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Old 01-02-2013, 08:42 PM   #11
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This will be my first attempt at a rye. Have you used similar hops with good results Yoop?
I really like C-hops with rye, and willamette hops, but I've also done Denny Conn's Wry Smile IPA, and the flavor hops in that one are Mt. Hood! I've done about 6 rye IPAs and a few rye pale ales, and I've liked them all, but I really like 20% rye in it best.

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Yooper, I use 20% rye in my rye-p-a recipe.
I usually get a pretty mucky build up on the false bottom from it and rarely get better than 65-68% efficiency.
It seems to cause a lot of channeling during the first runnings & sparge.
I stir quite a bit, which helps, but I never hit my normal 78%.

I actually spoke to one of the brewers on a sweetwater tour, while they were doing their "Low-Rye-Der" beer.
He said rye produces a heavy, sticky mash.

Curious if you, or anyone else experiences this??
I always use rice hulls when mashing rye and wheat beers- it helps alot!
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Old 01-02-2013, 11:26 PM   #12
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I used ph5.2 hoping to get better conversion but still ended up with 70% efficiency after 75 minutes at 150F BIAB, 1.070 for my OG.

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Old 01-03-2013, 02:14 AM   #13
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I used ph5.2 hoping to get better conversion but still ended up with 70% efficiency after 75 minutes at 150F BIAB, 1.070 for my OG.
Well, next time throw out the 5.2, and use a spreadsheet to predict mash pH if you dont' have a pH meter.
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Old 01-03-2013, 04:09 AM   #14
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Well, next time throw out the 5.2, and use a spreadsheet to predict mash pH if you dont' have a pH meter.
I just filter tap water and I believe my tap water ph is 7. Guy at the LHBS said it works well. Have you used it? Im not sure it did much but maybe it will change the flavor profile. ?
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Old 01-03-2013, 11:58 AM   #15
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I just filter tap water and I believe my tap water ph is 7. Guy at the LHBS said it works well. Have you used it? Im not sure it did much but maybe it will change the flavor profile. ?
We've discussed it in the forum quite a bit, especially in the brew science area, if you want to take a long on why it doesn't work, and why it can cause a "funny" taste or even salty.

I had a jar, and I used it about twice.
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Old 01-03-2013, 12:12 PM   #16
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PH of your tap doesn't matter, it's the PH of the mash. Download Brew'n Water and read the info if your into working with your water. Really worth the effort IMO.

When I brew with rye, I use a long knife and I slice through the rye muck on the top of the mash. Really helps with the sparge. I just make sure to not to disturb the mash too deep.

My rye ipa has 18% rye malt. Smaller additions give me a background taste I don't like. I either like it full rye or not at all, just my taste.

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Old 01-03-2013, 11:06 PM   #17
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We've discussed it in the forum quite a bit, especially in the brew science area, if you want to take a long on why it doesn't work, and why it can cause a "funny" taste or even salty.

I had a jar, and I used it about twice.
I will look into it more thanks, hopefully it turns out good.
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Old 01-26-2013, 06:01 AM   #18
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Very tasty beer next time I will up the rye it seems to be light on rye a bit.

image-1128206541.jpg

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Old 01-26-2013, 04:02 PM   #19
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looks good.

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