steeping Rye

[GeneDaniels1963]

Simple question, "can you steep rye to add some flavor to an all extract brew?"

 

[Steveruch]

Simple question, "can you steep rye to add some flavor to an all extract brew?"

"Steep" it at 152f for 30-40 minutes. Or get some rye extract. I recently made an extract batch of Denny's Wry Smile IPA that turned out great.

 

[jschein]

Sure but crush the crap out of it, flaked rye would be better

 

[Steveruch]

Sure but crush the crap out of it, flaked rye would be better

You'd need some base malt to go with the flaked rye to get much of anything out of it. Rye malt will convert like any other base grain.

 

[Yooper]

Yep! But only if it's malted rye and not flaked rye (you need the diastatic power for conversion).

If you hold it at 150-155 for 45-60 minutes, it's a mash and it'll be fine.

 

[kh54s10]

If using flaked rye in a steep wouldn't you get rye flavor and color? I know it wouldn't add much if anything to the fermentables. But, I thought that was also true when steeping malted grains.

I started extracts with Northern Brewer kits. The directions have you at about 150 degrees for only 20 minutes. That is what I have done with all my extract brews. They turn out fine. Actually I can't really tell the difference between them and my all grain brews.

 

[Yooper]

If using flaked rye in a steep wouldn't you get rye flavor and color? I know it wouldn't add much if anything to the fermentables. But, I thought that was also true when steeping malted grains.

I started extracts with Northern Brewer kits. The directions have you at about 150 degrees for only 20 minutes. That is what I have done with all my extract brews. They turn out fine. Actually I can't really tell the difference between them and my all grain brews.

Steeping grains that aren’t malted or treated to be steeped (like crystal malts are) gives starch to the wort but not much else.

 

[kh54s10]

Steeping grains that aren’t malted or treated to be steeped (like crystal malts are) gives starch to the wort but not much else.

That is more or less what I was saying. But I was under the impression that steeping any grains without base grains (a mash) did not add much to the wort in the way of fermentables. More just for color and flavor. I guess flaked grains would add even less.

 

[Steveruch]

I started extracts with Northern Brewer kits. The directions have you at about 150 degrees for only 20 minutes. That is what I have done with all my extract brews. They turn out fine. Actually I can't really tell the difference between them and my all grain brews.

In a mash the majority of conversion happens in the first 20-30 minutes so if you want to save time you don't have to wait an hour.

 

[Yooper]

That is more or less what I was saying. But I was under the impression that steeping any grains without base grains (a mash) did not add much to the wort in the way of fermentables. More just for color and flavor. I guess flaked grains would add even less.

Crystal malt does add fermentable sugars to the wort. It's been "premashed" so to speak when it was processed. First of all, it's malted and then processed to have those sugars available without mashing.

Flaked grains are not malted nor processed to not be mashed, so they will release starch when stepped. In order to avoid that, they must be mashed with a base grain. Or the brewer can use malted rye/oats/etc and do the mash.

 

[GeneDaniels1963]

I used 10oz of flaked rye in a 1 gal batch. My man at the brewshop said it will give lots of flavor. I will post when it is ready and tasted.

 

[GeneDaniels1963]

Just bottled. It has a VERY strong rye taste, and nothing noticable from the muscadines. As it bottle conditions, I am hoping the former fades a bit, while the later comes ups some.