Pale rye malt

[smdjoachim]

Has anyone used any of this malt?What does it bring to the party?
I'm kind of thinking an American style pale ale with a little more malt interest.

[ncmcdonald]

I haven't used any myself but pulled this info for Rye Malt from Beersmith. Of course Pale Rye Malt will be lighter than in this info:

Rye Malt
Yield: 63.00 %
Type: Grain
Potential: 1.029
Color: 4.7
Coarse Fine Diff: 1.50 %
Max In Batch: 15.00 %
Moisture: 4.00
Must Mash: TRUE
Diastatic Power: 75.0
Protein: 10.30

Notes: Adds a dry, crisp character to the beer.
Yields a deep red color, and a distinctive rye flavor
Must limit to 10-15% fo the mash as it tends to produce "stuck" mashes.

[WishboneBrewery]

I've used it but always with other malts which probably masked the flavour, so I'm no use!

[Rookie]

A lot of brewers brew a wheat beer and replace some, or all, of the wheat with rye.

[FarmBrew]

I've used it...Rye malt is pretty falvourful stuff as it's quite spicey...think rye bread.

Also it's gloopey...I mean really gloopey. Cos' it's not been gelatinised it can turn a mash to jelly (i could turn the mash bucket upside down and noting came out...) if you use too much of it or don't follow the following precautions.

1) Don't mill it yourself...it's rock hard and with my set up was way too floury, Get it pre-crushed.

2) Add oat husks to the mash, this is too help run off.

3) try and get a 54C rest in if you can to break down the gluten.

4) Use 15% or less in the grist.

5) try and mash a little higher than 65C as it does add dryness to the beer.

Hope some of that helps.

Aled

[smdjoachim]

The Plan

5 us gallons
8 lbs pale malt
4 lbs rye malt
1/2 oz Centennial 6.6% bittering
3/4 oz Northern Brewer, finish
1/2 oz Centennial, finish

Any American yeast

Single-step infusion mash 90 minute boil.

I take no credit for this recipe, it is from Sep/Oct 93 issue of Brewing Techniques (out of print), page 23.

[FarmBrew]

The BT article say anthing about rice hulls? Our US cousins stick them in to help the run off in some of there more "cereal" heavy beers?

Get some oat husks mail order and mash with a bit more liquor than you would normally (a more watery mash). Try and mash at 66C unless your aiming for attenuation/dryness.

Happy brewing

[jmc]

The Plan

5 us gallons
8 lbs pale malt
4 lbs rye malt
1/2 oz Centennial 6.6% bittering
3/4 oz Northern Brewer, finish
1/2 oz Centennial, finish

Any American yeast

Single-step infusion mash 90 minute boil.

I take no credit for this recipe, it is from Sep/Oct 93 issue of Brewing Techniques (out of print), page 23.

Hi smdjoachim

Sorry to resurrect this old topic, but I was thinking of using some rye soon and wondered how you got on with it.

Did it sparge OK?

What flavour did the Rye add?

TIA John

[smdjoachim]

No problems with the sparge.I just raised the mash out temp to 75 degrees by adding boiling water.
By adding this water it thins out the mash and reduces the gummyness of the rye making the sparge flow really well.
I have now done 3 beers with up to 25% rye without a problem.
Taste wise it adds another level of flavour,I find it gives a dry spicy/peppery background flavour.Try a German rye bread,that does not have any caraway seed in it.

http://www.brewingtechniques.com/librar ... ayden.html

Found this site the most useful.

[jmc]

Thanks for the info and link. Very useful.

I think I'll initially try rye at 15% and see how I get on from there.
I've got plain rye so I'll probably do a cereal mash.

Cheers, John