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Old 05-13-2008, 06:07 PM   #1
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A recent run in with Bear Republic Hop Rod Rye has me interested in experimenting with this grain. Flaked oats and wheat will add to body and head retention. I can’t find any reference to this in the rye descriptions or articles that I’ve read. Is added body and head retention a characteristic that comes from all flaked grains including rye?

 
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Old 05-13-2008, 06:26 PM   #2
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I am not sure, but it adds an almost 'spicy' character to the beer. I love the stuff . I know Rye has a fairly good amount of Protein, although not as much as Hard Wheat...which along with Dextrines are the source of good head retention. So anything that is fairly high in Protein may be a good candidate for improving head retention.
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Old 05-13-2008, 07:05 PM   #3
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Yes, rye will add body and head retention, especially if you do a protein rest.


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Old 05-13-2008, 11:39 PM   #4
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I was kicking around the protein rest idea too. Thanks for the added information.

 
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Old 05-14-2008, 03:22 AM   #5
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You might also consider doing that protein rest at the low end of the temp range so that you can catch some beta glucanase activity (i.e. top end of the gum rest). Flaked rye is sticky stuff, and you will improve your lautering and beer clarity/stability if you can break up some of those beta glucans).

 
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Old 05-14-2008, 04:01 AM   #6
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I'd go with the malted rye over the flaked rye. More bang for your buck.

 
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Old 05-15-2008, 12:40 PM   #7
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After a lot of experimenting on paper I’ve decided to go with the Roggenbier style instead of the American Rye. Putting together a recipe that is unique but still sticks reasonably to the style has become an obsession over the last few days. I have a Witbier that used Wyeast Belgian Witbier 3944 that will be coming out of the primary and plan to wash the yeast. Any thoughts on if this yeast will work with a rye beer?

 
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Old 05-15-2008, 05:24 PM   #8
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I've had rye saison's before, so why not some rye with wit yeast.

 
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Old 05-16-2008, 08:00 PM   #9
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Followup question, as I am brewing with rye this weekend too.

A few people on here have mentioned using a protein rest, to help with head retention. Would you still do that if you're using only Pale 2 row with the rye? Most of the highly modified stuff they say don't do a protein rest, so if you do, are you cancelling out some of the effects from your rye?
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Old 05-16-2008, 11:17 PM   #10
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As i just brewed a roggenbier last week I think I can help. I used both flaked and malted rye in the recipe and yes a protein rest is a must. Rye gets real sticky without the rest. Even after I did a protein rest the flow of my lauter was pretty slow. Rye beer is one of my favorates its perfect for a warm sunny day, crisp and spicy! I recently had the pleasure of getting to tase a cask age PA rye by a local brewery here at a beer festival and it was fantastic!
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