Roasted Rye Malt

freedgull

Hi all

I am planning an extract brew this week. I have some roasted rye malt and some amber malt. I was planning to steep these grains.

My basic question is - should I be steeping these with diastatic extract to do a kind of mini mash. I'm just looking to add a bit of flavour and colour to my brew so I reckon steeping should do the trick.

noby

For a little flavour and colour steeping should be fine.

Hendrixcat

If the bulk of the fermentables is coming from extract then there isn't much point in using the enzyme power of the extract to get any more. Steeping will get all the tasty stuff out of the grain.

freedgull

Great - I have enough pale LME to brew.
Might give it a go tomorrow night...

Thanks

oblivious

Where did you get the rye malt?

Just my two cents, the point of doing a mini mash even with very small amounts of malt is to reduce your chance of infection. Leaving very complex starches that can’t be used by the yeast can increases the chance of infection as wild yeast/ bacteria that are present can and will used them. Remember it’s a sanitation process not a sterilization one when you clean your equipment.

Gains you steep such as crystal don’t really have any fermentable sugars, the malt kilning process has usually made the sugars present un-fermentable, but tasty. You can probable just steep it won’t affect the taster of your beer.

Hope it goes will for you

freedgull

I got the rye malt from hopshopuk. Not sure what put it in my head to try it out.

If I mini mash, will my amber malt be able to convert the starch of the rye as well or should I invest in some diastatic malt extract.

oblivious

Hi freedgull

Here is a link, http://www.beersmith.com/Grains/Grains/grain_3.htm

The site said that amber malt has Low diastatic power so must be mashed with well modified malts. Here is a simple method; it’s not really harder than steeping your grain.

Use 1-1.5 liters per pound (500g) of grain in 65c water for 1 hour. Then strain and wash with again 1-1.5 liters of water at 66-67c. If this done with your specialty grains this be only a couple of liters or so.

You could also use you’re diastatic malt extract, never done it my self but around 363 grams (80% of a pound) pre pounds of amber/rye malt looks about right in 65c water for 1 hour to convert the malt


Hope it goes well for you, Rye malt goes very well in IPA’s

bigears

You can also get Diastatic Amber Malt. I have about a kilo (uncrushed) that I bought a while back. I think I had a recipe in mind at the time but I've forgotten what it was now!

oblivious

The diastatic amber malt is another good option. Also Grape and gain sells base pale malt in 3kg bags, there handy to have around if you need a couple of pounds, such as your case.