I am planning on doing a 100% rye mash (75% raw and 25% malted), 800lbs to 400 gal brewing liquor. We have a hammer mill with 1/16, 1/8 and 5/32 screens.
I know rye has a high beta glucan content and I was wondering if it was possible to do a batch without adding external enzymes. I am not sure of the contents of beta glucanase in the rye malt (and if a rest at 98-113F would help)
Also, any suggestions on screen size for milling?
Thanks