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Old 02-09-2013, 08:35 PM   #1
NumeroUno
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Nov 2012
Posts: 5


I am looking to brew a Rye IPA. I have read that Rye causes the sparge to get stuck. With the recipe below, do I need to add rice hulls? If so when do I add them? At dough in? Thanks for your guidance!

S'My Rye IPA
Amt
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM)
3 lbs White Wheat Malt (2.4 SRM)
1 lbs Rye Malt (4.7 SRM)
1 lbs Rye, Flaked (2.0 SRM)
2.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
2.0 oz Victory Malt (25.0 SRM)
1.00 oz Nugget [13.00 %] - Boil 60.0 min
1.00 oz Crystal [3.50 %] - Boil 15.0 min
2.00 tsp Irish Moss (Boil 10.0 mins)
1.00 oz Chinook [13.00 %] - Boil 5.0 min
1.0 pkg Safale American (DCL/Fermentis #US-05)
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days
1.00 oz Summit [17.00 %] - Dry Hop 7.0 Days

 
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Old 02-09-2013, 08:45 PM   #2
BigRedHopHead
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Feb 2012
Omaha, NE
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You have a total of 5lbs of grains that do not have a husk. So yes I would use rice hulls. Typically I use about a half pound for the total grains you have listed. Dump them in with the other grains at the start of the mash. I suggest also to pre-wet them. The hulls will absorb some water which can affect your first run-off. Typically while my strike water is heating I dump half pound of hulls in a large bowl and cover with warm tap water. When ready to start mash I dump the bowl of hulls into a strainer (fine mesh) to remove excess water then throw them into the mash.

Or you could just compensate by adding extra water to your mash. How much I have no idea. maybe an extra quart.
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Old 02-10-2013, 12:30 AM   #3
pstrohs
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Jan 2010
St Louis
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Better to be safe than sorry and rice hulls are cheap.
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Old 02-10-2013, 12:31 AM   #4
matt2778
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Jul 2011
glenmoore, pa
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Quote:
Originally Posted by BigRedHopHead View Post
You have a total of 5lbs of grains that do not have a husk. So yes I would use rice hulls. Typically I use about a half pound for the total grains you have listed. Dump them in with the other grains at the start of the mash. I suggest also to pre-wet them. The hulls will absorb some water which can affect your first run-off. Typically while my strike water is heating I dump half pound of hulls in a large bowl and cover with warm tap water. When ready to start mash I dump the bowl of hulls into a strainer (fine mesh) to remove excess water then throw them into the mash.

Or you could just compensate by adding extra water to your mash. How much I have no idea. maybe an extra quart.
I always just included the rice hulls (by weight) in my grain absorption calculations. Do they absorb more water per pound than your typical crushed grains?

 
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Old 02-10-2013, 12:46 AM   #5
stikks
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Mar 2011
Bradenton, Florida
Posts: 465
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If you include them in your grain bill along with your mash water calculations
you will be fine.I use rice hulls often because I make alot of beer that include
wheat.I usually do as Hophead in above post does.I omit them from the grain
bill,soak them in hot water drain and add them to MLT before my grains.This
method does not throw off you mash water calculations.

Cheers

 
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Old 02-10-2013, 01:15 AM   #6
wiggybrewer
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Mar 2012
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I just brewed a wheat beer with 50/50 white wheat and Maris Otter, no rice hulls, no stuck sparge. Just go very slow.

 
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Old 02-10-2013, 02:49 PM   #7
billl
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May 2012
Raleigh, NC
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I always use rice hulls and toss them right in with the rest of the grain. I always measure my first runnings and adjust the sparge anyway, so I'm not worried about throwing off the calculations.

 
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Old 02-10-2013, 04:11 PM   #8
Conan
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Apr 2008
Cheektowaga, NY
Posts: 737
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I rarely use them. I did in the one RyePA I made two years ago and didn't get a stuck (batch) sparge. My wheats, with a 42% white wheat, 17% flaked wheat bill doesn't get stuck. However, I do have to be very careful and watch the runnings like a hawk. Why don't I use hulls? I always forget to pick them up when I buy grain. You may as well throw some in the mash- or use the prewetting method described above. I may start doing that on select brews. Kyle

 
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Old 02-10-2013, 06:43 PM   #9
phuff7129
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Nov 2011
Lino Lakes, MN
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I just did a rye IPA with 3 lbs of rye malt but no flaked malt. I added 3 handfuls of rice hulls before I Dougherty in. I did need to add a quart of extra spathe water to adjust. I had a really good run off. Not slow at all.
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Old 02-10-2013, 06:49 PM   #10
Denny
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Jun 2005
Eugene, OR
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I have made MANY rye beers and never had a stuck runoff or need to use hulls. But it depends on your own equipment.
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