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OfflineDNA_Trip
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Rolling boil for rye? Or simmer?
    #26448553 - 01/23/20 04:32 PM (4 years, 24 days ago)

Quick question and inquiry out there to the people - after soaking your grains and when it's time for the 10 minute boil, do you do an aggressive roiling boil for 10 minutes? Or just a simmer for 10 minutes?


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InvisibleSmartattack
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Re: Rolling boil for rye? Or simmer? [Re: DNA_Trip]
    #26448620 - 01/23/20 05:11 PM (4 years, 24 days ago)

I'm curious what rye folks say too. Just got my first 50lb bag and my first batch I treated like oats cuz I'm so used to it.

Burst grains galore so oat Tek isn't the answer!


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OfflineMrBovineJoni
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Re: Rolling boil for rye? Or simmer? [Re: Smartattack]
    #26448729 - 01/23/20 05:59 PM (4 years, 24 days ago)

I like his TEK from SpitballJedi : https://www.shroomery.org/forums/showflat.php/Number/20048765#20048765


Quote from the link :
Quote:


I don't simmer. I BOIL for about 10 minutes or until the grains look fully hydrated. I can tell they are fully hydrated by the way they look somewhat translucent and the whitish core is gone. A few will still have a bit of a solid core and a few will be popped. A few popped ones are okay. If you get too many, you will end up with a wet starchy mess. Once you see a few are starting to pop, it's time to strain.





I have a bigger pot so it was a bit slower to go from very hot (slow boil) to rolling boil; so I kept checking grains every minute or so and ended up boiling for 8mins on the maximum heat(with about 5 minutes of slower come up). So I would say a total of about 13-14-mins were spent boiling.

The link has some good pictures - and the visual description of cooked grains (no white core visible and a few grains popped here and there).

You don't have to keep them in a strainer but instead while still hot spread them out on a big piece of cardboard or some cloth (old bedsheets are great for this) to cool and lose extra humidity mixing every hour or so until dry from the outside.


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OfflineMaylink
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Re: Rolling boil for rye? Or simmer? [Re: DNA_Trip]
    #26448921 - 01/23/20 08:01 PM (4 years, 24 days ago)

I bring to a boil and then reduce to a simmer ~ 10 min or so until grains are translucent. Remove any burst grains when straining/cooling.


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Offlinefootpath
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Re: Rolling boil for rye? Or simmer? [Re: Maylink]
    #26449082 - 01/23/20 09:59 PM (4 years, 24 days ago)

I have two ways of preparing rye:

1 - rinse thoroughly with hot tap water, bring to a boil, then reduce to very low heat - below a simmer, bubbling every once in a while - for 45 minutes.

2 - rinse thoroughly, barely submerge in tap hot water, pour boiling water on top and cover for ~5 hours.

Both result in few enough burst grains for me to not feel the need to remove them when straining/drying.


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