I know Rye can get pretty thick...

[Orpheus123]

SO I made a "high" rye mash last week. High being74% rye, 16% corn and 8% 2row malt:

5.0 lbs malted Rye
4.0 lbs flaked Rye
2.0 lbs flaked corn
1.0 lbs 2row malt

Had to add more amylase to this batch, I'm assuming because of the flaked rye. I did get it to 19 brix, so I was pretty happy with that.

But DANG it was thick. I ferment on grain and separate after. I actually used a gallon of hot water to sparge. Total was 8 gallons.

Put it in my Alembic pot still, 3.5 gallons per run, to strip it. I left the last gallon out because I hoped it would have cleared some yeast, but I couldn't tell, it's like it didn't do anything in my cold garage overnight, which is usually sufficient for me. It ran fine, but it scalded pretty bad on the bottom, due to the thickness. My still is powered by propane.

Flavor off the still seemed pretty damn good, but after a couple of days in a jug, it does have a "burnt" quality to it, which I'm hoping might go away a little more on the spirit run.

This is the most rye forward mash I've ever done, and Ive never had a scorch like that happen. I'm probably just stuck with it, but does anyone have any suggestions to strip this goo? Like maybe low and slow instead of high heat to strip it?