1.144: is this just a bad idea?

[AlexKay]

But beta-glucans aren’t the problem with rye — it has less than barley. It’s the arabinoxylans that make it gummy and viscous.

 

[day_trippr]

I did not know that was the issue - I've never made a full-on "rye forward" beer but often use a modest amount for head formation/retention, so its contribution to obvious mouthfeel was modest and certainly not a show stopper (that would suck!)

All of the suggestions I've noted wrt rye in the mash stressed beta glucan rests...but arabinoxylans are essentially a non-degradable fiber so there no rest that's going to significantly modify that

Cheers!

 

[bracconiere]

but arabinoxylans are essentially a non-degradable fiber so there no rest that's going to significantly modify that

glad it's 14+% ABV.....otherwise there might be other feelings coming out the other end after.....

 

[mashpaddled]

Your ending gravity and ABV makes a beer well in line with a lot of the big beers pumped into the market these days.

There are things you could do to try to lower the gravity a bit but if you like the flavor you are probably better off leaving as is.

 

[hottpeper13]

I make a Kentucky Common with corn grits and rye malt. Even with BIAB I have slow draining. I was thinking of using the rye in the cereal mash instead of pilsner malt,so the rye would be boiled along with the corn.
Is this a good idea ? Will this break down the arabino's ?

 

[AlexKay]

I make a Kentucky Common with corn grits and rye malt. Even with BIAB I have slow draining. I was thinking of using the rye in the cereal mash instead of pilsner malt,so the rye would be boiled along with the corn.
Is this a good idea ? Will this break down the arabino's ?

I think they're pretty much impervious to everything except exogenous enzymes (and I'm not sure those are available in food grade.) I BIAB too, and don't really mind slow draining. The syrupiness is pretty much only a problem with the current beer -- I've made roggenbier with >50% rye and a normal gravity, and been happy with the results.

How was the KC, btw? Can you post a recipe?

 

[hottpeper13]

I don't use a program for designing my brews but have a copy of A Handbook of Basic Brewing Calculations. So I'll do my best not to confuse.

OG: 1.050 - FG: 1.010 - IBU's ~35 -pH of mash at 60* and 10 min in of 5.2- 5.3 Wyeast 2565 pitched 55*-58* hold there for 3 days then raise to 64 to finish. I lager at 33* for 4 weeks but 6 is better.
12 lbs pils malt, 5 lbs organic yellow corn meal (Outback bin), 2 lbs rye malt, 8oz C-120 or Special "B" (but not both), 2 oz midnite wheat, 8 oz acidulated malt.
28 g Magnum @14% 60 min, 56 g Cascade 6% 15 min.
I use RO water and this one gets .5 g CaSO4, and CaCl2 .25 g NaCl , and MgSO4 per gal of brewing liquor. I collect mine in 5 gal carboys and dose those so straight RO dosen't sit in my kettles.

I use a cereal mash like a decoction and start the main mash at 143* then add the cereal mash to get to 158-160. Because the mash can last for over 2 hours sometimes, it will cause a lower FG. It's hard for me to tell the difference in taste between a beer finishing at 1.012 or 1.004 so that's what I shoot for.