I am looking to brew a Rye IPA. I have read that Rye causes the sparge to get stuck. With the recipe below, do I need to add rice hulls? If so when do I add them? At dough in? Thanks for your guidance!
S'My Rye IPA
Amt
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM)
3 lbs White Wheat Malt (2.4 SRM)
1 lbs Rye Malt (4.7 SRM)
1 lbs Rye, Flaked (2.0 SRM)
2.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
2.0 oz Victory Malt (25.0 SRM)
1.00 oz Nugget [13.00 %] - Boil 60.0 min
1.00 oz Crystal [3.50 %] - Boil 15.0 min
2.00 tsp Irish Moss (Boil 10.0 mins)
1.00 oz Chinook [13.00 %] - Boil 5.0 min
1.0 pkg Safale American (DCL/Fermentis #US-05)
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days
1.00 oz Summit [17.00 %] - Dry Hop 7.0 Days
S'My Rye IPA
Amt
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM)
3 lbs White Wheat Malt (2.4 SRM)
1 lbs Rye Malt (4.7 SRM)
1 lbs Rye, Flaked (2.0 SRM)
2.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
2.0 oz Victory Malt (25.0 SRM)
1.00 oz Nugget [13.00 %] - Boil 60.0 min
1.00 oz Crystal [3.50 %] - Boil 15.0 min
2.00 tsp Irish Moss (Boil 10.0 mins)
1.00 oz Chinook [13.00 %] - Boil 5.0 min
1.0 pkg Safale American (DCL/Fermentis #US-05)
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days
1.00 oz Summit [17.00 %] - Dry Hop 7.0 Days