Adjunct,flaked in an extract recipe
Moderator: slothrob
Adjunct,flaked in an extract recipe
Is it possible to use adjuncts like flaked rye with steeping grains?
Keg 1: Rye stout
Keg 2: Irish honey red
Keg 2: Irish honey red
Re: Adjunct,flaked in an extract recipe
Flaked rye is unmalted so it lacks the enzymes necessary to convert starches to simpler sugars. It needs to be included along with malted grains that supply this power in order for the yeast to be capable of metabolizing its contribution to the wort. If you are not mashing you may want to consider specialty products such as Weyermann’s CARARYE®.spgriffin wrote:Is it possible to use adjuncts like flaked rye with steeping grains?
Jeff
BeerTools.com Staff
BeerTools.com Staff
Converting a partial mash
You want a diastatic power of at least 30 degrees Lintner. Most pale colored malts should be between 100 and 140 °Lintner, so you could theoretically use about 1/2 to 1/;3 as much pale base malt as adjunct. An equal amount of base malt might give you a little insurance.
Is there a reason you've chosen flaked rye over malted rye? If you went with malted rye it would have enough diastatic power to convert itself.
Is there a reason you've chosen flaked rye over malted rye? If you went with malted rye it would have enough diastatic power to convert itself.
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