Unmalted rye question

[utvol]

Do I need to do a glucan rest when using unmalted rye? I have searched this topic on the forum but seem to get some saying yes and others saying no.

I do a glucan rest when using malted rye and i believe it helps.

I just purchased some unmalted rye and want see how the flavor profile differs using the same mashbill i do with malted rye.

thanks in advance.

[still_stirrin]

Do I need to do a glucan rest when using unmalted rye?

Yes.

Malting rye grain does not “create” the glucans. It is the starch in the species and so the temperature rest during mashing will help reduce the viscosity of the wort.
ss

[Demy]

I think it also depends on the quantities used... in general I think it's a good idea to make it. You need to have some malt in the mix because you need the enzymes that process beta glucans

[utvol]

thank you for chiming in. i have read a lot of your post on rye. I have read that a longer glucan rest would help unmalted rye. Is that true? I also have read that stirring it often would help break down the glucans but I don't know if that makes sense to me.

Thank you for your contributions to this group. I have learned so much on this forum.

Do I need to do a glucan rest when using unmalted rye?

Yes.

Malting rye grain does not “create” the glucans. It is the starch in the species and so the temperature rest during mashing will help reduce the viscosity of the wort.
ss

[howie]

i think you have to consider where the rye advice is coming from.
some are brewing beer with 5-10% rye or some other low percentage which doesn't matter as much.
like demy said, the rye percentage changes things.
i've only done 50% rye so far and ,even though a i did a glucan rest and added rice hulls, ended up with a glucan glue.
i fancy doing a 100% unmalted rye, but not before i get some beta-glucanese enzyme
excerpt of advice from a professional distiller...............
"We do a 100% unmalted rye, step mash. We rest in both beta-glucan and proteinase ranges with appropriate enzymes to take care of glucans and compensate for the fact that we're using raw grain. I find a finer mill on the raw rye increases the effectiveness of the rests and enzymes. Rough crack tends to reduce effectiveness.
Pay close attention to your temp and pH for each step of the process. The tighter the ranges you can maintain, and the more diligently you stick to the process, the easier it gets. I can not stress this enough. Each step has an ideal temperature and pH."