Kings County Empire Rye Recipe

Time7h

Serves1

Make Kings County Empire Rye Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Mash
In a large mash tun, combine the rye malt, corn malt, and barley malt. Heat 10 gallons of filtered water to 160°F (71°C) and pour it over the grains, ensuring all grains are fully saturated.
2
Mashing Process
Allow the mash to sit for 60 minutes, maintaining a temperature of 150-160°F (65-71°C). Stir occasionally to ensure even temperature distribution.

3
Separate the Wort
After the mash has rested, slowly drain the liquid (wort) from the mash tun into a kettle, being careful not to disturb the grain bed too much.
4
Sparging
Once the wort has been collected, rinse the grains with hot water (around 170°F or 77°C) to extract any remaining sugars. Collect this water with the wort.

5
Boil the Wort
Bring the collected wort to a boil and maintain the boil for 60 minutes. Stir occasionally to prevent scorching.

6
Cool the Wort
After boiling, cool the wort quickly using a wort chiller to a temperature suitable for fermentation (around 70°F or 21°C).
7
Pitch the Yeast
Transfer the cooled wort into a sanitized fermentation vessel and pitch the whiskey yeast. Seal the vessel with an airlock.
8
Fermentation
Allow the mixture to ferment for 1-2 weeks, or until fermentation activity has ceased.

9
Distill the Wash
Once fermentation is complete, distill the wash in a pot still or column still to separate the alcohol from the solids.
10
Collect the Distillate
Collect the distillate, being careful to separate the heads, hearts, and tails for optimal flavor.