Bain Marie Rye - OK to distill on grain?
Posted: Fri Jul 14, 2017 1:20 pm
Hi there, I know this subject has been covered but my searches (yes HD Google) seem to come up with regular pot still, not Bain Marie answers.
I have only been making AG straight corn up until now sometimes with 6 row for enzymes, other times with only HT Alpha and Beta. However, now I am (roughly) duplicating the Rittenhouse Rye recipe and I recall concerns about tannens from Rye husk. But does this apply to Bain Marie? I believe that I will have to strain off the solids in this case because the temperatures will still get very high, they just won't scorch. But I defer to the more educated here.
FYI on Recipe and steps if you are interested:
9lbs malted Rye
2lbs unmalted corn
1lb 6 row (was supposed to be barley but none available)
3/4 cup of fresh-ish yellow corn from the cob I was about to throw away because it got kind of ropey with age...
Dry Distillers Yeast
6.5 gallons of water
I ground the corn very fine and cooked that for over an hour hitting boiling at times but mostly hanging around 190/195F. I let it cool naturally down to 170F, added the HTL Alpha and pitched my remaining dry grains. This brought the temp in at about 155F, I let it cool down to the 145F range and added the Beta, wrapped it up and let it sit overnight. I pitched yeast the next day at about 95F
I got great starch conversion according to iodine test (yes I know it was over-kill on the natural and added enzymes) and things have been bubbling along fine for a few days. I stir it every day to oxygenate it. I totally forgot to take an O.G. reading - duh. But I'll get a good feel for the ABV depending on output.
I have only been making AG straight corn up until now sometimes with 6 row for enzymes, other times with only HT Alpha and Beta. However, now I am (roughly) duplicating the Rittenhouse Rye recipe and I recall concerns about tannens from Rye husk. But does this apply to Bain Marie? I believe that I will have to strain off the solids in this case because the temperatures will still get very high, they just won't scorch. But I defer to the more educated here.
FYI on Recipe and steps if you are interested:
9lbs malted Rye
2lbs unmalted corn
1lb 6 row (was supposed to be barley but none available)
3/4 cup of fresh-ish yellow corn from the cob I was about to throw away because it got kind of ropey with age...
Dry Distillers Yeast
6.5 gallons of water
I ground the corn very fine and cooked that for over an hour hitting boiling at times but mostly hanging around 190/195F. I let it cool naturally down to 170F, added the HTL Alpha and pitched my remaining dry grains. This brought the temp in at about 155F, I let it cool down to the 145F range and added the Beta, wrapped it up and let it sit overnight. I pitched yeast the next day at about 95F
I got great starch conversion according to iodine test (yes I know it was over-kill on the natural and added enzymes) and things have been bubbling along fine for a few days. I stir it every day to oxygenate it. I totally forgot to take an O.G. reading - duh. But I'll get a good feel for the ABV depending on output.