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-   -   My first attempt with rye (http://www.homebrewtalk.com/f12/my-first-attempt-rye-60239/)

Jim Karr 03-25-2008 11:54 PM

My first attempt with rye
I went to TastyBrew.com to calculate a rye recipe. They don't have a rye in the BJCP style database.

Tell me if this sounds reasonable/OK, please.

7 lbs 2-row
1 lb 6-row
1 lb rye, whole unmalted raw grain
.5 lb flaked rye, unmalted and raw
.5 lb crystal 10L

.25 oz Centennial pellet hop, 45 min boil
.75 oz Amarillo whole hop, 60 min boil
.25 oz Chinook pellet hop, 10 min boil

TastyBrew calculations read:
OG 1.054
FG 1.014
IBU 36
ABV 5.2

five gallon batch, 7.5 gallons in the kettle after sparging

Ideas/thoughts/refinements/smart remarks?

EdWort 03-26-2008 12:29 AM

Are you sure you are using unmalted rye? The recipes I have seen use malted rye.

Jim Karr 03-26-2008 12:38 AM

Yes, I'm sure. The rye I'm using is just whole grain rye kernels from a health food store. I believe the actual variety is Tetrapescus rye, just like the kind ground for flour.

EdWort 03-26-2008 01:01 AM

I'd google "using unmalted rye" before going ahead with the recipe.

niquejim 03-26-2008 01:15 AM

You won't get the flavor out of unmalted rye. Like using flaked, it is not the same as malted. It will give a bready flavor trust me

jds 03-26-2008 02:52 AM

From Brewing Techniques:


Whole rye berries can be used, but they must be cracked first and then cooked in a cereal cooker for gelatinization. The cereal should be heated and stirred until it stops thickening (an indication that most of the starches have been exploded) and then added to the mash. Using this several-step process not only adds preparation time to the brewing process, but, compared to using rye flakes, whole-grain rye tends to increase runoff and sparge times because the cracked rye is quite sticky and doesn't dissolve in solution as readily as commercially available rye flakes.
So, while unmalted rye can be used, it will probably require precooking. I've only ever used malted rye.

Poindexter 03-26-2008 03:00 AM

I used malted rye in the one Roggenbier I have made (and it rocked) next time I will use rolled or flaked just to taste the difference.

Unmalted whole grain is a new one on me, but you'll end up with beer and it will be unlike any other. I say brew it. I would add 1/8 teaspoon of fresh ground black pepper and maybe 1/2 teaspoon of fresh grapefruit zest at flameout. It'll go great with BBQ.

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