Aussiedistiller, Home Distilling, Moonshine, Home Brew

I'm looking at putting down a rye whiskey, I plan to use 70% rye and 30% marris otter. I plan to step mash 55deg, 62deg, 68deg and 78deg mashout. Has anyone had a go a rye whiskey?

No, but my next ag will be 80% malted rye and 20% barley.

I have done 50/50 with good success. :handgestures-thumbupleft:

There is a 100% rye mash on here will see if I can dig it up
EDIT: here you go http://www.aussiedistiller.com.au/viewtopic.php?f=12&t=9491

rumdidlydum wrote:I have done 50/50 with good success. :handgestures-thumbupleft:

:text-+1: I've also done a sort of AG bourbon with 25% rye in it

Love the Rye!!!

Best yet was a blend with a variety of other Grains, but the best so far has been with decent amount of caramalt!

How did your 25% go tipsy? I have major stuck sparge issues using 75% rye.

Got a recipe there Hava??

edited copy and paste from a beersmith recipe saved last year. never had issues with stuck sparge but I only crack the grain enough to either split them into two half preferable only crack open each grain.

Experimentation is the order, the more variety of grains you add the deeper the complexity of the first 50% of the flavour, for the other 50% invest in a decent oak barrel and let it age for as long as you can keep your mits off it. Beats any bottle of crap from the bottle shop if distilled correctly.



100 Tri Rye

Type: All Grain
Batch Size: 100.00 l
Boil Size: 105.89 l
End of Boil Vol: 104.00 l
Final Bottling Vol: 100.00 l
Fermentation: Ale, Two Stage


Date: 26 Apr 2015
Brewer: Hava
Asst Brewer:
Equipment: Mega Mash Tun
Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Taste Rating: 30.0

12.50 kg Caramalt (50.0 EBC) Grain 2 33.3 %
12.50 kg Pilsner Pale Malt (3.9 EBC) Grain 3 33.3 %
12.50 kg Rye Malt (9.3 EBC) Grain 4 33.3 %



Gravity, Alcohol Content and Color

Est Original Gravity: 1.074 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.4 %
Bitterness: 0.0 IBUs
Est Color: 32.7 EBC

Total Grain Weight: 37.50 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20

Mash Steps

Keep it simple add the 156 ltrs of water and bring it up to 50c and hold for 40 m or so then slowing take it up to 65 hold for 40m. I let mine cool over 24 hours before pitching and let it sit on the grain to let the enzymes continue to suck our the sugar. It's not beer its a wash.

Ferment, pot strip and product run with max 4 plates.

Just picked up 25kg today, going to do 100% Rye, got some enzymes if needed. Will ferment it with American Whiskey Yeast. Off topic, but I also picked 5kg of BestMalz Smoked Malt, smells like BACON :o

TasSpirits wrote:Just picked up 25kg today, going to do 100% Rye, got some enzymes if needed. Will ferment it with American Whiskey Yeast. Off topic, but I also picked 5kg of BestMalz Smoked Malt, smells like BACON :o

Been wondering about bacon :think: :dance:

bluc wrote:

TasSpirits wrote:Just picked up 25kg today, going to do 100% Rye, got some enzymes if needed. Will ferment it with American Whiskey Yeast. Off topic, but I also picked 5kg of BestMalz Smoked Malt, smells like BACON :o

Been wondering about bacon :think: :dance:

Apparently Beech smoked, it smells like bacon :D

Hill wrote:How did your 25% go tipsy? I have major stuck sparge issues using 75% rye.

Hi Hill,

I did 2.5kg rye and 2.5kg barley in my Braumeister.
I then poured the runnings over 5kg crushed corn that I boiled with some backset.
I was hoping to get some of the corn to convert.

50% rye in the Brau is the most i'd ever like to try.