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Old 08-07-2012, 07:07 PM   #11
dcp27
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Jan 2010
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if your intent is to taste the rye, you're gunna need more. 2.2lbs in 12gals is pretty subtle



 
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Old 08-09-2012, 02:37 AM   #12
Walluna
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Aug 2012
Swartz Creek, MI
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I'm brewing Sat. (my first day off) and taking all the great advice into consideration. All the home brew stores are 45 min away so I'm going to go with what I have. Here is the grain and hop bill
Thanks to Everyone

Style: American Rye Pale Ale
Type: All grain Size: 12 gallons
Color: 12 HCU (~8 SRM)
Bitterness: 41 IBU
OG: 1.050 FG: -
Alcohol: -
Grain: 16 lb. American 2-row
3 lb. Rye malt
1.5 lb. American Munich
.5 lb. American victory
1 lb. Cara Rye 80L
Mash: 74% efficiency
Boil: minutes SG 1.044 13.5 gallons
Hops: 1.5 oz. Warrior (16.7% AA, 60 min.)
.25 oz. Warrior (16.7% AA, 15 min.)
2 oz. Cascade (aroma) dry
1 oz. amarillo (aroma) dry
3 oz. Centennial (aroma) whirpool 20-30min



 
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Old 08-10-2012, 04:48 AM   #13
2stupid
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Sep 2011
peshastin, wa
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use lots of rice hulls with rye or you will have a gummy mess that is stuck.

 
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Old 08-10-2012, 02:14 PM   #14
bengerman
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Feb 2011
Redmond, Washington
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Quote:
Originally Posted by 2stupid
use lots of rice hulls with rye or you will have a gummy mess that is stuck.
I don't think he'll need lots if rice hulls with that small of an amount. He could probably get away without any...
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Old 08-10-2012, 02:50 PM   #15
BrewerinBR
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Feb 2011
Big Rapids, Michigan
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I would use some rice hulls for sure. Last rye I did without rice hulls was a stuck sparge and pita to get the wort out. I mill my rye separably to get a good crush on it then adjust the mill back to normal for the rest of the grist. I use 1lb rice hulls otherwise this is one gooey, sticky mess.
Here is my rye pale ale:
5.5 gallon batch, 60 minute boil.
OG: 1.050 FG: 1.012
6 lbs rye malt (46%)
4 lbs pale ale (31%)
1 lb Munich (8%)
1 Lb Crystal 40L (8%)
1 lb flaked rye (toasted over an open fire) (8%)

1.25 OZ Citra at 60 min
1 oz Amarillo at 15 min
1 OZ Amarillo at 5 min
Dry Hop 1 OZ Amarillo at 21 days crash and bottle on day 28.

Mash:
Strike water is 17 Qts at 131F for a dough in at 122 for 20 minutes.
Decoction one is 4.25 Qt for a 140F step for 40 minutes.
Decoction two is 4.75 Qt for a 153F step for 40 minutes.
Sparge 17 Qts at 180F for 20 minutes.

Ferment at 64F
1 package US-05 yeast rehydrate.
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Old 08-10-2012, 03:30 PM   #16
dcp27
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Jan 2010
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Quote:
Originally Posted by bengerman View Post
I don't think he'll need lots if rice hulls with that small of an amount. He could probably get away without any...
+1, shouldn't need any in that amount

 
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Old 08-10-2012, 06:19 PM   #17
Denny
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Quote:
Originally Posted by dcp27 View Post
+1, shouldn't need any in that amount
+2. I've used up to 40% without hulls and no problems. It will depend to some extent on your system. The braid I use has never given me a stuck runoff in 424 batches. You might have more problems with a manifold or false bottom.


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