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Old 04-22-2013, 02:01 AM   #1
cliffordsimmons
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Sep 2008
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I want to brew a sweet stout with Rye added into the mix to kick it up a notch as they say. Here is what I was thinking. Critiques? Suggestions? I am not experienced with partial mashes but have done one once.


Use a standard sweet stout recipe (hello brewing for dummies)

6 lbs Pale malt Extract

1.5 lbs Flaked Rye malt (used in the partial mash)

stepping grains-

1 lbs roasted barley
1 lbs crystal Belgian B 221-L
.25 black patent

other stuff

12 oz dark molasses
1 lbs lactose powder

2 oz northern brewer (60 minutes)

1 oz EKG (10 min)


Essex ale yeast

 
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Old 04-22-2013, 02:12 AM   #2
chickypad
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Do you mean flaked rye or rye malt? Flaked rye is not malted, and does not have diastatic power on it's own so you will need a base malt to mash it with. Otherwise I think you'll just get starch haze.

 
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Old 04-22-2013, 02:16 AM   #3
cliffordsimmons
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Sep 2008
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Honestly I was not sure. So if I just wanted to do a partial mash to add the rye flavor etc would I be better using Rye malt?

 
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Old 04-22-2013, 02:31 AM   #4
chickypad
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Quote:
Originally Posted by cliffordsimmons View Post
Honestly I was not sure. So if I just wanted to do a partial mash to add the rye flavor etc would I be better using Rye malt?
Yes, or if you use the flaked you would need a base malt like pale to mash with it. On the few rye beers I've done I've tried both a combo of flaked/malted and all malted. Not sure I can tell a huge difference, but I've heard folks with rye experience say rye malt provides a bit stronger flavor and spice than the flaked.


 
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Old 04-22-2013, 02:32 AM   #5
cliffordsimmons
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Sep 2008
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ok so I'll probably use the Rye malt instead of the flaked that way I don't need a base malt!

 
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