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Author Topic: Rye Flour  (Read 2431 times)

Offline rabid_dingo

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Rye Flour
« 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?
Ruben * Colorado :)

Offline tygo

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Re: Rye Flour
« Reply #1 on: February 24, 2010, 11:03:11 pm »
My first thought was that would make for a pretty sticky mash.
Clint
Wort Hogs

Offline Beertracker

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Re: Rye Flour
« 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.  ;)
CHEERS! Jeff
"A homebrewed beer is truly a superior beer." ~ "Buffalo" Bill Owens - American Brewer

Jeffrey Swearengin
Fellowship of Oklahoma Ale Makers (FOAM)
Tulsa, OK USA

Offline mtbrewer

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Re: Rye Flour
« 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?

Offline rabid_dingo

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Re: Rye Flour
« Reply #4 on: March 09, 2010, 11:33:36 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.
Ruben * Colorado :)