Milling Rye to Flour

[afr0byte]

Hey, so, I'm going to be brewing a saison soon. Part of the ingredients list for the beer will be a pound of rye malt. I was thinking, since I'll likely use some rice hulls to be safe anyways, has anyone here milled rye malt to a flour (I have a home flour mill that I could use.)? If so, how did the beer turn out? I'll probably just mill/crush the rye seperately as is normal for me, but I figured I'd ask.

 

[billl]

Flour can still gum things up even with rice hulls. For a pound, it probably wouldn't matter, but I'm not sure what you are hoping to gain. It should convert just fine without turning it to complete flour.

 

[afr0byte]

Flour can still gum things up even with rice hulls. For a pound, it probably wouldn't matter, but I'm not sure what you are hoping to gain. It should convert just fine without turning it to complete flour.

Mostly I wanted to try it out as a test batch for any future wheat beers, with the thinking that efficiency might be better than I normally would get with a wheat beer. Obviously in this case with the rye I wouldn't notice any major change from the flour, efficiency wise, but I could verify that the beer turned out fine / lautering went well.

 

[billl]

Well, I don't think a 1lb addition will tell you much about that. 10% vs 50% is a whole different ballgame.

If you haven't already, you might try a longer mash. Raw and flaked wheat don't have enzymes, so if they are a big portion of your grainbill, you might need substantially longer than usual for full conversion.