Author Topic: Rye Flour (Read 613 times)

rabid_dingo · « **on:** February 24, 2010, 08:47:28 pm »

Someone handed me about 5# of rye flour and said they used it in their Rye beer.
It was a very tasty beer. The rye came right out. Anyone else out there use rye flour
instead of grain? Thoughts?

tygo · « **Reply #1 on:** February 24, 2010, 11:03:11 pm »

My first thought was that would make for a pretty sticky mash.

Beertracker · « **Reply #2 on:** February 24, 2010, 11:28:34 pm »

You'll need plenty of enzymes and use a step-mash starting with an acid rest.

mtbrewer · « **Reply #3 on:** February 26, 2010, 01:47:24 pm »

Make sure you have plenty of rice hulls on hand. Was the beer clear or cloudy?

rabid_dingo · « **Reply #4 on:** March 09, 2010, 11:33:36 pm »

Quote from: mtbrewer on February 26, 2010, 01:47:24 pm

Make sure you have plenty of rice hulls on hand. Was the beer clear or cloudy?

The beer I tasted was clear. I have malted Rye and I know what to do with that grain
but flour is new territory.

Author Topic: Rye Flour (Read 613 times)

rabid_dingo

Rye Flour

tygo

Re: Rye Flour

Beertracker

Re: Rye Flour

mtbrewer

Re: Rye Flour

rabid_dingo

Re: Rye Flour