Alternative Grain Beer Brad's Rye Ale

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bradsul

Flyfisherman/brewer
HBT Supporter
Joined
Sep 12, 2006
Messages
4,889
Reaction score
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Location
Ontario, Canada
Recipe Type
All Grain
Yeast
Nottingham
Yeast Starter
No
Batch Size (Gallons)
25L
Original Gravity
1.053
Final Gravity
1.016
Boiling Time (Minutes)
70
IBU
31
Color
15
Primary Fermentation (# of Days & Temp)
7
Secondary Fermentation (# of Days & Temp)
14
Additional Fermentation
21
This is my first time using rye malt and I have to say I'm really impressed with the results. This beer has a nice full mouth-feel but a very clean finish. The malt flavour is complemented well by the spiciness of the rye. It has a great malt aroma as well as a deep coppery colour (the picture below is terrible).

Recipe Efficiency: 75%

Grain
4.00 kg. Munich Malt, 1.037
2.00 kg. Rye Malt, 1.030
0.10 kg. Roasted Barley, 1.028

Hops
20.00 g. Brewer's Gold, Pellet, 7.00%, FWH
20.00 g. Hallertauer, Pellet, 4.00%, 45 min.
15.00 g. Hallertauer, Pellet, 4.00%, 15 min.
10.00 g. Hallertauer, Pellet, 4.00%, 5 min.

Extras
1.00 Irish Moss, 15 Min.

Mash
Ratio: 2.5L/KG
Sacc. Rest: 153F @ 60 min.
Mash Out: 168F @ 10 min.
Sparge: 170F @ 45 min.

Carbonation
I carbonated to 2.7 volumes.

5408-rye_ale.jpg
 
I've never used rye malt- but I have used flaked rye. In Beersmith, there is a "warning" saying that you shouldn't use more than 15% rye malt, due "stuck mashes". Is that something that you had an issue with? Would rice hulls help?
 
I've read the same warnings. I haven't had any problems, but I think it's due to the fact I use a rectangular cooler which has much less pressure on the grain bed. At least a half pound of rice hulls would be a must for a cylindrical cooler I think.
 
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