Single Malt with enzymes

[Boda Getta]

I made a single malt last year using 100% malted barley (2 Row), I was pleased with the overall results although a little disappointed with the output. I am trying it again in a week or so and plan on two runs; one with 100% malted barley, 6 row this time and a second run with 100% malted rye. as last year I plan on 2 lbs/gal and seep at 148ish F until conversion, then ferment on the grain. I have Pintoshine's enzymes and are wondering if there is an advantage or downside of adding a small amount of Sebamyl GL to each mash in the attempt of coaxing a few more points from the mash. I was thinking of 1/3 to 1/2 the normal used for non malted grains. Any thoughts from you experienced guys?

Also, last year I just used plain water (we have good water here) and didn't add anything but the malt, then yeast. I've had good luck in the past with Wineo's sugar wash and are wondering if I would benefit from adding gypsum, epsom salt. ect to the water to make the yeast happier. I do understand the importance of PH when using enzymes and have a PH meter on the way.

Any advice, suggestions etc greatly appreciated.

BG

[woodshed]

Your on the right track but add that amount to the ferment and give it a prenatal vitamin. Keep it close to 80f and you will find the better yield you are looking for. I would go 2 row for the flavor and let the enzymes make up the difference in yield by giving the ferment a few extra days.

Double your ferment time with the 100% rye. Trust me on this. Give the enzymes more time and you will extract more flavor and reduce your chances of puking when running it. Even if you mix the two mashes a high rye grain bill wants to puke if you are not diligent. The enzyme will not eliminate the diligence but in my experience will greatly reduce it.

[shadylane]

JMDO
With a 100% malted barley mash, adding extra enzymes probably isn't going to help much.
But it definitely isn't going to hurt.
On a side note, I wouldn't ferment on the grain with a 100% barley mash.
I'd make two runs. One off the grain, and then use the spent grains with added sugar for a second run.

[Boda Getta]

Woodshed:
Thanks for your help; on my ferments I let them ferment dry and hope for around .98'ish, then several days to clear. For the rye are you saying let it sit for double the time after it's dry and clear?

I already have the 6 row and went with it hoping for a better conversion; I did not know that the 2 row would give better taste; will I be giving up much taste?

Shadylane:

Yes, I had planned to do a sugar head with both the spend barley and rye grains. I did the barley single malt last year on the grain because I have always read it resulted better taste; last year I couldn't get it below 1.02 and the cap never dropped; I went ahead and ran it because I believed I was having an infection problem developing. In spite of the problems, the whiskey after charring and 12 months age is great.

[woodshed]

Only way for you to know for sure is to do up a batch with 2 row and try it.

If your rye normally takes 7 days to drop and clear let it go another week. Maintaining temps in the 80f range is critical for this if you are adding enzymes. Most every grain offers up an 80% rate without help.

I'm not giving up anything when it comes to flavor or yield, and there is a lot left in that 20%. Flavor for sure. The subtleties are found there regardless of grain. Yield is just a bonus.