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millsbrew
Joined: 09 Oct 2015 Posts: 10 Location: NJ
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Link Posted: Thu Dec 15, 2016 4:30 pm Post subject: Rye & flaked rye use |
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Hello,
I have my first brew coming up. When I did a test run with water everything went smoothly, although it was extremely shortened. I have 3 hop heavy beers on tap and have some saison yeast that I built up recently so I'm doing a rye saison recipe I like. My question is trouble shooting and avoiding stuck sparges. The recipe is 9# pale malt, 3# malted rye, 1.25# flaked rye. When using rye on my gravity-fed cooler system, I go with a thin mash (1.35gal per # of malt) and add a 0.5# rice hulls, and add the flaked stuff half way through the mash when I give it all a stir.
Any tips on using these high protein ingredients is appreciated.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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millsbrew
Joined: 09 Oct 2015 Posts: 10 Location: NJ
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Link Posted: Thu Dec 15, 2016 6:41 pm Post subject: |
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I bought the Blichmann false bottom. I will adjust my roller before I crush.
Thanks again.
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