uwmgdman
Well-Known Member
Which do you prefer and why? Pros/cons? Are you indifferent?
Rye: Flaked vs. Malted
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Tony
Well-Known Member
You need a "Both" option.
I use both flaked and malted whenever I brew a Rye, or add rye to a recipe. Here are my reasons:
Flaked rye is adjunct, and is pregelatinized, and quickly disolves in your mash to give you a very noticable rye flavor. Easy to use, and doesnt need to be milled or anything. Flaked has basically no diastatic power, so starch production is very low, and flaked is mainly for flavor.
Malted rye is small and hard, and needs to be milled to get the real flavor and starch production. It is fully modified, and does add to your gravity, so it can be part of your main grain bill, and will add a nice rye flavor.
I love rye, so I use both, and have always gotten a kick a$$ rye flavor. If you want to just add rye flavor to a recipe, then flaked is just fine. If you want to taste a full killer rye flavor, then use both.
I use both flaked and malted whenever I brew a Rye, or add rye to a recipe. Here are my reasons:
Flaked rye is adjunct, and is pregelatinized, and quickly disolves in your mash to give you a very noticable rye flavor. Easy to use, and doesnt need to be milled or anything. Flaked has basically no diastatic power, so starch production is very low, and flaked is mainly for flavor.
Malted rye is small and hard, and needs to be milled to get the real flavor and starch production. It is fully modified, and does add to your gravity, so it can be part of your main grain bill, and will add a nice rye flavor.
I love rye, so I use both, and have always gotten a kick a$$ rye flavor. If you want to just add rye flavor to a recipe, then flaked is just fine. If you want to taste a full killer rye flavor, then use both.
Tony I am planning on making a rye pale ale, as i have some malted rye and flaked in stock which I want to use up. I used the malt in a porter recipe but it was only slightly noticable, how much do you usualy add? thanks
Tony
Well-Known Member
sheephrdr said:
Im a rye-head, so for me on a 5 gallon batch, depending on the recipe...I use between 1 to 3 pound of flaked rye, and between 3 to 5 pounds of malted rye. Do a real scary crush on the malted rye for better flavor and aroma, and for flaked, just toss it in with your other malts.
For a sedate rye aroma and flavor add at least 2 pounds of malted (crazily crushed, but not to a powder), and at the minimum, one pound of flaked. Two and two is cool.
Ive been pretty lucky with my mash as so far Ive not had one stuck sparge, and never have used rice hulls. I just brewed a hoppy rye stout, and used 4 pounds of chocolate rye, and one pound of flaked. I also added a pound of flaked oats as well. Excellent stuff.
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Tony
Well-Known Member
I like the hops schedule on your (Dudes) recipe. LOL Gonna have to try that one.
Tony said:
I couldn't get all the same ingredients that Dude had so mine was changed up a bit (yeast, black patent for carapils and some hops I think). His recipe is in his sig as well but suspect their relatively close to each other.
Tony
Well-Known Member
I dont know man, nothing against either recipe...but I checked out both and I like your hops choices. I wouldnt change a single hop or time if I brewed it(When I brew it...lol). My only change would be using Wyeast 1272. man i love that yeast.
Also, and this is MY observation in brewing ryes, using Black Patent with rye is something I found goes hand in hand. When the Black Patent is used sparingly (1/8lb to 1/4 lb) to add its character, the spicy flavor and aroma of rye, mixed with the bitterness and roasted flavor of Black Patent is awesome. I tried the De-bittered Black Roast before, and it just didnt have the sharpness associate with Black Patent, and the beer just wasnt the same.
Also, and this is MY observation in brewing ryes, using Black Patent with rye is something I found goes hand in hand. When the Black Patent is used sparingly (1/8lb to 1/4 lb) to add its character, the spicy flavor and aroma of rye, mixed with the bitterness and roasted flavor of Black Patent is awesome. I tried the De-bittered Black Roast before, and it just didnt have the sharpness associate with Black Patent, and the beer just wasnt the same.
OP
OP
uwmgdman
Well-Known Member
From what I can gather, the way to go is to use half and half. Or what I think I'll do is make this one with flaked and make the same recipe with malted some time down the road. I'm planning on keeping the malt bill straightforward to let the rye shine and just enough hops to balance it and give a little aroma/flavor.
Malt:
Pale malt, rye, and just a little 40L crystal for my partial mash, adding XLDME late for the rest of the fermentables.
Hops: (using up some in the freezer)
1.0 oz Perle for 60 min
0.25oz EKG at 30, 15, 5 and flame out.
OG: 1.053, IBUs: 32, BU:GU ratio: 0.61
I think I am going to try Wyeast 1332 Northwest Ale Yeast.
Mash 154-155F.
Any comments?
Malt:
Pale malt, rye, and just a little 40L crystal for my partial mash, adding XLDME late for the rest of the fermentables.
Hops: (using up some in the freezer)
1.0 oz Perle for 60 min
0.25oz EKG at 30, 15, 5 and flame out.
OG: 1.053, IBUs: 32, BU:GU ratio: 0.61
I think I am going to try Wyeast 1332 Northwest Ale Yeast.
Mash 154-155F.
Any comments?
Tony said:
Mine's only been in the bottle for a little more than 2 weeks. To me, the rye bill is just a little high but that may just be my taste buds. Although I'm thinking it'll mellow out a bit more with time. It's definitely a bottle and have on occasion beer for me (not on tap). Not a session beer but I'm growing to enjoy it. Again, very few rye beers in my past though. Give it a go!
