General Category > All Grain Brewing

Mashing with Rye

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gandelf:
I'm brewing a Rye APA tomorrow morning. I surfed around and found the gelatinization temp
rang; but what is the required time/duration for gelatinization to complete. I'm debating if I
need to cook it or just do an extended mash? With other adjuncts in the past, I just mashed
until I hit the pre-boil gravity and all was good.

Alewyfe:
You didn't mention what type of rye you are using. If it's malted or flaked, you don't have to worry about cooking it. If it's unmalted, you'll need to cook it until it stops thickening, then add it to the rest of your mash.

denny:
Yep, for malted or flaked rye just mash it like you do any other grain.

ynotbrusum:
I've never seen flaked rye - interesting, but is it gummy in the mash?

Alewyfe:

--- Quote from: ynotbrusum on March 09, 2013, 12:32:24 PM ---I've never seen flaked rye - interesting, but is it gummy in the mash?

--- End quote ---

Oh yes...is it ever. Like Oatmeal but even more so.

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