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NateKerx · 05-30-2008, 02:24 AM

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

Alamo_Beer · 05-30-2008, 02:33 AM

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....

**bradsul** · 05-30-2008, 02:34 AM

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.

NateKerx · 05-30-2008, 02:40 AM

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?

**bradsul** · 05-30-2008, 02:53 AM

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.

instereo13 · 05-30-2008, 01:59 PM

I did a 50% rye beer with hulls and it was horrible. It took 3 hours to sparge. FYI

jds · 05-30-2008, 02:10 PM

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.

**bradsul** · 05-30-2008, 02:18 PM

Quote:

Originally Posted by jds

...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.

NateKerx · 05-30-2008, 03:26 PM

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

**bradsul** · 05-30-2008, 03:27 PM

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.