Homebrewers Association | AHA Forum
General Category => All Grain Brewing => Topic started by: chumba22 on June 30, 2011, 05:54:30 pm
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This is a 10 gallon batch
grain bill
12lbs Pale Malt US
8lbs Rye malt
.5lbs Carared
1.should I use malted or unmalted Rye
2. what is the best way to mash?
3. Amount of time to mash out
4.Boil time?
I ususally do a mash at 154 for an hr then spark out for and hr then boil 60 mins.
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1.) the recipe calls for rye malt, so use malted rye
2.) single infusion -although adding a beta glucan rest might not hurt with that much rye
3.) don't bother
4.) 70 min.
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That stuff is going to run off like molasses, I'd maybe throw in some rice hulls.
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Hello gentleman
Im Rob and the grain bill is just something I put together so Im not sure if the rye should be malted or not or flakes etc
See I started with the name first "Rob Red Rye" then I built the recipe
yes I know it is backwards but I sure did like the name.
I can also change or takeout or add anything as Im new to this and just getting my feet wet with all grain
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do you think the rye is a bit to much, I have read anywere from 10% to 50% should be rye
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In that case, I'll tell you that in my experience, malted rye gives you a lot more flavor than flaked. I think I'd cut back on the rye in this first iteration so that it's no more than maybe 30% of your total fermentables. My rye IPA recipe is about 18% rye and it's noticeable even at that rate.
And what's "spark out"?
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sorry i ment to say sparge out
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hahahaa....I thought "spark out" meant it was time to indulge in a little medical marijuana while waiting for the boil to begin. :-X
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nothing wrong with a bit of medicinal herb to calm the brewmiester down and put him in the mood