I'm working on a recipe that is going to be about 40% Rye malt. The last time I brewed this, I had less rye (about 20%) and I added rice hulls. I'm thinking I didn't need them though. What do you think? Should I skip the rice hulls?
BTW, I'm doing something pretty close to the Maxi-Biab method. Boil volume: 6 gallons (22.7 liters). Pot size: 30 liters. Grain bill: about 4.5 kg.
Post #2 made 14 years ago
Sorry de5m0mike, I've never brewed with rye before, so I can't help you.
"It's beer Jim, but not as we know it."
Post #3 made 14 years ago
As rice hulls are usually added to prevent a stuck mash I would think that they would not be needed in a full volume biab. As you are doing a maxi it all depends on how thick you think your mash is going to be. I'd guess that you will be Ok without them as 22l is still a good bit of water and your ratio is about 5L/Kg.
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Post #4 made 14 years ago
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On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
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Post #5 made 14 years ago
Good link stux.
It looks like you may have a chance of pulling it off as you are not going 100% rye, plus if you do a protein rest and mash out you'll have another couple of things in your favour.
Let us know how it goes, interesting stuff.
Yeasty
It looks like you may have a chance of pulling it off as you are not going 100% rye, plus if you do a protein rest and mash out you'll have another couple of things in your favour.
Let us know how it goes, interesting stuff.
Yeasty
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Post #6 made 14 years ago
What would the benefit of a protein rest be? I've read that a beta glucan rest is a good idea when brewing with rye, but I was under the impression that it's only purpose was to help prevent stuck sparges. I'm not really sure what the benefit would be with BIAB though, since I kind of doubt I will be getting any stuck sparges.Yeasty wrote:Good link stux.
It looks like you may have a chance of pulling it off as you are not going 100% rye, plus if you do a protein rest and mash out you'll have another couple of things in your favour.
Let us know how it goes, interesting stuff.
Yeasty
http://www.brewingtechniques.com/librar" onclick="window.open(this.href);return false; ... ayden.html
Last edited by de5m0mike on 16 Nov 2011, 07:45, edited 4 times in total.
Post #7 made 14 years ago
I suppose I should have been more precise, John Palmer covers it in "protein rest and modification". Here.de5m0mike wrote:What would the benefit of a protein rest be? I've read that a beta glucan rest is a good idea when brewing with rye, but I was under the impression that it's only purpose was to help prevent stuck sparges. I'm not really sure what the benefit would be with BIAB though, since I kind of doubt I will be getting any stuck sparges.
I was taking a belt and braces approach, as other guys have had problems with the bag gumming up and not draining very well.
Last edited by Yeasty on 16 Nov 2011, 08:31, edited 4 times in total.
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Post #8 made 14 years ago
After doing a 50/50 wheat without a protein rest, I would recommend you do one 
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #9 made 14 years ago
Quoted from your linkYeasty wrote:I suppose I should have been more precise, John Palmer covers it in "protein rest and modification". Here.de5m0mike wrote:What would the benefit of a protein rest be? I've read that a beta glucan rest is a good idea when brewing with rye, but I was under the impression that it's only purpose was to help prevent stuck sparges. I'm not really sure what the benefit would be with BIAB though, since I kind of doubt I will be getting any stuck sparges.
I was taking a belt and braces approach, as other guys have had problems with the bag gumming up and not draining very well.
"Fortunately, the optimum temperature range for the beta glucanase enzyme is below that for the proteolytics. This allows the brewer to rest the mash at 98 -113°F for 20 minutes to break down the gums without affecting the proteins responsible for head retention and body. The use of this rest is only necessary for brewers incorporating a large amount (>25%) of unmalted or flaked wheat, rye or oatmeal in the mash. Sticky mashes and lauters from lesser amounts can usually be handled by increasing the temperature at lautering time (Mashout). See Chapter 17 - "Getting the Wort Out - Lautering" for further discussion."
This makes me think the Beta Glucanase rest would be preferable to a Protein Rest.
Last edited by de5m0mike on 16 Nov 2011, 21:14, edited 4 times in total.
Post #10 made 14 years ago
I agree. As its the gumminess you want to get rid of it looks like a Beta Glucanase rest will do the trick.de5m0mike wrote:This makes me think the Beta Glucanase rest would be preferable to a Protein Rest.
Last edited by Yeasty on 17 Nov 2011, 02:16, edited 4 times in total.
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Post #12 made 14 years ago
God Day Badlee, Good to hear it turned out fine, WELL DONE.
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Post #13 made 14 years ago
Well, I don't know how wheat compares to Rye but I had a heck of a time draining my bag last night. It wasn't impossible, but it probably took and extra 30 min, plus an extra 2 gallons to get my pre boil volume back up to 5.5 gallons.
The recipe I brewed was 40% Rye Malt with no rice hulls. I did a 20 min. beta glucanase rest at 108º. I had planned for closer to 100º but the temp didn't drop quite as much as I expected when I added my grains. Still well within the 98º-113º range though. Anyway, I plan to do a full wright up on how everything went once I get all my notes organized, so look for that one to come soon.
The recipe I brewed was 40% Rye Malt with no rice hulls. I did a 20 min. beta glucanase rest at 108º. I had planned for closer to 100º but the temp didn't drop quite as much as I expected when I added my grains. Still well within the 98º-113º range though. Anyway, I plan to do a full wright up on how everything went once I get all my notes organized, so look for that one to come soon.
Post #14 made 14 years ago
Good Day Mike, your process sounds good, 98F to 113F is the range, there is not master temperature. Actully the Beta Glucose rest will still work to 121F. even when the protien rest starts at 115F.
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