Anyone ever tried a rye thin mash with dextrose? Feedback?

Monster Mash · Post by **Monster Mash** » Tue May 08, 2007 10:31 am

Iwas thinking about a rye recepie where a batch of flaked rye and just enough malted barley tp provide enzymes was cooked up and then split in half making a 50% dextrose thin mash. I planned on using backset as well. Anyone ever tried this idea and what were the results? Thanks for the advice.

p.s. Tater, I checked the search function {:

Post by **Tater** » Tue May 08, 2007 10:57 am

Ive made rye malt and sugar moonshine.Tasted good.

wineo · Post by **wineo** » Tue May 08, 2007 5:20 pm

Im doing almost the same thing,but using whole oats,and dextrose.I would think it would work well.You would get the flavor from the rye,and the alcahol from the dextrose.I just ran my 2nd mash{sour} and its real mild,but it has more whiskey flavor this time.It will probably get real good after the 4th run.
wineo

Monster Mash · Post by **Monster Mash** » Wed May 09, 2007 8:05 am

Well, I checked with Ian Smiley on this idea. He suggested that I up the flaked rye to 11 lbs and use a little less than 2 lbs 6 row barley malt and cook the mash as usual to make a 30 L batch.Then split the mash equally into two fermenters and add 9.9lbs of dextrose and 3.5 gallons of water to each (check sg) and pitch some WD yeast. I'll use backset after the first stripping run. It should make some tasty likker! Looks like I'll be needing another Gibbs barrel.