Aussiekraut Posted August 9, 2022 Share Posted August 9, 2022 Going through my malt stock, I noticed I still had a kilo of rye I bought some time ago but never used (it's vacuum sealed). Now I am thinking of making a rye lager. The added spiciness and crispness the rye brings in should work well with a lager with a decent amount of sweetness. So I am thinking if using pilsener or pale malt, a good helping of Munich and maybe a kilo of rye. Hopped with some nobles for something like 30ibu. However I heard a lot about stuck mashes and sparges because rye apparently makes things a little "gummiish". I know some here have used rye in the past and would like to get some feedback on this. I read stepped mashes help and of course a good helping of rice hulls to loosen up the grain bed. Any suggestions? 2 Link to comment Share on other sites More sharing options...
ben 10 Posted August 10, 2022 Share Posted August 10, 2022 No stuck anything when I BIAB, so your malt pipe should be okay??? I have made a rye lager - a long time ago, I recall it was good. Rye is good, goes in any beer 5.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 4 72.5 % 3.26 L 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 5 14.5 % 0.65 L 0.50 kg Munich II (Weyermann) (16.7 EBC) Grain 6 7.2 % 0.33 L 0.25 kg Acidulated (Weyermann) (3.5 EBC) Grain 7 3.6 % 0.16 L 0.15 kg Caraaroma (Weyermann) (350.7 EBC) Grain 8 2.2 % 0.10 L 19.00 g Sticklebract [13.50 %] - First Wort 60.0 min Hop 9 25.1 IBUs - 1 Link to comment Share on other sites More sharing options...
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