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Old 09-25-2012, 02:36 AM   #1
cavman22
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May 2012
Denver, Colorado
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I've been doing some research on rye ales lately. I want to brew either a hoppy rye pale ale, or a rye ipa. I am still an extract brewer, and it seams like everyone agrees you cannot brew a rye ale doing extract. I do not want to order rye syrup as I like supporting my local HBS.

My local HBS has a kit called a Rye pale ale. The grain bill is:
6lbs pilsner lme
.75 caramel crystal 20
.50 carapils/dextrine
.50 German eye malt

The grains are steeped, not mashed. Does anyone have any input on this? Will it have any rye flavor to it a all? Please share your opinions.

Thanks!

 
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Old 09-25-2012, 03:13 AM   #2
basilchef
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Mar 2012
Boston, massachusettes
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prob not as much as you would like. i recomend buying some flaked rye to go with this recipe. or step up the rye malt. cheers amigo

 
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Old 09-25-2012, 03:20 AM   #3
lumpher
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Jul 2009
texas
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Quote:
Originally Posted by cavman22 View Post
.50 German eye malt
i see where you're going with this ... go for flaked rye if you're just going to steep, as it's already been gelatinized
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Old 09-25-2012, 12:18 PM   #4
RM-MN
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Solway, MN
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I appreciate your interest in supporting your LHBS but that doesn't mean you have to buy everything there. If they don't have what you want and aren't willing to get it for you(did you ask), then they aren't supporting you. It needs to be a two way street of support. Buying one ingredient from someone else won't bankrupt the LHBS.

 
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Old 09-25-2012, 02:05 PM   #5
harrydrez
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Jan 2009
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Northern brewer has a rye LME.

 
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Old 09-25-2012, 02:13 PM   #6
inhousebrew
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Aug 2012
minneapolis, minnesota
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Quote:
Originally Posted by harrydrez View Post
Northern brewer has a rye LME.
That's what I was going to say. Nothing wrong with supplementing what is locally available with something from the web.

http://www.northernbrewer.com/docume...kits/RyePA.pdf

That is a link to their RyePA which I've heard is pretty decent. You could probably get everything but the Rye malt from your LHBS. If you're going to stick to your original plan I'd up the Rye.
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Old 09-25-2012, 02:17 PM   #7
HeadyKilowatt
 
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Jan 2012
Glendie (outside Fredericksburg), VA
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You might consider doing this as a partial mash- it really isn't any harder than extract, and you can probably do it with only the equipment you have now. DeathBrewer has a great how-to thread here: http://www.homebrewtalk.com/f39/easy...ng-pics-75231/

I can also give you the step-by-step on my method, which is very similar but uses an unmodified 3-gallon beverage cooler to hold the mash at temp.
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Old 09-26-2012, 12:25 AM   #8
cavman22
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May 2012
Denver, Colorado
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Thanks for the help. I guess it's about time to look at partial mashing...

 
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Old 09-26-2012, 04:19 AM   #9
basilchef
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Mar 2012
Boston, massachusettes
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Quote:
Originally Posted by cavman22 View Post
Thanks for the help. I guess it's about time to look at partial mashing...
DOOOOO IIIITTTTT!!! its alot more rewarding. and look into starters too! cheers good luck!

 
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Old 09-27-2012, 09:23 PM   #10
Birdskull
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Mar 2012
Trondheim, Sør-Trøndelag
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Slight thread hijack, but how would you guys rate cararye for getting that rye taste in extract brewing?

 
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