StonesBally
Well-Known Member
This is my first attempt at making a beer to mimic one of my favorite breads, deli rye with caraway seeds. I have formulated a recipe with Beersmith that focuses on rye flavors, toasty and bready flavors, and some spiciness from hops. Here is the recipe:
Boil Size: 13.24 gal
Post Boil Volume: 11.34 gal
Batch Size (fermenter): 10.25 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.058 SG
Estimated Color: 9.4 SRM
Estimated IBU: 49.6 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 79.8 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1 lbs Rice Hulls (0.0 SRM) Adjunct 3 4.2 %
7 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 4 31.3 %
7 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 5 31.3 %
6 lbs Rye Malt (4.7 SRM) Grain 6 25.0 %
2 lbs Victory Malt (25.0 SRM) Grain 7 8.3 %
1.40 oz Magnum [14.00 %] - Boil 60.0 min Hop 8 34.8 IBUs
2.00 oz Mt. Hood [6.00 %] - Boil 15.0 min Hop 9 10.6 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 11 -
2.00 oz Mt. Hood [6.00 %] - Boil 5.0 min Hop 12 4.2 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 13 -
3.00 oz Mt. Hood [6.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
2.00 tbsp Caraway Seed (Secondary 5.0 days) Spice 15 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 24 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 31.00 qt of water at 163.3 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 8.62gal) of 168.0 F water
Does anyone have any experience with a similar beer or using caraway seeds in a beer. I was planning on using them along with the dry hops in secondary. Is 2 lbs. of Victory too much? Should I use some brown malt to replace some of the Victory or in addition to it? Do you think I should shoot for something darker? I have used Mt. Hood hops in a nice and toasty/biscuity pale ale that worked very well, so I thought of those hops first when formulating the recipe. Anyone with any thoughts or input? I'd really like this one to turn out. I love rye bread and rye beer.
Boil Size: 13.24 gal
Post Boil Volume: 11.34 gal
Batch Size (fermenter): 10.25 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.058 SG
Estimated Color: 9.4 SRM
Estimated IBU: 49.6 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 79.8 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1 lbs Rice Hulls (0.0 SRM) Adjunct 3 4.2 %
7 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 4 31.3 %
7 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 5 31.3 %
6 lbs Rye Malt (4.7 SRM) Grain 6 25.0 %
2 lbs Victory Malt (25.0 SRM) Grain 7 8.3 %
1.40 oz Magnum [14.00 %] - Boil 60.0 min Hop 8 34.8 IBUs
2.00 oz Mt. Hood [6.00 %] - Boil 15.0 min Hop 9 10.6 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 11 -
2.00 oz Mt. Hood [6.00 %] - Boil 5.0 min Hop 12 4.2 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 13 -
3.00 oz Mt. Hood [6.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
2.00 tbsp Caraway Seed (Secondary 5.0 days) Spice 15 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 24 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 31.00 qt of water at 163.3 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 8.62gal) of 168.0 F water
Does anyone have any experience with a similar beer or using caraway seeds in a beer. I was planning on using them along with the dry hops in secondary. Is 2 lbs. of Victory too much? Should I use some brown malt to replace some of the Victory or in addition to it? Do you think I should shoot for something darker? I have used Mt. Hood hops in a nice and toasty/biscuity pale ale that worked very well, so I thought of those hops first when formulating the recipe. Anyone with any thoughts or input? I'd really like this one to turn out. I love rye bread and rye beer.
