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  1. Ridonkulous05

    Will this work?: Simplified.

    All, 10 gal. Grain bill: (all German Weyermann malts): 8.8 Lbs. (4 kg) Munich malt 8.8 Lbs. (4 kg) Wheat malt, Dark 4.4 Lbs. (2 kg) Rye malt (for a zesty, rye 'zing', but also may provide enzymatic help... question below...) 2.2 Lbs. (1 kg) Caramel Wheat malt Q#1: Will this mix...
  2. Ridonkulous05

    AG: Dunkelweizen mashing and Tips, and Are Rye and Munich malts strong enough?

    Homies, Brewers, and Talkers, I am greedy, and I therefore have bunch of questions for the experienced brewers here on the forum: First, I have assembled the necessary goods for a 10 gal. batch of Dunkelweizen (I think). Here's the grain bill: (all German Weyermann malts)...
  3. DoctorDuvel

    Rye - Flaked vs. Malt

    Can someone (or as many someones that want to give input) give the run-down on flaked rye and malted rye? I'm looking to do a Rye Pale Ale (partial grain). Are they both fermentable? Does one contribute more rye flavor than the other? The recipes I've seen tend to use both, so there must be good...
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