RYE MALT WHISKY RECIPE

Featuring round, rich notes of tobacco, charred oak and butterscotch with a spicy rye kick and peppery heat, rye whisky is rounded out by the smoothness of maple and sweet cherry to provide a weighty and balanced, yet complex, flavor profile.
It’s solidly anchored in rye spiciness with a bit of apple and honey. Rye whiskey gives both spiciness and fruity flavors like plum and marmelade.
Rye whiskey should be aged for 10 years in oak barrels. That oak aging mellows the rye bite with vanilla notes, and the utter absence of corn still makes this a distinct, and tasty, drink.

RYE MALT WHISKY RECIPE

    1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr

    INGREDIENTS / HL(HECTOLITRE)

    MALTQuantity
    Château Whisky25 kg
    Château Rye6 kg
    YEASTQuantity
    Safwhisky M-170 grm
    ** Adjusted to the minimum order quantity depending on the packaging type.
    This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.For further information & service please contact: info@castlemalting.com . Brewing is an experiment! Brew your own beer! Send us your recipe, and we’ll be pleased to publish it on our website. Source: http://www.castlemalting.com

    PROCESS

    Mashing
    Mash in 75 liters of water at 65°C
    Rest at 63°C for 75 minutes
    Rest at 72°C for 25 minutes
    Filtration
    Separate the wort from the spent grain at 78°C
    Boiling (optional)
    Duration: 10 min
    Cooling
    22°C
    Fermentation
    Distillation

    Mashing Temperature

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