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Old 04-04-2009, 01:16 PM   #1
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I've only used rye malt once, way back in the Brewpastor's 777 recipe. Tomorrow I want to do Denny Conn's Rye IPA, and I realized I don't have any rice hulls at all.

Is the mash (11 pounds pale malt, 3 pounds rye malt) going to be too sticky with my cooler MLT and false bottom? I don't have a braid, so I'm hoping it'll work out for me. How sticky is this going to be?

Second question- no Wyeast 1272. I was thinking about using my washed WLP041 (Pacific ale yeast). The OG will be around 1.075, and I'll ferment at 65-68 degrees.

Any thoughts?
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Old 04-04-2009, 01:46 PM   #2
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You're at just over 20% rye and it's malt rather than flakes. I think you will be fine without rice hulls. That yeast sounds perfectly acceptable.

 
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Old 04-04-2009, 01:55 PM   #3
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20% rye malt isn't a problem, even with a bazooka.
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Old 04-04-2009, 02:35 PM   #4
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You should be OK. The grains of Rye Malt that I have are a little smaller than standard two row and won't crush as much at the same setting. If you're still worried, open up the gap in your mill and add a little extra grain to make up for a small loss in efficiency. The coarser crush will make up for a lack of hulls.

 
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Old 04-04-2009, 03:08 PM   #5
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Quote:
Originally Posted by AnOldUR View Post
You should be OK. The grains of Rye Malt that I have are a little smaller than standard two row and won't crush as much at the same setting. If you're still worried, open up the gap in your mill and add a little extra grain to make up for a small loss in efficiency. The coarser crush will make up for a lack of hulls.
I'm crushing at about .039, so it's probably about right then. Thanks for the words of encouragement. I didn't even look at the size of the rye malt, just put it into storage when I got it. I didn't realize that it might be smaller.

I'm probably going to batch sparge tomorrow for expediency's sake.

Thanks!
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Old 04-04-2009, 05:09 PM   #6
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I have never had a stuck runoff with that beer....or any other, for that matter!
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Old 04-04-2009, 05:28 PM   #7
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I have never had a stuck runoff with that beer....or any other, for that matter!
Thanks for the recipe- I'm really looking forward to this one. I've used Mt. Hood before in lagers, but never in an IPA (never thought to, I guess), so this is pretty much uncharted territory for me!
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Old 04-04-2009, 05:30 PM   #8
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I have only had trouble with equal parts Pale Malt and Rye Malt, otherwise, no worries, I like to add a good 10-15% rye to many of my beers for good head retention and flavor and I never have problems
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Old 04-04-2009, 05:33 PM   #9
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As the rest have stated, it shouldn't be a problem. If you are worried at all you can do a gum rest; around 113F I think. I usually do a gum rest when it's a high % wheat or rye.
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Old 04-04-2009, 06:46 PM   #10
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As the rest have stated, it shouldn't be a problem. If you are worried at all you can do a gum rest; around 113F I think. I usually do a gum rest when it's a high % wheat or rye.
Yeah, but that's only about 18%. A beta glucan rest shouldn't really be needed.

Re: the Mt. Hood hops.....when John Maier of Rogue tried it for the first time, the thing that impressed him most was the combo of Columbus and Mt. Hood. Said he never would have thought of that! Then he said to me "this is the flavor I've been looking for!" I didn't quit grinning for a week!
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