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General Category => Ingredients => Topic started by: rabid_dingo on February 25, 2010, 03:47:28 AM

Title: Rye Flour
Post by: rabid_dingo on February 25, 2010, 03:47:28 AM
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?
Title: Re: Rye Flour
Post by: tygo on February 25, 2010, 06:03:11 AM
My first thought was that would make for a pretty sticky mash.
Title: Re: Rye Flour
Post by: Beertracker on February 25, 2010, 06:28:34 AM
You'll need plenty of enzymes and use a step-mash starting with an acid rest.  ;)
Title: Re: Rye Flour
Post by: mtbrewer on February 26, 2010, 08:47:24 PM
Make sure you have plenty of rice hulls on hand. Was the beer clear or cloudy?
Title: Re: Rye Flour
Post by: rabid_dingo on March 10, 2010, 06:33:36 AM
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.