Print Page - Roasted Rye Malt in Extract Red Ale

Title: Roasted Rye Malt in Extract Red Ale
Post by: jackflash on April 01, 2015, 11:00:54 AM

Hi folks. Im going to do my first Red Ale Extract. I'm straying away from the original ingredients and just wanted a little advice:
I'm going with:
Steep .50g Choc Malt, 100g Roasted Rye Malt (https://www.thehomebrewcompany.ie/roasted-rye-malt-500g-crushed-weyermanns-p-1349.html (https://www.thehomebrewcompany.ie/roasted-rye-malt-500g-crushed-weyermanns-p-1349.html)) instead of Roasted Barley, 500g of Caramel 60 EBC. 2.5kg of Light DME. Some Challenger and some goldings and WLP001

Will the Roasted Rye fit into this recipe? Do I need to do anything special or can I steep it?

Title: Re: Roasted Rye Malt in Extract Red Ale
Post by: belfastjacko on June 05, 2015, 07:42:46 AM

How did this go? Rye beer is fast becoming my favourite and I'm definitely making my next brew rye inspired.

Title: Re: Roasted Rye Malt in Extract Red Ale
Post by: jackflash on August 10, 2015, 06:20:54 PM

Quote from: belfastjacko on June 05, 2015, 07:42:46 AM
How did this go? Rye beer is fast becoming my favourite and I'm definitely making my next brew rye inspired.

@Belfastjacko just seeing this now. It turned out really well. One of my best extract brews. It needed about 5 weeks in the bottle before it really shone.

National Homebrew Club Ireland

Brewing Discussions => Extract Brewing => Topic started by: jackflash on April 01, 2015, 11:00:54 AM