Home Distiller

Anyone done a 100% malted rye mash?

Just racked mine today and its incredibly thick and gooey. The SG is now about 1.010 and continuing to fall. Smells and tastes sour, but good, if you know what I mean

Is it supposed to be this thick?

--KD

don't know what you did, so we cant tell ya.

I did a standard malt mash (153F 2hours). Just wondering if rye malt = thick and viscous?

thanks
KD

rye flakes git thick like oat meal , never tryed all rye malt. like oats I believe it is high in fiber and that makes it thick.

Ive done rye malt mashes .Keep mine to 1 1/3-1 1/2 lbs grain to gallon of water What was your ratio of grain to water?

Where did you buy malted Rye, or did you malt it yourself? If a home malt, what method?

Rye's coming up quickly on my to-do list...

just did a little research, maybe help us all, rye,oats needs a "beta glucanase" rest at 98-113f a ph of 4.5-5 ( over 113 will deactivate)

I found it in beer brewing, but not used much as it reduces the head. used in some countries (maybe Russia?) where they use a lot of oats,rye


never to old to learn

Dnderhead wrote:just did a little research, maybe help us all, rye,oats needs a "beta glucanase" rest at 98-113f a ph of 4.5-5 ( over 113 will deactivate)

I found it in beer brewing, but not used much as it reduces the head. used in some countries (maybe Russia?) where they use a lot of oats,rye


never to old to learn

So are you saying that if a person did an all rye malt mash then they shouldnt go over that temp? Im askin' because i have a 25kg sack of rye malt coming soon and hadnt thought of that. Hard to cook something to release starches if cooking will kill the enzymes.

They don't tell much but, what I gather is---- bring up to 100- 113f (38-45c) hold it there for a wile (did not say how long)1/2 -1 hour?
this is supposed to convert the "goo" .

then mash at 150f (66c) to finish converting. ( some beer brewers do this, called a step mash but we want to do for a extended time)
this mite take some experimenting but I thank it is a start in the right direction.

A beta gulcan rest is benifitial in lowering the viscosity of your wort when useing unmalted or under modifide grain.

I use a combination beta glucanase/protein rest at 116f for 30 min. (this may lower the ph of your wort a little), then I bring the temp up to 148f give or take.

If all your trying to do is lower the viscosity of the wort a simple beta gutcan rest at 105-110f for 15 min. will work just fine.

I like to do a protiein rest on my mashes also this takes place at a temp of 113-122f. Beer brewers do this to aid in the clairity of there beer but for a distiller the andvantage of a protein rest is that it activates proteolyic enzymes. This step makes more nutrients for the yeast and it seems to help the conversion happen faster.

So i do both steps at once. A temp of 116f is a good medium.

tater wrote:Ive done rye malt mashes .Keep mine to 1 1/3-1 1/2 lbs grain to gallon of water What was your ratio of grain to water?

Maybe next time I'll lower the malt:water ratio it and see if that helps.
I did:
20lbs rye malt (Briess, this kind - http://morebeer.com/view_product/17197/ ... 50_lb_Sack" onclick="window.open(this.href);return false;" rel="nofollow )
10 gallons water

I heated the water to 165, then added about 10lbs malt with some Alpha amylase. This dropped the temp into the 150s. Then I added the rest of the malt, stirred and let sit.
Added some Gluco Amylase when the temp dropped below 140. Let rest overnight and then added some cool water and pitched Ale yeast. There was an abundance of enzymes! I have used similar tek successfully with many other grains (malted and unmalted).

I'll say that despite the thickness, it smells really awesome (alot like rye bread, actually). Will try experimenting with the teks you all mentioned.

thanks!
KD

Just got a response from a local distiller who makes rye whiskey and he said to lower the grain/water ratio.
I think the other mistake I made was in adding the malt at malting temp, rather than heating it up through the beta-glucan and protein rest temperatures.
Wow - got a lot to learn and practice!

thanks,
KD

Kill-Devil wrote:Just got a response from a local distillery (-----) that makes rye whiskey and they said to lower the grain/water ratio.<<<SNIP>>>
KD

And are you worried at all about a trace-back or were you careful about that...??? Just curious... Almost seems like they were all too eager to divulge what may be proprietary recipe information... Gotta make one wonder... Would you be giving information to the public so they could attempt to illegally re-engineer your product...??? I'm just sayin...

I get what your saying rad, we do need to be carfull but the folks over at ------ seem to be ok. Nevertheless better safe then sorry.

rad14701 wrote:

Kill-Devil wrote:Just got a response from a local distillery (-----) that makes rye whiskey and they said to lower the grain/water ratio.<<<SNIP>>>
KD

And are you worried at all about a trace-back or were you careful about that...??? Just curious... Almost seems like they were all too eager to divulge what may be proprietary recipe information... Gotta make one wonder... Would you be giving information to the public so they could attempt to illegally re-engineer your product...??? I'm just sayin...

Hear ya, Rad. Actually ----- at ----- was kind enough to give me some basic advice on mashing Rye. I wouldn;t go so far as to say he gave away anything proprietary. Actually all he said was to keep it thin by adding more water, just what Tater pointed out too. I was pleasantly surprised to get any advice from a professional of his stature.

On the topic...Would a person be better off to cook some of the rye, then cool to 110 F or so, add the rest of the rye, and slowly raise the temperature to 150 or so? My rye malt will be here soon so i am wondering in advance .

no need of cooking all malt. bring up to 110f-(43c) hold there about 1/2 hour ,,,then bring up to 150f (66c) and hold for another 1/2 hour or more.

Dnderhead wrote:no need of cooking all malt. bring up to 110f-(43c) hold there about 1/2 hour ,,,then bring up to 150f (66c) and hold for another 1/2 hour or more.

Just the info i wanted..ty as usual

Barney Fife wrote:Where did you buy malted Rye, or did you malt it yourself? If a home malt, what method?

Rye's coming up quickly on my to-do list...

I bought mine .Think it was uncle Remus who posted malting your own rye.

Hey guys so here is the thing worth rye,you can make it 100% mash but you should add rice husks,you can get them at your brew store,they don't add flavour or anything they just assure you will have easy time rincing the grains without stuck and clogged mash tun cause rye is reach in beta-glucans and that is what makes it thick,also I advice to do glucan temperature rest before the sacharyfication rest,check on line for the temp regime for glucan rest.:

I have but I usually cheat and add enzymes. I highly recommend using a very fruity yeast, the fruitiest you know of, and fermenting it at a nice hot temperature (80f) then aging it on oak for as long as you can. I recently tried a Canadian whisky called Lot No. 40 that is an excellent example of a straight rye.

I'm confused; Kill-Devil's OP said he was doing a malted rye mash but many of the responses seem to be for mashing rye grain and Kill-Devil's link for what he is using is for rye grain and not rye malt.

BG

I just finished a barrel of 100 % rye it was still thick after fermenting. it was hard to distill the rye syrup and I scorched it I definitely won't be going over 1.5 ppg with rye again.