All-Grain - Light Rye Ale - Page 2

**WortMonger** · 10-04-2008, 09:10 PM

I bet this beer would be great with all 6-row. Rye plus the graininess of the barley and the sweetness of the corn would be wonderful. I think maybe a all 2-row and no maize would be good if done a little lower mash temperature for a highly drinkable beer as well, but I think that corn is going to give it that American pop most are used to in the BMC world and still be delicious for us EAC's. LOL

I really want to try my hand at this with a decoction for fuller flavor and better corn break down in the mash tun. That is why I want to know how clear you can get it without

. Let us see this beautiful beverage!!!!! LOL

artbrewer · 12-20-2008, 01:01 AM

i just made this beer...forgot the maize it was outside in another bag...i wonder what it will come out like without the corn in the mash?

any ideas....comments?

MikeFlynn74 · 12-22-2008, 06:04 PM

Ok having to do this one again- It turned out awesome but too heavy with the RYE. I would drop the rye to 1lb and the Wheat to .5lb-

That would make this a great summer brew.

**Saccharomyces** · 12-23-2008, 01:17 AM

I'd do it with 6-row, heck ya, 6-row, rye and corn... as American as Rye Whiskey, baby!!

Real Ale's Full Moon Pale Rye ale is one of my all time favorites... 42 IBU (Cascade and Willamette) with 17% rye in the grist. The higher hop bitterness in that beer really balances the spiciness of the rye perfectly.

MikeFlynn74 · 12-25-2008, 12:59 PM

Quote:

Originally Posted by Saccharomyces

I'd do it with 6-row, heck ya, 6-row, rye and corn... as American as Rye Whiskey, baby!!

Real Ale's Full Moon Pale Rye ale is one of my all time favorites... 42 IBU (Cascade and Willamette) with 17% rye in the grist. The higher hop bitterness in that beer really balances the spiciness of the rye perfectly.

I was really trying to make it a lighter beer with some flavor. That way when or if we ever get a summer- I dont have just IPAs and Stouts and me being hammered by 2pm. lol

sidneysaintpe · 12-30-2008, 11:03 PM

I used the same basic recipe but lowered the IBU's to 30 and used Safale 05.
Just won a gold medal at the St. Louis HHHC in Light Hybrid category with this beer!

MikeFlynn74 · 12-31-2008, 06:03 AM

Quote:

Originally Posted by sidneysaintpe

I used the same basic recipe but lowered the IBU's to 30 and used Safale 05.
Just won a gold medal at the St. Louis HHHC in Light Hybrid category with this beer!

Fing incredible!

CircleC-Brewer · 01-14-2009, 05:20 AM

Giving this recipe a go. Not sure if I'm making a mistake by letting the fermenting temperature fluctuate between 50 to 60 degrees? My wife does not appreciate the scent of wort fermenting. So it has to stay in the garage. I have noticed the activity level of the yeast has slowed down. Should I bring it in the house, which is about 74 Degrees?

MikeFlynn74 · 01-14-2009, 06:56 AM

50-60 is quite low and it might take a long time. It really only takes a few days to ferment out

artbrewer · 02-10-2009, 12:04 AM

as per my first post....i forgot the maize....that version turned out nice...have rebrewed with original recipe and it is aging now......samples are very good as well as first time without maize.