Palmetto Coast Posted June 17, 2013 Share Posted June 17, 2013 We are trying various small rye mashes looking for something that is liquid enough to distill without lautering. We hammer mill through the smallest screen size available for our mill (3/32"). We are trying to find a usable ratio of grain to water and are just looking to start a dialog and see what others have tried. Thanks. Todd Link to comment Share on other sites More sharing options...
jeffw Posted June 19, 2013 Share Posted June 19, 2013 I don't know how high you can push it, but with some viscosity enzymes getting 3 pounds per gallon shouldn't be too big a problem (my last run was that but with malted rye). I have heard (not sure with rye) of getting up to 4 pounds per gallon. Think that was blackheart...? Link to comment Share on other sites More sharing options...
bluestar Posted June 19, 2013 Share Posted June 19, 2013 We usually have about 2 lbs per gallon, 50% flour and 50% grist. If all flour it could be too gummy. Link to comment Share on other sites More sharing options...
Oregon Spirit Distillers Posted June 20, 2013 Share Posted June 20, 2013 When we make rye we use 450 pounds to 300 gallons. We have found it important to use plenty of alpha amylase while mashing in the grain the mash will get to gummy. Then your in trouble. But the reason rye tastes so good is because it is so hard to work with. Link to comment Share on other sites More sharing options...
CopperPig Posted June 22, 2013 Share Posted June 22, 2013 Silly question, but do you have an agitator on your still? I use a roller mill, and if you start at a lower temp, and use a little more alpha amylase as OSD suggests, you should get a tick higher yield. Link to comment Share on other sites More sharing options...
Palmetto Coast Posted June 24, 2013 Author Share Posted June 24, 2013 Thanks to everyone for the feedback. On our regular stills we have agitators, but not on our test stills. Don't know that we can do the rye on our test stills. I don't have the mash bill in front of me, but we tried 100% rye. No luck, too gummy, even with enzymes. We are now trying different amounts of rye to water, rye to corn, etc, with an eye on mash consistency and brix/sg. Todd Link to comment Share on other sites More sharing options...
Jake Holshue Posted June 25, 2013 Share Posted June 25, 2013 I just started my rye whiskey this week. It is 100% rye. Make sure the viscosity reducing enzyme has a xanthanase in it. We use Viscoferm from Gusmer. We use approx 2 lbs per gallon, and half flour half grist. We do have an agitator on it, and we use a defoamer product to essentially lubricate the mash. Hope that helps! Link to comment Share on other sites More sharing options...
fldme Posted June 28, 2013 Share Posted June 28, 2013 Their may be a better product than viscoferm coming very soon. Link to comment Share on other sites More sharing options...
Jedd Haas Posted June 30, 2013 Share Posted June 30, 2013 That's intriguing, fldme. Can you elaborate? Link to comment Share on other sites More sharing options...
PeteB Posted June 30, 2013 Share Posted June 30, 2013 Their may be a better product than viscoferm coming very soon. Please keep us posted. I am very interested Link to comment Share on other sites More sharing options...
fldme Posted June 30, 2013 Share Posted June 30, 2013 Not just yet, I can say that in trials it outperforms visco ferm hands down. Link to comment Share on other sites More sharing options...
Jake Holshue Posted July 1, 2013 Share Posted July 1, 2013 Waiting with baited breath....... Link to comment Share on other sites More sharing options...
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