"Raw Whiskey From Raw Grain"
- Here is a recipe from the "Manufacture of Whiskey, Brandy & Cordials"
by Irving Hirsch, 1937. It could apparently be used also for other
grains. I have given rough metric equivalents in brackets:
Rye Whiskey From Raw Grain - Although for rye whiskey a quantity of
barley is usually used with the rye grain, good whiskey can be made by
the the use of raw rye only, without the use of acid, chemical or
malt, because the diastase present in the raw grain will saccharify
the starch. The following formula has been successfully used and is
reduced in scale for convenience.
100 lbs. (45 kg) of ground rye are added to 22 gallons (88 l) of water
previously heated to 145 degrees Fahrenheit (62°C), and steeped for
half an hour in an enclosed vessel. The temperature will drop to about
119 degrees Fahrenheit (43°C). Add 24 gallons (96 l) of boiling water
to raise the temperature to 148 degrees Fahrenheit (65°C). Let the
mash stand for two hours, then mix in cold water until the temperature
drops to 95 degrees Fahrenheit (35°C). Now add 18 ounces (500 g) of
pressed yeast which has been mixed with water. Cool the whole mixture
to 68 degrees Fahrenheit (20°C), and convey the mass to a fermentation
vat where fermentation will commence at 62 degrees Fahrenheit (16°C).
The wash is then filtered and then distilled in the usual manner. It
should be noted however, that when malted rye is used in the mash the
"body"of whiskey is greatly improved.
This recipe uses 1 kg (2/14 lbs.) of raw milled rye in 4 l (1 U.S.
gal.) of water.