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General Category => General Homebrew Discussion => Topic started by: mnstorm99 on August 11, 2010, 05:55:27 pm

Title: Toasted Rye
Post by: mnstorm99 on August 11, 2010, 05:55:27 pm
Has anyone ever toasted flaked rye, similar to toasting flaked oats?  I am thinking about this for an Amber Ale for my next brew.  Ideas?  Expreriences?
Title: Re: Toasted Rye
Post by: dzlater on August 11, 2010, 06:53:43 pm
I toasted some flaked corn. The beer came out fine.
I had never brewed the recipe before so I don't really know if it
did much flavor wise. It certainly wasn't "wow this beer tastes like toasted corn"
Title: Re: Toasted Rye
Post by: wfaris on August 11, 2010, 09:17:51 pm
Hadn't thought of doing this.  I brew a lot of rye beers so I will have to give this a try.  I love the taste of toasted oats in beers, so I imagine this might be good with rye too.  Thanks for the idea.

Wayne
Title: Re: Toasted Rye
Post by: mnstorm99 on August 12, 2010, 03:01:06 am
Posted this here and on BA, didn't seem that odd to get no answers. Well, I better get to it.
Title: Re: Toasted Rye
Post by: Malticulous on August 13, 2010, 01:51:55 am
I lightly toasted a few pounds of raw rye. The only beer I've used it in is still fermenting.

I do the same thing with raw wheat and very much like the results.
Title: Re: Toasted Rye
Post by: jwatkins56550 on August 13, 2010, 02:03:46 am
sounds great, please post back with results
Title: Re: Toasted Rye
Post by: 1vertical on August 15, 2010, 01:57:51 am
Interesting for sure....hmmmm
Title: Re: Toasted Rye
Post by: kgs on August 15, 2010, 05:04:54 pm
I lightly toasted a few pounds of raw rye. The only beer I've used it in is still fermenting.

I do the same thing with raw wheat and very much like the results.

Rye berries or flaked rye?

Either way sounds delicious.
Title: Re: Toasted Rye
Post by: Malticulous on August 15, 2010, 07:36:58 pm
It's just plan rye. Must be very high in protein because I've not been getting very high extract from it. I used 23% (half flaked, half toasted raw) in a IPA yesterday. The mash smelled pretty toasted, but the hydrometer sample didn't have much of the toasted flavor. The rye is there, but as sweet as it is I may just have missed any toast. The Red ale I brewed last only used about 6% and it's grain bill is so complex I doubt I'll ever be able to pick it out. The FG sample was very tasty.
Title: Re: Toasted Rye
Post by: Malticulous on September 02, 2010, 09:05:59 pm
Quote
sounds great, please post back with results

Alright the IPA is on tap now ready for the holiday. It's simple.

9 lb Great Western 2-row
1 lb Crystal 15L
1.5 Flaked rye
1.5 Toasted raw rye -- I toasted it at 300F for 30 minutes.
(OG 1.068 for 5 gallons)
.5 Columbus FWH
.25 Magnum 80 min
2 oz Amarillo 10 min
1 oz Columbus Dry hop in secondary

The rye flavor is perfect. No noticeable toasted flavor. Strong bitterness and flavor. Aroma is a little low. I should have used another oz of dry hops. Some reason my kegged beer never has as much aroma as my bottle conditioned beer.
Title: Re: Toasted Rye
Post by: robbievonb on September 03, 2010, 02:56:28 am
You can always try adding another ounce of hops right into the keg.
Title: Re: Toasted Rye
Post by: Malticulous on September 03, 2010, 02:23:43 pm
Yeah, but It going to get drank this weekend.  ;D
Title: Re: Toasted Rye
Post by: robbievonb on September 04, 2010, 03:23:03 am
Right on.  I love labor day weekend.