Is It Possible? All Rye Malt or Barley Malt.

[roostershooter7]

Is it possible to make a recipe entirely of either Rye Malt or Barley Malt 6-Row?

The reason I ask is that I have an abundance of both (100# each) and it would simplify the mash 10 fold over trying to extract the starches from cracked corn.

Thanks.

[Prairiepiss]

Well yes.

[heartcut]

If you do a barley malt wash, after mashing, boil it till the foaming stops before you cool it off and pitch yeast. That'll keep it from foaming in the boiler.

[blind drunk]

Have a peek -

http://homedistiller.org/grain" onclick="window.open(this.href);return false;" rel="nofollow

[MitchyBourbon]

Oh, if it were only true...

Ofcourse It's true! An all rye will make rye and an all barley will make scotch. I love rye and done a few all rye malts. Scotch on the other hand I have not tried. Both malted rye and malted 6 row barley have plenty of enzymes to get a good conversion (so does malted 2 row barley). How are ya planin to age?

Give it a shot and tell us how it turned out.

[zouthernborne]

I'm doing a batch of 6-row malted barley and some corn meal that was in my cupboard. I was on a scavenger hunt for fermentables, I guess.. Anyway, I'm doing 3 lbs of barley and 1/2 lb of cornmeal. I would have thrown some oats in there for fun, but my cooking pot isn't that big. Going to do this as a 5 gallon wash unless anyone thinks I should go smaller?

[zouthernborne]

Doing the spirit run on this right now. A lot of carryover flavor, and some of it is not pleasant. But I figure a few months on oak will sort that out. Could have been that my 6-row was a little old..

[bentstick]

Hence the term, Single Malt.
If that is the correct term being used the right way.

[King Of Hearts]

100 % rye is excellent, save the six row for a corn mash, use two row pale ale malt for scotch.

[AndyC]

Sounds like a straight rye might take a bit of aging, they say it has a very strong flavor which is why they dont often use it at to high a concentration to make rye beers.

[King Of Hearts]

Sounds like a straight rye might take a bit of aging, they say it has a very strong flavor which is why they dont often use it at to high a concentration to make rye beers.

What you notice in rye whiskey is spiceiness, not rye flavor as is bread, it's all in how you age it, how much and what wood you use.

[rtalbigr]

I've done some heavy rye grain bills, both for whiskey and bourbon. The rye adds a nice spicy note to the profile. I especially like the bourbon with the slight sweetness that the corn adds. Aging, of course, will always make a difference.

Big R

[King Of Hearts]

I've done some heavy rye grain bills, both for whiskey and bourbon. The rye adds a nice spicy note to the profile. I especially like the bourbon with the slight sweetness that the corn adds. Aging, of course, will always make a difference.

Big R

You should try wheat then, Van Winkle uses wheat, wheat has a little spice, less than rye, seems smoother too.

[rtalbigr]

You should try wheat then, Van Winkle uses wheat, wheat has a little spice, less than rye, seems smoother too.

I have done several grain bills with wheat. I think Prairepiss is rather fond of my 100% wheat whiskey as am I. I have also made some wheat bourbon. Yes, it does add a spicy notr like rye, and yes more subtle. I am currently thinking of doing an oat/wheat combination, I haven't done that yet.

Big R

[King Of Hearts]

You should try wheat then, Van Winkle uses wheat, wheat has a little spice, less than rye, seems smoother too.

I have done several grain bills with wheat. I think Prairepiss is rather fond of my 100% wheat whiskey as am I. I have also made some wheat bourbon. Yes, it does add a spicy notr like rye, and yes more subtle. I am currently thinking of doing an oat/wheat combination, I haven't done that yet.

Big R

that's sounds like a great idea, I'm going to have to try it too if you don't mind Koval makes a 100% Oat whiskey, all their whiskeies are 100% of the same grain.

[Odin]

Single malt rye is awesome. More fruitiness/spiciness than a partial malt only. 100% oats is great too. Takes some time to age, but all those harsh tones change into something awefull. 100% single malt barley is fine too. I am just down to my last quart. Gets better every month. I am sorry I didn't give it more time.

Odin.