How to get best conversion on Rye Mash

[jermerqua]

I'm new and probably not too wise since I decided to start making Rye. I am clearly not getting great conversion. This last batch I ended up with about 4 gallons with an ABV of about 4%... and I added about 3lbs of sugar before pitching yeast in. I just feel as though I am doing something wrong during mashing that is limiting my ability t0 extract as much sugar as possible. Is there a forum post someone can link me to that is like the bext way to do a rye mash and maximize conversion and subsequent ABV? Thanks

[jedneck]

How much grain
How much water
What temp add grain at

Answer these ?’s n we able to help

[jermerqua]

6lbs rye
3.5lbs flake maze
1.5 lb 6-row

I started the mash with about 4 gallons of water. When the temp hits 155 I mix in Rye and corn. Stirred in for a bit then dropped temp to 145 (although my mash and boil tends to jump up and down in temp) before throwing in the 6-row and a tablespoon of alpha amalyze. Then I stir and try to hover around that 145 temp for about an hour.

Then I sparge with about 2 more gallons of hot water straight from the sink and stir while I sparge.

[Twisted Brick]

jermerqua,

I think you're trying to run before you walk. The coaches here at HD can only help those who can comprehend what is happening and until you learn the basics, my man, it's gonna be a long trek. If you want to succeed at this and make it a worthwhile endevour, you'll end up ahead to invest in some extended reading and take small steps.

Mandatory reading: A message to New Members

[still_stirrin]

Tips to consider:
1) Use malted rye and crush it properly in a mill before mashing,
2) Mix properly crushed malted barley (2-row or 6-row) with crushed malted rye before “doughing in” in the mash tun.
3) Add a couple of gallons of hot mash water to the tun,
4) Dough in the malted grains in the tun, stirring to a thick porridge and stabilize the temperature at 110-120*F for 20 to 25 minutes,
5) Add hot (boiling) water, enough to raise the temperature to 145*F, stirring consistantly. Mash should thin quickly to a “soupy” consistency.
6) Add flaked corn and stir into mash, adding hot (boiling) water enough to bring the temperature up to 145-148*F. Let mash rest.
7) Stir frequently to keep temperatures consistent, ie - no “hot spots”.
8 ) After an hour, check for starch conversion with a drop of iodine...pull a small teaspoon of the liquid and put on a saucer and put the iodine on it...if it remains amber, conversion is done, if it turns dark purple/black, conversion needs more time. The iodine check is important to determine conversion success. Until you have experience mashing grains, it is necessary to monitor conversion.

One last note, this recipe will be very “sticky” for lautering. You’ll need to be very patient with your process. So, this recipe is not the best for someone who has not mashed cereal grains before....hardly, “a beginner’s whiskey mash” to attempt.

[jermerqua]

Thank Twisted Brick, I have been through the link you sent, and many of the beginner's list of threads where I dove into this
viewtopic.php?f=61&t=36611 ... Very informative and learned a lot about variable temps based on which grain you use BUT still just looking for some tips with Rye. Rye seems to be difficult to work with and lacks a ton of info from my recent searches. Thus my post in this "Novice" board.

Shout out to Still-Stirring, Thanks for the 1-2-3 tips. I clearly need to be better with my temp control and agree testing is imperative until I get a process worth duplicating.

Was also able to dig up this reading material which could help others who stumble across this thread
viewtopic.php?f=3&t=52242

By the way.. even though there is a steep learning curve on this craft HOW FUN IS THIS Thank you to this community for being here. It's like a delicious science project.

[pope]

Have you done practice batches with sugar washes and simple, starter recipes (like UJSSM)?

I personally am very happy cooking grain spirits using flours with enzymes but 1) that requires a steam system to strip or else leaving large portions of the mash behind in the fermenter.. I would call steam distilling advanced and advise there's plenty to learn first regarding safety, and 2) malted vs unmalted rye will produce different results, though you could mill rye malt into a flour too.

YES! Very fun, very satisfying. I am a major tinkerer and also get jazzed about anything smell or taste related, so its a great pursuit to scratch both itches.

[bilgriss]

This is an oldie but a goodie. https://homedistiller.org/forum/viewtopic.php?t=926

Rye's not easy. Still_Stirrin's comments are spot on. Take some time and it will start to make sense.

[cayars]

The corn will change the way you need to handle this mash. I do a George Washington Rye which is similar to this recipe and can give you guidance.

What type of vessel (pot, cooler, etc) are you mixing this all in and how big is it in gallons or liters?

How much water can you boil at one time?