I see that it is now available from a certain retailer and wondered what
the skinny was all about…???
Well?
Yeah, I’ve used it several times to help them develop an extract version of my rye IPA recipe. The extract has almost exactly the right proportions of rye malt, pale malt and crystal malt to make it. I thought it was a really good extract. What else do you want to know?
Thank you that is a good start Denny. I am tryin to make my mind up
about trying some. Even tho I have the ability to use rye…“the grain”.
It’s 70% pale malt, 20% rye malt, 10% crystal 40.
I wish it was higher percentage than 20%, can’t make an all rye beer with it. But do people actually brew with 100% rye ever anyway? I’d think that’d be near impossible. Just like wheat extract, I wish it was higher/mostly rye/wheat.
A guy in the club talked about mashing 100% rye for a whiskey, and it was a nightmare long slow run off. He was working as a pro at the time, just to be clear.
I have done a 100% wheat malt beer, it worked fine with an hour protein rest and 10% rice hulls in the mash.
I thought those guys fermented with the grain in there too? No point in sparging, right?
That’s what I thought as well.
OK - the story was that he was mashing for the distillers at McMinnimans, and he was a brewer. He did talk about the run off being supper slow.
I know this forum is a great place to discuss this and I am sure
it is of interest to others. I think When and if I order my retail…(ahem…long
COUNTRY story), I will get some to try and report back anything of interest.
thanks