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Old 12-13-2006, 04:50 AM   #1
Nov 2006
Posts: 111
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I'm looking at doing the IPA recipe in the Dec 06 Brew Your Own magazine, and it calls for Rye & Biscuit malts to be used, even in the extract recipe. As I understood from reading, you'd need the enzymes from the barley to turn these into sugars for the yeast. Am I off here? Do they also have the enzymes in them, and will make sugar out of themselves just by steeping, or do I need to do a partial mash (something I haven't done as of yet) with some barley? Any help/advice would be appreciated.



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Old 12-13-2006, 04:30 PM   #2
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
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The trick is rye malt, not flacked rye. Rye malt contains enzymes, so rather than steeping at 170F, mash them for an hour at 155F.
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