Author Topic: ppg of rye malt  (Read 121 times)

Offline Iliff Ave Brewhouse

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ppg of rye malt
« on: July 08, 2019, 02:41:59 PM »
I'm seeing anywhere from 29 to 38 ppg for rye malt. Anyone have an accurate figure?
On Tap/Bottled: Golsch, Iliff IPA, Hopfenbier, Salted berry cider

Fermenting: Rye Cream Ale
Up Next: G Pils, Maibock

Offline Bob357

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Re: ppg of rye malt
« Reply #1 on: July 08, 2019, 02:46:10 PM »
That would depend on the maltster and sometimes, even the lot. Getting the information from the maltster's web site will get you where you need to be.
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Offline Big Monk

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Re: ppg of rye malt
« Reply #2 on: July 08, 2019, 02:54:45 PM »
I'm seeing anywhere from 29 to 38 ppg for rye malt. Anyone have an accurate figure?

I have about 3 years worth of saved MA data for Weyermann Pale Rye. Here is the average:

Fine Grind (Dry Basis) - 82.0% (1.038)
Moisture Content - 5.41%   
Fine Grind (As-Is) - 77.5% (1.036)

I imagine the lower end of what you are seeing may be flaked rye.
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Offline Iliff Ave Brewhouse

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Re: ppg of rye malt
« Reply #3 on: July 08, 2019, 02:57:41 PM »
I'm seeing anywhere from 29 to 38 ppg for rye malt. Anyone have an accurate figure?

I have about 3 years worth of saved MA data for Weyermann Pale Rye. Here is the average:

Fine Grind (Dry Basis) - 82.0% (1.038)
Moisture Content - 5.41%   
Fine Grind (As-Is) - 77.5% (1.036)

I imagine the lower end of what you are seeing may be flaked rye.

Thank you. I will likely be using Weyermann so that is very helpful.
On Tap/Bottled: Golsch, Iliff IPA, Hopfenbier, Salted berry cider

Fermenting: Rye Cream Ale
Up Next: G Pils, Maibock

Offline Big Monk

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Re: ppg of rye malt
« Reply #4 on: July 08, 2019, 03:02:15 PM »
I'm seeing anywhere from 29 to 38 ppg for rye malt. Anyone have an accurate figure?

I have about 3 years worth of saved MA data for Weyermann Pale Rye. Here is the average:

Fine Grind (Dry Basis) - 82.0% (1.038)
Moisture Content - 5.41%   
Fine Grind (As-Is) - 77.5% (1.036)

I imagine the lower end of what you are seeing may be flaked rye.

Thank you. I will likely be using Weyermann so that is very helpful.

I would use the Fine Grind (As-Is) % for extract calculations.
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle
"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur
Check out The Brewing Troubleshooters at https://brewingtroubleshooter.yolasite.com/