Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I'm looking to make a rye pale ale. Do I need to provide enough base grains to convert the starches in flaked rye or is it capable of self conversion? If it needs conversion, would 6 lbs of 6-row work for 2.5 lbs of rye?

share|improve this question
up vote 3 down vote accepted

Flaked rye needs to be converted. 6 lbs of either 2-row or 6-row would be plenty to convert 2.5lbs of rye.

share|improve this answer

I'd use 2 row instead of 6 row unless you want the grainy flavor you get from 6 row. You don't need 6 row for enzymes. 2 row has plenty of diastatic power without having to resort to 6 row.

share|improve this answer

Flaked rye (unmalted) has a low diastatic power, so it would definitely need some base malt (6-row would work fine) for starch conversion.

However, generally flaked rye is used for taste, and not as much for its starch content. If you are doing a mash anyway, you might as well throw it in, but if you are using it to flavor an extract brew, you can just steep it as you would any other specialty grain.

Edit: Thanks Denny, you are definitely right on this. Don't steep, do a partial mash if you want rye in an extract brew.

share|improve this answer
Steeping flaked rye (or any other flaked grain) will add unconverted starch to your beer. That's not a good thing. Not only does it not taste good, it can provide food for bacteria which can infect your beer. – Denny Conn Jul 7 '11 at 23:31

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.