rtshfd Posted February 25, 2015 Share Posted February 25, 2015 If we were to use, say, crystal malt or caramel malt in one of our mashbills would the TTB put up a big fuss over the formulation? If it met all standards for bourbon (51% corn) and required diastatic power, would the addition of roasted grains to the mashbill make the TTB get twisted if we wanted to call it bourbon? Link to comment Share on other sites More sharing options...
ebstauffer Posted February 25, 2015 Share Posted February 25, 2015 No, they wouldn't put up a fuss. It's just barley. Are you anticipating an effect in flavor profile? Link to comment Share on other sites More sharing options...
3d0g Posted February 25, 2015 Share Posted February 25, 2015 Might wanna do some test runs. The Maillard flavors of crystal malts don't usually come across. Now roasted and smoked grains on the other hand... Link to comment Share on other sites More sharing options...
rtshfd Posted February 25, 2015 Author Share Posted February 25, 2015 I was being coy about what grains we want to use. We plan on a roasted dark rye in our rye whiskey. Hoping to bump up the profile a bit for a unique character. Test runs will happen. I"m just worried about the feds view on it at this point. Link to comment Share on other sites More sharing options...
3d0g Posted February 25, 2015 Share Posted February 25, 2015 Brilliant idea. Link to comment Share on other sites More sharing options...
JustAndy Posted February 25, 2015 Share Posted February 25, 2015 We do it, flavor definitely comes through, feds don't care. Link to comment Share on other sites More sharing options...
rtshfd Posted February 25, 2015 Author Share Posted February 25, 2015 Great to hear. Thanks all! Link to comment Share on other sites More sharing options...
MDH Posted February 26, 2015 Share Posted February 26, 2015 I don't recommend more than 5% roasted rye. A bit goes an extremely long way. Link to comment Share on other sites More sharing options...
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