So I really like rye beer and the lady of the house also likes anything with rye which is a bonus. I have only ever used 1.75# of rye in a beer before (my 'Soul Proprietor' which is the only recipe I have posted so far) I didn't use rice hulls and had no problems sparging. Based on my reading I have decided to use 1.5# rice hulls (1.75# may be ideal so I may grab more from LHBS) and to try a double infusion for the first time.
I had a coupon from midwest supplies so I ordered some of the specialty rye they carry (though in the future I will likely just roast my own from LHBS)
Going for a robust porter or dry stout; here is the recipe and method I have devised for 6.5 gal:
1.5# rice hulls 8.6%
13# rye malt 74.3%
2# crystal rye 11.4%
1# choc rye 5.7%
b-Glucanase rest: 110 F 14 qt. @ 122 F for 30 min. (.8 qt./ lb.)
Sacch rest: 156 F 18 qt. @ 205 F for 60 min. (1.77 qt./ lb.)
Batch sparge: 11 qt. @ 168 F for 20 min. and collect 8.3 gal
.50 oz nugget 60 min. (first wort)
.25 oz nugget 30 min.
S 05 yeast
.25 oz nugget. dry hop 14 days
bottle carb @ 2.5 vols
Any thoughts especially regarding my mash schedule?
I feel like 1.77 qt/ lb. is super thin for a mash but if I went any thicker I would need steam injection to raise to sacch temp. I could decoct but I don't want to do that since rye DP is only 75 Lintner and adding near boiling water won't be as detrimental to enzymes as actually boiling wort. I am mashing in a cooler so direct heat is out.
I plan on sparging very slowly maybe with 5 qt. for 20 min then begin runoff and then add other 6 qt. (total 11) as runoff continues. Or should I just add all 11 at once, wait 20, and runoff?
I had a coupon from midwest supplies so I ordered some of the specialty rye they carry (though in the future I will likely just roast my own from LHBS)
Going for a robust porter or dry stout; here is the recipe and method I have devised for 6.5 gal:
1.5# rice hulls 8.6%
13# rye malt 74.3%
2# crystal rye 11.4%
1# choc rye 5.7%
b-Glucanase rest: 110 F 14 qt. @ 122 F for 30 min. (.8 qt./ lb.)
Sacch rest: 156 F 18 qt. @ 205 F for 60 min. (1.77 qt./ lb.)
Batch sparge: 11 qt. @ 168 F for 20 min. and collect 8.3 gal
.50 oz nugget 60 min. (first wort)
.25 oz nugget 30 min.
S 05 yeast
.25 oz nugget. dry hop 14 days
bottle carb @ 2.5 vols
Any thoughts especially regarding my mash schedule?
I feel like 1.77 qt/ lb. is super thin for a mash but if I went any thicker I would need steam injection to raise to sacch temp. I could decoct but I don't want to do that since rye DP is only 75 Lintner and adding near boiling water won't be as detrimental to enzymes as actually boiling wort. I am mashing in a cooler so direct heat is out.
I plan on sparging very slowly maybe with 5 qt. for 20 min then begin runoff and then add other 6 qt. (total 11) as runoff continues. Or should I just add all 11 at once, wait 20, and runoff?