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What's up with rye?
  • FuzzyFuzzy
    Posts: 46,892
    So I just got some of this:

    http://www.farmhousebrewingsupply.com/crystal-rye-fawcett-1-lb/

    and it's got me thinkin about what to do with it. I've been wanting to do a saison with rye, but the crystal rye makes me think IPA.

    and then I saw this yesterday:

    http://www.northernbrewer.com/shop/northern-brewer-rye-malt-syrup.html

    seems like it would take all the annoying rye mash out of the picture.

    thoughts on rye, everyone?
    "Oh, you were serious? I was drunk."-C_B
  • ThymThym
    Posts: 103,821
    extracts always make life easier. i've not done much with rye so i cant comment on how it compares to a thick wheat mash.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ceanntceannt
    Posts: 48,498
    a little is OK.... a lot makes a big gummy mess...
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,498
    and that, is the only rye comment I will make...
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417
    I make a rye IPA that is similar to the Sierra Nevada Rye IPA. I love it becuse it gives the beer a nice spiceiness and some additional earth tones you don't get out of an average IPA

    I think this is the one I always use:

    BeerSmith 2 Recipe Printout - http://www.beersmith.com
    Recipe: Rye IPA
    Brewer: Le Freak
    Asst Brewer:
    Style: American IPA
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    --------------------------
    Boil Size: 6.93 gal
    Post Boil Volume: 5.72 gal
    Batch Size (fermenter): 5.00 gal
    Bottling Volume: 5.00 gal
    Estimated OG: 1.064 SG
    Estimated Color: 13.7 SRM
    Estimated IBU: 77.0 IBUs
    Brewhouse Efficiency: 75.00 %
    Est Mash Efficiency: 82.5 %
    Boil Time: 60 Minutes

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 75.0 %
    1 lbs 12.0 oz Rye, Flaked (2.0 SRM) Grain 2 14.6 %
    4.0 oz Chocolate Rye Malt (250.0 SRM) Grain 4 2.1 %
    1 lbs Caramel Wheat Malt (46.0 SRM) Grain 3 8.3 %
    1.25 oz Chinook [13.00 %] - Boil 60.0 min Hop 5 55.5 IBUs
    0.25 oz Cascade [5.50 %] - Boil 40.0 min Hop 6 4.1 IBUs
    0.50 oz Cascade [5.50 %] - Boil 20.0 min Hop 7 5.7 IBUs
    2.00 oz Centennial [10.00 %] - Boil 2.0 min Hop 8 5.8 IBUs
    0.50 oz Cascade [5.50 %] - Boil 2.0 min Hop 10 0.8 IBUs
    1.50 oz Citra [12.00 %] - Boil 2.0 min Hop 9 5.2 IBUs
    2.00 oz Cascade [5.50 %] - Dry Hop 14.0 Days Hop 12 0.0 IBUs
    2.00 oz Centennial [10.00 %] - Dry Hop 14.0 Days Hop 13 0.0 IBUs
    2.00 oz Citra [12.00 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs
    1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -


    Mash Schedule: Single Infusion, Medium Body, Batch Sparge
    Total Grain Weight: 12 lbs
    ----------------------------
    Name Description Step Temperat Step Time
    Mash In Add 16.60 qt of water at 164.1 F 150.0 F 60 min

    Sparge: Batch sparge with 2 steps (0.88gal, 3.59gal) of 168.0 F water
    Notes:

  • FuzzyFuzzy
    Posts: 46,892
    that looks good. i might try to toast some of my normal rye malt to get it closer to chocolate rye and brew something similar.
    "Oh, you were serious? I was drunk."-C_B
  • scoobscoob
    Posts: 16,617
    I brew a roggenbier with a similar grainbill to my Bavarian hefe recipes, near a 50/50 split of base malt to rye, never had a gooey sparge to date.... I use 3068 as my go to yeast I do prefer to add some 6 row to the mix to boost the enzyme base and to lend some bready notes, after the sage advice of a certain 400 year old brewer I may add some dark Munich to the mix as well while keeping a 50/50 or 60/40 base to rye ratio.
    Jesus didn't wear pants
  • FuzzyFuzzy
    Posts: 46,892
    anyone tried the rye extract? i think i'll get it next time i'm ordering stuff.
    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,417
    I haven't tried the extract.
  • ceanntceannt
    Posts: 48,498
    me neither...... but then again, I haven't used extract of any kind for anything other than my Holiday Hooch in years........
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,498
    scoob said:

    I brew a roggenbier with a similar grainbill to my Bavarian hefe recipes, near a 50/50 split of base malt to rye, never had a gooey sparge to date.... I use 3068 as my go to yeast I do prefer to add some 6 row to the mix to boost the enzyme base and to lend some bready notes, after the sage advice of a certain 400 year old brewer I may add some dark Munich to the mix as well while keeping a 50/50 or 60/40 base to rye ratio.



    mmmm..... the rich malty goodness of Munich paired with the spicy notes of rye.... layered over the soft maltyness of wheat..... mmmmmm......

