Corn Flour, Rolled Oats & Stone ground Rye flour

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EricTheRed
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Corn Flour, Rolled Oats & Stone ground Rye flour

Post by EricTheRed »

Just finished up with a Corn Flour and Oatmeal whiskey (Bourbon i suppose)
viewtopic.php?f=11&t=86997
that turned out quite well - currently aging.

Been reading that Rye gives a nice kick to the product.

malted grains in RSA are expensive so, going to use rough stone ground 100% Rye Flour (no additives, bleaching, preservatives)

I got a really good yield from the above linked mash, and hoping for the same with the following

Any thoughts on this recipe?

the below, split across 3 fermenters

20 kg corn flour (Mielie meal it is known as here)
6 kg rolled oats
2 kg toasted rolled oats
2.5 kg Rye flour

Per 50 L fermenter

* Bring 10 L of water to a boil
* Add in and cook 2.67 KG oatmeal until thick (toasted and untoasted)
* Make a paste with 5 L cold water and 0.84 KG rye
* add to oats and stir in well
* Bring 25L water to a boil - add to above
* While stirring constantly pour in 6.67 KG Mellie
* add 10ml alpha enzyme at correct temp (80°C max for mine)
* cover and leave overnight
* pour into fermenter - top it off to 45L mark
* add 10ml gluco enzyme to fermenter when temp below 50°C
* let sit all day to let temp come down
* add distillers yeast at 30°C ish
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BlueSasquatch
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Re: Corn Flour, Rolled Oats & Stone ground Rye flour

Post by BlueSasquatch »

I would opt for more Rye, not sure how the flour will do, interested to hear as Rye prices here have gone up about 50% this year. My favorite rye product I've made thus far was 65% rye malt. The heat/spice is great.

Also side note, if you can get Templeton Rye, they have a new bottle (Not sure if the recipe is different ) that is just a great drink for the $25/bottle mark. I'm actually picking some up today.
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EricTheRed
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Re: Corn Flour, Rolled Oats & Stone ground Rye flour

Post by EricTheRed »

Update

Fermented out in 10 days (room temp which varies a lot)
let stand for another 8 days

got 96 L of wash after squeezing. And let me add to the Rye squeezing story - it's b!tch!

Eventually got a method which works.
Put 4 - 5 Liters of mash into a bag, suspend above a pail and let drip for 40 - 45 minutes.
Then put through a fruit press. Comes out quite dry.
image.png
Takes a long time, but it works.
Edit: - doing Strip #4 today, spirit tomorrow - will update on yields, taste, etc when ready
Edit: as suggested i did up the Rye flour to 5KGs
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EricTheRed
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Re: Corn Flour, Rolled Oats & Stone ground Rye flour

Post by EricTheRed »

Strips finished - 27.3 L @ 33% ABV (at 20°C) (from 96 Liters of wash which came from a 135L ferment)
now busy with spirit run

initial feedback - the hearts have a slightly caramel taste and there is definitely a bite from the rye! Love it!
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Re: Corn Flour, Rolled Oats & Stone ground Rye flour

Post by EricTheRed »

Well, Strip done and blending done after sitting for 30 hours

Currently sitting in 3 x 3.8 L jars, each with about 3.33 L of 63% with 3 oak sticks (1 of each below)
- used toasted & re-charred
- used toasted, charred and a re-charred one
- a newly toasted one - no char

Cuts
- 2.8 L heads
- 10 L hearts
- 1 L tails

The tails did NOT have any funkiness to them at all, in any of the jars, so after much deliberation, smelling, tasting, added quite a bit of them. No cloudiness in any of the sample jars (32 of them) - just nice and clear

Had a good taste after blending, no harshness, has a sweet overtone, slightly caramel hint (only a hint) and a little of that Rye nip.

Now to keep my paws off of it for the next 6 months!
My fekking eyes are bleeding! Installed BS Filters - better! :D
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EricTheRed
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Re: Corn Flour, Rolled Oats & Stone ground Rye flour

Post by EricTheRed »

Well, after aging on various bits of oak - had a taster the other day - very nice, smooth and a bit of a bite from the rye
I was debating on whether to do a another batch - and after tasting - definitely will
My fekking eyes are bleeding! Installed BS Filters - better! :D
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