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-   -   Toasting Flaked Rye (http://www.homebrewtalk.com/f12/toasting-flaked-rye-216214/)

KyleWolf 01-07-2011 02:03 PM

Toasting Flaked Rye
 
hey everyone,

So, I know a lot of people toast flaked oat for different purposes, but I was wondering if anyone has much experience with toasting flaked rye. I am making a chocolate rye stout and I have maybe 0.5lb flaked rye in the recipe and I thought about toasting it for the sake of trying it, but I wanted to know if anyone has done this, and if so, what was the flavor profile like?

Thanks
Kyle

Oldsock 01-07-2011 04:38 PM

A friend toasted some flaked rye for a dark lager we brewed. We used .5 lbs in 10 gallons. Worked well, but added just a subtle toasty flavor. Should be a nice addition to the stout.

stevedasleeve 01-07-2011 04:59 PM

I toasted rye malt recently, not flaked, and it was very very rye-ey - to the point my wife started calling it Goat beer! My purpose in relaying this info is to suggest that if you do toast it, watch out you don't toast it too much. For malt at any rate a slight color change can result in a much more roasty/toasty flavor that it would seem.

Good luck!

Steve da sleeve

KyleWolf 01-07-2011 05:51 PM

how long and how hot were you toasting the flaked rye and rye malt? I was going to do about 350F for 45-60min

Oldsock 01-07-2011 08:04 PM

Quote:

Originally Posted by KyleWolf (Post 2531670)
how long and how hot were you toasting the flaked rye and rye malt? I was going to do about 350F for 45-60min

That is probably too long, ~20 minutes is probably enough, but give it a stir every few minutes until it smells good.

KyleWolf 01-07-2011 08:44 PM

Thanks Oldsock. I will keep that in mind when the ingredients get in...which I ordered today...whoo-hoo lol


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