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Author Topic: Rye Flour  (Read 1250 times)

Offline rabid_dingo

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Rye Flour
« on: February 25, 2010, 03:47:28 AM »
Someone handed me about 5# of rye flour and said they used it in their Rye beer.
It was a very tasty beer. The rye came right out. Anyone else out there use rye flour
instead of grain? Thoughts?
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Offline tygo

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Re: Rye Flour
« Reply #1 on: February 25, 2010, 06:03:11 AM »
My first thought was that would make for a pretty sticky mash.
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Offline Beertracker

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Re: Rye Flour
« Reply #2 on: February 25, 2010, 06:28:34 AM »
You'll need plenty of enzymes and use a step-mash starting with an acid rest.  ;)
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Offline mtbrewer

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Re: Rye Flour
« Reply #3 on: February 26, 2010, 08:47:24 PM »
Make sure you have plenty of rice hulls on hand. Was the beer clear or cloudy?
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Offline rabid_dingo

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Re: Rye Flour
« Reply #4 on: March 10, 2010, 06:33:36 AM »
Quote from: mtbrewer on February 26, 2010, 08:47:24 PM
Make sure you have plenty of rice hulls on hand. Was the beer clear or cloudy?
The beer I tasted was clear. I have malted Rye and I know what to do with that grain
but flour is new territory.
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Ruben * Colorado :)
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