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Old 05-30-2008, 03:51 PM   #11
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I did my first Rye last weekend. I used about 25% flaked rye and didn't have any lautering problems without rice hulls. The sweet wort sample tasted wonderful. Hope the fermented flavor holds up.

This is from "Brewing with Rye" by Rosannah Hayden

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Most microbreweries use a 10-20% rye concentration in their recipes. Higher levels of rye can result in both brewing and marketing complications. Rye is a strongly flavored grain, and too much rye in the batch can result in unsold beer. Home brewers, on the other hand, have reported using proportions of rye as high as 50%; the rye really comes out in this concentration, and such a strong brew is neither for the faint of heart nor the beer drinker with ambivalent feelings about the taste of rye.

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Old 05-30-2008, 05:15 PM   #12
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The rye ale in my recipe dropdown is 40% rye . . . . .
You commented in your pull down recipe that you would up the hops in the future. The Hallertauer and Munich seem to be leaning toward a Traditional Rye which normally have lower IBU. The OP has a low IBU but using Cascade makes it more of and American Rye that would have higher IBU's. It's been almost a year from the time you posted your recipe. Have you tried it again? Any change in the hopping? Results?

Asking because I went on the low side with my Rye and wonder if I'll be regretting it and the OP would probably be interested too.
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Old 05-30-2008, 05:22 PM   #13
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Quote:
Originally Posted by AnOldUR View Post
You commented in your pull down recipe that you would up the hops in the future. The Hallertauer and Munich seem to be leaning toward a Traditional Rye which normally have lower IBU. The OP has a low IBU but using Cascade makes it more of and American Rye that would have higher IBU's. It's been almost a year from the time you posted your recipe. Have you tried it again? Any change in the hopping? Results?

Asking because I went on the low side with my Rye and wonder if I'll be regretting it and the OP would probably be interested too.
My preferences at the time leaned toward a slightly more bitter beer to balance out the munich malt. I've made it several times since then and I've kept the recipe the same since the first one turned out so well.

I may try it in the future with an IBU value in line with the style just to see the difference. For my own tastes I don't think I'd like it quite as much without the same level of bitterness, but that's probably just because I'm used to my current recipe.

Of course now I really want to know so I better find some rye malt so I can try.
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Old 05-30-2008, 05:56 PM   #14
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The OP has a low IBU but using Cascade makes it more of and American Rye that would have higher IBU's.
yeah between my choice of cascade ( I have 2 lbs left in my freezer) and using wyeats 1010, an american rye is definitely the idea behind this one. I would consider pushing the IBU's up a little more, into the 32-38 range, and possibly upping the late hope additions. A ruby color might be nice, red and hazy seems to come to mind. My malt knowledge is just developing, any recommendations to get some color?
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Old 05-30-2008, 06:00 PM   #15
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Denny only uses around 3 lbs of rye malt.... Even for me that's too much... I use between 1 1/2 - 2 Lbs of rye malt.

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