Rye Flour

[mje1980]

Saw some rye flour at the supermarket today and grabbed it. 500g. I have used flour in a wit before with no problems, reckon i can just use the rye flour the same?? Ie, chuck it in the mash?? might do a rye wheat, im keen to try a rye beer.

Cheers

 

[Maple]

Go for it! Rye is fantastic. not sure about the flour though, you might need some additional diastatic power to convert, as I'm not sure if it would on it's own, but should(presumption only based on Rye characteristics) give you some nice creaminess, a bit of a smooth flavor imparted (not spicy in my opinion), and if it's raw wheat, it may give nice head retention (but you should lack that if your combining that with Wheat anyway).

 

[Bribie G]

The one time I used wheat flour in an Aussie Pale I got a fair amount of haze that took a while to clear out in the finished beer (not a drama with a CSA style). However it got me thinking that I mashed too low, and that's how I got onto cereal mashing. If using rye flour as opposed to the malt (and I wouldn't mind having a crack at that lovely Baltika 5 dark rye lager) I'd be inclined to cook the flour to a wallpaper-paste first then premash it with 500g of a high diastatic malt like JW or BB (but not a UK one) at around 70 for 20 mins then pour into main mash.
My 2c.

 

[Ducatiboy stu]

Use the flour, but add some rice gulls to improve sparging....

Dont worry about pree cooking it

 

[keifer33]

What type of ratio to the flour would be recommended for the rice gulls?. And overall how would flour compare to the malt. Just saw rye flour the other week but have no idea about values etc.

 

[Ducatiboy stu]

Rice gulls are very light, and cheap...You cant really use to much off them, as they dont breakdown in the tun

 

[keifer33]

Thanks ducati will give that a go

 

[mje1980]

Cheers guys. 500g in a double isnt too much, and i never have dramas when doing wheats with stuck sparges etc.

Will update when i get around to doing it, though wont be til after xmas.

Cheers

 

[jyo]

Rice gulls are very light, and cheap...You cant really use to much off them, as they dont breakdown in the tun

Rice Gulls

Gotta love rice gulls

 

[drsmurto]

I used flaked rye in a few beers not so long ago and had no troubles with sparging. Used ~10% in a dry stout and the same in an ESB.

Once you add the mash in water they turn to mush so can be treated as basically flour.

I've got rye flavour for breadmaking but never thought to add it to the mash tun.

 

[Nick JD]

That reminds me. I've got 2kg of caramel rye in the back of the cupboard. :huh:

 

[Ducatiboy stu]

MMMMm Caramel Rye.... :icon_cheers:


I would still add some rice gulls if adding flour.... stuck flour paste sparging is a bitch