Woukool Posted July 1, 2021 Share Posted July 1, 2021 Hello there, I'm presenty doing some tests (5 gal) mashing unmalted rye berries. I recently bought some berries from a local organic farmer instead of buying from the brewing shop. The farmer didn't know if his rye was suitable for brewing, so I decided to give a try. It turned out to be a horrendous mash. There were close to no sugar extraction after at least two hours resting at 158-185oF. Enzyme distillazyme AA was added in the water prior to adding the grain and rice hulls. Then another time after 1 hours seeing there was no conversion of sugar at all. The ph was at 5,5-6. At they end I was reaching a miserable 2 Brix. Grain bill was 5kg (12.1 lbs) unmalted rye in 28L (7.4 gal) Do you think the problem would be in the rye variety? Am I missing something? I've done a couple batches before with storebought rye and it's been OK (although still not satisfied of my conversion/attenuation) The grain seems a bit smaller in size and darker than what I get from the shop. Is there a difference between the rye berries I would get from a farmer and the one from the store? Is there an extra step I need to do in the processing? Reading on internet, it is mentionned that the rye needs cracking and cooking. Or does it need milling? I know reading on this forum that folks don't necessary mill their rye... I'm a bit confused, help me!! Cheers! Link to comment Share on other sites More sharing options...
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