Barley is malted and gristed with the husk before it goes into mashing. However, wheat foe (wiezenbier) and rye grain (as adjunct malt) when malted and gristed are done so without husks. Why the difference and how this this affect the drain off (lauter)? Thank you
Firstly, you may obtain more discussion if you place this thread in the homebrewing forum. As regards rye, this grain has no husk so the malted rye will to be huskless. For commercial brewing, utilizing huskless malts can indeed impact lautering (i.e., draining of the wort) but if the proportion of huskless malts are small (e.g., less than 40% say) the husks of the reaming malts of the grain bill may be sufficient for proper lautering. One method which can be used to improve lautering is to add some rice hulls to the grain bill since the rice hulls basically 'replace' the husks for the huskless grains. For homebrewers who mash via the BIAB (Brew in a Bag) method there is no worries about proper lautering occurring. Cheers!
