"I am a complete noob so any and all advice is appreciated.

Looking for a rye mash recipe. The more detailed the better.

thanks"

"Agreed TS - excellent recipe - I have used it for wheat vodka and modified it for Canadian whisky with nice results.

In the US rye is rye but what we here in Canada call ""rye"" is typically a lighter blend of rye, corn and barley (and who knows what else).

It is easy to find flaked rye and flaked maize (corn) at health food stores such as ""Old Fashion Foods"" but malted rye is hard to find (and hard to make).

If I were you I would use malted barley for the malt because it is readily available and it's pretty much guaranteed to give you an efficient starch conversion if you watch your mash temps.

Uncle Jessie has a recipe posted around here somewhere using 100% malted rye but availability could be an issue there.

Rest it in a glass jug at about 55% with the toasted oak chips available at winemaking stores for color and flavor - then mix it down to 40% to bottle. Patience is critical here - my first batch took about a year to fully develop it's flavor and color and by then I had ""sampled"" it so much (just to see how it was doing) that by the time it actually looked and tasted like good whisky there wasn't much left!

Cheers!
BB"

"Thanks TS and BB. I cant wait to give this a try, my first attempt actually. I doubt it will turn out properly but im not gonna let that deter me.

Thanks,

CC"