Breaking Protocol: Made My Own Rye Recipe

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Breaking Protocol: Made My Own Rye Recipe

Postby Still Life » Mon May 29, 2017 2:09 pm

Having followed proven recipes since I started distilling last year, I began to get a feel for making my own recipe:

6-Gallon, 54.5% Rye
5-lbs. Corn (ground to meal)
2-lbs. Flaked Rye (as-is; unmilled)
4-lbs. Malted Rye (milled)
2 Packets EC-1118 Yeast
Handful Oyster Shells (in a Brewer's Bag for recovery)

•Cooked the corn and unmilled flaked rye for 1½ hours (I used double boiler to prevent scorching)
•Cooled to hi-temp enzyme addition (my alpha amylase is rated 152°F to 158°F)
•At 150°F added the malted rye. Wrapped fermenting bucket in a blanket for 2½ hours
•Topped fermenter with water, and added Gluco-Amylasye (lo-temp enzyme) at room temperature
•Aerated; pitched yeast & oyster shells
----------------
Start: 1.063~
Finish: 1.000 even
Malted Rye Diastatic = 105°L
Mash = 38.18°L
----------------
Dry, earthy, peppery.
All in a good combination. Very enjoyable.
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby Bushman » Mon May 29, 2017 2:37 pm

Sounds like a nice recipe. I love my rye whiskey and subsequent generations adding approx 30%'corn.
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby Pikey » Mon May 29, 2017 2:48 pm

Nice one SL :thumbup:

Great to see people with ability get away from the dogma and start doing their own thing :)
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby Still Life » Tue May 30, 2017 12:33 am

Thank you, gentlemen. Means a lot coming from you guys.
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby Still Life » Sat Jul 29, 2017 5:36 am

Really like the spicy taste of this recipe.
Something was missing....

Was encouraged to UP the spiciness, and I now add 1lb. of roasted barley to the cooking corn & flaked rye.
WOW! Gotta blow my own horn on this recipe change.
Nice, warm, medium body, but full appeal. Very slight hints of black pepper & herbs. I'd dare to call it complex.

[ShineonCrazyDiamond's help and inspiration has been priceless]

Would love to share a taste with you guys/gals. I am that confident with my new creation.
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby DutchDoubleBarrel » Sat Jul 29, 2017 9:47 am

Hello all,first off,greetings from the Netherlands..
Although Novice over here, doing my thing for a few years now,very much enjoy reading a lot of the stuff on this forum.
But on topic,can I ask how did you run it,single run or strip&cut ?.I'd love to know 'cause my pleasure/hunt/goal is stuff enjoyable after a single run.
Thnx for your recipe and the fun read.
Greets DDB
message edited for language error... :oops:
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby ShineonCrazyDiamond » Sat Jul 29, 2017 9:53 am

Still Life wrote:
Would love to share a taste with you guys/gals. I am that confident with my new creation.


I'll be out that way at Christmas. Throw some oak at it and throw it up stairs :thumbup:

Good job man. It's awesome to finally zero in on a recipe. And specialty malts are the spice of distilling :thumbup: I used a double roasted malt once. I over shot it, lol. Look forward to your results :thumbup:
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby Still Life » Sat Jul 29, 2017 10:56 am

DutchDoubleBarrel wrote:Hello all,first off,greetings from the Netherlands..
Although Novice over here, doing my thing for a few years now,very much enjoy reading a lot of the stuff on this forum.
But on topic,can I ask how did you run it,single run or strip&cut ?.I'd love to know 'cause my pleasure/hunt/goal is stuff enjoyable after a single run.
Thnx for your recipe and the fun read.
Greets DDB
message edited for language error... :oops:

Hey Dutch.
Stripped it. Then did a spirit run.
I'd love to tell you this would be a one & done... but I'd be lying to you.
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby DutchDoubleBarrel » Sat Jul 29, 2017 10:59 am

Thanks for the quick reply.
Too bad....I'll keep huntin'. greets
DDB.
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby Still Life » Sat Aug 12, 2017 7:46 am

mmmm... just encountered the most fruity, sweet smelling infection to date.
White mushroom bubbles and powdery coat. Strips cloudy. Awaiting enough for a spirit run/taste in a few days.
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby Shine0n » Sat Aug 12, 2017 11:34 am

Glad to see no one threw out the "it's not in the tried and true" shit atcha, congrats on a successful run and who kow where it may lead!
good job bubba :thumbup:

I've been meaning to say this, all the tried and true recipes developed because someone was thinking outside the box!!! They were tired of the same old same old so made something of their own, came up with different flavors, not the norm mashing protocols mixed and mingled and made something repetitive over and over. They didn't get it in one shot I'm sure so to all the folks out there chanting "GO AND DO T&T" STOP IT!!!!!

Still Life, I'm proud of you for doing this!
Now perfect this so I don't look like the biggest ass in HD. LOL

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Re: Breaking Protocol: Made My Own Rye Recipe

Postby Still Life » Sat Aug 12, 2017 11:48 am

Well thanks, ShineOn.
If this was a failure I wouldn't have even mentioned it.
THAT'S where you get into trouble.

But as it is. Lots of successful Tried & Trues under my belt.
And that Honey Bear. Pure inspiration to venture out.

And you're hardly an ass.
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby bilgriss » Sat Aug 12, 2017 1:42 pm

The Tried and True thing shouldn't be limiting if you have enough experience to know what might work and give it a go. On the other hand, where I see this most are the new folks who just throw a bunch of stuff in a bucket, toss in some yeast, and then post questions asking why it didn't ferment fully, why it doesn't taste good, why the starting gravity is low, and so forth.

