Rye whiskey

[MacStill]

The key, a slower bubbler run

Only been saying this for nearly 3 years now, good to see you finally catching on :teasing-neener:

[bt1]

Howdy,

I've always considered the speed I used to run as slow..., but this is slow mo...

Just the medium ring on at about 2/3 pace with large and small off on a three ringer. Barely able to a downcomer to work...but it seems to work and happy with the results.

bt1

[amaizing]

Thanks for the info

Ive been playing with this a couple of times now and i couldnt figure out why the yield was always small
i
the latest i mashed tonight same quantities as you have but for 20 litres ?
Im thinking after reading this thats too much? I want to do a small batch just to test recipe.

[bt1]

am,

If you mash the same quantity and only doing 20lt then you'll end up with less wash to play with that's all. The flavour will be stronger, that's not a bad thing.
On yield how much sugar you using?
Just on that point I go 1/3 brown sugar and use a Breiss malt extract these days and it works really well... just a few minor tweaks to get more flavour out really.

bt1

[amaizing]

Ok cool this one has 3kg brown sugar, i tried taking sg but it seems too thick of a mash for accurate reading do you have issue doing that with rye aswell ? Fingers and toes crossed it works this time. ^:)^

[bt1]

Not exactly the same issue am,

get lots of floaties so strain it in hydrometer tube to get the rye bits out to get a accurate starting gravity. Anything upto 1090 if using a good yeast less if using a beer crafty yeast.

Sounds like your on the right track...be good to hear when you get a taste of hearts don't judge here it will take time as mentioned.

cheers
bt1

[amaizing]

Ok well i think somthing went a rye :laughing-rolling:

I just stripped the wash and got less than 5 litres of low wines x_x
this was from 30 litre and sg of 1070
it is a small batch if ever there was one

[Zipeddy]

Oldish thread i know but Dad (top bloke thathe is) picked me up 5kg of Rye Malt on the weekend and was planning on giving this one a go. When you say 1lt Rye, corn etc are you talking a 1lt bucket? If so :happy-partydance: :happy-partydance: :happy-partydance: plenty enough rye here to have a crack!

[Brigand]

I've made 100% malted rye beers and have not had any issue with conversion. My understanding was that both rye and wheat had enough diastatic power to convert themselves.

The main issue I had was scorching on electric elements due to protein content. I had to switch back to gas to boil.

Have made a couple rye beers lately with ~10% flaked rye which seems to give a heck of a lot more rye flavour than the equivalent or more in malted rye.

Thinking I might explore rye through my bubbler.

Thanks for the recipe and notes. This might be the impetus I need to crack out the bubbler again.

Cheers

[bluc]

I've made 100% malted rye beers and have not had any issue with conversion. My understanding was that both rye and wheat had enough diastatic power to convert themselves.

The main issue I had was scorching on electric elements due to protein content. I had to switch back to gas to boil.

Have made a couple rye beers lately with ~10% flaked rye which seems to give a heck of a lot more rye flavour than the equivalent or more in malted rye.

Thinking I might explore rye through my bubbler.

Thanks for the recipe and notes. This might be the impetus I need to crack out the bubbler again.

Cheers

I have heard that rye should be ground into flour for max flavour carry over have you tried this does it make a difference?

[Brigand]

Haven't tried that. I run it through the mill at the same gap as the barley. I wonder if having it as a flour would make things even stickier in the mash. Rye normally sets the mash like concrete.

[bluc]

Cant wait till I get my stuff setup to have a proper crack at all grain :happy-partydance: