Rye Beer Efficiency problem

[guillotine]

Hi My first Rye Beer brew has raised a few questions which I was wondering if any can help with?

I recently brewed a AG in the bag Rye beer with about 55% Rye Malt and 45% Pale Malt. When removing the bag I noticed the grains were very slimy which I have never experienced before, almost like the rice starch on sticky rice. More concerning my efficiency was about 55% instead of the 65-70% I normally achieve.

Has anyone else had a similar experience with rye??

My other concern is the supply (Get Er Brewed) sent me the wrong the Yeast, and as I order the grains in their custom recipe packs, could there be a mistake in the grain mix??

Thanks

 

[YeastFace]

Rye is both a huskless grain, and high in beta-glucans. Due to this, a grainbill with a high proportion of rye is likely to be gummy and possibly cause a stuck mash.

Did you use any oat husks/rice hulls to add the flow? I think there are specific mash schedules which can be used to lessen the impact of the beta glucans, but not done this myself.

 

[Hoddy]

It's recommended to not exceed 15% - 20% of rye in any recipe. Not only because of the stuck mash reasons above. But also it will be sooooo spicy it will be ridiculous.


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