Uncharted water for me here folks, the brother has tasked me with making a rye beer, he's a massive fan of Dungarvan Mahon Falls, Kinnegar Rustbucket and SN Ruthless Rye. Problem is I can't stand rye beer as it always tastes too "nutty" for me. I can appreciate that the above are decent beers though. Anyone got any decent tips/recipes? I'm thinking I can just make a good APA and sub in 10-15% rye malt?
http://www.theelectricbrewery.com/forum/viewtopic.php?t=26124
There's a clone of ruthless rye to give you a reference point - i've only used rye in a saison at 9% of the grist - turned out nice but I'd double it if I was doing it again
Really want to do a rye ale myself. I heard the rye needs to be flaked.
Mill it separately from the rest of your grain. You need a finer mill for the rye
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I've been using flaked rye (15-20%) in a few recent beers - gives great body and a subtle rye flavour in the background. Gonna try substituting in some rye malt next to up the flavour.
Some info. here:
BYO (http://byo.com/stout/item/326-brewing-with-rye-tips-from-the-pros)
More Beer (http://morebeer.com/brewingtechniques/library/backissues/issue1.3/hayden.html)
HBW are sold out of rye, HBC only have crushed or roasted (assuming it's not flaked). :-\
Will see what recipe I can muster up on Beersmith later.
I've done a couple of rye beers recently. I've used rye malt only but I can say the following:
rye pale is good
rye stout is bad!
Sorry to revive an old thread, but I think I'd like to try a rye beer at the weekend. How did you find it Irish_goat?
I like the look of that Sierra Nevada Recipe mentioned at the top of this thread (http://www.theelectricbrewery.com/forum/viewtopic.php?t=26124 (http://www.theelectricbrewery.com/forum/viewtopic.php?t=26124))
I have similiar stuff here at home so I could definitely give it a go (pale, chocolate, crystal 180, rye malt, amarillo, citra, chinook)
I don't have columbus, but would mosaic or cascade make a good substitute?
Mosaic would be a good substitution wouldn't be the same flavour as Columbus but it's a cracker hop!
I've tried that electric brewery recipe and it turned out well. Go easy on the chocolate malt if you include it at all! Our beer turned out much darker than planned and even had a bit of roastiness which wasn't awful but I think the beer would've been better without.
Cheers! I know all too well the dangers of too much chocolate malt, tried two red ales recently which turned out almost black!
It'll be really dark if you're using C180 too.
Yeah. Its a shame but I gotta use it up. Will do up a recipe in beersmith over the weekend and see what I can get away with.
I don't really get much of the Rye from Ruthless anyway, the crystal and choc overwhelm it.
I did a rye ale yesterday.
hopeful of a nice beer, only my 2nd all grain.
5kg marris otter
500 g rye malt
400g crystal 15
100g carapils
ek goldings 20g 60 mins
Columbus 30g 30mins
Columbus 30g 1 min
safale 05
in the fermentor now with a good krausen so fingers crossed.
Quote from: tipp brewer on March 14, 2015, 10:04:21 PM
I did a rye ale yesterday.
hopeful of a nice beer, only my 2nd all grain.
5kg marris otter
500 g rye malt
400g crystal 15
100g carapils
ek goldings 20g 60 mins
Columbus 30g 30mins
Columbus 30g 1 min
safale 05
in the fermentor now with a good krausen so fingers crossed.
How did this turn out? I'm looking to do a rye ale myself.
Probably not enough rye to bring out its character, I aim for 40% +, the rye character is subtle.
20% would be a minimum, as long as the remaining grist restrained in flavour.
Looks like a very solid pale ale recipe thoufh
Thanks folks, here's the one I ended up putting on, stupidly measured 3kg pale malt instead of 4kg so had to write in the changes. There was also an addition of 5g mosaic at 10mins.
Fermenting away happily now though...
Split it into two batches, one to be dryhopped with amarillo, the other with citra, just to see if there's much difference.
(http://i.imgur.com/miVVPRr.jpg?1)
Fingers crossed and bottled today.
(http://i.imgur.com/9AEW9tF.jpg?1)
FG: 1.004
Great name!
(http://i.imgur.com/ZYvzWt4.jpg)
Couldn't wait. Saw the yeast had cleaned it up so gave one a go.
Definite spicy rye taste, with a tiny bitterness but overwhelmed by this blueberry yoghurt aroma from the Amarillo and mosaic hops. Beautiful head on it too. Can't wait to try it next week when its fully matured, but right now I could happily drink it! .beerrock