UniGrain Rolled Rye

UniGrain Rolled Rye is traditionally dehulled rye grains that have been steamed and rolled into flat flakes under heavy rollers. The rye shall be fresh, sound and free from signs of pest infestation and rodent contamination. The quality of rye should comply with all relevant food standards and regulations.

UniGrain Flaked Rye has been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains.

• Because UniGrain Rolled Rye has a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal.
• There is no need to mill Rolled Rye Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash.
• UniGrain Rolled Rye Flakes are made from choice rye that is fresh, sound and free from signs of pest infestation and rodent contamination. The quality of rye should comply with all relevant food standards and regulations.
• Rolled Rye Flakes contribute a very clean distinctive rye flavour.

Product of Australia. Australian Grown and Locally Milled by UniGrain.

Typical Use:

Start at 5-10% and increase in increments of 5% because of the concentrated flavor

Rye adds a distinctive character to beer, often described as crisp, refreshing, slightly spicy and subtle. Its primary downfall is its reputation for causing stuck mashes.

One important factor to consider is rye’s high β-glucan content. β-Glucans — starches made up of long strands of glucose molecules — greatly increase wort viscosity. A slow runoff and sparge time can be expected; given rye’s high β-glucan and protein profile, filtration problems and a set mash are typical problems.

When brewing with rye, it is a good idea to keep the following hints in mind:

One important factor to consider is rye’s high β-glucan content. β-Glucans — starches made up of long strands of glucose molecules — greatly increase wort viscosity. A slow runoff and sparge time can be expected; given rye’s high β-glucan and protein profile, filtration problems and a set mash are typical problems.

When brewing with rye, it is a good idea to keep the following hints in mind:

• Increase the mash temperature 1–2 degrees to increase the runoff (note: increasing the temperature too much creates off flavors, so care is required)
• Add extra water to the mash, as needed, to keep it as thin as possible
• Give the mash a good beta glucan rest
• A simple one-step infusion is best, especially if you use a lot of rye in your recipe
• Use good equipment
• Avoid combining rye with raw barley; raw barley also has high levels of β-glucans, and this could make for an extremely sticky combination.

Typical Usage Rate:

• Use up to 40% as a cereal adjunct in the total grist to create Rye Beer.
• Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rolled Rye Flakes.

Complementary Malts:

• Ale Malt
• Pilsner
• Wheat Malt
  

Pack Options:

• 1 Kg Bag
• 5 Kg Bag (Save 20% on 1 Kg Price)
• 25 Kg Bag (Save 40% on 1 Kg Price)
• 1 MT Bulk Bag (SAVE 55% on 1 Kg Price) Craft Brewers and Distillers and Home Brew Shops sign up for a Wholesale Trade Account

Batch Analysis:

• PO-0087C Best Before 22-June-2022
  

Typical Specification:

GRANULATION TEST: (Retsch AS200 - 100g – 1 minute – Amp setting 60)

CHEMICAL PROPERTIES:

This is an agricultural product, seasonal variation may occur.

Shelf Life:

• At least one year when stored properly in dry conditions.

Craft Beer Examples:

• Drake's Brewing Co | Aroma Coma | India Pale Ale

BeerCo Recipe Kits:

UniGrain: