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Old 11-26-2008, 02:11 PM   #1
jpsloan
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Default Thoughts on Rye

For my next brew, I was wanting to play with rye. I don't want a classic roggenbier, per se... just not a fan of the weizen yeasts. I was wanting to make a beer that is a little thin, quaffable, with a nice rye punch that isn't convoluted with too many other flavors. I was thinking it might also be nice to have it finish with a nice red hue.

So, here's my first thoughts on a recipe:

7 lbs American 2-row
2 lbs malted rye
8 oz Crystal 60L
2 oz Roasted Barley
6 oz Carapils
1 oz Liberty hops 60min
1 oz Saaz 5min
Safale US-05 yeast
Mash at 150d for 60 min., for a thinner body.

Now, here are my questions:
1. Is malted rye the way to go, or should I go with flaked rye? I've tried to figure out specifically what is the impact that each would have in a recipe. Most I can tell is that Flaked Rye gums up and makes for a cloudier beer and a difficult sparge... but I can get it at my LHBS. And is 2 lbs malted rye enough to come through in flavor?

2. I wanted the roasted barley mostly for color. Will the flavor overpower the rye? If so, will CaraRed be a good thing to use in its stead? (I don't mind a little roastiness, to be sure. Just want to showcase the rye on the palate first and foremost.)

3. Beersmith has this recipe coming in a little light in color. If I switch my base grain to Munich, it might throw me into the desired red hue I want, but will Munich convert the other grains, and/or will it add too much flavor to cover the rye?



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Old 11-26-2008, 02:43 PM   #2
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1. With 20% rye, you'll be fine using flaked.
2. I'd use the CaraRed.
3. Munich would dominate the flavor. I'd increase the CaraRed for color.



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Old 11-26-2008, 03:54 PM   #3
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I have heard good things about blending both Flaked Rye and also Rye Malt. One is more flavorful/spicy, one is more nutty/peppery?

I, too, have been wanting to make some sort of American Rye... I like your base for this... Here's the recipe I've been toying with, and debating brewing up:

Estimated OG: 1.055 SG
Estimated Color: 11.4 SRM
Estimated IBU: 24.5 IBU

8.0 oz Rice Hulls (0.0 SRM)
6 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs Rye Malt (4.7 SRM)
2 lbs Rye, Flaked (2.0 SRM)
1 lbs Caramunich I (Weyermann) (51.0 SRM)
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM)
0.50 oz Centennial [8.00 %] (60 min)
1.00 oz Centennial [8.00 %] (10 min)

I would stick to 2-Row, rather than Munich, for the base malt. Subbing 1# Vienna for Pale could be good though.

I think I'm using the Caramunich in mine, rather than the CaraRed, since it lends more color than the Red does.

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Old 11-26-2008, 07:07 PM   #4
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Got the yeast starter going for a somewhat traditional Roggenbier that is planned for this evening.

2kg Maris Otter
1.8kg Rye Malt
500g Munich
350g Aromatic
300g C-40
200g Special B
100g Pale Chocolate
Wyeast 3068
35g Liberty Hops (60min)

I think the flavors from Rye are pretty subtle so you may not see much out of 2#. I'm a little worried about my 4# no being enough.

Craig

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Old 11-26-2008, 07:13 PM   #5
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Quote:
Originally Posted by CBBaron View Post
Got the yeast starter going for a somewhat traditional Roggenbier that is planned for this evening. I think the flavors from Rye are pretty subtle so you may not see much out of 2#. I'm a little worried about my 4# no being enough.
You might be a bit light. Style guidelines call for 50% or more.
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Old 11-26-2008, 07:40 PM   #6
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Even if you're looking for a subtle rye flavor, I'd add a pound or so of flaked rye or so more malted rye.

I've been unimpressed with CaraRed's ability to redden a beer. Stick with the roasted barley.

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Old 11-26-2008, 07:54 PM   #7
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Quote:
Originally Posted by AnOldUR View Post
You might be a bit light. Style guidelines call for 50% or more.
I know I am light to style. I'm a little lighter than I would like but didn't do a full inventory before I ordered and don't want to wait for another order before making this batch.

Craig
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Old 11-26-2008, 09:03 PM   #8
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I made a 33% ea 2Row, wheat malt, and rye malt. I found that I like a little less rye than that .

I also find the rye in hop rod rye to be a little much.

I made a rye IPA with a lb of flaked rye which turned out great.

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Old 11-26-2008, 09:06 PM   #9
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Mmmmmm. Hop Rod Rye is exactly where I like the level of rye.

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Old 11-27-2008, 02:50 AM   #10
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I have a Rye Pale Ale in my drop-down. It uses Flaked Rye but it is very good. If your looking for a little more spicy character, add an additional half pound of flaked rye.



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