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working with rye
I just made a batch of 5lb two row pale and 0.5lb rye with cascade. Wanted to know about your experience with home brewing with rye. My previous batch I had just a little more rye and a stuck mash.
I've used rye a couple of times in small percentages; maybe 10-15% of my total grist. As with all non husk grains, like wheat, rye, flaked oats, you should add rice hulls to your mash to prevent stuck sparges. This is all dependent on the percentage used, your crush and lautering process but they're cheap and good insurance.
+1 on the rice hulls. I did an american rye recently, that used rye for 50% of the grain bill. The rice hulls helped big time with preventing a stuck sparge.
thanks for the tip. depending how this batch turns out and how i feel about the rye flavor i might want to up the percentage for the next batch. I assume I can buy rice hulls at a brew store?... oh yes i see them on NB. If i really like it i might try to grow some in the spring. I have heard that it is easier to grow then barley.
what kind of rye were you using?
in my last rye pale ale i used about 25% rye. it was the whole grain kind, not flaked. milled it slightly finer than the normal grain, and had no stuck mash problems. i imagine flaked rye would cause more issues with stuck mash/sparge. and your sytem and process will have a lot to do with it too.
i've heard good things about rice hulls, but never run into a stuck mash so never had a need to use it. but i've only gone up to about 40-45% with wheat, 30% w rye, and prob 20-25% w oats.
just thought of something as i was writing this. i always refer to the whole grain type of rye as 'rye malt', but is it really malt? in the sense that barley malt is malted? guess i should look it up
osky777 wrote:
just thought of something as i was writing this. i always refer to the whole grain type of rye as 'rye malt', but is it really malt? in the sense that barley malt is malted? guess i should look it up
Yes. Here's some pretty good info on rye.
great article, thanks fpb. gues i've been using malted rye and not even realizing it!
my lbhs also gets in a chocolate rye malt on occasion that is wonderful in oatmeal or imperial stouts. highly recommend giving it a shot if you have the chance!
Thanks for all the info on rye. I was using malted rye from northern brewer.
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