Brewing Master

Question:

FYI, I should have mentioned it’s all-grain ;.  I’m planning about 7 lbs of pale 2 row and 1 lb of crystal in addition to whatever Rye I use.  I’m leaning toward 1 lb of flaked because it’s already been gelatinized and should easily be converted by the 2 row.  Hops and yeast are still tbd…  Any othe suggestions? Andy – Hide quoted text — Show quoted text – If you plan on using Rye in an extract recipe, I’d recommend doing a partial mash with at least 1 lb of pale malt.  You need the enzymes from the pale malt to work on the fermentables in the Rye.  Mix grains in grain bag and steep in 150F water for about 30 min.  You can do this as you are bringing your cold water up to temp for the extract syrup addition.  Just stop at 150 for a while.  When you get ready to remove the grain bag, bring the temp up to between 165 and 170.  Dip the bag in and out of the water until runoff is clear.  Raise water to boiling and proceed. Dick <–cut– Anything I should beware of hen using rye?  Thanks in advance to the group for its help.

– Andy Ramm So much to brew, so little time….

Response:

Hi all, I’m planning to brew a rye beer and am not sure about the kind and amount to use.  Is the general consensus to use flaked or malted rye? Does anyone have a good rye ale recipe?  I’m thinking this should be something of an ESB….. with rye in it of course.  Any thoughts? Anything I should beware of hen using rye?  Thanks in advance to the group for its help.

I used about 1 pound of malted rye in a pale ale recipe last year (1 poind malted rye/7 pounds malted barley). It turned out to be an excellent pale ale, I can’t really say that there was much rye character. So next time I will increase it to 2 or even 3 pounds rye. John S. Watson NASA Ames Research Center http://ccf.arc.nasa.gov/~watson HOMEBREW NAKED!

Response:

Hi all, I’m planning to brew a rye beer and am not sure about the kind and amount to use.  Is the general consensus to use flaked or malted rye?

I just recently started drinking an amber rye (I know a very generic beer) that could rank as one of my best batches yet. I used 1lb of flaked rye with 1lb of pale malt in a partial mash and it the rye seems to have given more body and mouthfeel than flavor to the beer, much like oatmeal for a stout. I say go for it. I would just start a generic recipe (pale ale, etc) add a 1lb or 2 of rye in a partial mash (of full, if you are all-grain) and have fun trying to pick ou the rye flavors. Good luck…

Response:

If you plan on using Rye in an extract recipe, I’d recommend doing a partial mash with at least 1 lb of pale malt.  You need the enzymes from the pale malt to work on the fermentables in the Rye.  Mix grains in grain bag and steep in 150F water for about 30 min.  You can do this as you are bringing your cold water up to temp for the extract syrup addition.  Just stop at 150 for a while.  When you get ready to remove the grain bag, bring the temp up to between 165 and 170.  Dip the bag in and out of the water until runoff is clear.  Raise water to boiling and proceed. Dick <–cut– – Hide quoted text — Show quoted text – Anything I should beware of hen using rye?  Thanks in advance to the group for its help.

Response:

- Hide quoted text — Show quoted text – Hi all, I’m planning to brew a rye beer and am not sure about the kind and amount to use.  Is the general consensus to use flaked or malted rye? Does anyone have a good rye ale recipe?  I’m thinking this should be something of an ESB….. with rye in it of course.  Any thoughts? Anything I should beware of hen using rye?  Thanks in advance to the group for its help. I used about 1 pound of malted rye in a pale ale recipe last year (1 poind malted rye/7 pounds malted barley). It turned out to be an excellent pale ale, I can’t really say that there was much rye character. So next time I will increase it to 2 or even 3 pounds rye.

When I’ve used rye flakes I’ve gotten lots of flavor (almost to much) out of 1 lb in five gallons. Don’t know if the differance was the malt vs. the flakes or not. The Newt King

Response:

Hi all, I’m planning to brew a rye beer and am not sure about the kind and amount to use.  Is the general consensus to use flaked or malted rye? Does anyone have a good rye ale recipe?  I’m thinking this should be something of an ESB….. with rye in it of course.  Any thoughts? Anything I should beware of hen using rye?  Thanks in advance to the group for its help. Andy — Andy Ramm So much to brew, so little time….

Response: