RYE Without Malt Or Acid

All about grains. Malting, smoking, grinding and other preparations.
Which grains are hot, which are not.

Moderator: Site Moderator

User avatar
Kegg_jam
Site Donor
Site Donor
Posts: 1167
Joined: Wed Aug 27, 2014 5:29 am
Location: Appalachian Mountains of MD

Re: RYE Without Malt Or Acid

Post by Kegg_jam »

der wo, did you ever try the SebFlo with this? Was thinking about ordering some since I am in need of some enzymes anyway.
User avatar
der wo
Master of Distillation
Posts: 3817
Joined: Mon Apr 13, 2015 2:40 am
Location: Rote Flora, Hamburg

Re: RYE Without Malt Or Acid

Post by der wo »

I buyed it from a German brand (Schliessmann Ex-Tosan). But it's the same I think. They also sell all the other enzymes like the high temp alpha and the glucosidase. The glucanase unfortunately does not help much. But for mashing rye you should take any help you can get... I would buy it.

Btw the second method (lower mashing in temperature) worked better:

-Heat water to 55°C.
-Add half dose of glucanase, half dose high temp alpha and milled rye.
-Rest 1h.
-Heat up to almost a boil.
-Let cool down to 80°C. Add the other half high temp alpha.
-Let cool down to 55°C. Add the glucosidase.
-Let cool down to 52°C. Add the other half of the glucanase.
In this way, imperialism brings catastrophe as a mode of existence back from the periphery of capitalist development to its point of departure. - Rosa Luxemburg
Post Reply