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You can certainly taste rye at 20% but I use at least 50% rye in mine. I recently brewed a 100% rye saison (rye malt and about 10% crystal rye, all Thomas Fawcett) and used a bunch of rice hulls and had no problems lautering. I am going to do a Roggenbier when I get back from Vaca next week and will use at least 60% rye.
Quote from: majorvices on May 28, 2016, 07:25:26 amYou can certainly taste rye at 20% but I use at least 50% rye in mine. I recently brewed a 100% rye saison (rye malt and about 10% crystal rye, all Thomas Fawcett) and used a bunch of rice hulls and had no problems lautering. I am going to do a Roggenbier when I get back from Vaca next week and will use at least 60% rye.Let me know how that worked. I have a hard time latte ring with Weyernmann rye.
I only ask because I usually have to run rye through my mill 2x to get a decent crush. Those kernels are just so small.