Malted Rye

Discussion in 'General Brewing Discussions' started by chub1, Jun 7, 2017.

  1. chub1

    chub1 Active Member

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    Have never used this before.Got some to try out in a couple of small batch beers.
    Have already got one on the go with a 5% addition to pale malt and other malts.What would your maximum percentage be in a beer.
    Will i get anything out of a 5% addition or have i wasted my time?
    cheers
     
  2. KC

    KC Active Member

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    I've gone up to 75% but most recipes are in the 5-10% range because rye is thick and tends to get stuck easily.
     
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  3. chub1

    chub1 Active Member

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    A ha
    ok thanks KC:cool:
     
  4. chub1

    chub1 Active Member

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    #4 chub1, Sep 26, 2017
    Last edited: Sep 26, 2017
    Since this initial enquiry i have brewed around 5 beers with varying amounts of rye malt or and flaked rye and must say i am a fan:cool:
    Most i have used so far in a mix is around 16% but it just gives the beers a nice sharpish edge to them.
    My latest small batch(6litre) partial mash was a black rye ipa,kept under 5% abv as that is how i like mine.What a cracking beer and only just carbed up properly,yeeeeeeeeeeee haaaaaaaaaaaa:D
     
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  5. Mark D Pirate

    Mark D Pirate Well-Known Member

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    If you go above 25% rye then rice hulls will help to avoid a stuck sparge .
    I often brew with ~25% in pales using very little crystal and citrus / fruity type hops with the spice from rye balancing things out well
     
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  6. thehaze

    thehaze Active Member

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    I went up to 28% with Rye in an IPA, and I did not think it was too much.

    Just try it for yourself and see how it works out.

    I think 15% is a safe palce to start.
     
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  7. Trialben

    Trialben Well-Known Member

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    I'm gunna have to give this a Berl in my next pale ale see what all the fuss is about :).
     
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