Overcooking Rye

jacksonbrown

So I keep hearing that you perhaps don't want to add your rye at the same time as the corn for the cooking stage when making a bourbon style whiskey.

When I ask why I hear that the longer time and higher temperature is the issue but no one can elaborate any further than that.

So what's the issue and mechanism?

grim

How else do you do it? Pretty much every commercial bourbon uses rye that is unmalted and requires cereal mash.

jacksonbrown

From what I gather it's high temp for corn i.e. boil then drop to 80'ish for the rye addition then drop down again for the sach rest.

Like I said, it makes no sense to me but I've heard it enough times now that I'm wondering what I'm missing.

grim

I find that Rye is as stubborn as corn.

DonMateo

Yes thats why I am investigating malting my own.