Help with an all Rye mash

[NorCalShine]

I have been drinking Catoctin Creek Roundstone Rye. It is the best whiskey I have ever tried in my life. I know it is a 100% rye recipe. I imagine that they are using unmalted rye with a protien rest and lots of enzymes but I have no idea. I would like to come close to this if possible. Any one have any ideas on an All Rye recipe? I would love any advise. I am new to this hobby but I am jumping in with both feet!

For those who haven't tried it i will try to give my decidedly untrained tasting notes.

It is somewhat sweet, not dry and overly spicy like other ryes
It has very nice mouth feel and viscocity
Very very smooth
Very clean for a brown liquor, (Bro-in-law and I went thru a bottle one evening - not even a hint of hang over)

It is awesome and if you can find it, BUY it!!!

[rtalbigr]

I would think it would depend on the rye you can get. Canadian rye will have a DP around 100 L so you could use more unmalted rye. German rye typically has a much lower DP, around 50-60 L, so it would be more conducive to do a 100% malted grain bill. With rye you're going to want to do a multiple step mash doing both the Beta Glucanase and Protease rests along with the amylase rests.

Big R

[likkerluvver]

Been thinking of doing a Rye for a while, so I bought a 25Kg sack of Canadian rye malt which I'm going to put through my 20L Braumeister.

I am thinking to use 100% rye malt, but I have also thought about mixing it with some annual rye grass seed:

http://www.tractorsupply.com/gulf-annua ... b--4220157" onclick="window.open(this.href);return false;" rel="nofollow

Dead easy to do a stepped mash, but I see a variety of different temperatures being used for the rests.

I plan to:

dough-in 5.5Kg rye and maybe 100g rice hulls in 30L at 20*C (68*F)
Beta-Glucanase rest at 40*C (104*F) for 20mins
Protein rest at 50*C (122*F) 30 mins
Sacch' rest 65*C (150*F) 60mins
No mash-out, lautering or boil
Drain wort to a 8usg stockpot, cooling rapidly to pitching temps using an immersion cooler
transfer to large fermenter

for next batch(es):
refill to 20L and heat to 77*C (170*F) for 10 mins "mash-out"
partially remove grain/malt pipe and allow to drain
remove malt pipe and grain.
add cold water to 30L and cool to 40*C (104*F)
empty and rinse the malt pipe
repeat the above

add to the same large fermenter

What temps and times do you use rtalbigr? I can easily add or change the mash steps.

[Tater]

http://homedistiller.org/forum/viewtopic.php?f=14&t=926

[likkerluvver]

Thanks Tater.

That's a great read - one of the many reads which encouraged me to get the rye malt. I've been through the entire topic 3 times - Nice one Uncle J

I really enjoy 100% rye. I'm wondering whether Catoctin Creek Roundstone Rye is 100% rye malt. Do you know NorCalShine?

I've read a lot of discussion about rye grass seed - some pro, some VERY con. I think the link I included may be suitable grain to add - I'm thinking 2.75Kg rye malt, 2.75Kg rye seed plus rice hulls to help maintain the constant circulation through the stepped (or single temp) mash.

If I go the all rye malt route, Uncle J's single step mash might be the easiest way to go, but the stepped mash might be better suited to a mixed grain bill containing un-malted rye. If the un-malted rye is not worth the bother or results in inferior product, I definitely don't want to go that route to save maybe 25% the cost of the grain bill.

Thoughts anyone?

[aknewb1s]

Anyone know where its even possible to buy unmalted rye?

[ohyeahyeah]

Anyone know where its even possible to buy unmalted rye?

I buy mine from a local bulk food outlet. They have whole or coarse meal. I buy a 20kg sack for just under 40bucks cnd.
http://www.adm.com/_layouts/ProductDeta ... ductid=690" onclick="window.open(this.href);return false;" rel="nofollow