Rye PA recipe help

[zgoda]

No science backs up this advice. Stuck sparges from rye malt are caused by high wort viscosity coming from beta glucans. Husks will not help but will not hurt either - if you get stuck sparge with them, you'd get it without too. You might want to use it anyway because rye malt is huskless.

[AnthonyD]

Yeah, I've read (after my brewing attempt) that rice hulls can help with wheat and oats, must say didn't see rye mentioned, but surely it comes under a similar category. Can't hurt!

As I say, I love rye beers, but when done again I can see it being a smaller % of rye malt, a cereal mash, and rye flakes more than malt.

[zgoda]

Husks increase efficiency of grain bed during filtration but don't help at all for high viscosity.

When filtering high viscosity mash always keep mash temperature as close to 80c as you can. This improves flow by lowering viscosity which is always higher in lower temperatures.

[AdyG]

No science backs up this advice. Stuck sparges from rye malt are caused by high wort viscosity coming from beta glucans. Husks will not help but will not hurt either - if you get stuck sparge with them, you'd get it without too. You might want to use it anyway because rye malt is huskless.

Although I talked about rice hulls in my earlier post, I probably still won't use them in mine. I was going to do a BIAB with 1kg of rye to 4kg of pale, plus another 1kg of mixed caragold, light crystal etc, so it's only 20% rye of the grain bill. I will be giving it all a good stir every now and then in true BIAB style.