Grain Chest: Triticale Bourbon

[PalCabral]

What is Grain Chest?

In my thread from July 2025 called “Unusual grains in Bourbon”, viewtopic.php?t=94869, I discussed making a series of simple bourbon recipes where each of the selected “unusual” grains, or seeds, are given a center stage from a flavor perspective. I am interested to find out what these grains would taste like in a Bourbon, what they would add to the flavor profile, along with the corn and possibly other classic Bourbon grains. I have decided to go ahead with this idea and I’m calling the project Grain Chest. This is the third Grain Chest Bourbon I have made. The first two were the Emmer Bourbon viewtopic.php?t=95283 and the Lovegrass Bourbon viewtopic.php?t=95283. Now it's time for Triticale.

Caveat, I am not seeking to pioneer new grounds, nor do I want to make scientifically perfect side-by-side comparisons of different grains. My goal is simply to produce a good Bourbon, where the “unusual” grain gets to influence the product flavor-wise in the best possible way.

However, if you want to contribute with your experiments with unusual grains/seeds/weeds, please reuse the "Grain Chest" label or use the #grainchest tag. I'd love for you to share your experiences with small grains.

What is Triticale

Triticale (latin: Triticosecale) is a hybrid between wheat and rye that was created by scientists in Germany and Scotland in the late 1800's to make a grain that had wheat's productivity and rye's resistance and sturdiness. However, it was only until after WW2 that Triticale started to be grown on a somewhat larger scale but it's never been a huge success. Although Triticale was created to have rye's tolerance it suffered from several problems and gave low yields, something that has limited the adoption of Triticale's as a major crop. Triticale is mainly used for animal feed and mainly grown in Europe, Poland being the biggest producer by far, followed by Germany and France.

The berries are similar to rye, but I am certainly no expert in grains, so correct me if you disagree. Triticale is said to be easy to malt and have high amounts of enzymes, but since I have decided to use raw grains and flour for my Grain Chest Bourbons, I will not malt my Triticale.

triticale.jpg

Triticale has had something of a revival in brewing and distilling with brewers/distillers, including myself, looking for something new and hoping to find the perfect mix between wheat and rye from a flavor perspective. Reports have been mixed and Triticale remains a rarity ingredient in Whiskies.

I actually had a hard time finding Triticale to buy. I contacted the the farmer's association who put me in contact with one of the major distributers of seed grains for farmers to grow. She was surprised anyone was interested in Triticale and also mentioned that the harvest of 2025 was a complete washout. If she's supposed to sell Triticale to the farmers, she sure wasn't doing a good job.

In the end I found a German supplier, WIDU Mühlenbau, who specializes in heirloom and specialty grains, and shipped from them. WIDU Mühlenbau is actually a gold mine and I will be buying other heirloom grains from them for coming projects. For example, when I get back to Rye Whiskey, I will use a portion of Champagne Rye when I make it and WIDU Mühlenbau is the only supplier I've found that sells it and ships it.

Muhlenbau.jpg

The recipe: Triticale Bourbon

In my previous Grain Chest recipes, Emmer and Teff/Lovegrass, I've been using 20% of the "unusual" grain, with 70% corn and 10% Barley malt being the other grains, but for Triticale I wanted to increase the proportion to really expose the flavors, especially since I've heard it tastes very little. I've decided to reuse my recipe for Green Diamond Whiskey (64-24-12) which increases the flavor grain in favor of the corn. I also decided to add some lightly roasted barley malt to make sure there's some maltiness in the flavors.

64% Corn (50/50 mix of coarse ground yellow dent corn and coarse ground yellow polenta flour)
24% Coarse ground Triticale flour
12% Barley malt (50/50 mix of crushed Maris Otter and Special Roast)

50gr/1.7oz YLAY

Mashing and Fermentation

Since I am using YLAY, the mashing and fermentation is pretty much the same. I decided to make a small volume batch in my first try, so I only used a total of 6.3kg/14lb grains and 23L/6g of water in a 30L/8g bucket. My aim was 1.070-1.078.

I initially let the grains soak in 11L/3g hot water, starting at 67C/152F for 3 1/2 hours, allowing the temperature to fall naturally to 44C. Then I adjusted with the remaining 12L/3g of water so I could pitch at 33C/91F, while stirring regularly. I pitched 50gr/1.7oz of YLAY, which is over-pitching but I was worried my yeast is starting to be a bit slow. I purchased it last summer and although I store it in the fridge it doesn't strike me as over-potent anymore

The fermentation was nothing special. I kept the temperature above 28C/82F using heat belts, stirring 3 times a day the first 3 days. I racked and squeezed after 13days and managed to get 20L/5.5g. Reverse calculating, the ABV was 9% and the OG 1.070.

The smell of the wash was pretty fruity and attractive, but the wash itself was very "muddy" and hazy. I cold crashed it and let it rest for 12 days in the cold to get it to clear a bit. This it did, and when I racked it to the boiler today, it was pretty clear and I only lost 0.5L/1 pint to "mud".

More to come!