Rye And Biab

[Rina]

I was wondering if anybody had any experiences since I'd like to try BIAB with rye. 30% from what I searched seems manageable conventionally.

 

[stef]

I did one with about 10% a couple of weeks ago. No noticable difference.

Dont know about 30% though- i imagine it'd be fine but never tried. Might need to give the bag a bit more of a squeeze.

 

[Mayor of Mildura]

I've used 30% rye and I biab. No worries at all.

 

[felten]

I've used 40% before, took some extra squeezing to get the wort out but YMMV

 

[Rina]

Cool, thanks for the replies.

 

[RdeVjun]

Yeah, as per the other responses, there's no problem mashing Rye by BIAB, just be patient when draining it (i.e. suspend the bag to drain), a sparge should help if you're able to do so.

 

[seamad]

If using an urn with a concealed element you may need to give the element a scrub a couple of times during the boil as i found out making tonys roggen. It caked up pretty fast and cut out. Had a consistency of engine oil almost, i loved it but others didnt like the mouthfeel.
Cheers

 

[Pat Casey]

Rye beer or a beer with a bit of rye in it?

From several years ago: 70% rye malt, 25% Vienna and 5% Caramalt. Can't remember the hopping (something German to moderate bitterness), but fairly sure the yeast was Wyeast 1275 Thames Valley. Unfortunately parts of my blog disappeared. Did this in a mash tun with a false bottom and a grain bag, so BIAB should present no problems. This was for home. Very drinkable, the keg lasted about a fortnight. Should do another.

Pat

 

[Rina]

I'm still deciding if it is going to be a roggenbier or a APA with rye (about 30%) based on the responses here. I'm sort of leaning towards a roggenbier for simplicity's sake (as in flavour profile).
@seamad will heed the advice about it catching on the bottom.

 

[eamonnfoley]

If your concerned about getting wort from the bag, do a mashout step. Wort drains much easier at 76C, than below 70C

 

[stux]

Someone's experiences doing a 100% Rye beer.

http://www.biabrewer.info/viewtopic.php?f=...mp;t=235#p10193

 

[Rina]

Thanks for the link. Doing some research roggenbiers are apparently half barley, some wheat, some rye. Looks like I'll need to do a protein rest, mash out and sparge. Either way I'm pretty much preparing for a long and messy day.

 

[seamad]

Imo. Try tonys recipe, really good.

 

[Rina]

Cool found it, I'll probably use the same grain proportions.