Establishes that rye percentage changes process behavior as well as flavor expectations. Xylanase is presented as an optional producer response, not a universal recipe.
The discussion contrasts mash-bill proportions and regional rye traditions before identifying a physical processing consequence of higher rye content and one enzyme response.
Wright and Pilkington state that high rye levels can make mashing and fermentation difficult because rye's arabinoxylans raise viscosity and contribute to foaming; some high-rye distillers use commercial xylanase to help control those problems.
Printed p. 94 / PDF sheet 278
Printed p. 93 / PDF sheet 277
Chapter 7 — Grains
Verified against extracted text and rendered PDF sheets 277–278, spanning printed pp. 93–94.
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Evidence
Wright and Pilkington state that high rye levels can complicate mashing and fermentation because rye arabinoxylans increase viscosity and contribute to foaming. Some high-rye distillers use commercial xylanase to help manage those problems.
Location and context
Chapter 7, Grains; printed pp. 93–94 / PDF sheets 277–278. The discussion moves from mash-bill proportions and regional rye traditions to a physical consequence of higher rye content.
Annotation
Rye percentage is a process variable as well as a flavor variable. Xylanase is one optional producer response, not a universal recipe.