HOMEBREW Digest #5961 Fri 28 September 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Re: Jeff Renner (John Kleczewski)
RE: Crystal Rye (Adam Arndt)
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Date: Fri, 28 Sep 2012 11:36:33 -0400
From: John Kleczewski <john.kleczewski at gmail.com>
Subject: Re: Jeff Renner
Off topic slighlty but I have relocated from Chicago to Raleigh NC and
I am one of the few people who has Jeffs Solara Ale from his Zymurgy
article too many years ago to mention. I can provide a sample to
anyone in the area who is interested in keeping that going.
However to my point, he also gave away samples of a fantatstic French
Sourdough culture that he had at the NHC in Chicago, does anyone here
have that? I lost my culture from him several years ago.
Bandwidth is slow, so I thought I would ask...
John
john.kleczewski at gmail dot com
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Date: Fri, 28 Sep 2012 20:13:34 +0000
From: Adam Arndt <adama at microsoft.com>
Subject: RE: Crystal Rye
Date: Wed, 26 Sep 2012 11:56:48 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: Crystal Rye
I picked up some crystal rye, and I wonder if it needs a glucan rest at
95-100 or so? It has a very interesting brown color, like British Brown
malt, but a little lighter.
Darrell
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It's pretty likely that the beta glucans present in normal malted rye will
still be present in crystal rye.
The process to make crystal malt would expose the grain to temperatures
higher than normal conversation temperatures and not the lower 98-113F temps
for a beta glucan rest. -Technically if a maltster wanted to they could
perform a beta glucan rest during the malting process by hold the grain temp
at 98 - 113F and the beta glucans would be significantly reduced so the real
answer is "it depends".
The total beta glucan content would depend upon the rest of your recipe.
Whether you "NEED" to perform a beta glucan rest or not is really something
fairly subjective and depends what you want to accomplish. If you're
concerned about the mash run off slowing down as the temp drops towards the
end it will really depend upon your system (mash screen load), your recipe
(total quantity of malts contributing high levels of beta glucans), and your
process (do you mash out?). If you're concerned about beta glucans for some
other reason then: "it depends".
Adam
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End of HOMEBREW Digest #5961, 09/28/12
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