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Old 03-06-2012, 05:39 AM   #1
Mar 2011
Ann Arbor, MI
Posts: 96
Liked 3 Times on 3 Posts

I'm planning on making a rye pale ale this weekend and have been reading that step mashes help decrease the gumminess and add to the body, particularly with rye/wheat. Will be using 80% 2-row and 20% rye and adding water by infusion to a rubbermaid MLT with a manifold. Here's the current plan:

Step 1: Mash at 135 for 30 minutes at 0.75qt/lb
Step 2: Mash at 154 for 45 minutes at 1.25qt/lb
Step 3: Batch Sparge
Step 4: ??????
Step 5: Profit!

Any suggestions? Temperature/time critiques would be much appreciated.

I realize that a step mash is probably not absolutely necessary, but it seems fun and it's always good to learn new things.

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Old 03-06-2012, 07:06 AM   #2
944play's Avatar
Jul 2008
Santa Rosa, CA
Posts: 2,726
Liked 46 Times on 41 Posts

20%!? Don't worry about it. At all. Seriously. I brew with 61% wheat, single infusion (well, decoction more recently) with no rice hulls, and no problems occur. Same with 22% rye.

I suggest you set a baseline by brewing it single infusion, then change only the mash schedule and see which beer you prefer. I think you'll find it doesn't change very much.

Well, decoction might, in a delicate enough beer.
OD: ?
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)

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