Author Topic: Tri-Rye Rye Wine  (Read 3434 times)

Offline dbeechum

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Tri-Rye Rye Wine
« on: June 01, 2012, 07:33:40 AM »
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?
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Offline kylekohlmorgen

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Re: Tri-Rye Rye Wine
« Reply #1 on: June 01, 2012, 07:56:39 AM »
Is 20% enough?

If you bump it to 30%, do you get too much rye character?
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Tri-Rye Rye Wine
« Reply #2 on: June 01, 2012, 08:03:08 AM »
I'd go 40% rye.


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Offline m.a.hummel

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Re: Tri-Rye Rye Wine
« Reply #3 on: June 01, 2012, 08:06:41 AM »
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.

Offline dbeechum

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Re: Tri-Rye Rye Wine
« Reply #4 on: June 01, 2012, 08:11:31 AM »
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.
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Offline tygo

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Re: Tri-Rye Rye Wine
« Reply #5 on: June 01, 2012, 02:03:39 PM »
That sounds like a fun project.  How long you planning to age it in the barrel for?
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Offline dbeechum

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Re: Tri-Rye Rye Wine
« Reply #6 on: June 01, 2012, 11:04:05 PM »
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)
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Tri-Rye Rye Wine
« Reply #7 on: June 02, 2012, 09:17:04 AM »
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. ;)
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Offline snowtiger87

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Re: Tri-Rye Rye Wine
« Reply #8 on: June 03, 2012, 02:36:40 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.
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Offline BrewingRover

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Re: Tri-Rye Rye Wine
« Reply #9 on: June 03, 2012, 07:12:38 PM »
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.
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Offline tschmidlin

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Re: Tri-Rye Rye Wine
« Reply #10 on: June 03, 2012, 10:02:46 PM »
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?
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Offline dbeechum

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Re: Tri-Rye Rye Wine
« Reply #11 on: June 03, 2012, 10:54:56 PM »
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.
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Offline bluesman

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Re: Tri-Rye Rye Wine
« Reply #12 on: June 04, 2012, 09:40:04 AM »
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...
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Offline saintpierre

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Re: Tri-Rye Rye Wine
« Reply #13 on: June 04, 2012, 10:35:40 AM »
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!

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Offline tschmidlin

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Re: Tri-Rye Rye Wine
« Reply #14 on: June 04, 2012, 11:25:24 PM »
If you don't want to use the crystal or chocolate rye, use the flaked.  Or rename it. :)
Tom Schmidlin