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6

You have to grind the malted rye to expose the endosperm for gelatinization and conversion. Flaked rye has already been gelatinized and can be added to the mash without any pre-processing. The rye kernel is smaller than barley. I've found that it's best to tighten up your mill a bit to give a good crush.


5

You could probably ask 100 different brewers that question and get a hundred different answers. But simply put: it tastes like rye. Most commercial rye beers have just enough rye in their grain bill so that rye flavor is present, but it's generally very subtle. To me, it's just a slight nutty crispness. There are homebrew recipes online, however, that ...


3

Rye has a long history in Bavarian brewing. Contrary to homebrewing lore, the impetus behind Reinheitsgebot was to prevent price competition with bakers for wheat and rye. Thanks to the purity law, once common Roggenbier virtually disappeared. The Germans began to revive the style in the late 80's. Wikipedia I have noticed an increased number of craft ...


3

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


2

I imagine most of the cloudiness is possibly from flour or tannins. The flour usually falls out during the boil, but will fall out in the fermentor also. Tannins form tannin-protein complexes which cause a permanent haze. If the haze is caused by flour particles, then you can just leave the beer - flour particles are large and they will fall out in a few ...


2

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.


2

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 ...


2

I have a LOT of experience with rye, and that experience says that malted rye gives more flavor than flaked. I find that you need at least 20% rye to make it noticeable and I don't care for much more than about 40%. Your 50/50 might be overbearing. I've also found that use of specialty grains can accentuate the rye and really help bring it out.


2

According to Briess flaked rye imparts significant rye flavor at low percentages such as 5-10%, up to 40%. Flaked rye can cause a sticky mash, especially at higher percentages. Malted Rye is going to be your better bet IMO because it is designed to be mashed. It is going to give you a more true rye flavor. Especially if you are going for some of the flavors ...


2

OG should be 1.073, 75 IBU, FG somewhere around 1.013. Maybe NB uses a different efficiency to calculate things. I gave them my numbers.


2

I just got the latest issue of BYO in the mail and, lo and behold, one of the stories is about brewing Kvass and Kvass/Beer hybrid brews. I don't know if and when the story will appear online, but the issue should be available in stores soon. Apparently, East End brewing in Pennsylvania have made a couple of Kvass/Ale hybrids.


1

I have brewed dozens and dozens of rye beers...maybe more than most people, and I have never encountered that. I'd say that either you're extremely sensitive to something about rye or you're misinterpreting the cause.


1

Yes, I did. I did it many years ago. The main ingredients were: maple and birch sap roasted barley dried apples Maple sap is the source of sugar. Maple had to be diluted by birch sap because of first one is too rich on sugar and after some time the kvass might be too richness.



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