If you have a feel for general procedure and a sense of what works, I think it's great to make up your own, and most of us do.

If you have more questions than answers and have't had successes yet, get your feet wet with a recipe from the Tried and True......

The rye sounds good!
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby Shine0n » Sat Aug 12, 2017 2:53 pm

bilgriss, absolutely true!
For those who don't do their homework need directions but it gets thrown around wayyy to much all in all
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby fizzix » Fri Jan 05, 2018 1:41 am

I see this must be the original post for Chixter's thread.
Hey Still Life/ Chixter, how is this tasting after some aging if you've done so? I'm probably going to do this one as these specialty recipes have been paying off for me.
Loves me some dark "nasty" ryes (a compliment!) The roasted barley caught my attention.

:!: Eh... I'm going for it. I got a grain shop gift certificate with some bucks on it so I'll make the dive. But I'm still curious on its progress even if you've aged it just a short while!
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby Chixter » Fri Jan 05, 2018 4:35 am

fizzix wrote:Hey Still Life/ Chixter, how is this tasting after some aging if you've done so?


Mine is still aging but I'm taking "quality control" samples. I love it. Good balance. I'm another month or so I'll bottle it up. A word about roasted grains....a little goes a long way. You want the flavor but not overpower the whole run. Try it. Looks like brownie batter when ya mashing it.
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby fizzix » Fri Jan 05, 2018 5:09 am

Yeah, I saw your photos! Thanx for the feedback.
..Making the devil's water since 2017... Never bash another distiller. Ever.
"And when you lose control, you'll reap the harvest you have sown." -Dogs, Pink Floyd
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby Still Life » Fri Jan 05, 2018 3:57 pm

I haven't checked in for a while, but I thought my ears were ringing.
I'm glad you like this rye, Chixter.

Fizzix, I've had this rye in a 5-liter charred oak cask since July 1st of last year.
Whereas when it was young, I could put my finger on each flavor,
that is not true now.
For you, I also did a "quality control" sample and it is getting a complex spiciness to it.
It's becoming balanced and exotic in taste.
This will mature well if I say so myself.

That's not bragging. That is a result of Shine On Crazy Diamond's help and influence.
Look at some of his specialty malts and you'll see what I mean. And he's obviously a Floyd fan, too.

If you like rye, I dare to say you'll really like this.
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby fizzix » Fri Jan 05, 2018 4:10 pm

Hey Still Life that sounds like what I'm after! And yeah I've done Honey Bear -was scared silly but I did it!
ShineonCrazyDiamond is certainly good company. I'm distilling his Sundae Chocolate Bourbon as we speak.
Thanks for your input. Your rye is next in line after the Sundae's done.
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby fizzix » Wed Jan 10, 2018 5:58 pm

(Trying to understand diastatic power, etc.)
Given the original data:

Still Life wrote:
6-Gallon, 54.5% Rye
5-lbs. Corn
2-lbs. Flaked Rye
4-lbs. Malted Rye

Malted Rye Diastatic = 105°L
Mash = 38.18°L

Then later adding the 1lb roasted barley, (so those figures need updating.....)
Still Life wrote:Was encouraged to UP the spiciness, and I now add 1lb. of roasted barley....

Would the following updates apply?:
The total updated grain weight= 12 lbs
The added 1lb roasted barley, like the flaked rye, adds no diastatic power (by definition. Plus I checked with my grain shop web site :oops: )
The updated rye percentage= 50% rye
The updated diastatic power= (4lb diastatic rye) / (12lb total bill)= 1/3 ..... then ..... Mash= (1/3) x (105°L rye value)= 35°Lintner

I hope I'm adding to this post and not wrecking it. Are my "updated" figures correct?
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby fizzix » Sat Jan 13, 2018 4:07 am

Starting this rye today. In 3 hours I'll have the whole empty house to myself for cooking and destroying making an interesting mash.
Any last words of wisdom before I start? Smart people? Wizards? Exorcists?

10 Hours later: This looks like it's going to be some bad-ass stout rye, Still Life!
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby Still Life » Sat Jan 13, 2018 5:08 pm

fizzix wrote:Starting this rye today. In 3 hours I'll have the whole empty house to myself for cooking and destroying making an interesting mash.
Any last words of wisdom before I start? Smart people? Wizards? Exorcists?

10 Hours later: This looks like it's going to be some bad-ass stout rye, Still Life!

I sincerely hope you like it.
There really wasn't any advice to add as it's all there.
And thanks for finalizing my mash figures, the math looks solid.

Let me know how you rate this when you get some drips from the pipe.
Be honest, I can take it, and don't want to be pushing a bad recipe if that's the case.
I think you and Chixter are the only daredevils so far.

I don't log-in as much these days, but come here as a guest a lot on my phone and will see it.
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby fizzix » Sat Jan 13, 2018 5:16 pm

Whew! on the diastatics! Just getting used to these sciences I never knew existed. Chixter was right about the mash being dark. Looks like deep brown/almost black cocoa.
Will review honestly. Promise
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Re: Breaking Protocol: Made My Own Rye Recipe

Postby fizzix » Sat Jan 20, 2018 5:48 pm

Still life I think you have a winner here! This is nice and spicy and the roasted barley gives a back of the throat experience.
There's a flavor I can't put my finger on. It's like black licorice. But that's misleading. Definitely pepper spicy.
I do believe this will round out even better on some oak! I was after a good shot glass rye (to be chased with an amber beer) and I think you've provided that.

Two thumbs up!

UPDATE: A nice overnight airing has already brought out more flavor. This is going to be delightful.
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