Rye Whiskey - White Labs

Recommended Yeast For
Rye Whiskey
Yeast used in Rye Whiskey Fermentations should be fast acting
and temperature tolerant. The
yeasts below are recommended for
fermentation of Rye Whiskey.
•
Superstart
•
K1
•
71B TM
Lallemand
WLP001 – California Ale
Yeast
•
•
Ethanol Technology
Rye Whiskey
TM
Lallemand
WLP050 – Tennessee Whiskey Yeast
White Labs Headquarters &
Manufacturing Lab
7564 Trade St.
San Diego, CA 92121 USA
Tel: 858-693-3441
Fax: 858-693-1026
In the United States, "rye whisky" is, by
law, made from a mash of at least 51
percent rye. The other ingredients of the
mash are usually corn and malted barley.
It is distilled to no more than 160
(U.S.) proof, and aged in charred, new
oak barrels. The whiskey must be put
into such barrels at not more than 125
(U.S.) proof.
R&D Laboratory
Suite 2 2001 Second Street
Davis, CA 95618 USA
Tel: (530) 756-2879
Fax: (530) 756-2870
Sales & Customer Service
Pure liquid yeast and sized for approximately 200 gallons.
5455 Spine Road
Mezzanine East
Boulder, CO, 80301 USA
For Orders and Technical Service
Tel: (888) 5-YEAST-5 (US & Canada)
(303) 530-0469 (International)
Fax: (888) 693-1026 (US & Canada)
(303) 530-3816 (International)
Pure Yeast and
Fermentation
Fermentation and
Sugar Source
Rye has also been known to cause excess foaming during fermentation. Sufficient freeboard or
the use of a non foaming agent may be necessary.
Back set, a small amount from the previous fer-
In nature, starch exists in a tightly packed
crystalline structure. Water is required to hydrolyze these starch granules into fermentable
material. At specific
temperature ranges
the starch granules
swell or gelatinize
into a liquid phase.
Enzymes present
can now more easily
convert the high
molecular weight
carbohydrates into
simpler fermentable
sugars. The result is
a substantial increase in viscosity.
If suitable liquefaction enzymes are not present, the viscosity
will overload most mechanical mixing systems. Pre gelatinized flakes are an option for
those plants without adequate mashing tem-
Grain
starches
o
o
C
F
Barley
52-59
126-138
Wheat
58-64
136-147
Rye
57-70
135-158
Maize/
corn
62-72
144-162
Rice
68-77
154-171
Sorghum
68-77
154-171
Fermentation targets
Gravity
pH
perature control.
Starch conversion can be achieved by the
newer method of pressure cooking, however
this requires specialized equipment and the
inherent higher energy demand.
Gelatinization Temperatures
ment, is often added (25% of total fermenter
volume) to the new ferment to assist in pH adjustment and with overall consistency of the
product. Fermentation temperatures are normally
held at 90-95oF with slow, constant mixing.
Start
13.5 Brix
4.8-5.2
End
1.5 Brix
3.9
Duration
72 hours, may be as long
as 96 – 120 hrs.
Alcohol by
Volume
8%
Pitching rates
2 lbs active dried yeast /
500 gallons
4 liters liquid yeast /
500 gallons
Rye grains, like wheat, do not have husks and
therefore can be difficult to work with. Rye
also is high in beta glucan, a gum like substance that tends to increase viscosities and
cause transfer problems.
Content Created for White Labs Inc by
Clayton Cone & Christopher Bird
Recommended enzyme
Supplemental alpha amylase
Beta glucanase