Made the rye malt myself using rye seeds. Slow Smoked that over juniper brush fire pit. Smoked total of 5.5 lbs. 3lbs rye and 2.5 lbs barley. Took out amounts at different times to get different flavors. Layered malt grains 1" in steel pan which gave a neat result of varying flavors from top to bottom even with different time slot withdrawals.
.5 lbs 2 hours Black Rye Malt
3 lbs Rye & Barley 1.5 hours Crystal to Light Nutty
1 lbs Rye & Barley 1 hours Toasted
1 lbs Rye & Barley .5 hours Sweet Nutty
Did two stage brew.
1st stage
.5 lbs Black Malt
2 oz Juniper Berries
2 oz Pecan Hulls ground up
1 oz Hawthorn Berries
1 lbs Sweet Nutty
Brew 2 hours with protein rest then into primary.
2nd stage
1 lbs Toasted malt
2 tablespoons white chocolate coffee
3 lbs Crystal to Light Nutty
.5 oz German Select Hops
8 hour brew
3 hour protein rest then added another
.5 oz German Select Hops
Then into the primary with the 1st stage.
Day1 Jan28th, 2010 3pm
OG 1.048
Iced to 60^F (SG 1.036) then pitched Safale # US-05 yeast
.5 lbs 2 hours Black Rye Malt
3 lbs Rye & Barley 1.5 hours Crystal to Light Nutty
1 lbs Rye & Barley 1 hours Toasted
1 lbs Rye & Barley .5 hours Sweet Nutty
Did two stage brew.
1st stage
.5 lbs Black Malt
2 oz Juniper Berries
2 oz Pecan Hulls ground up
1 oz Hawthorn Berries
1 lbs Sweet Nutty
Brew 2 hours with protein rest then into primary.
2nd stage
1 lbs Toasted malt
2 tablespoons white chocolate coffee
3 lbs Crystal to Light Nutty
.5 oz German Select Hops
8 hour brew
3 hour protein rest then added another
.5 oz German Select Hops
Then into the primary with the 1st stage.
Day1 Jan28th, 2010 3pm
OG 1.048
Iced to 60^F (SG 1.036) then pitched Safale # US-05 yeast