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Old 07-05-2011, 05:06 AM   #1
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Default Rye malt and the mash?

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.


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Old 07-05-2011, 05:09 AM   #2
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I've only done one rye and only a pound for ten gallons. I didn't do anything different and had no problems. Used malted rye.


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Old 07-05-2011, 12:15 PM   #3
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How much rye?
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Old 07-05-2011, 12:41 PM   #4
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On Saturday I used rye for the first time in my smoked rye ale...4 lbs (30%) with 1/2 lb rice hulls. I did a single infusion mash at 152 F. I didn't have any problems with my sparge. My OG was 1.068 & I was shooting for 1.072, so pretty close. One guy I talked to said he used 70% rye in one of his recipes because smaller quantities of it gives a very subtle flavor. I think Northern Brewer recommended using up to 50% rye. We'll see how mine turns out. Hopefully it's detectable.
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Old 07-05-2011, 12:58 PM   #5
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I always do about 2-3 big handfuls of Rice Hauls and dont have any problems.

And mash the same as I normally would.
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Old 07-05-2011, 06:13 PM   #6
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I used 23% rye in a brew this past weekend, used no hulls and had no issues with stuck mash, but then again I use a different set-up.

It did however plug up my outlet filter from the mash tun to the fermenter.

Its some sticky stuff.
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Old 07-05-2011, 06:37 PM   #7
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We're doing an 11% Rye Malt and 4% rice hulls in the mash so far. Its going ot be a rye PA brewed by itself and then one batch sendaried with Turnip. Do you think 11% will be enough to get a little rye bite ot come through or is it too light?
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Old 07-05-2011, 09:45 PM   #8
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I made a rogen with 50% rye and no rice hulls. No sticking just slow runoff.

I think you need 20% to get noticeable flavor and it seems the American stuff is more pungent than the stuff from Europe.
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Old 07-05-2011, 10:25 PM   #9
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I've only lately tasted a few ryes. I have loved all. I was very timid on my first. I'm gonna cut loose next time. Rye is good!
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Old 07-06-2011, 12:49 PM   #10
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I've done a 70% rye roggenbier with 10% wheat and 10% malted barley. We used 2 lbs of rice hulls and it still formed a concrete-like mashbed. The run off was extremely slow, but well worth the effort. We I doing this again, I'd knock the rye percentage down quite a bit and use more malted barley for the backbone.

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