Try with Rye

Discussion in 'Recipes for Feedback' started by GPA, Oct 23, 2016.

  1. GPA

    GPA Active Member

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    Brew Method: All Grain (BIAB)
    Style Name:American amber Rye Ale
    Boil Time: 60 min
    Batch Size: 5.5 gallons
    Boil Size: 7.5 gallons

    STATS:
    Original Gravity: 1.050
    Final Gravity: 1.013
    ABV 4.82 %
    IBU 39.4
    SRM 9.3 (thinking of molasses for color and some flavor but have seen mixed reviews on this)

    FERMENTABLES:
    Marris otter
    Amount: 5 lb
    Use: Mash addition (52.6%) - 3.0 SRM
    Origin: UK
    Supplier:
    Type: Grain
    Color: 3.0 SRM
    Recommend Mash: Yes
    Not Fermentable: No
    Max in Batch: 100.0%
    Yield: 82.5%
    Coarse Fine Diff: 1.5%
    Moisture: 2.8%
    Diastatic Power: 0.0 Lintner
    Protein: 0.0%
    Munich Malt - 20L
    Amount: 1 lb 8.0 oz
    Use: Mash addition (15.8%) - 20.0 SRM
    Origin: US
    Supplier:
    Type: Grain
    Color: 20.0 SRM
    Recommend Mash: Yes
    Not Fermentable: No
    Max in Batch: 80.0%
    Yield: 75.0%
    Coarse Fine Diff: 2.8%
    Moisture: 5.0%
    Diastatic Power: 25.0 Lintner
    Protein: 13.5%
    Rye, Flaked
    Amount: 1 lb 8.0 oz
    Use: Mash addition (15.8%) - 2.0 SRM
    Origin: US
    Supplier:
    Type: Grain
    Color: 2.0 SRM
    Recommend Mash: Yes
    Not Fermentable: No
    Max in Batch: 10.0%
    Yield: 78.3%
    Coarse Fine Diff: 1.5%
    Moisture: 4.0%
    Diastatic Power: 0.0 Lintner
    Protein: 0.0%
    Biscuit Malt
    Amount: 1 lb
    Use: Mash addition (10.5%) - 23.0 SRM
    Origin: Belgian
    Supplier:
    Type: Grain
    Color: 23.0 SRM
    Recommend Mash: Yes
    Not Fermentable: No
    Max in Batch: 10.0%
    Yield: 79.0%
    Coarse Fine Diff: 1.5%
    Moisture: 4.0%
    Diastatic Power: 6.0 Lintner
    Protein: 10.5%
    Cara-Pils/Dextrine
    Amount: 8.0 oz
    Use: Mash addition (5.3%) - 2.0 SRM
    Origin: US
    Supplier:
    Type: Grain
    Color: 2.0 SRM
    Recommend Mash: No
    Not Fermentable: No
    Max in Batch: 20.0%
    Yield: 72.0%
    Coarse Fine Diff: 1.5%
    Moisture: 4.0%
    Diastatic Power: 0.0 Lintner
    Protein: 13.2%

    Mash scedule approximatly 90 min seems ok 152-154 f then up to 168 rest


    HOP
    • 0.50 oz - Summit - Boil 30 min (27.0 IBUs)
    • 0.50 oz - Centennial - Boil 15 min (8.8 IBUs)
    • 1.00 tsp - Irish Moss - Boil 10 min
    • 0.50 oz - Centennial - Boil 5 min (3.5 IBUs)
    • 0.50 oz- Caraway seeds - Boil 5 min(not sure on amount or best time to add)
    • Total 60 min boil
    • 1 pkg - Safale American (DCL/Fermentis US-05)
    Been down with the flu rockin the whole house
    Sorry for the format

    Found this online and tweaked it a bit

    Thanks Greg
    Hope all are well
     
  2. Ozarks Mountain Brew

    Staff Member

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    should be fine, I absolutely love rye bread
     
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  3. GPA

    GPA Active Member

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    Thanks Me too born and raised in NY , good fresh bakery Rye was. Sunday staple any thoughts on the caraway seems like .5 to 1oz just before flame out was the common addition. Maybe toast and crack?
     
