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Old 05-30-2008, 02:24 AM   #1
NateKerx
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Default rye recipe

this is what have so far for an american rye recipe, my first from scratch. comments anyone?

wyeast 1010

5.5 lb rye malt
1.5 lb wheat malt
3.5 lb two-row pale
.25 lb flaked rye

.5 ounce cascade 60 min
1 ounce cascade 10 min
.5 ounce cascade 2 min

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Old 05-30-2008, 02:33 AM   #2
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Thats a whole lotta rye..

Can you use rye as a base malt?? I think something like 10-20% is the norm but I could totally be wrong....

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Old 05-30-2008, 02:34 AM   #3
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The rye ale in my recipe dropdown is 40% rye, it's sticky as heck so you'll want rice hulls for sure. I would also lose the wheat and up the 2-row. You will want the husks.

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Old 05-30-2008, 02:40 AM   #4
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rice hulls noted, I can certainly lose the wheat for 2 row. I was also thinking a little bit of oats to boost mouthfeel. bjcp says 50% to 70% malted wheat or rye for the style, but that may go more wheat than rye, are the hop editions ok?

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Old 05-30-2008, 02:53 AM   #5
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I would skip the oats, I think you'll have enough trouble lautering this without them. Just mash a little higher (say around 154F) and you'll get the mouthfeel you want.

I figured an OG of 1.053 (75% efficiency) in a 19L (5 gallon) batch and your IBU for 5.75% cascades is about 23. That's a little bit high for the style but not by much. The grapefruit and rye combination could be interesting.

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Old 05-30-2008, 01:59 PM   #6
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I did a 50% rye beer with hulls and it was horrible. It took 3 hours to sparge. FYI

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Old 05-30-2008, 02:10 PM   #7
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Sounds tasty, but, like others have said, that's a lot of rye. The Rye ale in my drop-down is only 15% rye, but the flavor was noticeable. Rice hulls (and a lot of them, like a half-pound or more) are a must with that much rye, unless you enjoy sparging for five hours.

Given the high protein content of rye, it probably won't pour clear, unless you step mash with a good long protein rest. That's not to say you can't use a single infusion. You can, the beer will be fine, and will taste great. It will be a bit hazy, though.

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Old 05-30-2008, 02:18 PM   #8
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Quote:
Originally Posted by jds View Post
...Given the high protein content of rye, it probably won't pour clear, unless you step mash with a good long protein rest. That's not to say you can't use a single infusion. You can, the beer will be fine, and will taste great. It will be a bit hazy, though.
That's why I included a little bit of roasted barley in mine, just to darken it up so I couldn't see the haze. Pointless really but at the time it was important to me for some reason.
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Old 05-30-2008, 03:26 PM   #9
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after 2.5 hours my patience with sparging does tend to wear a little thin. I do however want this batch to be pretty ryed up. I think maybe i'll cut back a little more on the malted rye, maybe do 40% rye 45% two row and the rest in little bits of flaked rye and crystal. how many pounds of rice hulls are we talking here? i can probably only cram 15 lbs total into my LT

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Old 05-30-2008, 03:27 PM   #10
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For 40% rye (the flaked rye you could even omit) you will only need a half pound or so of rice hulls. If you pre-soak them you will a) get them clean, they always looked dirty to me b) have them pre-absorb water that doesn't take away from your mash.

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