beargrylls
Well-Known Member
I tried brewing a 70% rye malt "ryewine" yesterday. 4.25 kg rye malt, 2 kg pale malt, 0.8 kg rice hulls. The wort was super syrupy. I mashed at 65 C (149 F) for 60 minutes, single infusion. I was wondering if a beta-glucan rest before the sacch rest would have helped to reduce the viscosity of the wort??
At the end of the boil I had 15 L of 1.080 wort that had the consistency of cough syrup.
At the end of the boil I had 15 L of 1.080 wort that had the consistency of cough syrup.