Brewing ramp for rye malt ..ramp is required ?

[Barão]

I want to make a RYE IPA...with 17% Rye Malt

Should I do a temperature ramp?

What temperature ?

and for how long?

 

[RM-MN]

Your method of doing the mash determines that to a large extent. Rye is a gooey mess in a conventional mash tun, full of glucans. If you do a rest in the range of 104-122F beta glucanase enzyme will break down the glucans so the mash isn't a sticky. There is evidence that the kilning process destroys the beta glucanase so you may not have the results that you want without adding the enzyme to the mash.

You can mitigate the problems of the gooey mess by adding rice hulls to improve the filtering effect or....you can use brew in a bag to mostly eliminate the problem as with that solution, if the mash gets somewhat stuck, you can squeeze the bag and force more wort out.

 

[Spartan1979]

I've only used rye malt twice. The beer had 18.6% rye malt and I just did a single infusion and it came out fine.

 

[Barão]

Your method of doing the mash determines that to a large extent. Rye is a gooey mess in a conventional mash tun, full of glucans. If you do a rest in the range of 104-122F beta glucanase enzyme will break down the glucans so the mash isn't a sticky. There is evidence that the kilning process destroys the beta glucanase so you may not have the results that you want without adding the enzyme to the mash.

You can mitigate the problems of the gooey mess by adding rice hulls to improve the filtering effect or....you can use brew in a bag to mostly eliminate the problem as with that solution, if the mash gets somewhat stuck, you can squeeze the bag and force more wort out.

thanks

 

[AlexKay]

Your method of doing the mash determines that to a large extent. Rye is a gooey mess in a conventional mash tun, full of glucans. If you do a rest in the range of 104-122F beta glucanase enzyme will break down the glucans so the mash isn't a sticky. There is evidence that the kilning process destroys the beta glucanase so you may not have the results that you want without adding the enzyme to the mash.

You can mitigate the problems of the gooey mess by adding rice hulls to improve the filtering effect or....you can use brew in a bag to mostly eliminate the problem as with that solution, if the mash gets somewhat stuck, you can squeeze the bag and force more wort out.

Rye actually has about the same beta-glucan levels as barley. The sticky/gooey/viscousness comes from arabinoxylans, a different non-starch polysaccharide based on five-carbon sugars instead of glucose.

As far as I know, malt does not have much in the way of enzymes to break down the arabinoxylans, and there is not a rest you can use for rye (or, at least, one that is evidence-based.)

Edit: it looks like Glucabuster has xylanase. Though I’m not sure I see the point. Without the mouthfeel, what’s the point of the rye?

 

[HM-2]

You'll get fine conversion from rye in a standard 65°C main /75°C mash out regime. You don't need temp rests or anything. You probably will need some rice hulls to help draining.

I've got a 25% rye imperial ale aging on some rum barrel staves right now, had exactly zero issues with the process.