I just finished brewing a rye pale ale (recipe linked in my profile) with the grain bill: 7 lb Liquid Malt Extract - Pilsen 1 lb American - Munich - Light 10L 1 lb American - Rye .5 lb American - Caramel / Crystal 20L I mashed the grains in a grain bag in a pot (which I then later added to larger boil kettle) in 4 qts water for about 80 min. My strike temp was 164F, and the final mash temp was 153F. I've used this process before with pretty good efficiency (70% or so overall). This time, based on OG, it seems that I got almost nothing out of my mini-mash (although hopefully I will at least get some flavor / body from the rye, munich and crystal). Is this because of the rye? I've heard rye can be harder to mash, but not sure exactly what that means. Does anyone know what I did wrong?