Wondering about Mashing with Rye Malt?
Do I need to adjust my temps as all or can I just do a single infusion with a mash of 155 for 60 minutes and then sparge usual with 170 degree water?
Also, we discussed 4%rice hulls to help with the grain bed and the stickiness issues. What are peoples experience with that?
First time using Rye. Thanks any help.
Do I need to adjust my temps as all or can I just do a single infusion with a mash of 155 for 60 minutes and then sparge usual with 170 degree water?
Also, we discussed 4%rice hulls to help with the grain bed and the stickiness issues. What are peoples experience with that?
First time using Rye. Thanks any help.