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Old 08-15-2012, 04:30 AM   #11
badlee
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Oct 2010
Thailand, Chiang mai,Thailand
Posts: 2,030
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my latest would be a rye ESB,kind of.
23ltr
2kg W Pils malt
1kg W Rye malt
300gr Crystal wheat
300gr soft brown sugar
1oz Norther [email protected], 1oz [email protected],10 and 5 and an oz to dry hop.



 
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Old 08-15-2012, 12:21 PM   #12
Tubba
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Aug 2011
Tjörn, Sweden
Posts: 154
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Whoa, it looks like rye malt can convert itself! That would make a partial mash of your bill very easy.

1.5kg pale malt extract
300gr brown sugar

[email protected]?:
1kg rye malt
300g crystal wheat


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Old 08-16-2012, 09:19 AM   #13
slotish
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Jul 2011
Wrocław, Poland
Posts: 15

I heared that exlellent rye beers are german hefe-weizens with addition of rye malt ( up to 20% ) of total grain bill. What is more, I'm brewing one of this beer right now
I'm brewing this recipe:
Pils malt - 4,4 lbs ( 2 kg )
Rye malt - 2,2 lbs ( 1 kg )
Wheat malt - 2,2 lbs ( 1 kg )
Spelt malt - 8,8 oz ( 0,25 kg ) just to get rid of the rests of this malt out of my stock
Munich dark - 7 oz ( 0,2 kg )
Crystal 200EBC - 5,29 oz ( 0,15 kg )
Chocolate 625 EBC - 1,06 oz ( 0,03 kg)

98F - 35min
then slow heating to
160F - 45 min
172F - mash out

60 min - Sybilla 6%ak 15g ( 0,53 oz )
15 min - Sybilla 6%ak 10g ( 0,35 oz )

and for the yeast Wb - 06

 
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Old 10-09-2012, 10:32 PM   #14
befus
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Feb 2012
Rogers, Arkansas
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Quote:
Originally Posted by slotish View Post
I heared that exlellent rye beers are german hefe-weizens with addition of rye malt ( up to 20% ) of total grain bill. What is more, I'm brewing one of this beer right now
I'm brewing this recipe:
Pils malt - 4,4 lbs ( 2 kg )
Rye malt - 2,2 lbs ( 1 kg )
Wheat malt - 2,2 lbs ( 1 kg )
Spelt malt - 8,8 oz ( 0,25 kg ) just to get rid of the rests of this malt out of my stock
Munich dark - 7 oz ( 0,2 kg )
Crystal 200EBC - 5,29 oz ( 0,15 kg )
Chocolate 625 EBC - 1,06 oz ( 0,03 kg)

98F - 35min
then slow heating to
160F - 45 min
172F - mash out

60 min - Sybilla 6%ak 15g ( 0,53 oz )
15 min - Sybilla 6%ak 10g ( 0,35 oz )

and for the yeast Wb - 06
How did this turn out? Looks really good to me.
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Old 10-10-2012, 09:47 PM   #15
slotish
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Jul 2011
Wrocław, Poland
Posts: 15

It turned out to be a nice, refreshing dunkelweizen but also with typical for rye beer notes like a spicy taste and rye-bread aroma.

 
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Old 10-16-2012, 10:09 PM   #16
DesertPunk1981
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Apr 2010
Orange County, CA
Posts: 52
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I'm working on a recipe for an Imperial Chocolate Rye Porter. I was planning on only using 5% rye malt (this will be my first rye beer). Any suggestions?

 
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Old 10-17-2012, 08:26 AM   #17
kenlock
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Sep 2009
Mordialloc, Australia, Australia
Posts: 79
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Yeti Imperial Stout
(Great Divide, Colorado)

Recipe Specifications
--------------------------
Boil Size: 5.99 Imp gal
Post Boil Volume: 4.80 Imp gal
Batch Size (fermenter): 4.62 Imp gal
Bottling Volume: 4.62 Imp gal
Estimated OG: 1.088 SG
Estimated Color: 64.2 SRM
Estimated IBU: 84.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7.93 Imp gal Denver, Colorado Water 1 -
4.34 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
2.78 g Baking Soda (Mash 60.0 mins) Water Agent 3 -
1.98 g Chalk (Mash 60.0 mins) Water Agent 4 -
1.12 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 -
0.10 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 6 -
15 lbs 4.2 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 7 78.7 %
15.9 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 8 5.1 %
12.0 oz Black Malt (Thomas Fawcett) (660.0 SRM) Grain 9 3.9 %
12.0 oz Chocolate Malt (Joe White) (381.0 SRM) Grain 10 3.9 %
9.9 oz Roasted Malt (Joe White) (609.0 SRM) Grain 11 3.2 %
8.1 oz Rye Malt (Weyermann) (3.0 SRM) Grain 12 2.6 %
8.1 oz Wheat, Flaked (1.6 SRM) Grain 13 2.6 %
1.36 oz Chinook [13.00 %] - Boil 60.0 min Hop 14 51.3 IBUs
0.70 oz Chinook [13.00 %] - Boil 30.0 min Hop 15 20.3 IBUs
0.63 oz Centennial [10.00 %] - Boil 15.0 min Hop 16 9.2 IBUs
0.63 oz Centennial [10.00 %] - Boil 5.0 min Hop 17 3.7 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [130.00 Yeast 18 -


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 19 lbs 6.3 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.19 Imp qt of water at 162.3 F 150.8 F 60 min
Mash Out Add 9.14 Imp qt of water at 211.8 F 168.1 F 10 min

Sparge: Fly sparge with 0.60 Imp gal water at 168.0 F

 
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Old 10-17-2012, 08:46 AM   #18
bigbeergeek
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Sep 2008
Visalia, CA
Posts: 4,089
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Tomorrow I'm brewing a brown rye ale with the hopping of a west coast pale ale -- fermented with a spicy Belgian yeast strain.
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Old 10-17-2012, 01:09 PM   #19
brewmadness
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Jan 2011
Ionia, MI
Posts: 162
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Quote:
Originally Posted by Tubba View Post
I'm a HUGE fan of rye beer. Sierra Nevada's Ruthless Rye is one of my favourite beers.
How is it that you can get Ruthless Rye in Sweden, but I can't seem to find it on the shelves in Michigan? That is also one of my Favorites.

 
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Old 10-17-2012, 01:20 PM   #20
BrewerinBR
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Feb 2011
Big Rapids, Michigan
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Quote:
Originally Posted by brewmadness View Post
How is it that you can get Ruthless Rye in Sweden, but I can't seem to find it on the shelves in Michigan? That is also one of my Favorites.
check you local Meijer's store they carry it, at least the one in Big Rapids does. I like Ruthless Rye also but I think Red's Rye Pale Ale from Founder's is better.
I make a Rye Pale Ale that is very good.


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