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Mashing with Rye

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firedog23:
I use flaked rye quite often and have never have a problem.

I also did a rye bread ipa today. Along with flaked rye, I used 1.25 pounds of rye bread as an experiment in the mash. To further that experiment, I took off 8 cups of first runnings and decocted (down to 2 cups) it along with another 1.25 pounds of rye bread. It was a stick mess but appears to have worked out.

I did this based on the flavor of the local bakeries rye bread and wanting to see how it worked in a beer.

If it doesn't work out, lesson learned but if it does work out, I might have made a winner.

gandelf:

--- Quote from: Alewyfe on March 09, 2013, 11:09:01 AM ---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.

--- End quote ---

Hmm, sorry about that. I use raw (berries) Rye from the local Amish store. Do you remember aprox.
how long the cooking takes.

Alewyfe:

--- Quote from: gandelf on March 09, 2013, 03:50:11 PM ---
--- Quote from: Alewyfe on March 09, 2013, 11:09:01 AM ---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.

--- End quote ---

Hmm, sorry about that. I use raw (berries) Rye from the local Amish store. Do you remember aprox.
how long the cooking takes.

--- End quote ---

It can take about an hour. 1 part rye berries to 4 parts water. Keep stirring periodically or they'll scorch. A double boiler works well for this. Also, soaking overnight will reduce the cooking time as will cooking them in a pressure cooker. They do absorb a lot of water.

gandelf:
The rye APA brewing this morning went well. I cracked the rye with a corona mill and then
toasted it at 350 F for 40 minutes; turning every 10 minutes. The recipe had 25% rye, so
I added a some rice hulls. I BIAB and continuously recirculate, so I could see that the wort
went clear about 18 minutes after doughing in; indicating conversion was progressing as
usual. I always taste my pH samples, it had a very nice subtle spicy/peppery flavor.

ynotbrusum:

--- Quote from: gandelf on March 10, 2013, 12:19:14 PM ---The rye APA brewing this morning went well. I always taste my pH samples, it had a very nice subtle spicy/peppery flavor.

--- End quote ---

That's the rye for you!  I am going to use some in a Kolsch.  Maybe I'll get daring and use the flaked rye - it was available at my LHBS, but I hadn't noticed it before sitting right next to the flaked oatmeal!  Rice hulls for insurance.

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