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Main
Date: 22 Aug 2006 11:46:25
From: hofer
Subject: Rye flour in Weizen?
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Howdy all,
I plan to try Weizen with about 10% rye addition when short in rye
malt. Could the 5% of the rye malt be substituted with rye flour? Am I
supposed to boil the the rye flour with water before adding to the main
mash?
Thanks.
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Date: 23 Aug 2006 10:00:26
From: Denny Conn
Subject: Re: Rye flour in Weizen?
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hofer wrote:
>
> Howdy all,
>
> I plan to try Weizen with about 10% rye addition when short in rye
> malt. Could the 5% of the rye malt be substituted with rye flour? Am I
> supposed to boil the the rye flour with water before adding to the main
> mash?
Yeah, the flour should be fine. IIRC, the gelatinization temp of rye is
within mash range, so you shouldn't need to boil it first. It may make
for a slow lauter.
-------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 23 Aug 2006 12:13:34
From: Denny Conn
Subject: Re: Rye flour in Weizen?
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hofer wrote:
> Thank you!
> It was just in time: I was in my way to boil the flour!
> Could the flour comprise 10-15% of the grist (when 50% barley malt and
> the rest wheat malt)?
Yeah, but at that point I think I'd add some hulls (barley, rice,
whatever) to make sure you don't end up with a stuck runoff.
----------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 23 Aug 2006 12:02:00
From: hofer
Subject: Re: Rye flour in Weizen?
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Denny Conn wrote:
> hofer wrote:
> >
> > Howdy all,
> >
> > I plan to try Weizen with about 10% rye addition when short in rye
> > malt. Could the 5% of the rye malt be substituted with rye flour? Am I
> > supposed to boil the the rye flour with water before adding to the main
> > mash?
>
> Yeah, the flour should be fine. IIRC, the gelatinization temp of rye is
> within mash range, so you shouldn't need to boil it first. It may make
> for a slow lauter.
>
> -------->Denny
>
> --
> Life begins at 60...1.060, that is.
Thank you!
It was just in time: I was in my way to boil the flour!
Could the flour comprise 10-15% of the grist (when 50% barley malt and
the rest wheat malt)?
Leonid
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