 Rank: Junior Member Groups: Registered
Joined: 4/12/2012(UTC)
Posts: 38
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Ok yall I need a little help with the step by step doin a rye whiskey mash.....first off its gonna be a 13 gal mash...I Wanna use cracked corn, malted barley, and malted rye...I just need to know how much of each grain should I use?...I know I need to boil corn for about 90 mins to break down starch then cool to 150f and add my malted grains...plus I wanna add a little sugar to make the proof a little higher...so how much of each grain should I use and do I need to grind up the malted rye and barley before adding it to the batch?
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 Rank: Advanced Member Groups: Registered
Joined: 10/12/2012(UTC) Posts: 463   Was thanked: 3 time(s) in 3 post(s)
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Don't know if your still interested but here's a write-up from another thread.
7 lbs Rye, 2 lbs Barley, 1 lb malt, 6 gallons of water and 1 oz yeast. Heat water to 70 degrees and mix in malt and grain. While stirring the mixture, heat to 160 degrees. Keep mixture at 160 degrees for 2-3 hours, stirring, to convert starch to fermenaible sugars. Strain the mash and place into your fermenter and allow to cool to 70 - 80 degrees. Pitch yeast. To avoid secondary fermentation and contamination, add 1 gram of ammonium flouride. Stir for one minute, then cover and seal with an airlock. Mash will take 5-7 days to ferment. After fermentation is complete, pour into the still through a pillow case to remove all solids.
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