  4. Ozarks Mountain Brew

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    not sure, never had that as an additive
     
  5. jmcnamara

    jmcnamara Well-Known Member

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    Thought Mosher would have something in Radical Brewing, but nothing on actual amounts to use.

    His Mastering Homebrew book does mention using a few grams in a sort of dubbel recipe. I assume that's for a 5 gallon batch
     
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  6. GPA

    GPA Active Member

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    . We will see I went really lightly with it only a few grams like you found also . Just went flame out having a beer waiting for it to cool .. allot more crap floating around smells good though :)
     
  7. Mark D Pirate

    Mark D Pirate Well-Known Member

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    Sounds like a good drop
    Apart from biscuit malt and carraway its not much different than my house beer
     
  8. GPA

    GPA Active Member

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    Im a little concerned with the marris otter and the biscuit making it to bready . On a positive note I hit my OG pretty close 1.048 time will tell
     
  9. Mark D Pirate

    Mark D Pirate Well-Known Member

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    MO is a fantastic malt to work with , can leave a slightly nutty flavour on it's own but dare say the Rye alone will add enough spice to overcome that even without extra adjuncts.
    P.S. full disclosure i really love Rye , next brew has 25% and cranking IBUs to 50 with loads of late hops for a real hop punch in the face

    *language warning * here's about the theme song for my house brew
    An Aussie hip hop artist covering a punk rock local classic (skip first minute , boring show radio chatter )
     
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  10. Trialben

    Trialben Well-Known Member

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    Yep let me know when she's all cooked up and transformed into its Finnished form and I'll be front row straight away GPA. Looks like one interesting tasty drop definitely bringing the craft to this beer mate!;).
     
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  11. GPA

    GPA Active Member

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    Haha that was great ..you make hop punch in the face , maybe ill come up with Malt kick to the groin :p

    Best was when the wifey asked from the other room WTF is it you are listening too ROFL !!
     
  12. GPA

    GPA Active Member

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    Thanks Man !! I am very excited to see how it turns out I hope it's a good one .. i may do a couple of SMASH brews next to get a better grasp on flavors. And definitely found some areas of improvement in my mashing process very stressful controlling temp gonna dig a cooler up next time.

    To bad we can't come up with a ship and share program lol
     
  13. jmcnamara

    jmcnamara Well-Known Member

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    I wholeheartedly endorse the smash idea
     
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  14. Mark D Pirate

    Mark D Pirate Well-Known Member

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    The right mix in a smash is bloody wonderful !
    Early samples of the GP / Cascade are shaping up as a very quaffable session beer
     
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  15. GPA

    GPA Active Member

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    That's what I'm going to try get some quick easy fridge fillers that are good to drink. Then explore some more!
     
  16. Trialben

    Trialben Well-Known Member

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    Explore drink! Explore and drink yep great idea:p.
     
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  17. Mark D Pirate

    Mark D Pirate Well-Known Member

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    only having 1 brew fridge is limiting my output ....the weather is warming up here in Radelade finally so once ambients in my 180 yr old stone house get to 23-25 i'm thinking it might be time for a funky saison !
    not a beer for everyone but last summer when temps were over 40 in the shade they really did go down well
     
  18. GPA

    GPA Active Member

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    You guys aren't kidding that US-05 is a beast
     
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  19. Trialben

    Trialben Well-Known Member

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    Looking around this site the other week scrolling through the yeast specks and I was suprised at us05 broad fermentation range yep she is a lovely yeast to use. I'm calling her old faithful :)
     
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  20. Mark D Pirate

    Mark D Pirate Well-Known Member

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    Almost like it was bred to be a reliable and consistent yeast strain ?
    It doesn't get that much use at my my place , do have some chilling in the fridge but the Coopers yeast gets much more use and for my tastes the mild pear esters and cloudy pour are just perfect for many of my brews .

    my house Rye normally uses Nottingham mostly due to it's very high floccing rates and 85% attenuation ....might try using the US-05 this time and just cold crash for a few days before bottling
     
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