    400??? really???? :P

    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,892
    ceannt said:


    400??? really???? :P



    he rounded down.
    "Oh, you were serious? I was drunk."-C_B
  • ThymThym
    Posts: 103,821

    ceannt said:


    400??? really???? :P



    he rounded down.


    Ha!
    The only thing between me and a train wreck is blind luck..... - Kenny
  • scoobscoob
    Posts: 16,617

    ceannt said:


    400??? really???? :P



    he rounded down.


    Ha!
    Jesus didn't wear pants
  • Evan_BEvan_B
    Posts: 312
    If it has rye in it, I want to drink it.
    It is true that using large amounts of rye will make for a slimy wort, and sticky mash. With that being said, DO IT! I just used rye as a base malt for a Smoked Rye Porter, and while it was slimy, it was not as annoying as I had planned.
    I used Crystal Rye in a Rye Pale Ale that came in around 4% ABV, utilizing Sterling and Mt. Rainier hops. Drinking one right now actually.
    James of Basic Brewing Radio also did a Rye Wit with a lot of rye. The beer was somewhere around 1.8% Abv (!), but all the rye and wheat lent some crazy body and head retention.

    I like rye.
    Amigo, lay them raises down.
  • FuzzyFuzzy
    Posts: 46,892
    Evan_B said:


    I used Crystal Rye in a Rye Pale Ale that came in around 4% ABV, utilizing Sterling and Mt. Rainier hops. Drinking one right now actually.



    I was thinking of using it in a pale ale or an ipa, or maybe a red ipa. any notes on the flavor you get from that crystal rye?

    @Evan_B
    "Oh, you were serious? I was drunk."-C_B
  • Evan_BEvan_B
    Posts: 312

    Evan_B said:


    I used Crystal Rye in a Rye Pale Ale that came in around 4% ABV, utilizing Sterling and Mt. Rainier hops. Drinking one right now actually.



    I was thinking of using it in a pale ale or an ipa, or maybe a red ipa. any notes on the flavor you get from that crystal rye?

    @Evan_B


    Personally, I get licorice, and a bit of that rye spiciness. It's a pretty nice malt when used in moderation, as I guess is true for all crystal malts.
    Amigo, lay them raises down.
  • ceanntceannt
    Posts: 48,498
    I really want to try some roasted rye...
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,892
    ceannt said:

    I really want to try some roasted rye...



    chocolate rye.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,892
    that sounds vury tasty.
    "Oh, you were serious? I was drunk."-C_B
  • JerryJerry
    Posts: 75,531
    I've had a rye with too much rye... Maybe it was just made by a bad brewery... It had almost no mouth feel, and too much rye, and no hop.
    "Again?"
    CurlyFat's 60,000th post
  • JerryJerry
    Posts: 75,531
    It was just wrong some how, like the pH of the mash was way off.
    "Again?"
    CurlyFat's 60,000th post
  • FuzzyFuzzy
    Posts: 46,892

    I've had a rye with too much rye... Maybe it was just made by a bad brewery... It had almost no mouth feel, and too much rye, and no hop.



    that sounds not possible.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,892

    It was just wrong some how, like the pH of the mash was way off.



    infected but they passed it off as normal.
    "Oh, you were serious? I was drunk."-C_B
  • Evan_BEvan_B
    Posts: 312
    The only Roggenbier I've had was Roguenbier, by.... Rogue. It is part of their Rogue Farms series where they only use ingredients grown on their farm in Oregon. It was delicious, despite a very odd color. It looked like urine of someone with a very bad liver problem.


    Like this - http://www.scouting.org/filestore/pdf/680-022.pdf
    Amigo, lay them raises down.
  • FuzzyFuzzy
    Posts: 46,892
    Evan_B said:

    The only Roggenbier I've had was Roguenbier, by.... Rogue. It is part of their Rogue Farms series where they only use ingredients grown on their farm in Oregon. It was delicious, despite a very odd color. It looked like urine of someone with a very bad liver problem.


    Like this - http://www.scouting.org/filestore/pdf/680-022.pdf



    ewww.
    "Oh, you were serious? I was drunk."-C_B