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Thread: rye malted or flaked

  1. #1
    Join Date
    Oct 2002
    Location
    East Syracuse, NY
    Posts
    299

    rye malted or flaked

    I'm looking to do a pale ale with rye. What should I use malted or flaked and what % do you reccomend. I'm looking for a nice complimentary flavor not dominate. I'm thinking flaked to about 10% with a little bisuit, munich and pale.

  2. #2
    Join Date
    Mar 2003
    Location
    Nashville
    Posts
    684
    I'd go with the malted rye - Weyermann makes a great rye malt. I think you get more of the rye flavor and aroma from the malt vs flakes. About 5-7% will add a nice fruity aroma, a peppery, dry kind of finish. The mash is more gummy, and filtrations are harder, due to the higher beta-glucans. You might want to add rice hulls to the mash to compensate.
    Linus Hall
    Yazoo Brewing
    Nashville, TN
    [url]www.yazoobrew.com[/url]

  3. #3
    Join Date
    Apr 2004
    Location
    Hastings, MI, USA
    Posts
    263
    Well, I do a Honey Rye with 15% Flaked Rye, 15% Honey Malt and the balance Meusdoerffer Pilsen malt. Nice dry finish, with an up front honey character from the #60 of honey I add at WP.
    Different strokes for different folks!
    "By man's sweat and God's love, beer came into the world" -- St. Arnold of Metz

  4. #4
    Join Date
    Mar 2003
    Location
    Baton Rouge, LA
    Posts
    618
    Quote Originally Posted by lhall
    I'd go with the malted rye - Weyermann makes a great rye malt. ........ The mash is more gummy, and filtrations are harder, due to the higher beta-glucans. You might want to add rice hulls to the mash to compensate.
    I like malted. TF&S is good and they have 60l crystal rye too!
    As said rye is 3X worse than wheat for stuck mashes but 10% should be fine, add hulls if worried. Its when you make a 60% rye thats a different story.......
    Operations Director, Tin Roof BC
    ted@tinroofbeer.com
    "Your results may vary"

  5. #5
    Join Date
    Jul 2006
    Posts
    4

    rye vs rye

    We brew Rye Pale Ale with 25% of the grist split between flaked and malted. We've used all flaked and all malted and the combination of each brings out the best of both. This is my favorite beer!

  6. #6
    Join Date
    Apr 2005
    Location
    Montréal, QC
    Posts
    160

    malted rye

    We use malted rye at 11% in our Rye Pale Ale
    I found unmalted Rye doesn't give a nice taste, but I've used it once in a Saison.

    Zb

  7. #7
    Join Date
    Feb 2004
    Location
    Dexter, MI USA
    Posts
    203
    Hello kind folks,

    Well, I think we're all in agreement. They taste different. To my palette malted rye has more of a spicy rye flavor and dry finish (think rye bread with a hint of caraway seed), while the flakes give a noticeably raw, or cereal, rye flavor and a very dry finish (think, well, cereal). Both can be tasty, but they are very different. Which to use depends upon what flavors you are looking for.

    And yes, rye can really stick up a mash. Rye malt seems to be a harder berry than wheat, and more difficult to mill properly. Perhaps order premilled and mix in with your malt as it flows through the mill? (don't try this with flakes, as they powder easily and may jam up your auger)

    Cheers,
    Ron
    Jolly Pumpkin Artisan Ales

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