Questions about using Rye in my mash

[LoneWolfPR]

Before getting to the rye, here's some background info.

I'm about to keg off my first all-grain batch. It was a pretty straightforward IPA, and has tasted good so far at each step. Dry-hopping is about done. The grain bill for the batch was as follows (mashed with 12 qts of water at about 152):

• 10 lbs US Pale
• .5 lbs Crysal 40L
• 2 oz German Carafa II (for color)

Boiled for 90 mins with hops as follows

• .5 oz centinnial at 60 mins
• 1 oz each of Cascade and Amarillo at 20 mins
• 1 oz each again of Cascade and Amarillo at 5 mins
• 2 oz Amarillo in secondary after 1 week of primary

Now, on to my question. I've had a number of Rye beers, and a couple of IPA's with Rye in them, and I really like them. I'm looking to tweak this recipe by adding some Rye. Based on some of my reading I'm looking to dial back the Pale Malt to 7.5 lbs and add 2.5 lbs of Rye. Do most people feel that Malted or Flaked Rye would be the better to work with, and what should I expect to change in my mash? As I understand it Rye will make the mash more viscous. Does anyone have any recommendations on how much additonal water I should add if any? Also, any other considerations based on past experience with Rye?

 

[pkeeler]

I think your mash is kind of thick already; if you have room, I would thin things out. But I like my mashes around 1.8 qts/lb; I know others like thick mashes. If you are batch sparging, 30% rye is probably not a problem. Add a 1/2-1 lb of rice hulls and some more water and you should have no problems with any sparging regime.

 

[LoneWolfPR]

Cool. Thanks. I'm basically doing a continuous sparge just using a pitcher to pour and keep it about the same level.

edit: Also, do you use Malted or Flaked Rye?

 

[BrewNow]

Nice questions. I'm looking to do the same with a Saison this summer.

 

[KellyK]

We've made at least 10 beers containing some degree of rye in them, one up to 60%. Never had a problem with a stuck mash and we don't use rice hulls. Have always used malted rye, never flaked. No real reason why, that is just what we ended up buying. I think the proposed changes to your recipe will make a nice Rye PA.

 

[terrapinj]

i just brewed a ryePA - seems like a lot of recipes I looked at used a combination of flaked and malted rye - i ended up using 1.5#s malted and 12oz flaked

 

[two_hearted]

+1 on the rice hulls. I just brewed a RyePA and had a very slow drain

 

[LoneWolfPR]

Awesome. Thanks for the input everyone. This will be my next batch. If it turns out well I'll post the full recipe.

 

[rico567]

I enjoy a nice Roggenbier or a rye IPA. I've made both all-grain, and have had no problems sparging. Specific recipe would be the Bee Cave Brewery Rye IPA in the recipes section. I would echo an earlier post and encourage you to mash thinner if you're going to put rye in your mash. I mash 1.5 - 1.75 qt / lb for most beers.

 

[kanzimonson]

I've also found that if you take a recipe and sub wheat or rye for pale malt, your mash will actually seem a little thinner. I assume it's because of the lack of husk on these grains - absorbs less water so it stirs better.

 

[JuanMoore]

If you're using it to replace 2.5# of fermentables, then definately use malted rye rather than flaked. How much the addition oif rye changes your mash will depend on your individual equipment and process, but it will be stickier for sure. I like to use rice hulls with grain bills over ~20% rye, but I also use a finer crush than most. As others have mentioned, a slightly thinner mash will also help with draining.

 

[pulptastic]

From what I've read, flaked rye is similar to flaked wheat or oats, it will add some flavor but more texture from proteins. Malted rye will give you that good rye flavor, I've used it in my roggenbier and a rye IPA that was very reminiscent of Hop Rod Rye. I added a pound of flaked rye to the roggenbier, it was a low gravity brew so I figured some extra thickness and head retention would help.

 

[EricCSU]

I think 2.5lbs rye will work well. I have always used malted rye, never tried flaked rye. I always throw in a couple handfuls of rice hulls. I don't know if I need it or not, but it is cheap insurance.

Eric

 

[beerkrump]

+1
A handful of rice hulls for every pound of rye or wheat.