Hi All, I got an extract kit as a gift and want to add a small addition of rye. I have about 6 ounces of crushed rye grain on hand. My question is if I add it to the small amount of crystal that came with the kit, do I need to perform a whole mash (say 45 minutes) to convert the rye?
Yes, you should mash the rye. Otherwise you’re adding starch to your beer, not sugar. You can do that if you want, it will still improve head and flavor, but it won’t be anything that yeast likes to eat; however, bacteria and wild yeast do like to eat starch. Just keep that in mind…
Thank you. Do you think I could get away with 154 degrees at about 40 minutes?
Yep, that will work. Or even lower at 150-152 F. Actually for only 6 ounces, the exact temperature is not crucial. Anywhere in there is fine.
Just make sure you don’t use too much water during your mini-mash. That will dilute the enzymes so they don’t efficiently find the starch molecules. For 6 oz of malt, I wouldn’t soak in more than a quart of water.
“No more” than a quart of water?
rebuiltcellars is correct. I forgot to mention this before. Yeah, you should mash at an absolute maximum of 3 qts/lb or the enzymes won’t be effective to convert starch to sugar. After the mash for 40 minutes or whatever, then you can pull the grain and add all the rest of your water, and continue to brew as normal.
Thanks Gents!
