Original thread here: http://www.homebrewtalk.com/f12/how-...ch-rye-385919/
Nowhere NEAR target gravity. I haven't missed an OG like this since switching to AG.
I went with 47.5% Rahr 2-row, 47.5% Weyerman rye malt, and 5% rice hulls. Looked like my gravity was a little low pre-boil (but not drastically) so I just boiled a little longer...and came out with a similar gravity to my pre-boil!
Only thing I can think of is that something
didn't convert. The wort was really cloudy going into the boil kettle (I'm guessing due to high protein content from the rye), had a very heavy hot break, and came out clear (fat layer of break/trub at the bottom of the kettle...my bane). I'm thinking that that protein content gave me a higher gravity reading pre-boil and then after it broke up and precipitated out, I got a more accurate reading with only the sugars.
Maybe crush finer? I didn't get any of the thick gummy wort people warn about with high rye content (actually wished I hadn't used the rice hulls).
Brewhouse efficiency of ~38%...dismal. I typically have a lot of kettle loss (need to figure out how to get more clean wort to the fermenter) but this one's just awful.