bmurph
Well-Known Member
So I'm a pretty new homebrewer and I'm starting to get into some partial mash recipes. I'm working on this Rye PA and it probably needs some tweaking. If someone could give me comments I would be appreciative.
Mash Size- 10 lbs
5 lbs pale/pilsner malt (not sure which would be better)
2 lbs rye malt
1 lb flaked rye (body/mouthfeel and better rye flavor right?)
.5 lbs crystal malt 60L
1 lb amber malt
.5 lbs carapils
Unless someone tells me otherwise I was gonna do a one-step infusion mash at about 153-155 degrees F for about an hour. Do I need some kind of protein rest or mash out for the rye? I don't have much experience mashing but I'm learning quickly. I don't need to boil the flaked rye first do I? Also, if anyone thinks I'm using the wrong grain or if I'm missing something I'm open to suggestions.
I'm probably gonna throw in 6.6 lbs light LME to get to a decent gravity and do a 90 minute boil.
Hop Schedule
16 AAU Amarillo 90 thru 0 min
8 AAU Simcoe 90 thru 0 min
8 AAU Warrior 90 thru 0 min
What I'm trying to do here is approximate the Dogfish Head 90 minute IPA hop schedule. I understand it's a very slow, continuous addition throughout the boil. I'm thinking I'm just gonna throw in a few pellets every few minutes--I haven't done the math yet but it'll be more precise than that sounds.
After a week in primary I'll dry hop using
1 oz Simcoe
1 oz Summit
and leave in secondary for 2 weeks (too long?) before bottling. I want lots of citrus and a little pine to shine through in addition to crazy bitterness...are these good hops to use and are they in the right amounts/proportions?
I haven't given thought to what yeast to use...
I think that's all...your thoughts?
Mash Size- 10 lbs
5 lbs pale/pilsner malt (not sure which would be better)
2 lbs rye malt
1 lb flaked rye (body/mouthfeel and better rye flavor right?)
.5 lbs crystal malt 60L
1 lb amber malt
.5 lbs carapils
Unless someone tells me otherwise I was gonna do a one-step infusion mash at about 153-155 degrees F for about an hour. Do I need some kind of protein rest or mash out for the rye? I don't have much experience mashing but I'm learning quickly. I don't need to boil the flaked rye first do I? Also, if anyone thinks I'm using the wrong grain or if I'm missing something I'm open to suggestions.
I'm probably gonna throw in 6.6 lbs light LME to get to a decent gravity and do a 90 minute boil.
Hop Schedule
16 AAU Amarillo 90 thru 0 min
8 AAU Simcoe 90 thru 0 min
8 AAU Warrior 90 thru 0 min
What I'm trying to do here is approximate the Dogfish Head 90 minute IPA hop schedule. I understand it's a very slow, continuous addition throughout the boil. I'm thinking I'm just gonna throw in a few pellets every few minutes--I haven't done the math yet but it'll be more precise than that sounds.
After a week in primary I'll dry hop using
1 oz Simcoe
1 oz Summit
and leave in secondary for 2 weeks (too long?) before bottling. I want lots of citrus and a little pine to shine through in addition to crazy bitterness...are these good hops to use and are they in the right amounts/proportions?
I haven't given thought to what yeast to use...
I think that's all...your thoughts?