I've thought about this recipe for awhile, wanted to read everything that I could. I really enjoy New Riff's Balboa Rye. I researched the mash bill and figured out that it is a heirloom rye, a little more research lead me to a farm that grows the Rye in Indiana that is contracted through New Riff. I found a similar heirloom rye from riverbendmalt. com.
I am planning on heating six gallons of water to 170F
-adding 9.5lbs of the Carolina Rye and .5lbs of malted rye
-run the rest as a rye mash(milled)
-cover mash and let sit for an hour
-stir every 15min
-FIB 3-5 days, pending gravity test
*Iodine starch test to confirm ferment is done*
-cool to 100F and pitch yeast *Daddy*
Help me perfect this recipe!
New rye Try
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Re: New rye Try
Guess I'll let you all know.
Re: New rye Try
Iodine tests for the presence of starch ... not the absence of sugar.
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'till my clothes were ratty and torn
Re: New rye Try
jip. to see if it is done taste it. my fwrments taste dry and a little sour when done... say like a grand cru
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Re: New rye Try
Just a helpful hint, BB. There is more to obtaining a successful all-grain mash than the ingredients in the recipe, namely understanding how specific grains behave and the processes needed to overcome their inherent challenges. By your recipe you have much reading to do, highly recommended.
You don't mention if your primary rye is malted or not, but you'll also want to study up on diastatic power, beta-glucans, and what goes into successfully converting a mash. You might also review the distillers glossary and how a starch test using iodine works.
You don't mention if your primary rye is malted or not, but you'll also want to study up on diastatic power, beta-glucans, and what goes into successfully converting a mash. You might also review the distillers glossary and how a starch test using iodine works.
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Re: New rye Try
After rereading maybe I had a few glasses before I posted. I met to say that I would do an Iodine test to confirm mashing and checking the gravity reading to confirm fermenting. I have worked quite a bit with grain runs but never just an all Rye run. I usually add some enzymes to my grain runs but I don't think that would help the all Rye. Any advice out there about it? Still learning that science side to this. The primary Rye will not be malted, or at least I didn't plan on it. All advice is appreciated!