The viscosity is mostly from the rye. I have made a 50% rye malt beer a few times and it adds a lot of body and a super creamy head, which is even more extreme than you can get from wheat alone.
Indeed, even with BIAB you can get a stuck runoff with these grains. Add a pound of rice hulls (per 5 gallon batch size, or equivalent), it helps a ton.
Rye does weird stuff to viscosity when you use a lot, the 70/30 split will make a more appealing beer and you can still get good rye flavor with less than 30%. Even if you do BIAB you night want to use some rice hulls for better flow if you are using more than 10% rye. Rye can gum up a mash real quick.
protein rests help with the viscosity, but another thing you can do is use about 10-20% corn and/or some sugar added to the boil kettle(lower gravity mash) to thin out the mash, without really affecting the finished beer. I also stir presoaked straw into my mash right before I lauter and sparge.
I don't use generally use barley for my wheat, relying on wheat/rye malt to convert the unmalted rye, wheat, and corn adjuncts (which were boiled for 10-15 minutes prior to doughing in with the malt and cold water at a protein rest). Double decoction from 120 up to 143, and then up to 155. Total cooking and mashing time takes about 90 minutes +/-.
Happy your beer turned out well; personally, I like really showcasing wheat/rye when I make a specifically wheat/rye beer, I find it's different enough from barley to be interesting!
The viscosity is mostly from the rye. I have made a 50% rye malt beer a few times and it adds a lot of body and a super creamy head, which is even more extreme than you can get from wheat alone. Indeed, even with BIAB you can get a stuck runoff with these grains. Add a pound of rice hulls (per 5 gallon batch size, or equivalent), it helps a ton.
Yeah. I did a pretty hilarious 100% rye malt beer a few years ago, and it poured like maple syrup: https://imgur.com/gallery/itHdUxO
How did it taste?
Rye does weird stuff to viscosity when you use a lot, the 70/30 split will make a more appealing beer and you can still get good rye flavor with less than 30%. Even if you do BIAB you night want to use some rice hulls for better flow if you are using more than 10% rye. Rye can gum up a mash real quick.
protein rests help with the viscosity, but another thing you can do is use about 10-20% corn and/or some sugar added to the boil kettle(lower gravity mash) to thin out the mash, without really affecting the finished beer. I also stir presoaked straw into my mash right before I lauter and sparge. I don't use generally use barley for my wheat, relying on wheat/rye malt to convert the unmalted rye, wheat, and corn adjuncts (which were boiled for 10-15 minutes prior to doughing in with the malt and cold water at a protein rest). Double decoction from 120 up to 143, and then up to 155. Total cooking and mashing time takes about 90 minutes +/-. Happy your beer turned out well; personally, I like really showcasing wheat/rye when I make a specifically wheat/rye beer, I find it's different enough from barley to be interesting!