This independently corroborates the viscosity and handling portion of the existing high-rye mash claim. It does not corroborate foaming behavior or a specific enzyme remedy.
A concise grain-chemistry explanation within the rye section.
Stewart describes rye mash as sticky and difficult to handle because rye contains pentosans and soluble proteins that absorb water and thicken the mash.
83
83
Part I — Rye
Verified against printed pp. 83 / PDF sheets 102 during the complete 386-sheet textual and visual review.
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