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Old 01-11-2006, 09:37 PM   #1
drengel
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Default Rye-PA recipe critique

hows this sound: i got carried away when ordering ingredients for a simple APA and wound up with this. it should be near IPA strength with good hop profile, dry and crisp, but i don't want the bitterness too be overwhelming, nor the hop bouquet, as i want it to be an easier to drink crisp IPA (searching for the elusive 'just right').


9 lb. 2-row
1 lb. malted rye
1 lb. flaked rye
6 oz. crystal 10
6 oz. crystal 20
1/2 lb. flaked wheat

chinook .5 oz (60)
cascade .5 oz (30)
(15)
(5)
(dry)
amarillo .25 oz (45)
(10)
(dry)

california ale yeast

pro-mash says it should be at 1.063 OG and 50.1 IBUs. im going to do a single step mash and probably batch sparge it. my main concerns are whether the hop balance is good and if there are any special considerations for using rye.

thanks-

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Old 01-11-2006, 10:20 PM   #2
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Rye and wheat both tend to be sticky, some rice hulls might be a good idea. Alternately, you can pour about half of the pale in the tun, then mix the rest of the ingredients in a sack and pour them on top of the pale. That will give you a good filter bed.

The hops look ok. Less bittering than I would use, but that's what you are trying for.

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Old 01-11-2006, 11:13 PM   #3
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I've not done a rye beer yet, but I've read that you need 10-20% to get the full effect of the rye.
We recently discussed this, in fact THIS thread has a few decent recipes posted in it. Use those as a guide. Denny's rye recipe has won quite a few awards and is supposedly a great example of the "style".

Otherwise, the recipe looks pretty good, IMHO!!!

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Old 01-12-2006, 12:10 AM   #4
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Quote:
Originally Posted by david_42
Rye and wheat both tend to be sticky, some rice hulls might be a good idea. Alternately, you can pour about half of the pale in the tun, then mix the rest of the ingredients in a sack and pour them on top of the pale. That will give you a good filter bed.
so that would be to ensure no stuck run offs?
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Old 01-12-2006, 12:24 AM   #5
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i read the other post just now, must've missed that one. so from the linked article it sounds like i won't have as much trouble with the flakes as with the malt. but denny's experience said the flakes caused the stuck sparge. whats right? also some of the posts said to boil the rye before mashing...wouldn't that lead to tannin extraction, or is that not a problem with rye?

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Old 01-12-2006, 03:11 AM   #6
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I always use at least 2 pounds of rye malt, and usually 1/2 to a pound of flaked rye, and never have had a problem. I brew 5 gallon batches, and use a s/s false bottom, and have not had a stuck sparge yet.

But, thats my experience, your results may vary

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Old 01-12-2006, 03:31 AM   #7
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Quote:
Originally Posted by drengel
i read the other post just now, must've missed that one. so from the linked article it sounds like i won't have as much trouble with the flakes as with the malt. but denny's experience said the flakes caused the stuck sparge. whats right? also some of the posts said to boil the rye before mashing...wouldn't that lead to tannin extraction, or is that not a problem with rye?
I think you'll only have to worry about a stuck sparge if you use more than 50% of rye as the grist. 2 lbs you'll be GTG.
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Old 01-12-2006, 04:48 PM   #8
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cool--thanks guys, can't wait to brew it up. my inspiration was rediscovering how much i like rye beers after drinking Real Ales rye pale ale and the hop rod rye. i wish i wouldve brought a sixer back of that real ale rye, but hindsight's always 20/20 i guess.

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Old 01-12-2006, 04:54 PM   #9
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I don't think those quantities are going to stick a mash, but I would do as david says, or at least make sure all of the grist is well mixed before doughing in (to disperse the rye and wheat amongst the 'hulled' grains).

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Old 01-12-2006, 07:15 PM   #10
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looks good to me drengel! do you have a way to add direct heat to the mash lauter tun while recirculating? that'll help keep it from sticking....

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