Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > My first attempt with rye
Reply
 
LinkBack Thread Tools
Old 03-26-2008, 12:54 AM   #1
Jim Karr
Feedback Score: 0 reviews
 
Jim Karr's Avatar
Recipes 
 
Join Date: Dec 2005
Location: SW Michigan..Bangor/Covert area
Posts: 1,275
Liked 5 Times on 4 Posts

Default 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
SRM 5
ABV 5.2

five gallon batch, 7.5 gallons in the kettle after sparging

Ideas/thoughts/refinements/smart remarks?

__________________

As for me and my household, we shall serve the Lord. Joshua




"God is great, beer is good, people are crazy." Some country artist

Jim Karr is offline
 
Reply With Quote Quick reply to this message
Old 03-26-2008, 01:29 AM   #2
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,969
Liked 274 Times on 141 Posts
Likes Given: 7

Default

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

EdWort is offline
 
Reply With Quote Quick reply to this message
Old 03-26-2008, 01:38 AM   #3
Jim Karr
Feedback Score: 0 reviews
 
Jim Karr's Avatar
Recipes 
 
Join Date: Dec 2005
Location: SW Michigan..Bangor/Covert area
Posts: 1,275
Liked 5 Times on 4 Posts

Default

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.

__________________

As for me and my household, we shall serve the Lord. Joshua




"God is great, beer is good, people are crazy." Some country artist

Jim Karr is offline
 
Reply With Quote Quick reply to this message
Old 03-26-2008, 02:01 AM   #4
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,969
Liked 274 Times on 141 Posts
Likes Given: 7

Default

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

EdWort is offline
 
Reply With Quote Quick reply to this message
Old 03-26-2008, 02:15 AM   #5
niquejim
Burrowing Owl Brewery
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
niquejim's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Cape Coral Florida
Posts: 2,391
Liked 45 Times on 35 Posts
Likes Given: 87

Default

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

__________________
niquejim is offline
 
Reply With Quote Quick reply to this message
Old 03-26-2008, 03:52 AM   #6
jds
Feedback Score: 0 reviews
 
jds's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Littleton, CO
Posts: 1,947
Liked 18 Times on 15 Posts

Default

From Brewing Techniques:

Quote:
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.
__________________
jds is offline
 
Reply With Quote Quick reply to this message
Old 03-26-2008, 04:00 AM   #7
Poindexter
Feedback Score: 0 reviews
 
Poindexter's Avatar
Recipes 
 
Join Date: Oct 2007
Location: interior Alaska
Posts: 1,210
Liked 4 Times on 4 Posts

Default

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.

__________________
Poindexter is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Help please, on my first attempt!!!! CalamityAl Cider Forum 18 08-18-2009 12:12 PM
second attempt flylock_jac Label Display & Discussion 2 01-28-2009 05:49 PM
My first attempt ZOG Extract Brewing 9 01-14-2008 09:07 PM
Another first ag attempt glorifiedbusdriver All Grain & Partial Mash Brewing 6 05-06-2007 06:16 PM
First Attempt mgt2000 Label Display & Discussion 3 04-13-2007 11:37 AM



Newest Threads

LATEST SPONSOR DEALS