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Old 11-15-2012, 07:37 PM   #1
inhousebrew
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I don't know where I got this idea, I guess probably because I love rye beers, but something about it makes it sound good in my mind. I don't really know what I'm thinking because honestly my pilsner experience is pretty limited.

I'm thinking about this on the fly but, maybe:
a Pilsner base, honestly don't know what brand
maybe 20% rye or so
a splash of some kind of crystal malt, perhaps carahell, at around 5%.

some spicy noble hop, saaz perhaps for bittering and a 15m charge.

Wyeast #2278 Czech Pils.

Any input, anyone try this before. I would be open to any advice.
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Old 11-16-2012, 12:52 AM   #2
daksin
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I would go 20% rye and no crystal- the rye is going to add a little sweetness and a fair amount of body. Any crystal would just make it too heavy sweet, IMO. I like hoppier pilsners and think that would be appropriate here.
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Old 11-16-2012, 01:04 AM   #3
Stout-n-Braggot
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I agree with daksin.
This sounds fantastic to me! I may have to try one myself soon!
I would probably use half flaked and half malt for the rye portion. Let us know how it works!

 
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Old 11-16-2012, 01:43 AM   #4
inhousebrew
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Quote:
Originally Posted by Stout-n-Braggot View Post
I agree with daksin.
This sounds fantastic to me! I may have to try one myself soon!
I would probably use half flaked and half malt for the rye portion. Let us know how it works!
Any reason on why you would use a combo of flaked and malted rye? Just curious because I've never used the flaked stuff before.
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Old 11-16-2012, 01:53 AM   #5
Stout-n-Braggot
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I really enjoy the mouthfeel and body i get from using about a pound of flaked rye in most of my rye recipes, it also lends a slightly different flavor than the malted rye, so you will get a slightly more complex character if you use a mix. My beers with flaked rye also come out with fantastic foam texture in the head.

I'm assuming you would use 10 lbs of grain for this recipe, so one pound each of rye malt and flaked rye fits nicely.

Also, I've been thinking a bit more on the hops and I think Hallertauer Hersbrucker might do better than Saaz, since it has some nice earthy tones alongside its spice profile. My personal favorite hop with rye is Willamette, but for purposes of your pilsner sticking with the noble hops is probably best.

 
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Old 11-16-2012, 02:10 AM   #6
inhousebrew
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I'm not totally wedded to the idea of using Saaz, that was just the first thing I thought of, although I think it would work nicely. Maybe 30-35 IBUs?

Any Another question on the flaked rye: do you get any haze from using this? I know that happens from flaked oats and flaked wheat but know that I'm writing this I doubt it has anything to do with the flaked aspect of it so never mind I guess.
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Old 11-16-2012, 03:15 AM   #7
Stout-n-Braggot
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Rye in general makes my brews slightly more cloudy than normal, but I've never worried much about clarity.

 
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Old 11-16-2012, 04:04 AM   #8
rockfish42
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I'd used a very small addition in a BoPils, it accented the Saaz spice character nicely. The winning recipe at one of the Pilsner Urquel comps used a bit if I remember.

 
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Old 11-16-2012, 06:27 PM   #9
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Yea, again, I personally wouldn't use flaked rye because it's going to really detract even further from the body you expect from a pilsner like beer. It'll just be too heavy.
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Old 11-16-2012, 10:39 PM   #10
Stout-n-Braggot
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With the right protein rest the flaked rye should be fine. I think it would be great beer either way.

 
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