by howard » Mon Sep 13, 2021 2:04 am
also, i'm not sure how crucial strike water temp is.
the beer brewers seem pretty anal about it, and for my AG beers, i do use the online calculator so my water is usually about 71c before adding grain, so it's 65c after the grain goes in.
it looks like, as well as the rolled rye & black forest rye have little or no DP, one HBS supplier had some warnings and advice when using rolled rye which i was unaware of (i am just starting to go down the rye path as well)
i quote from their site-
One important factor to consider is rye’s high β-glucan content. β-Glucans — starches made up of long strands of glucose molecules — greatly increase wort viscosity. A slow runoff and sparge time can be expected; given rye’s high β-glucan and protein profile, filtration problems and a set mash are typical problems.
"When brewing with rye, it is a good idea to keep the following hints in mind:
One important factor to consider is rye’s high β-glucan content. β-Glucans — starches made up of long strands of glucose molecules — greatly increase wort viscosity. A slow runoff and sparge time can be expected; given rye’s high β-glucan and protein profile, filtration problems and a set mash are typical problems.
When brewing with rye, it is a good idea to keep the following hints in mind:
Increase the mash temperature 1–2 degrees to increase the runoff (note: increasing the temperature too much creates off flavors, so care is required)
Add extra water to the mash, as needed, to keep it as thin as possible
Give the mash a good beta glucan rest
A simple one-step infusion is best, especially if you use a lot of rye in your recipe
Use good equipment
Avoid combining rye with raw barley; raw barley also has high levels of β-glucans, and this could make for an extremely sticky combination."