Tri-Rye Rye Wine

[dbeechum]

Should be receiving a woodinville 8 gallon rye barrel here on Saturday (woot!)

So here's what I'm thinking for recipe:

80% MO
20% Rye Malt

OG - 1.110ish

Neutral American Strain

Tropical hops (Citra, Calypso, Galaxy) to play against the coconut flavors from the wood.

Another thought was maybe a small touch to the Fawcett Crystal Rye, but I don't have any experience with it and am inclined to shy away.

What do you guys think?

[kylekohlmorgen]

Is 20% enough?

If you bump it to 30%, do you get too much rye character?

[denny]

I'd go 40% rye.


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[m.a.hummel]

Tropical hops (Citra, Calypso, Galaxy) to play against the coconut flavors from the wood.

Oh geez...if you use Calypso, I beg of you to be careful on where you use them in the boil. So far I do not like what they contribute to bitterness or flavor.  I think they leave a funny lingering bitterness/taste.  I did an experimental IPA recipe with them for all additions and did not like it. Then I used them in a Rye IPA recently in my flavor addition...wasn't as bad, but definitely did not think it was a winner.  I'd say use Calypso for aroma only, but that's just my experience thus far.

[dbeechum]

I'm down around 20 because I don't want to go full tilt rye on the flavor and obscured more of the barrel character since it's a rye barrel.

My thoughts were to produce 16 gallons which basically requires a sack of MO and 13ish lbs of Rye Malt. 8 into the barrel for secondary, 8 into steel. After aging produce 5 staight steel, 5 straight wood, 5 blend.

[tygo]

That sounds like a fun project.  How long you planning to age it in the barrel for?

[dbeechum]

Until it tastes good?

(I have a pretty quick trigger finger on oak - I prefer my beers to be beer with oak not oak with beer)

[majorvices]

It'll be interesting to see if the fruity hops play well with the bbl character. Personally, I'd play it safe and go with neutral hops. But I'm a wimp like that.

[snowtiger87]

I like to use some chocolate rye in my Rye Wine - just enough to give a red color and some depth of flavor. If you want to keep it simple this looks good to me.

[BrewingRover]

Oh geez...if you use Calypso, I beg of you to be careful on where you use them in the boil. So far I do not like what they contribute to bitterness or flavor.  I think they leave a funny lingering bitterness/taste.  I did an experimental IPA recipe with them for all additions and did not like it. Then I used them in a Rye IPA recently in my flavor addition...wasn't as bad, but definitely did not think it was a winner.  I'd say use Calypso for aroma only, but that's just my experience thus far.

That's been my experience, too. I did an APA with all Calypso and it had a real funky bitterness.

[tschmidlin]

i think if you're going to call it tri-rye you need to have three sources of rye.  One is the barrel, one is the malt . . . maybe some flaked or the chocolate rye mentioned above?

[dbeechum]

Yeah, as I noted in the original post I was thinking of maybe adding a touch of the Fawcett Crystal Rye, but I've never used it before.

I definitely don't think I want to use anything roasted, I was this to be a lighter shade of pale.

[bluesman]

Maybe a hint of sweetness to balance the alcohol depending on which yeast you are planning to use. If using an American Ale yeast then I would add a small amount of crystal malt.  Maybe some 50 or 60L...

[saintsbrew]

How much Crystal Rye were you thinking?  My though would be to order the C-Rye atleast that way you can chew and steep it then make a more informed decision.  If you don't use it I bet it would be great in a fall saison... This sounds like a great experiment!

http://countrymaltgroup.com/fawcettmalting.asp
Fawcett Crystal Rye (70-80°L)
Will lend a dry, licorice, toffee flavor. Great for use in complex, multi-grain brews where that extra special something is required.

[tschmidlin]

If you don't want to use the crystal or chocolate rye, use the flaked.  Or rename it.