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I had a beer at the Lucky Labrador brew pub in Portland, Oregon yesterday. It was named "quality rye." I found it quite tasty and hence want to try and make my own. There is some published information on the Lucky Labrador rye beer. Thirty UBUs, utilizes Golding and Fuggles hops, 23% rye...
So last weekend, I had planned for a big brew day with ~25lbs of grain, close to 50% rye malt. In order to not worry much about a stuck mash, I planned for a BIAB in my 9 gallon kettle. Worst case, I would use ~1qt/lb for my mash thickness.
First thing to go wrong was as I was filling my...
57% 7 lbs Vienna
16% 2 lbs Maris Otter Pale
16% 2 lbs Rye Malt (Briess)
8% 1 lbs Honey Malt
2% 4 oz. Roasted Barley (Briess)
1% 2 oz Special B
Mash in at 150 for 60 min
Mash out at 167 for 10 min
60 minute boil
1 ounce East Kent Goldings...
Just planning to use rye malt for the first time. What do you think is the best amount (% of total grain) to use when I am looking for a slight but noticeable influence on beer taste. I know that high amounts of rye can cause wort separation problems, but how low can you go not to lose the rye...
So I have a friend who is a maltster and he came to visit this weekend - well actually we went for our annual Oktoberfest expedition in Munich.
He nows I've just started to get back into brewing and so was kind enough to acquire some malt from his site and give it to me.
So I am now the happy...
Want to make a sweetened rye (and possibly oats) sweet stout-ish inspired by mämmi.
I'm thinking the molasses (how much?) will ferment out and will taste weird unless sweetened back with lactose at 5%? Rye something like 15%? Some oats for mouth feel... Maybe a tiny bit of wheat in there. And...
I thought I would try brewing an Irish Red Ale with 21% Rye.
Full details and recipe are available on my website: https://brewingaroundtherealm.com/brewing-an-irish-inspired-red-rye-ale-tormunds-finest-ale/
I'll report back with a review once it's ready in about a month.
Can someone (or as many someones that want to give input) give the run-down on flaked rye and malted rye? I'm looking to do a Rye Pale Ale (partial grain). Are they both fermentable? Does one contribute more rye flavor than the other? The recipes I've seen tend to use both, so there must be good...