Hey all, I posted this question as part of another thread but I would love more in depth info on it.
What’s the difference? Flavour wise, body, fermentability etc.?
To me, the main difference is flavor. I detect much more flavor from malted rye than flaked.
Well maybe I will have to fall off the organic wagon just a bit then. Maybe I can call 7 bridges and see if malted rye is something they could get ahold of
The organic flaked rye I got at the natural foods store are very pungent. At 18% it’s quite noticeable. It’s very high in protein and yields low extract. The beer wont clear very easy and it adds a lot of body.
No worries about clearing this is going into a stout. Perhaps I will just try it with the flaked rye for now and see what happens.
Couldn’t hurt.
Flavor-wise, I don’t think there’s that much difference, although the unmalted flaked rye might give you more beta-glucans and proteins, possibly giving you problems with cloudiness and poor storage stability if you use too much.
In terms of fermentability, the obvious difference is that malted rye has enough diastatic power to convert itself. If the fancy took you, you could make a beer entirely from malted rye. Flaked rye has zilch for diastatic power, so if you’re wanting any conversion, you’ll need to mash it with a percentage of base malt which has decent diastatic power.
When I’ve used it I used 2 pounds with one pound of six row in a cereal mash. I doubt the true extract potential is over 75%. The brewers stuff is going to do better. The first time I used it I tried using gelatin to clear it and it failed (the only time it didn’t work for me.) It took a couple month in the fridge to clear it. Now I use WLP-320 and serve it cloudy. It’s my American rye ale.