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Rye Flour
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Topic: Rye Flour
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rabid_dingo
Brewmaster
Posts: 787
Brighton, CO :D
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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Ruben * Colorado
tygo
I spend way too much time on the AHA forum
Posts: 2622
Sterling, VA
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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Clint
Wort Hogs
Beertracker
Brewer
Posts: 294
ExperiFermenting since 1994!
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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CHEERS! Jeff
"A homebrewed beer is truly a superior beer." ~ "Buffalo" Bill Owens - American Brewer
Jeffrey Swearengin
Fellowship of Oklahoma Ale Makers (FOAM)
Tulsa, OK USA
mtbrewer
Assistant Brewer
Posts: 101
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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rabid_dingo
Brewmaster
Posts: 787
Brighton, CO :D
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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Homebrewers Association | AHA Forum
General Category
Ingredients
Rye Flour