drsmurto
Well-Known Member
Was in the health food shop stocking up on flaked barley/oats and noticed flaked rye. At $3.40/kg i figured i would buy first and ask questions later.
After a few searches of this site using both the sites search as well as google i only found a few passing comments, nothing of any real use.
Brewing Techniques have a good article on rye - Link
I have 25kg of malted rye (i'm not addicted, i can stop any time i want......) which will find its way into almost every beer i do from now on but am musing over the potential differences between flaked and malted.
I use flaked barley and oats regularly although admittedly only in stouts.
About to make another 4 shades of stout and am tempted to sub in flaked rye and see if it adds anything although i suspect it would be lost behind all the roasted malts.
The one thing i did learn that sounded encouraging was that flaked rye being pre-gelatinised is less likely to clag up a mash.
Will have a nibble of both the flaked and the malted tonight.
So who has used flaked rye and what was the result when compared to malted rye?
Thoughts/comments from the Rye addicts/junkies? Flavour differences between them?
Cheers
DrSmurto
After a few searches of this site using both the sites search as well as google i only found a few passing comments, nothing of any real use.
Brewing Techniques have a good article on rye - Link
I have 25kg of malted rye (i'm not addicted, i can stop any time i want......) which will find its way into almost every beer i do from now on but am musing over the potential differences between flaked and malted.
I use flaked barley and oats regularly although admittedly only in stouts.
About to make another 4 shades of stout and am tempted to sub in flaked rye and see if it adds anything although i suspect it would be lost behind all the roasted malts.
The one thing i did learn that sounded encouraging was that flaked rye being pre-gelatinised is less likely to clag up a mash.
Will have a nibble of both the flaked and the malted tonight.
So who has used flaked rye and what was the result when compared to malted rye?
Thoughts/comments from the Rye addicts/junkies? Flavour differences between them?
Cheers
DrSmurto