Oat Rye/Rye Oat what is that that I spy

[KiloWhiskey]

With the holidays approaching I was thinking of starting a family tradition and brewing a big beer to cellar till the next round of madness, had a nice RIS planned out and figured I might as well make a Parri Gyle out of it, So I ginned up a recipe with some rye just to see what it would be like.

Well the wife put me on a budget so the RIS will have to wait a bit…however the rye beer will work, and best of all I can drink it this holiday....the answer is in the bottom of one of the bottles I know it...

If the oh great and powerful Oz….no that’s not right…munchkins perhaps…. of the forum would oh so humbly take a look I throw myself upon your experience and wisdom.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Oat Rye (Obj 7)
Brewer:
Asst Brewer:
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.050 SG
Estimated Color: 14.0 SRM
Estimated IBU: 25.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 45.5 %
2 lbs Rye Malt (4.7 SRM) Grain 2 18.2 %
2 lbs Rye, Flaked (2.0 SRM) Grain 3 18.2 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 4 13.6 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 5 2.3 %
4.0 oz Special B Malt (180.0 SRM) Grain 6 2.3 %
0.50 oz Cluster [7.00 %] - Boil 60.0 min Hop 7 11.6 IBUs
0.50 oz Challenger [7.50 %] - Boil 30.0 min Hop 8 9.6 IBUs
0.50 oz Challenger [7.50 %] - Boil 10.0 min Hop 9 4.5 IBUs
1.0 pkg Burton Ale (White Labs #WLP023) [35.49 m Yeast 10 -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 11 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 31.18 qt of water at 163.0 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Using washed Burton Yeast from Obj 6A year 14

 

[Yooper]

Too much rye. I love it, but it gets really thick and spicy, and not in a good way, when too much is used. Up to 25% is great. More than that, and the beer suffers.

Why the oats, by the way? They are oily and "slick" and so I think it's a very weird choice with a rye beer.

Regardless, it need less rye and less oats (or none) and more base malt.

 

[Colorowdy]

Rice hulls to avoid a stuck sparge.

 

[KiloWhiskey]

Ma'am

The oats were going to be an attempt for a smoother mouthfeel like that in a oatmeal stout.

As for the rye, all the rye beers I have had (the oh so not many, but some) didn't really have a rye flavor to them, they were on the dry side however, so I just kind of figured that I would bump it up and try and get more flavor out of it.

Too much rye. I love it, but it gets really thick and spicy, and not in a good way, when too much is used. Up to 25% is great. More than that, and the beer suffers.

Why the oats, by the way? They are oily and "slick" and so I think it's a very weird choice with a rye beer.

Regardless, it need less rye and less oats (or none) and more base malt.