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Old 07-16-2007, 02:18 AM   #1
bradsul
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Recipe Type: All Grain    Yeast: Nottingham    Yeast Starter: No    Batch Size (Gallons): 25L    Original Gravity: 1.053    Final Gravity: 1.016    IBU: 31    Boiling Time (Minutes): 70    Color: 15    Primary Fermentation (# of Days & Temp): 7    Additional Fermentation: 21    Secondary Fermentation (# of Days & Temp): 14   
This is my first time using rye malt and I have to say I'm really impressed with the results. This beer has a nice full mouth-feel but a very clean finish. The malt flavour is complemented well by the spiciness of the rye. It has a great malt aroma as well as a deep coppery colour (the picture below is terrible).

Recipe Efficiency: 75%

Grain
4.00 kg. Munich Malt, 1.037
2.00 kg. Rye Malt, 1.030
0.10 kg. Roasted Barley, 1.028

Hops
20.00 g. Brewer's Gold, Pellet, 7.00%, FWH
20.00 g. Hallertauer, Pellet, 4.00%, 45 min.
15.00 g. Hallertauer, Pellet, 4.00%, 15 min.
10.00 g. Hallertauer, Pellet, 4.00%, 5 min.

Extras
1.00 Irish Moss, 15 Min.

Mash
Ratio: 2.5L/KG
Sacc. Rest: 153F @ 60 min.
Mash Out: 168F @ 10 min.
Sparge: 170F @ 45 min.

Carbonation
I carbonated to 2.7 volumes.




Reason: changed to indicate process type

 
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Old 03-30-2008, 03:18 AM   #2
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Damn Canadians, you are going to make do the math to convert to pounds aren't you...


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Old 04-07-2008, 06:36 PM   #4
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I've never used rye malt- but I have used flaked rye. In Beersmith, there is a "warning" saying that you shouldn't use more than 15% rye malt, due "stuck mashes". Is that something that you had an issue with? Would rice hulls help?
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Old 04-07-2008, 06:41 PM   #5
bradsul
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I've read the same warnings. I haven't had any problems, but I think it's due to the fact I use a rectangular cooler which has much less pressure on the grain bed. At least a half pound of rice hulls would be a must for a cylindrical cooler I think.
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Old 04-08-2008, 12:12 AM   #6
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A little different hops but a lot like mine
http://www.homebrewtalk.com/showthread.php?t=59032
I have used up to 20% and had a slow runoff so I'll probably take BierMunchers advice and get some rice hulls just in case.
Rye malt also gives abetter flavor than flaked, IMHO



 
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