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General Category => All Grain Brewing => Topic started by: bferullo on March 12, 2010, 06:50:44 PM

Title: New to using rye and oats in AG recipie
Post by: bferullo on March 12, 2010, 06:50:44 PM
I am new to this forum as well as fairly new to AG brewing.  Here is a recipie I am working on based off of Lancaster Brewery's Strawberry Wheat.  I am clueless on the use of rye and oats in my mash/grist bill.  Any advice is appreciated. 

here is what I have:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Strawberry Wheat
Brewer:
Asst Brewer:
Style: Fruit Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.057 SG
Estimated Color: 4.5 SRM
Estimated IBU: 28.0 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.50 lb WEY Pale Wheat (3.0 SRM) Grain 49.42 %
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 44.92 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 4.49 %
0.13 lb Rye Malt (3.0 SRM) Grain 1.17 %
1.00 oz Williamette [5.50 %] (60 min) Hops 17.2 IBU
1.00 oz Saaz - Czech Rep. [2.68 %] (60 min) Hops 8.4IBU
0.50 oz Fuggles [4.30 %] (10 min) Hops 2.4 IBU
1.10 items Whirlfloc Tablet (Boil 15.0 min) Misc
4.40 oz Strawberry Extract (bottling) Misc
1 Pkgs Safale US-05 (Fermentis #US-05) Yeast-Ale

Total Grain Weight: 11.13 lb

Mash Schedule: My Mash

Mash schedule will be single infusion with batch sparge. I plan on mashing at about 148-150 to aim for a dry,crisp mouthfeel.
Title: Re: New to using rye and oats in AG recipie
Post by: denny on March 12, 2010, 07:00:46 PM
You're using so little rye and oats that you don't need any special precautions at all.  Just toss 'em in the mash with everything else.  AAMOF, you'll probably never even know that amount of rye is in there.
Title: Re: New to using rye and oats in AG recipie
Post by: Hokerer on March 12, 2010, 07:44:45 PM
You're using so little rye and oats that you don't need any special precautions at all.  Just toss 'em in the mash with everything else.  AAMOF, you'll probably never even know that amount of rye is in there.

+1 that's only like one ounce of Rye - will be pretty much undetectable
Title: Re: New to using rye and oats in AG recipie
Post by: bferullo on March 12, 2010, 08:08:09 PM
I don't taste much rye in the actual beer.  Should I look to up the quantities some?  I just was cautious because I heard rye can be overshelming. i was more worried about it than the oats. 
Title: Re: New to using rye and oats in AG recipie
Post by: denny on March 12, 2010, 08:23:40 PM
I've brewed a lot of beers with rye in them and in general I find that it takes at least 15% of the total grist for it to really be noticeable.  But I've never had the beer you're shooting for, so I have no idea how much would be appropriate.
Title: Re: New to using rye and oats in AG recipie
Post by: skyler on April 02, 2010, 06:45:18 PM
As far as I'm concerned, Denny's the rye guy, because I rarely like rye beers very much, and his Rye IPA might be the best beer I've made (keg lasted all of five days).
Title: Re: New to using rye and oats in AG recipie
Post by: vpsihop1 on April 02, 2010, 08:07:19 PM
maybe some rice hulls or grain conditioning with all the wheat, rye and oats. also run the wheat and rye through your grain mill on a tighter setting as it is a bit smaller and the crush can be ineffective if your gap is to wide.
Title: Re: New to using rye and oats in AG recipie
Post by: euge on April 03, 2010, 06:08:23 PM
Don't be afraid of the rye! It can gum up a mash in higher concentrations but if one throttles back the lauter a bit usually a stuck mash can be avoided- at least with my equipment.

I feel that it's influence can be detected in lower concentrations but Denny is the expert.  :D