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General Category => Beer Recipes => Topic started by: dbeechum on June 01, 2012, 02:33:40 PM

Title: Tri-Rye Rye Wine
Post by: dbeechum on June 01, 2012, 02:33:40 PM
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?
Title: Re: Tri-Rye Rye Wine
Post by: kylekohlmorgen on June 01, 2012, 02:56:39 PM
Is 20% enough?

If you bump it to 30%, do you get too much rye character?
Title: Tri-Rye Rye Wine
Post by: denny on June 01, 2012, 03:03:08 PM
I'd go 40% rye.


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Title: Re: Tri-Rye Rye Wine
Post by: m.a.hummel on June 01, 2012, 03:06:41 PM
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.
Title: Re: Tri-Rye Rye Wine
Post by: dbeechum on June 01, 2012, 03:11:31 PM
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.
Title: Re: Tri-Rye Rye Wine
Post by: tygo on June 01, 2012, 09:03:39 PM
That sounds like a fun project.  How long you planning to age it in the barrel for?
Title: Re: Tri-Rye Rye Wine
Post by: dbeechum on June 02, 2012, 06:04:05 AM
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)
Title: Tri-Rye Rye Wine
Post by: majorvices on June 02, 2012, 04:17:04 PM
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. ;)
Title: Re: Tri-Rye Rye Wine
Post by: snowtiger87 on June 03, 2012, 09:36:40 AM
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.
Title: Re: Tri-Rye Rye Wine
Post by: BrewingRover on June 04, 2012, 02:12:38 AM
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.
Title: Re: Tri-Rye Rye Wine
Post by: tschmidlin on June 04, 2012, 05:02:46 AM
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?
Title: Re: Tri-Rye Rye Wine
Post by: dbeechum on June 04, 2012, 05:54:56 AM
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.
Title: Re: Tri-Rye Rye Wine
Post by: bluesman on June 04, 2012, 04:40:04 PM
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...
Title: Re: Tri-Rye Rye Wine
Post by: saintpierre on June 04, 2012, 05:35:40 PM
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 (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.
Title: Re: Tri-Rye Rye Wine
Post by: tschmidlin on June 05, 2012, 06:25:24 AM
If you don't want to use the crystal or chocolate rye, use the flaked.  Or rename it. :)