All Rye ferment

[biker geek]

Hello All,
A friend ave me a nearly full bag of rye malt and I'm going to do an all rye mash, and I'm wondering what yeast to use. I've used Safale 04 and wlp007 for most of my ferments so far, and am tempted to use wlp007 for this one as well. I am looking for a yeast with a fruity ester profile to end up with a distillate similar to Templeton Rye. I've also considered trying one of the Belgian style yeasts.

I'm going to do a stepped mash with a betaglucan rest, and I'm debating on a protein rest(although it seems superfluous). I lautering so there won't be any grain in the fermenter. I will be doing a single refluxed run on my CM still, taking off 70% distillate.

Does anyone have an opinion of what yeast will give me the product I'm looking for?

[Killrb13]

What will your SG be? wyeast 1214 has always done me good for fruity homebrew beer and has an alcohol tolerance of 12% to boot!

[3d0g]

Well, you're never going to get Templeton because it's not real. It's a base MGP rye with a secret mix of flavoring additives. You're on the right track with generating esters though. S-04 or WB-06 (fermented warm) would be good picks. Good luck lautering the goo!

[aladan]

Good luck lautering the goo!

Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less than 20% of total grist.
• Hulless and with a high beta glucan content, Rye Malt can result in a sticky mash and slow lautering. We recommend
adding rice hulls when usage levels approach 20% and supplementing with a betaglucanase enzyme above 35% for manageable lautering.


This is from the Briees website. Wish I would have read that 3 brew batches ago. SEBflo and doing BIAB has given me my best PPG using 100% rye malt so far in my adventures.