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-   -   Rye God?! RYE?!? (http://www.homebrewtalk.com/f70/rye-god-rye-280948/)

bengerman 11-14-2011 03:55 AM

Rye God?! RYE?!?
 
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Rye, God, RYE?!?
Brewer: Ben
Recipe Specifications
--------------------------
Boil Size: 4.13 gal
Post Boil Volume: 3.38 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 2.50 gal
Estimated OG: 1.061 SG
Estimated Color: 8.7 SRM
Estimated IBU: 40.8 IBUs
Brewhouse Efficiency: 59.8 %
Est Mash Efficiency: 69.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
1.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
2 lbs Rice Hulls (0.0 SRM) Adjunct 3 18.2 %
9 lbs Rye Malt (4.7 SRM) Grain 4 81.8 %
1.25 oz Cascade [5.50 %] - Boil 60.0 min Hop 5 40.8 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 6 -
0.75 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 7 0.0 IBUs


Mash Schedule: Decoction Mash, Single
Total Grain Weight: 11 lbs
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 22.00 qt of water at 128.9 F 122.0 F 35 min
Saccharification Decoct 9.43 qt of mash and boil it 154.0 F 45 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
please note the efficiency! mine is terrible(this was typical for my system), and if you want to try this you will want to adjust for your typical efficiency.
2 lbs of rice hulls was probably a bit more than i needed, 16-24oz would probably work, depending on your system.
the protein rest is strongly recommended, but i've made this before without it.


this beer was intended as a funky experiment, but ended up tasting really good. it is a bit thick. It thins out a little trough conditioning, and I carbed it pretty high (2.3 volumes) to accomodate for this.

this is still sort of a work in progress, but it's good enough to post the recipe.

Magnanamous 11-14-2011 12:54 PM

May I just say that the name of your beer is friggen hilarious!

bengerman 11-16-2011 08:25 PM

Quote:

Originally Posted by Magnanamous (Post 3484143)
May I just say that the name of your beer is friggen hilarious!

thank you!
my sister was trying to get me to call it Dead On A-RYE-val, but i think this is better.

pm5k00 07-03-2012 01:08 AM

was looking this up for another post.... I am putting a SMaSH Rye/Summit/ WLP007 on my list, thank you for the inspiration.

bengerman 07-08-2012 07:00 PM

Quote:

Originally Posted by pm5k00
was looking this up for another post.... I am putting a SMaSH Rye/Summit/ WLP007 on my list, thank you for the inspiration.

Thank you! I've been meaning to brew another batch, but funds and time have been tight lately.

dregus 07-22-2012 07:17 PM

This looks like a great recipe. I've only made a rye from extract before and I am going to try this.

bengerman 07-22-2012 09:46 PM

Be warned - this mash is prone to sticking.
I just did a new version of this, 12 lbs in a 4.5 gallon batch using 1 lb of rice hulls and got a stuck sparge

TAK 11-27-2012 04:06 AM

This looks almost exactly like the next brew Ihave planned. Except I'll be doing BIAB, so no rice hulls. But the volumes look spot on to my setup. How did this turn out.

passedpawn 11-27-2012 04:13 AM

Quote:

Originally Posted by bengerman (Post 4271234)
Be warned - this mash is prone to sticking.
I just did a new version of this, 12 lbs in a 4.5 gallon batch using 1 lb of rice hulls and got a stuck sparge

Holy crap 81% rye? Yea, I'd say it's prone to sticking. Wow.

45_70sharps 11-27-2012 05:06 AM

Is there a way for a guy to attach his beersmith file when the post a recipe?
I know that a lot of recipes that people post are on beersmith on their machine and it would save someone else the trouble of inputting it, plus if you have to add an ingredient and figure out how to make beersmith understand it, it doesn't have to be repeated.
Probably the easiest way would be to post it to beersmith's recipes but I know that I don't even look there much since so many of the recipes are peoples new recipes that haven't even been brewed. Pretty much just thoughts that someone had with no comments like you get when someone talks about their recipe here.

Quote:

Originally Posted by passedpawn (Post 4624517)
Holy crap 81% rye? Yea, I'd say it's prone to sticking. Wow.

More like 100 percent Rye. The rice hulls don't add anything. They just help prevent the stuck mash.


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