Adjunct,flaked in an extract recipe

[spgriffin]

Is it possible to use adjuncts like flaked rye with steeping grains?

[jeff]

Is it possible to use adjuncts like flaked rye with steeping grains?

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]

K. To keep it simple if possible for extract, how much adjunct to base malt ratio if I were to partial?

[slothrob]

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.