flaked rye or rye't old mess

[Peatbogbrewer]

Hiya,

so my last attempt at getting a couple of kilos of rye malt failed, a mate who called into a LHBS on his travels found none. I don't want to order any as i refuse to pay 6 quid delivery on a kilo. So I'm going to use flaked rye for my red rye ale. I have MO, carared and crystal rye already. How much flaked will i have to use to get a good rye taste? Im doing BIAB so will i need rude hulls too? Also, should i squeeze the bag like i usually do or will this cause problems?

ta P

[Peatbogbrewer]

anybody out there?

[WalesAles]

anybody out there?

I`m here!

WA

[Peatbogbrewer]

anybody out there?

I`m here!

WA

Awwww cheers Wales, was getting lonely, know owt about rye?

[Wonkydonkey]

The only thing I know about rye (flaked from the supermarket) is it gave me a very slow run off from the mash, I thought my tun had developed a prostate problem it was just dribbling,
So I don't know if you can step mash ? what ever the temp sophould be ?, and I've only ever use 100-150g in 50lt. It gave a spicy peppery flavour but it could have been the hops adding

Cheers
WD

[Peatbogbrewer]

The only thing I know about rye (flaked from the supermarket) is it gave me a very slow run off from the mash, I thought my tun had developed a prostate problem it was just dribbling,
So I don't know if you can step mash ? what ever the temp sophould be ?, and I've only ever use 100-150g in 50lt. It gave a spicy peppery flavour but it could have been the hops adding

Cheers
WD

Cheers, I've found some rye malt on eBay thats relatively cheap. I reckon because i do BIAB whether flaked or malted, i should be ok.

[DaveyT]

I've used flaked rye with crystal rye a lot and loved it. I used 20% and, as I also brew BIAB, just pulled the thing out of the boiler when my mash got gloopy. It was tricky but it has a great flavour.
I'm wondering, though, whether it's worth making a porridge first as my efficiency with it is always rubbish. I might boil it up for five minutes then dough in went it cools down a bit. Do you think that would work better?

David

[Wonkydonkey]

Beta glucan rest is what's needed,

When I've used it, what I've done is add it with my porage oats in a sausepan and plenty of water and put it on the lowest setting, to warn up and I give it a stir here and there. Till it gets to what ever temp I thing it needs to "rest temp of what ever is in the sausepan"

Hopfully it's geting its rest, by heating slowly but must remember to stir more times than less times !!