropped 1 or maybe 2°C.
At this stage it passes the iodine test, so I dump the mash into the fermenter. I give it a quick rinse with about 4 litres water. I don’t sparge my rye wash as I ferment on the grain.
I add 4 kg of ice to rapid cool the mash.
I add 15 litres thawed backset from the previous batch. (I will keep 15 litres from this batch and store it in the freezer).
I add water to 60 litres (usually about 10-12 litres).
Temp is now about 30°C and pH is 4.2.
I aim for around 1.060 @ 20°C.
I hydrate 3 tablespoons of yeast in a litre of 35°C water and after about 20 mins I give it a quick stir then I add it to the fermenter, beat the crap out of it for 5 mins then airlock it.
Ferment is finished in about 3 – 5 days. It ferments out to 1.010, sometimes a smidge less.
I let it settle a few more days.
Grain bed is about 22-25 litres. Wash volume is about 35 litres.
I strip 4 batches (down to 10%), then a run through my CM. I get about 8 litres per strip.
Product is aged @ 65% on medium toast oak for 2 years and diluted to 50.5% for drinking (neat).
Put a horn on a jellyfish this would. :laughing-rolling:
scarecrow