RYE Without Malt Or Acid
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- Kegg_jam
- Site Donor
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- Location: Appalachian Mountains of MD
Re: RYE Without Malt Or Acid
der wo, did you ever try the SebFlo with this? Was thinking about ordering some since I am in need of some enzymes anyway.
- der wo
- Master of Distillation
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Re: RYE Without Malt Or Acid
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.
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