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-   -   Mini Mash Rye Pale Help (http://www.homebrewtalk.com/f39/mini-mash-rye-pale-help-367537/)

rodwha 11-13-2012 08:03 PM

Mini Mash Rye Pale Help
 
I want to make a rye pale ale. I'm an extract brewer and tried a mini mash once using my 2 gal water cooler, which i learned didn't hold the temp well enough, though now I know to keep a better eye on it and be ready to add hot water. Maybe if it were more full it would hold the temp longer (~1/2 full).

If I were to make a 4.3 gal batch how much rye would I need? And does it need to mashed with malted barley?

rodwha 11-13-2012 08:43 PM

I added some Weyermann's rye malt into the calculator and it came up as steeped. I thought rye had to be mashed?

ssult1 11-13-2012 10:11 PM

Rye is supposed to be mashed. Just mix it with an equal amount of pale 2 row and mini mash to get the most out of the Rye.

rodwha 11-13-2012 10:18 PM

Does it being labeled rye malt mean something else was done with it, that it's not just rye? I find it odd that it would come up defaulted steeped.

Yooper 11-13-2012 10:19 PM

Quote:

Originally Posted by rodwha (Post 4586681)
Does it being labeled rye malt mean something else was done with it, that it's not just rye? I find it odd that it would come up defaulted steeped.

No, rye malt is what you want. You can use flaked rye also, but it too must be mashed.

If you want to hold temperatures well in the cooler, make sure you preheat it with hot (180 degree) water and cover it for about 15 minutes. Then you won't lose any heat out of it.

rodwha 11-13-2012 11:16 PM

I've had conflicting info on it. MoreBeer shows it needs to be mashed, but Home Brew Party said it can be steeped.

I had accidentally boiled the water I had preheated my cooler with and then used 165* water for the mash and found it in the 140's 30-45 mins later.

rodwha 11-13-2012 11:19 PM

If I were to make a 4.3 gal batch would mashing 1 lb of rye and 1 lb of 2 row be enough to really get a rye flavor? I really loved the spicy punch the rye beer I tasted had.

I've seen everywhere from from 2qts to 1 1/4 gal per pound of grains. I'll need a little room in case I must add hot water.

I also figured using Mt Hood would go nicely with it. What say you?

rodwha 11-13-2012 11:23 PM

"...and cover it for about 15 minutes."

I did not cover it. Hmmm...

Yooper 11-13-2012 11:23 PM

Quote:

Originally Posted by rodwha (Post 4586865)
If I were to make a 4.3 gal batch would mashing 1 lb of rye and 1 lb of 2 row be enough to really get a rye flavor? I really loved the spicy punch the rye beer I tasted had.

I've seen everywhere from from 2qts to 1 1/4 gal per pound of grains. I'll need a little room in case I must add hot water.

I also figured using Mt Hood would go nicely with it. What say you?

I like about 20% rye in a rye pale ale, to make the rye flavor present and noticeable without being over-the-top.

When you mash, you want to use 1.25-2 quarts of water per pound of grain. Start with 1.25 quarts/pound if you think you'll be adding more water.

Mt hood is nice with rye, but so are many American C-hops and I love my rye/amarillo pale ale as well!

rodwha 11-13-2012 11:28 PM

I think I tried something like 2 qts/lb last time and failed to cover the grains. I'll have to look it up. But covering all of the grains is the most important, correct? Just enough to cover or a little more?


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