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Old 12-28-2005, 08:51 AM   #1
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Default Rye and Hops

Those of you who have brewed beers with Rye:

  • What kind of hops have you used?
  • What percentage of rye did you use?

I have done 2 batches with about 7-12% rye and will be brewing 10 gallons AG with 20% Rye (and 10% Munich, 10% Crystal 60, and the rest Pale Malt) on Wednesday.

So far I have only used a Tettang, Haller, Saaz hop combo, but for this batch I was thinking of using a bit of columbus and a few ounces of Goldings.
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Old 12-28-2005, 09:24 AM   #2
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Quote:
Originally Posted by Denny's Brew
Those of you who have brewed beers with Rye:
  • What kind of hops have you used?
  • What percentage of rye did you use?

I have done 2 batches with about 7-12% rye and will be brewing 10 gallons AG with 20% Rye (and 10% Munich, 10% Crystal 60, and the rest Pale Malt) on Wednesday.

So far I have only used a Tettang, Haller, Saaz hop combo, but for this batch I was thinking of using a bit of columbus and a few ounces of Goldings.
I would use no more than 10% of the flaked rye, and 15% for the rye malt, but i have seen it used up to 60%.
as for the hops
Hallertau hersbrucker
mittelfruh
perle
spalt
tettnang
but your choices will work as well.
Hope this helps
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Old 12-28-2005, 11:55 AM   #3
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Quote:
Originally Posted by Denny's Brew
Those of you who have brewed beers with Rye:
  • What kind of hops have you used?
  • What percentage of rye did you use?
I have done 2 batches with about 7-12% rye and will be brewing 10 gallons AG with 20% Rye (and 10% Munich, 10% Crystal 60, and the rest Pale Malt) on Wednesday.

So far I have only used a Tettang, Haller, Saaz hop combo, but for this batch I was thinking of using a bit of columbus and a few ounces of Goldings.
I'd also bump the rye down to no more than 15% because you'll increase your chances of getting a stuck mash. If you use the 20% like you want to, add some rice hulls to the mash to help filter it. Shouldn't have any problems then.

A search on here might find you the recipe for Janx's Humboldt Rye ( I think that is what he called it) recipe. I think it is loosely based on Hop Rod Rye. It might give you a good indication of how much to use, but if I were doing it, I'd do between 15-20%. If you are going to do a rye beer, put some damn rye in it!!!
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Old 12-28-2005, 12:43 PM   #4
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Quote:
Originally Posted by ORRELSE
I'd also bump the rye down to no more than 15% because you'll increase your chances of getting a stuck mash. If you use the 20% like you want to, add some rice hulls to the mash to help filter it. Shouldn't have any problems then.

A search on here might find you the recipe for Janx's Humboldt Rye ( I think that is what he called it) recipe. I think it is loosely based on Hop Rod Rye. It might give you a good indication of how much to use, but if I were doing it, I'd do between 15-20%. If you are going to do a rye beer, put some damn rye in it!!!
I agree, rice hulls would be a plus in this kind of beer when it comes to sparging time.
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Old 12-28-2005, 12:47 PM   #5
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Here is the Janx thread. I was wrong on the name.
Humboldt Hop Rod

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Old 12-28-2005, 02:00 PM   #6
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I just pulled a rye ipa recipe from Denny on Northern Brewers forum that is supposed to be a very good recipe. He uses Mt Hood and Columbus hops. The rye for this is 2.5 lb vs 9.5 lb pale with 1 lb crystal 60, .5 lb carapils, .5 lb wheat. MP Wall

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Old 12-28-2005, 02:06 PM   #7
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Quote:
Originally Posted by cbotrice
I just pulled a rye ipa recipe from Denny on Northern Brewers forum that is supposed to be a very good recipe. He uses Mt Hood and Columbus hops. The rye for this is 2.5 lb vs 9.5 lb pale with 1 lb crystal 60, .5 lb carapils, .5 lb wheat. MP Wall
Can you post the entire recipe? I've seen Denny's recipe on the greenboard and I just searched for it but now I can't find it. The guy that I swiped the Fat Tire and Smoked Porter recipes from also makes a rye recipe. I'll post that (if I can find it) for reference.
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Old 12-28-2005, 03:04 PM   #8
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Bear Republic's Hop Rod Rye uses 18-20% Rye and is basically a Left Coast IPA. They don't list the hops, but having had a few, I'd bet on Columbus & Cascade.

I've never used more than 10% rye (except for the 18 lb bran muffin). If I try a high rye IPA again, I'll pre-cook the rye to get the starch dissolved before adding it to the mash.

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Old 12-28-2005, 03:31 PM   #9
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i've used up to 20% rye in a Rye PA w/ chinook, pearl, willamette, and cascade hops. i didn't use rice hulls, but it is a good idea. especially if you do the hop rod rye clone. the hop rod rye has tomahawk, centennial, and amarillo hops in it. you can use columbus instead of the tomahawk. i've read that they are the almost the same hop, and very close in AA's.

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Old 12-28-2005, 03:36 PM   #10
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Check out the % of rye used in traditional German Roggenbiers:



15D. Roggenbier (German Rye Beer)

Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters, either banana or citrus). Light noble hops are acceptable. Can have a somewhat acidic aroma from rye and yeast. No diacetyl.
Appearance: Light coppery-orange to very dark reddish or coppery-brown color. Large creamy off-white to tan head, quite dense and persistent (often thick and rocky). Cloudy, hazy appearance.
Flavor: Grainy, moderately-low to moderately-strong spicy rye flavor, often having a hearty flavor reminiscent of rye or pumpernickel bread. Medium to medium-low bitterness allows an initial malt sweetness (sometimes with a bit of caramel) to be tasted before yeast and rye character takes over. Low to moderate weizen yeast character (banana, clove, and sometimes citrus), although the balance can vary. Medium-dry, grainy finish with a tangy, lightly bitter (from rye) aftertaste. Low to moderate noble hop flavor acceptable, and can persist into aftertaste. No diacetyl.
Mouthfeel: Medium to medium-full body. High carbonation. Light tartness optional.
Overall Impression: A dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops.
History: A specialty beer originally brewed in Regensburg, Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat.
Comments: American-style rye beers, or traditional beer styles with enough rye added to give a noticeable rye character should be entered in the specialty beer category instead. Rye is a huskless grain and is difficult to mash, often resulting in a gummy mash texture that is prone to sticking. Rye has been characterized as having the most assertive flavor of all cereal grains. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do); the rye character is traditionally from the rye grain only.
Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). Remainder of grist can include pale malt, Munich malt, wheat malt, crystal malt and/or small amounts of debittered dark malts for color adjustment. Weizen yeast provides distinctive banana esters and clove phenols. Light usage of noble hops in bitterness, flavor and aroma. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. Decoction mash commonly used (as with weizenbiers).


Quote:
Originally Posted by DeRoux's Broux
the hop rod rye has tomahawk, centennial, and amarillo hops in it.
Where did you get that? Interesting!
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