| |
Main
Date: 05 Jun 2006 13:41:54
From: John Bleichert
Subject: Query about flaked rye
|
Hello All
I've used flaked rye before and now that I'm "planning" recipes more
carefully, I have a question about its gravity contribution.
I've bought the flaked rye at the LHBS, and he said the rye was malted
and *then* flaked. He's been spot-on with everything else so
far. howtobrew.com only mentions rye malt for gravity calculations:
http://www.howtobrew.com/section2/chapter12-4-1.html
In the r.c.b archives I've read that flaked rye is *not* malted. Is
this the case? Whether it's malted or not, as long as I get the mash
right, is the gravity contribution the same?
Just curious. Re-making my extract rye PA recipe all-grain this
weekend and want to get all the ducks in a row.
Thanks - JB
--------------------------------------------
John Bleichert - syborg@earthlink.net
The heat from below can burn your eyes out!
|
|
| |
Date: 05 Jun 2006 15:16:50
From: Joel
Subject: Re: Query about flaked rye
|
John Bleichert <syborg@earthlink.net > wrote:
>I've used flaked rye before and now that I'm "planning" recipes more
>carefully, I have a question about its gravity contribution.
>
>I've bought the flaked rye at the LHBS, and he said the rye was malted
>and *then* flaked. He's been spot-on with everything else so
>far.
...
>In the r.c.b archives I've read that flaked rye is *not* malted. Is
>this the case?
I've only had experience with the rye from Schreier
(now Cargill), which went under the OIO Brand name. That
was distinctly *not* malted. I believe that is also true
of Briess' product (though they also produce malted rye).
>Whether it's malted or not, as long as I get the mash
>right, is the gravity contribution the same?
Good question. I think the starch content would be
the same; only the enzymes would change. It's just a
guess, but if true the gravity contribution would be the
same.
--
Joel Plutchak
"...illiterate Abyssinians did it for 5000 years, you can do it too."
- Guy Gregory on brewing beer
|
| | |
Date: 05 Jun 2006 16:30:08
From: John Bleichert
Subject: Re: Query about flaked rye
|
Joel <plutchak@see.headers > wrote:
> John Bleichert <syborg@earthlink.net> wrote:
>>I've used flaked rye before and now that I'm "planning" recipes more
>>carefully, I have a question about its gravity contribution.
>>
>>I've bought the flaked rye at the LHBS, and he said the rye was malted
>>and *then* flaked. He's been spot-on with everything else so
>>far.
> ...
>>In the r.c.b archives I've read that flaked rye is *not* malted. Is
>>this the case?
>
> I've only had experience with the rye from Schreier
> (now Cargill), which went under the OIO Brand name. That
> was distinctly *not* malted. I believe that is also true
> of Briess' product (though they also produce malted rye).
>
>>Whether it's malted or not, as long as I get the mash
>>right, is the gravity contribution the same?
>
> Good question. I think the starch content would be
> the same; only the enzymes would change. It's just a
> guess, but if true the gravity contribution would be the
> same.
Well my LHBS only carries the flaked variety. Maybe I'll order some
malted rye online one of these days and try it in the same recipe and
see what happens.
--------------------------------------------
John Bleichert - syborg@earthlink.net
The heat from below can burn your eyes out!
|
| |
Date: 05 Jun 2006 21:09:34
From: John Oberley
Subject: Re: Query about flaked rye
|
Briess' web site lists the extract fine dry of their rye malt at 76%,
while the rye flakes are listed at 71%. There's a difference between the
two. Whether it would make a huge difference in OG on a homebrewing
scale is a question to be answered.
In article <CwWgg.1715$o4.200@newsread2.news.pas.earthlink.net >,
syborg@earthlink.net says...
> Hello All
>
> I've used flaked rye before and now that I'm "planning" recipes more
> carefully, I have a question about its gravity contribution.
>
> I've bought the flaked rye at the LHBS, and he said the rye was malted
> and *then* flaked. He's been spot-on with everything else so
> far. howtobrew.com only mentions rye malt for gravity calculations:
>
> http://www.howtobrew.com/section2/chapter12-4-1.html
>
> In the r.c.b archives I've read that flaked rye is *not* malted. Is
> this the case? Whether it's malted or not, as long as I get the mash
> right, is the gravity contribution the same?
>
> Just curious. Re-making my extract rye PA recipe all-grain this
> weekend and want to get all the ducks in a row.
>
> Thanks - JB
>
>
> --------------------------------------------
> John Bleichert - syborg@earthlink.net
> The heat from below can burn your eyes out!
>
|
|
