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Old 04-10-2014, 05:36 PM   #1
Clarke
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Default Rye and Special B profile and opinions?

Been doing some reading on Rye and Special B, seems both can be over done if not careful.

I am sitting at 10%max for Special B and 15% max for Rye, I read that too much rye can stuck your sparge (sounds painful), I am not worried about a stuck sparge from Rye only the flavors. I BIAB so this is a non-issue.

I am building a stout recipe, so I am also curious about Rye malt vs flaked Rye, I do not like my stouts to be bitter or too dry but I do want to use these two grains.

Where do you all stand on these two grains?
Thanks

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Old 04-10-2014, 05:44 PM   #2
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For beers like rye pale ales and rye IPAs, I like to go with 20% rye. It's enough to be noticeable, but not overwhelming.

Special B has these distinct "toffee" notes that make it stand out. A little of it goes a very long way. I have a friend who has a brewery in Wisconsin, and he uses it in his brown ale. It's definitely noticeable, in a nice way, but it some beers it would be over the top. I would go with no more than 5% of it, assuming the rest of the crystal malt in total is under 12% or so.

I've never enjoyed a rye stout, although I love other rye beers. Either rye malt or flaked rye could be used.

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Old 04-10-2014, 06:06 PM   #3
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I actually quite like rye in stouts. There's no theoretical max for rye malt, but anything over 20% or so may benefit from some rice hulls.

When it comes to dark crystal malts, I vastly prefer an extra dark English crystal (e.g. Baird) to Special B. Better flavor. You can use this stuff fairly liberally in RISs if you like the sweeter types.

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Old 04-10-2014, 08:21 PM   #4
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Working in your suggestions here is my grain bill,

Maris Otter------------>65%
C-120----------------->8%
Chocolate------------->4%
Roasted Barley------->4%
Flaked Barley--------->4%
Special B-------------->4%
Rye-------------------->12%

Where do you think this profile will end up?

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Old 04-10-2014, 11:28 PM   #5
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I wouldn't use both the crystal 120L and the special B. If you want to use special B, I'd use a lighter crystal, say 80L or 40L. I'd probably reduce it to a total of 10% or less total.

Otherwise, it looks pretty good to me! You should have great head retention with that much rye, and I don't know that you need the flaked barley, but it's fine if you love it.

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Old 04-11-2014, 03:26 PM   #6
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Changing my C120 to C40

I am looking for a chewy beer and figured the Flaked Barley would add more meat to the beer? I am not big on bitter or burnt flavor of grain so I am trying to keep the Roast Barley low and compensate with Flaked... I am not sure what the body character that Roast or Flaked add. Does Roast Barley and Flaked Barley act the same in mouth feel?

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Old 04-11-2014, 05:07 PM   #7
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Quote:
Originally Posted by Clarke View Post
Does Roast Barley and Flaked Barley act the same in mouth feel?
No. For your needs, consider a small amount of oats, or a few pounds of wheat malt subbed in for your base.
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Old 04-14-2014, 12:49 PM   #8
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Thanks,

This has helped a lot.

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