« previous next »
Pages: [1]   Go Down

Author Topic: Rye Flour  (Read 1422 times)

Offline rabid_dingo

  • Brewmaster
  • *****
  • Posts: 787
  • Brighton, CO :D
    • Mile High Monks
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?
Logged
Ruben * Colorado :)

Offline 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.
Logged
Clint
Wort Hogs

Offline Beertracker

  • Brewer
  • ****
  • Posts: 294
  • ExperiFermenting since 1994!
    • Fellowship of Oklahoma Ale Makers (FOAM)
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.  ;)
Logged
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

Offline 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?
Logged

Offline rabid_dingo

  • Brewmaster
  • *****
  • Posts: 787
  • Brighton, CO :D
    • Mile High Monks
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.
Logged
Ruben * Colorado :)
Pages: [1]   Go Up
« previous next »