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Old 02-26-2006, 03:31 PM   #1
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Default flaked rye vs rye malt

I have a recipe calling for:
1.25 flaked rye
2.5 rye malt

what is the difference? and can I do it with all rye malt? if so how much is equal?

my first rye usage

thanks for any help

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Old 02-26-2006, 04:05 PM   #2
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The flakes are gelatinized by heat from the rolling, and get sorta cooked. You can do the same thing by decocting. I plan on using a decoction for my next rye batch. I will decoct all of the rye malt, plus some of the other grains. Aand, I use 1 1/2# rice hulls, havent had a stuck sparge yet. 8 batchs of rye so far. 2# rye malt per. I'd say just add the two for a total of rye. 4# sounds like lots fro a 5# batch. Go for it!

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So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"


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Old 02-26-2006, 05:29 PM   #3
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Use both for a better rye flavor. The malted rye is full modified, and has a diastatic power of 105 and adds to your gravity percentage. It has a nice earthy rye taste, and typically you can use up to 20 to 30 percent of it in your grain bill. As for flaked, its indeed pregelatainized, and doesnt need to be milled. Just add it to your mash. It has a nice spicy rye flavor and is a more concentrated flavor than rye malt. The flaked rye is basically flavor only, as it doesnt add to you gravity percentage. Myself, I use both always, and use a single infusion mash. Ive use typically 2-3 pounds of malted rye with 1-2 pounds of flaked, and so far, have yet to have any sparging problems. Your results my vary

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Old 02-26-2006, 06:01 PM   #4
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Key difference is that flaked is raw and rye malt is malted.

I'm like Tony. I use em both in a single infusion mash, but I have used malted only when I can't find flaked, and I honestly don't notice a huge difference.

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Old 02-26-2006, 08:23 PM   #5
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Quote:
Originally Posted by Tony
(snip) The flaked rye is basically flavor only, as it doesnt add to you gravity percentage (snip)
I don't think so. If cooking prevented yeast from making alcohol from the starch, then decoction mashing wouldn't work either. The whole point of flakes is that they are pre-gelatinised, making the starch more available for conversion by the enzymes. Sort of an alternative to malting. Flaking might have a different taste? Your Flavors May Vary ?

Cooking rye flour brings out some more flavor, so I did try roasting my malted rye for one batch, but it didn't seem to change anything. Maybe I'l just up the rye malt to 4# next time?

ETA, I just got a bottle of Hop Rod Rye (birthday today). it'll be the first rye for me that I didn't brew myself. I'll see what I see...
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So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"


Last edited by casebrew; 02-26-2006 at 08:26 PM.
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Old 02-26-2006, 08:35 PM   #6
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Quote:
Originally Posted by casebrew
ETA, I just got a bottle of Hop Rod Rye (birthday today). it'll be the first rye for me that I didn't brew myself. I'll see what I see...
Prepare to LOVE that stuff.

B-day? It isn't on the birthdays on the site.....
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Old 02-26-2006, 11:41 PM   #7
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Quote:
Originally Posted by jldesign
I have a recipe calling for:
1.25 flaked rye
2.5 rye malt
so if flaked is unavailable can or should I swap rye malt in equal proportions for flaked?

this is for hop rod BTW! I can't wait!!! would 1056 work well in place of Wyeast 1272 or White Labs WLP051 in this case?
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Old 02-26-2006, 11:54 PM   #8
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Yeah, just use malted rye if you need to.

I have used the Chico yeats on it, but I have to say I honestly prefer the California V from White Labs. It seems to attenuate more fully. YMMV.

morebeer.com can send you some fast if you need it.

They have the flaked rye too I think. If not, beveragepeople.com does.

This is not a beer to be trifled with

Cheers

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Old 02-27-2006, 12:40 AM   #9
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Quote:
Originally Posted by Dude
Prepare to LOVE that stuff.

B-day? It isn't on the birthdays on the site.....
I don't like it, to much "grapefruit" from the hops. Simcoe? or does Scaaz do it too? I'm not a hop head, I've been using East Kent Golding pellets, 1oz boiling, 1oz aroma for my 5 gal.

So. I lied about my birthdate at a beer
drinking establishment again...
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So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"

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Old 02-27-2006, 02:07 AM   #10
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Quote:
Originally Posted by casebrew
I don't like it,
*clutches chest* *falls out of chair*
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