Rye malt

[jonewer]

Anyone used rye malt? I'd quite like to make a RyePA.

I believe it can be a bit problematic with stuck sparges.

So questions, what is the most you can use in the grain bill? Does a good glucan rest help? Do rice hulls help also?

 

[RobWalker]

I hear it's quite sweet - looking forward to your results :)

 

[jimp2003]

My next brew is due to be a RyePA - that is if I don't get sidetracked into a diifferent brew...

The recipe is posted here http://www.thehomebrewforum.co.uk/viewtopic.php?f=14&t=28779 and I have since decided to double the rye content.

I have some oat husks on the way ready for brewday but other than that I think I will wing it and see what happens.

 

[zgoda]

20% rye malt and sparging was hell of nightmare, had to heat again the mash to 75c for 3 or 4 times, otherwise all I got was ~0.7 litre running.

On the other side, >30% rye flakes and none of such problems, with ~15 mins protein rest @55c wort was crystal clear. And final beer was better, without this grainy/husky tartness you get from oat malt or 6-row barley malt.

In both cases the rye character was prominent, beers poured like oil.