badhabit
Well-Known Member
I am trying to bring out more rye flavor in my Roggen. I am using 30% rye malt at this point but still not getting the flavor profile that I am after. I am a little concerned about using a lot more rye because I am concerned about a stuck sparge....rye is sticky stuff!!! Anybody got any great ideas? Would I be better off with a flaked rye? Maybe I just add a bunch of rice hulls for the sparge and double the malted rye?