Hello all, first post on the forum. I'm located in a dry country but have hops, yeast, and water but I'm missing that key 4th ingredient. I've found some flaked rye at a local grocery store and wondering if I can use that to create a 100% rye beer. I also have some of the BSG Amylase enzyme. Some research I've done indicates that this might only be alpha-amylase. I tried to experiment with flaked rye and amylase but got just a thick goopy mess that didn't ferment at all.
1/2 gal water
1/2lb flaked rye
1/2 tsp amylase
Heated water and flaked rye up to 158F. Added amylase and maintained temp between 155-160 for approx 20 minutes. Poured mixture through cheesecloth. The liquid was thick and slimy (beta-glucans?). Hydrometer showed about 1.010. Pitched in some distillers yeast as I have a lot more distillers yeast then ale yeast. Checked the concoction about 3 days later and noticed no change in gravity. Let it go for another day or two with no change. Now I'm here....
Any issues with my process or is it just not gonna work? I've tested the amylase and it appears to work well converting corn starch to fermentable sugars. Just no luck with the flaked rye.