All-Grain - Light Rye Ale - Page 6

**bluemoose** · 11-30-2011, 11:50 AM

Although that beer has been in the rearview for a long time, it came out great. I served it at a party in August and it was gone within a few hours. It did take second fiddle to Da Yooper Pale Ale. I will brew this again in the spring, I think with a bit less alcohol content it'll be a great lawnmower beer.

Unibrow · 01-08-2012, 04:57 PM

I did this recipe with the same grain bill (slightly different hops) and it came out AMAZING. The rye is so interesting and addictive, and not usually available in commercial beers.

Even though I had bad efficiency (around 60%) and had to top of with about 1 gallon of tap water and some clover honey...it was in the primary for 3 weeks and bottled for 3 weeks. Seriously good beer! I used SF 05 instead of notty.

Will be making this again for sure

**Reno_eNVy** · 01-08-2012, 05:23 PM

This sounds incredibly tasty! I'm going to have to put this as my "on deck" brew.

Here's what I plan on doing based on what ingredients I already have:

5# US 2-row
3# Rye Malt (or flaked... whatever)
1# Flaked corn

0.25oz Cascade (6.9%) FWH
0.50oz Cascade (6.9%) 60min
0.25oz Cascade (6.9%) 10min
0.50oz Cascade (6.9%) Dry-hop 7 days

American Ale II (Wyeast 1272)

Question to OP and anybody else who has brewed this: how well would this work as Real Ale (i.e. casked)? Because I have a serious urge to cask soon and I'm thinking between this or my "Slightly SMaSHed Ordinary Bitter" that is a SMaSH with 0.5# flaked oats (technically still a SMaSH since I am only using one malt

)

Unibrow · 01-08-2012, 07:16 PM

Quote:

Originally Posted by Reno_eNVy

Here's what I plan on doing based on what ingredients I already have:

5# US 2-row
3# Rye Malt (or flaked... whatever)
1# Flaked corn

You must use the Rye Malt - that is what contributes rye flavor and some extra gravity points. Crush and mash it with the 2-row

The 1# of flaked rye is for mouth feel and possibly some aroma...definitely great for the recipe. Use it in addition to the rye malt

**Reno_eNVy** · 01-08-2012, 10:22 PM

Quote:

Originally Posted by Unibrow

You must use the Rye Malt - that is what contributes rye flavor and some extra gravity points. Crush and mash it with the 2-row

The 1# of flaked rye is for mouth feel and possibly some aroma...definitely great for the recipe. Use it in addition to the rye malt

Flaked rye is fine as long as I have the proper amount of diastatic power for the malt... 5# of 2-row should be just fine if LHBS doesn't have rye malt.

Unibrow · 01-08-2012, 10:33 PM

Quote:

Originally Posted by Reno_eNVy

Flaked rye is fine as long as I have the proper amount of diastatic power for the malt... 5# of 2-row should be just fine if LHBS doesn't have rye malt.

True

I think what I'm getting at...there's a difference if you decided to use only 3# of rye malt or only 3# of flaked rye. They're not interchangeable ingredients in the same way that 2Row pale malt is (normally) interchangeable with 6Row pale malt.

**Reno_eNVy** · 01-08-2012, 11:17 PM

Quote:

Originally Posted by Unibrow

True

I think what I'm getting at...there's a difference if you decided to use only 3# of rye malt or only 3# of flaked rye. They're not interchangeable ingredients in the same way that 2Row pale malt is (normally) interchangeable with 6Row pale malt.

Ah I see what you're trying to say. My bad... I guess if I can find malt I'll do 3# and if there is only flaked I'll do 2# and add a pound of 2-row

Unibrow · 01-08-2012, 11:24 PM

Yeah - that sounds like a good plan. My LHBS doesn't always have rye malt, so when I see it there, I stock up. For some reason, they always have flaked rye.