BeerBorg

this Is my first shot @ a rye beer what do y'all think?

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

Recipe Specifications
--------------------------
Boil Size: 6.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.052 SG
Estimated Color: 5.9 SRM
Estimated IBU: 20.2 IBUs
Brewhouse Efficiency: 74.00 %
Est Mash Efficiency: 74.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 43.5 %
5 lbs Rye Malt (4.7 SRM) Grain 2 43.5 %
1 lbs Corn, Flaked (1.3 SRM) Grain 3 8.7 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 4.3 %
0.35 oz Hallertauer [4.80 %] - First Wort 60.0 m Hop 5 6.6 IBUs
0.50 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 6 5.4 IBUs
0.50 oz Fuggle [4.50 %] - Boil 20.0 min Hop 7 4.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 8 -
0.50 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 9 1.8 IBUs
0.50 oz Fuggle [4.50 %] - Boil 5.0 min Hop 10 1.6 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 11 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 11 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.38 qt of water at 159.1 F 148.0 F 75 min

Sparge: Fly sparge with 4.01 gal water at 168.0 F
Notes:
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Created with BeerSmith 2 - http://www.beersmith.com

Interesting. The flaked corn has me intrigued. Seen this mentioned a few times and wondered about it. I don't know for sure but maybe add a bit of white wheat????

Thanks Beer-Lord the white wheat helped to lower my srm I replaced American 2 row with MO to try to lighten it up. you fixed that problem. I started using the flaked corn 'cause a extract kit I bought wanted to add 1 lb of corn sugar to get the corn taste...screw sugar! I replaced it with flaked corn in the steep, liked the flavor so been adding it to any American brew I make. i.e. an APA. as a believable adjunct. I however won't use it out of style. Meaning not in say a German style brew, as it would violate the Reinheitsgebot. But that's just me I tend to be anal about that stuff

Rye can be tricky and most everything I've read says 10 to 25 percent of your grain bill.
We use it a lot,just made a RyePA yesterday, my favorite.
You can mix and match different types of rye (malt, flaked, choclate etc.) for different color and flavor profiles.
We use flaked wheat in rye beers a lot, never used the corn but I think the corn is supposed to have a pretty strong grainy flavor and that might mask/conflict with the rye.

You might like this article on brewing with Rye:

http://morebeer.com/brewingtechniques/l ... ayden.html

Thanks Birds, good read I not only read but saved to read again. fwiw I got 2 recipes I use corn and rye haven't noticed the corn masking the rye or if it is because of the large % the rye still comes thru. it changes your perception of the IBUs though. most folks think my Bengal in the Rye is a way higher ibu beer than 22 it is. good idea about the flaked rye I'll check the lhbs haven't noticed it but haven't been looking for it either

No problem JJ I hope it helps as I am a confessed rye addict and frustrate BB2 by wanting to put it in any/every thing.

Looking forward to future posts on this one.

well this will be the third recipe with rye for me. so I guess i'm gonna have to confess to a rye addiction soon.

jimjohson wrote:well this will be the third recipe with rye for me. so I guess i'm gonna have to confess to a rye addiction soon.

Do we need to stage an intervention?

Your recipe is quite interesting. I like the idea of the corn, and I do like rye. Never used rye, but the store bought stuff gives a very interesting profile. Let us know how this turns out, I may need to copy it!

JimH wrote:

jimjohson wrote:well this will be the third recipe with rye for me. so I guess i'm gonna have to confess to a rye addiction soon.

Do we need to stage an intervention?

I can just see it "hi I'm jim and I'm a ryeaholic"

ok here's the final recipe of the first version. later versions (assuming no malt changes indicated) will be using various hops till I find the ones that work for me.

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

Recipe Specifications
--------------------------
Boil Size: 6.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.052 SG
Estimated Color: 5.8 SRM
Estimated IBU: 20.2 IBUs
Brewhouse Efficiency: 64.00 %
Est Mash Efficiency: 74.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 33.3 %
4 lbs Rye Malt (4.7 SRM) Grain 2 33.3 %
2 lbs White Wheat Malt (2.4 SRM) Grain 3 16.7 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 4.2 %
8.0 oz Corn, Flaked (1.3 SRM) Grain 5 4.2 %
0.35 oz Hallertauer [4.80 %] - First Wort 60.0 m Hop 6 6.6 IBUs
0.50 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 7 5.4 IBUs
0.50 oz Fuggle [4.50 %] - Boil 20.0 min Hop 8 4.8 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 9 -
0.50 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 10 1.8 IBUs
0.50 oz Fuggle [4.50 %] - Boil 5.0 min Hop 11 1.6 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 12 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 11 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.75 qt of water at 168.8 F 148.0 F 75 min

Sparge: Fly sparge with 4.10 gal water at 168.0 F
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

the first attempt is ready...it's good but east kent and fuggle aren't giving a good complimentary flavor. I'm thinking perhaps Liberty, I belive the profile says something like; floral bouquet that has essence of spice. So how bout it you ryeaholics, think it'll be a good hop choice?

I only use liberty for flavor and aroma hops in my rye beers
Usually magnum for bittering
But I LOVE my Liberty RyePA

jimjohson wrote:the first attempt is ready...it's good but east kent and fuggle aren't giving a good complimentary flavor. I'm thinking perhaps Liberty, I belive the profile says something like; floral bouquet that has essence of spice. So how bout it you ryeaholics, think it'll be a good hop choice?

EKG and Fuggles are often used together in English beers with good results. But I've not tried that combo in a rye beer. Although I'm pretty sure Terrapin Rye Pale Ale uses both of those along with Amarillo.

educate me. I thought a bitter hop didn't really matter as long as you hit the expected ibus so the flavor and aroma could make up the rest. i.e. if I wanted to hit say 35 IBUs I'd only bitter to 27-30 and bring it up the rest of the way with flavoring hops. I thought you only got bitter, no flavor, from a bitter boil. as a result I don't really care about the bittering hops as long as the alpha is high enough to not need more than a oz to hit the intended IBUs. am I mistaken in this belief?

mashani I guess it didn't come out like it sounds in my head...I like ekg and fuggles just not in a rye, apparently . that is probably why I didn't really care for the Terrapin Rye Ale much. it's not that I hate it, the beer I mean, I just think another hop would be better suited to the rye.

jimjohson wrote:educate me. I thought a bitter hop didn't really matter as long as you hit the expected ibus so the flavor and aroma could make up the rest. i.e. if I wanted to hit say 35 IBUs I'd only bitter to 27-30 and bring it up the rest of the way with flavoring hops. I thought you only got bitter, no flavor, from a bitter boil. as a result I don't really care about the bittering hops as long as the alpha is high enough to not need more than a oz to hit the intended IBUs. am I mistaken in this belief?

I would have to say it USUALLY wont matter if you have a decent amount of aroma and flavor, but if it is singled hopped it would.

Many people also say you can pick up on smooth bittering vs harsh bittering. I personally havent noticed this but I have never tried a back to back comparisson of the same beer with different bittering.

I do remember there was a big discussion on this a little while ago.