Rye malt and the mash? - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Rye malt and the mash?

Thread Tools
Old 07-06-2011, 01:00 PM   #11
Jan 2011
Bryan, Ohio
Posts: 817
Liked 11 Times on 10 Posts

Originally Posted by HOPCousin View Post
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.
I made a 100% Rye beer, it was 5lbs Rye malt, 1.5 Lbs Crystal Rye, .50 lb Chocolate Rye. I used about 3lbs of rice hulls with no problems at all, and yes it will self convert so just a normal single infusion mash is all that is needed, If you are adding any adjuncts that need converting i would add a lb or 2 of 6-row just to be sure, other than that your gonna be just fine!
The mind is like a beer, it does the most good when it is opened.

Reply With Quote
Old 07-06-2011, 03:04 PM   #12
Oct 2009
Bloomington, IN
Posts: 62
Liked 1 Times on 1 Posts


Did you have any problems with mouthfeel in that beer? What was your mash schedule?

I made a single infusion 100% rye last summer (just base malt, then did some kettle caramelization for flavor). The flavor was good, but the mouthfeel was soooo slick that I ended up dumping it. If I could correct the mouthfeel, I'd do it again for sure.

Reply With Quote
Old 07-08-2011, 10:20 PM   #13
Jul 2009
Posts: 192
Liked 2 Times on 2 Posts

I did my first two batches with Rye semi-recently, and both went off without a hitch. The first was OG 1.048 with 17% Rye and a handful of rice hulls, and I used my normal single infusion without any problems. The beer is very yummy, but I can't say the Rye jumps out at you, so I might try a higher percentage next time around. The second was a RyeIPA at 1.065 OG with just 12% Rye...still fermenting, so I don't know how it tastes, but the mash was same as ever with a handful of rice hulls in the mix.

I have some experience baking bread, so I know how sticky rye flour can be, and I definitely decided to err on the light side for my first couple of tries. At some point, I'll probably try a doing a brew with ~25% Rye to see how that goes...

Reply With Quote
Old 07-08-2011, 10:43 PM   #14
beowulf's Avatar
Aug 2009
Omaha, NE
Posts: 396
Liked 21 Times on 15 Posts

I made a Rye IPA awhile back with 20% rye malt, and mashed as I normally would. No rice hulls, no stuck sparge. Tastes awesome. I may try more next time to get more rye flavor. My latest IPA has 10% rye and 10% wheat...ended up with more doughballs than normal, but once I broke those up it mashed and sparged/lautered as any other batch.
I could murder a pint! -Lovejoy

Reply With Quote
Old 07-08-2011, 11:18 PM   #15
corkybstewart's Avatar
Jun 2011
Carlsbad, NM
Posts: 1,331
Liked 237 Times on 164 Posts

I've done up to 40% rye with no rice hulls but sparging took forever. It never stuck but it was sooooo slow. But the beer is delicious.

Reply With Quote
Old 07-11-2011, 02:15 AM   #16
HOPCousin's Avatar
Feb 2010
Florence, Massachusetts
Posts: 270

We ended up going with 15% Rye malt and added 4oz of rice hulls to help with the mash. Worked out very well. We could taste the Rye in the in the wort after it was chilled and about to pitch.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Is Vienna malt an acceptable replacement for victory malt? GroosBrewz Recipes/Ingredients 6 01-02-2012 09:57 PM
Non-mash equivalent for Biscuit Malt?? Grinder12000 Recipes/Ingredients 3 12-24-2010 12:43 AM
How much 2 Row to convert 2 lbs of Brown Malt? (partial mash) carbon111 Recipes/Ingredients 17 07-21-2009 08:26 PM
Caramel Malt vs Decoction mash cefmel Recipes/Ingredients 11 06-30-2009 07:38 PM
Using Vienna Malt + Pale malt to replace Marris Otter gregdech Recipes/Ingredients 2 10-15-2008 11:46 PM

Forum Jump