Mashing Rice and Rye...

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Mashing Rice and Rye...

Postby dartedplus » Sat Aug 25, 2001 10:39 am

I would like to make a beer with some rice and rye in it, but I'm not sure of what temperatures to mash at. So if anyone can help me I would appreciate it. Thanks
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There are better ways...

Postby Mesa Maltworks » Wed Sep 12, 2001 7:14 am

I would not advise attempting to mash raw cerial grains such as rice, corn, rye and oats in mashes. The reason is that they must be pre-geletanized PRIOR to being incorporated into a mash. I can post the procedures for cereal mashing, but I don't recommmend doing it because it is messy and time consuming. The best way to go is to purchase torrified, flaked or syrup products that are ready to go. The flaked/torrified products are added directly to the mash & the syrups are added to the wort prior to boiling. The use of these products will yield consistent results from batch to batch and are worth their cost.
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