Planning on doing a farmhouse rye this weekend. 5.5 gal batch. Initial grain/other for this recipe was gonna be: 9 lbs german pilsner 3 lbs german rye malt 0.5 lb rice hulls LHBS was out of rye malt. Damn distillers coming in and taking it all... They have flaked rye, though. Is 3 lbs of flaked rye a good substitution, or is this too much? I'm brewing this weekend either way, so even if I need to substitute other malts for the rye and leave it as just a farmhouse ale then it's fine. Just wanted to know your guys'/gals' experience with flaked rye. Thanks!
I've used up to 4% of Flaked Rye before in many beers and to me, that's perfect. Not enough to give it that dominant Rye flavor, but just enough to balance my other specialty grains.
Probably gonna just go with 2 lbs. I read that you should use 2/3 the amount of flaked rye over Rye malt to get the same flavor. Kinda answered my own question BUT, does flaked rye add to the OG at all? It does in online calculators, but I've read elsewhere that it doesn't... I'm a little confused. First time rye user here.
It's definitely doable. Include a beta glucanase rest for sure, though. And a full pound of rice hulls won't hurt either. Yes, it adds fermentables, so it will add to OG if there is conversion.
I used 1 lb of rye and 1 lb of flaked rye with good early results, been bottled for 6 days. I have read where flaked rye is more for head retention, but the last batch I made was with 1 lb rye. The second batch has more rye flavor. @MrOH what is a beta glucanase rest???
I've used flaked rye and flaked wheat in a lot of my batches and I've never used rice hulls to prevent a stuck sparge. But I'm sure it has a lot to do with my set up, which obviously differs from Brewers. It's absolutely not a bad idea for peace of mind. It is cheap!
Pretty sure it's a protein rest. I've done a few before, but is it necessary for conversion of the flaked rye? I've held mine around 122 for 20 min, bumped it up to 148 for 30, followed by an alpha sacch rest of 158 for 30 min. I'm thinking about doing this if it'll convert the flaked rye to more ferment able sugars than a typical single infusion.
I used 1 pound of flaked rye and 3 pounds of rye malt along with 9 pounds of pilsner and 3711 saison yeast for one of the best tasting saisons ever. I did another version of this with brett also.
Nice. I'll probably end up doing 9 lbs Pilsner, 2 lbs flaked rye. This is gonna be a 100% Brett fermentation with Brett B and C. Going for a fruit-forward, spicy saison. Late additions of galaxy and Amarillo should help get me there!
A beta-glucanase rest is used to break down beta-glucans, which are extremely long chain sugars that give rye that gummy feeling and makes for an extra-sticky mash. 10min at ~112F will break them down enough to ease lautering.
