Author Topic: rye malt vs flaked rye  (Read 591 times)

Offline goschman

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rye malt vs flaked rye
« on: July 31, 2014, 09:53:29 AM »
I brewed a 'summer rye' beer recently with 10% rye malt. What kind of differences should I expect if I was to use flaked rye instead? I am not sure how well my mill crushed the rye malt so I thought flaked rye may be a better option next time.
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Offline denny

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Re: rye malt vs flaked rye
« Reply #1 on: July 31, 2014, 10:29:12 AM »
I find flaked rye to have a mellower, less prominent flavor.  Have you tried running the rye malt though the mill twice?
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Offline goschman

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Re: rye malt vs flaked rye
« Reply #2 on: July 31, 2014, 11:03:54 AM »
I find flaked rye to have a mellower, less prominent flavor.  Have you tried running the rye malt though the mill twice?

I had all the grain together in one bag and just milled it at once. I honestly didn't inspect the rye after it was milled. My efficiency was lower than usual and I thought that maybe it was a milling issue with the rye.

I think the flaked rye may be the way to go for this one but I need to develop the recipe regardless. It's a mongrel of a beer but tasting pretty good right now. I will probably just try flaked next time and see what I get. Thanks!
« Last Edit: July 31, 2014, 11:07:19 AM by goschman »
On Tap:                       
Lemongrass Blonde / RYEteous Super Ale / Habnero Wit / XPA #2 / American Strong Ale / Baltic Porter
              
Fermenting: nothing :(
Up Next: Kolsch, Pumpkin Alt, Irish Red

Offline denny

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Re: rye malt vs flaked rye
« Reply #3 on: July 31, 2014, 11:23:05 AM »
I find flaked rye to have a mellower, less prominent flavor.  Have you tried running the rye malt though the mill twice?

I had all the grain together in one bag and just milled it at once. I honestly didn't inspect the rye after it was milled. My efficiency was lower than usual and I thought that maybe it was a milling issue with the rye.

I think the flaked rye may be the way to go for this one but I need to develop the recipe regardless. It's a mongrel of a beer but tasting pretty good right now. I will probably just try flaked next time and see what I get. Thanks!

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Offline ynotbrusum

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Re: rye malt vs flaked rye
« Reply #4 on: July 31, 2014, 04:07:22 PM »
I know that Denny wil cringe at this, but I made a rye ale from the Craft Beers for Homebrewers book (great book by the way!) using both flaked and rye malt per the recipe...I used a full bag of rice hulls and was glad I did.  The mash didn't' stick, so much as the fine gummy flaked rye held back some wort on top of the grain bed when it drained - I got a couple cups more of wort by slicing the top of the grain bed with a few slits and sucking hard to restart the siphon.  Worked like a champ, but anticipate this as you run that second/batch sparge through.  It fermented like crazy with ice bottles rotated in to cool.  The beer literally finished in about five days at 62-64, but I'm going to wait it out before racking.  Probably one of the best smelling ales I have ever brewed and I can't wait to taste it!
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Re: rye malt vs flaked rye
« Reply #5 on: July 31, 2014, 04:10:05 PM »
Makes me want to brew with some rye - been a while. Love that spiciness. I see a rye IPA coming up !
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Online pete b

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Re: rye malt vs flaked rye
« Reply #6 on: August 02, 2014, 05:40:25 AM »
I just made two rye beers, a rhubarb rye I
Saison and Denny's rye ipa. I followed Denny's recipe exactly and its awesome. I followed Denny's advice I saw somewhere about using at least 15% rye malt when formulating mye saison recipe and it seemed spot on when I sampled the hydrometer while bottling a week ago. I crushed the rye malt desperately, running through twice. I think I may have even tweaked the settings on the mill.
Edit: I crushed the rye malt separately, not desperately. Sorry for being so dramatic.
« Last Edit: August 02, 2014, 07:59:10 AM by pete b »
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Re: rye malt vs flaked rye
« Reply #7 on: August 02, 2014, 06:09:55 AM »
The malted rye is definitely more prominent rye flavor to it. I can use almost 10% flaked rye and barely taste the rye.
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Re: rye malt vs flaked rye
« Reply #8 on: August 04, 2014, 08:09:43 AM »
The malted rye is definitely more prominent rye flavor to it. I can use almost 10% flaked rye and barely taste the rye.

and the malted rye doesn't make your beer taste plasticy at high percentages like the flaked does.
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Offline kmccaf

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Re: rye malt vs flaked rye
« Reply #9 on: August 04, 2014, 08:41:01 AM »
Anybody else find the Weyermann Rye Malt to be really mellow? I used it at high percentages (around 25%), and just didn't get the rye flavor I wanted. I like rye malt more overall, but also like to mix some flaked rye in as well.
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Offline denny

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Re: rye malt vs flaked rye
« Reply #10 on: August 04, 2014, 09:33:08 AM »
Anybody else find the Weyermann Rye Malt to be really mellow? I used it at high percentages (around 25%), and just didn't get the rye flavor I wanted. I like rye malt more overall, but also like to mix some flaked rye in as well.

Yep.  That's why I prefer Briess rye malt.  That's about the only Briess malt I do care for.
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