Rye and increased efficiency

[indica86]

Two recent brews with Rye have come out at 77% efficiency, a few points higher than my usual.
Is this Rye related or just random gains?
Smells great too when mashing.

 

[MHB]

Rye hasn't got a husk, so more of the mass of the grain is convertible, same for wheat, rice but not Oats it think its about half husk.
Mark

 

[indica86]

Thanks, thought maybe the brewing software would know that,

 

[TidalPete]

Perhaps run your rye through the mill twice to extract a little more efficiency & taste?

Just saying.

 

[Mardoo]

Rye hasn't got a husk, so more of the mass of the grain is convertible, same for wheat, rice but not Oats it think its about half husk.
Mark

Thanks MHB! Duh, so that's one possible reason for the drop in efficiency on my 60% oat malt brew. Just a few points, but I noticed.

 

[indica86]

Perhaps run your rye through the mill twice to extract a little more efficiency & taste?

Just saying.

Why would I do that? The original question was regarding INCREASED efficiency when using rye.
What makes you think the crush is not small enough?

 

[Dave70]

indica, did you adjust you mash volume (don't know what system you use) to allow for more water absorption?
Last batch I made using 22% rye, I found myself topping up the fermenter with three liters of boiled water to get the correct OG and volume.

 

[indica86]

I BIAB in an urn and have a kinda sparge thing going. I got 23 litres which is about normal.