rye viscosity

[TrannyRock]

I'd like to "thicken up" or increase the viscosity of a stout. Thoughts on trying this with flaked rye instead of flaked oats? I'm thinking what makes rye thicken a mash may thicken the end product as well.

I had in mind 8-9% flaked rye (1lb out of 12 total for a 5 gal batch).

Of course I also plan to mash high and use crystal.

 

[GuldTuborg]

Oats and flaked barley certainly work, as well as high temp mashing (which I see you're already doing). I'm not sure if flaked rye would, but it might. It thickens up a mash due to the stickiness of the grain and lack of husk material, neither of which is likely to carry over to the finished product, as far as I know.

 

[TrannyRock]

I may just go with flaked barley. I was hoping to add some rye character but I'm weird about having more than 4 or 5 ingredients in the grist - call me OCD. Would maybe do oats but I don't want to cut into my head. Thanks for the advice.

 

[GuldTuborg]

Are you using any chocolate malt in the mix? There's a chocolate rye malt, made by weyermann if memory serves, which you could sub out instead. I've used it before, and it does add a bit of complexity to a stout.

 

[TrannyRock]

This was my notion.


Recipe: Gibbs
Brewer: Matty
Asst Brewer:
Style: Sweet Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.34 gal
Estimated OG: 1.065 SG
Estimated Color: 30.2 SRM
Estimated IBU: 35.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 63.83 %
1 lbs Coffee Malt (150.0 SRM) Grain 8.51 %
1 lbs Rye, Flaked (2.0 SRM) Grain 8.51 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.38 %
8.0 oz Roasted Barley (300.0 SRM) Grain 4.26 %
1.25 oz Williamette [5.50 %] (60 min) Hops 22.4 IBU
1.25 oz Williamette [5.50 %] (20 min) Hops 13.6 IBU
8.0 oz Brown Sugar, Dark (50.0 SRM) Sugar 4.26 %
8.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 4.26 %
1 Pkgs London Ale (White Labs #WLP013) [Starter 5Yeast-Ale


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 10.75 lb
----------------------------
Single Infusion, Full Body
Step Time Name Description Step Temp
45 min Mash In Add 13.44 qt of water at 170.5 F 158.0 F
10 min Mash Out Add 5.38 qt of water at 196.6 F 168.0 F

 

[GuldTuborg]

Looks pretty solid to me. What kind of flavors, exactly, are you planning on getting out of this? That is, how do you envision the end product?

The lactose will definitely add some body and a thicker mouthfeel. That plus 1lb flaked grain and mashing at 158 may make for a very high FG (and thus an extremely "big" tasting beer), but if that's what you want, go for it. Based upon this recipe, I'd say you'll get a big tasting, full bodied, mildly roasty, bittersweet chocolate tasting stout. I hope it turns out well!

 

[TrannyRock]

Thanks for the advice. This'll be my first non-dry stout.

I'm hoping to get the flavors you describe, thinking the rye might give the roastiness a little bit of an edge along with adding some body.

Probably be sharing most of this - hopefully a high FG means the keg'll go a long way.

 

[Oldsock]

Flaked rye is perfect for adding some milkshake body to a beer. I did a big honey porter with about a pound of flaked rye and it poured and drank with a very satisfying viscosity. Beta glucans are the molecules responsible for both the sticky sparge and body building properties of rye. I really like getting body from flaked grains rather than a high mash temp or crystal malt because it doesn’t add to the sweetness of the beer.

Looks like a good recipe, I’m doing a smoked Baltic porter with some flaked rye soon.

 

[snailsongs]

anyone who has ever tangled with a roggenbier will tell you: rye makes for thick, chewy beer. In fact, I foud it to be overkill at 35% of the recipe. the flavor was great but the body was something like thick nectar, which ruined the summer spice beer I wanted at the time....oh well. suffice it to say the gloopy stuff does carry through and will add body to your beer.

 

[Oldsock]

anyone who has ever tangled with a roggenbier will tell you: rye makes for thick, chewy beer. In fact, I foud it to be overkill at 35% of the recipe. the flavor was great but the body was something like thick nectar, which ruined the summer spice beer I wanted at the time....oh well. suffice it to say the gloopy stuff does carry through and will add body to your beer.

You can do a Beta glucan rest which is supposed to help make the lauter easier and cut the body of a heavily rye beer. https://www.homebrewtalk.com/f36/beta-glucan-rest-99471/

 

[snailsongs]

You can do a Beta glucan rest which is supposed to help make the lauter easier and cut the body of a heavily rye beer. https://www.homebrewtalk.com/f36/beta-glucan-rest-99471/

yeah, this was on my list for next time....I really liked the beer, but it was like drinking a milkshake.

 

[TrannyRock]

I DRINK IT UP

Thanks, Oldsock, this is just what I wanted to hear. Hope my stout doesn't turn out too viscous to choke down a pint.