jpsloan
Well-Known Member
For my next brew, I was wanting to play with rye. I don't want a classic roggenbier, per se... just not a fan of the weizen yeasts. I was wanting to make a beer that is a little thin, quaffable, with a nice rye punch that isn't convoluted with too many other flavors. I was thinking it might also be nice to have it finish with a nice red hue.
So, here's my first thoughts on a recipe:
7 lbs American 2-row
2 lbs malted rye
8 oz Crystal 60L
2 oz Roasted Barley
6 oz Carapils
1 oz Liberty hops 60min
1 oz Saaz 5min
Safale US-05 yeast
Mash at 150d for 60 min., for a thinner body.
Now, here are my questions:
1. Is malted rye the way to go, or should I go with flaked rye? I've tried to figure out specifically what is the impact that each would have in a recipe. Most I can tell is that Flaked Rye gums up and makes for a cloudier beer and a difficult sparge... but I can get it at my LHBS. And is 2 lbs malted rye enough to come through in flavor?
2. I wanted the roasted barley mostly for color. Will the flavor overpower the rye? If so, will CaraRed be a good thing to use in its stead? (I don't mind a little roastiness, to be sure. Just want to showcase the rye on the palate first and foremost.)
3. Beersmith has this recipe coming in a little light in color. If I switch my base grain to Munich, it might throw me into the desired red hue I want, but will Munich convert the other grains, and/or will it add too much flavor to cover the rye?
So, here's my first thoughts on a recipe:
7 lbs American 2-row
2 lbs malted rye
8 oz Crystal 60L
2 oz Roasted Barley
6 oz Carapils
1 oz Liberty hops 60min
1 oz Saaz 5min
Safale US-05 yeast
Mash at 150d for 60 min., for a thinner body.
Now, here are my questions:
1. Is malted rye the way to go, or should I go with flaked rye? I've tried to figure out specifically what is the impact that each would have in a recipe. Most I can tell is that Flaked Rye gums up and makes for a cloudier beer and a difficult sparge... but I can get it at my LHBS. And is 2 lbs malted rye enough to come through in flavor?
2. I wanted the roasted barley mostly for color. Will the flavor overpower the rye? If so, will CaraRed be a good thing to use in its stead? (I don't mind a little roastiness, to be sure. Just want to showcase the rye on the palate first and foremost.)
3. Beersmith has this recipe coming in a little light in color. If I switch my base grain to Munich, it might throw me into the desired red hue I want, but will Munich convert the other grains, and/or will it add too much flavor to cover the rye?