Hey all,
To clarify, our Rye is a 100% rye whiskey, no corn....so some of this may not be as helpful if your recipe contains corn.
Our enzymes and their optimal usage:
Laminex C2K, 140F, 4.5 pH (during heat up) *Note, added to base water at 65F, prior to grain introduction.
Amylex 4T, 178F, 5.8 pH (during heat up)
Diazyme SSF2, 149F, 4.5 pH (during cool down)
More on our choice of enzymes from the manufacturer website. http://www.danisco.com/product-range/food-enzymes/brewing-enzymes/laminexr/
Cheers,
McKee