Membership questions? Log in issues? Email info@brewersassociation.org

Author Topic: Tri-Rye Rye Wine  (Read 5718 times)

Offline dbeechum

  • Global Moderator
  • I spend way too much time on the AHA forum
  • *****
  • Posts: 2913
  • Pasadena, CA
    • Experimental Brewing
Tri-Rye Rye Wine
« on: June 01, 2012, 08:33:40 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?
Drew Beechum - Maltosefalcons.com
- Vote in the AHA GC Election! - http://bit.ly/1aV9GVd  -
-----
Burbling:
Gnome is in the Details
*Experimental Brewing - The Book*
Tap:
Peanut Butter Jelly Time
Tupelo Mead
Farmhouse Brett Saison

Offline kylekohlmorgen

  • Senior Brewmaster
  • ******
  • Posts: 1363
  • Saint Louis, MO
    • The South House Pilot Brewery
Re: Tri-Rye Rye Wine
« Reply #1 on: June 01, 2012, 08:56:39 am »
Is 20% enough?

If you bump it to 30%, do you get too much rye character?
Twitter/Instagram: @southhousebrew

Recipes, Brett/Bacteria Experiments: http://SouthHouseBeer.com/

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 27070
  • Noti OR [1991.4, 287.6deg] AR
    • Dennybrew
Tri-Rye Rye Wine
« Reply #2 on: June 01, 2012, 09:03:08 am »
I'd go 40% rye.


Sent from my iPad using Tapatalk HD
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline m.a.hummel

  • 1st Kit
  • *
  • Posts: 18
  • Cincinnati, OH
Re: Tri-Rye Rye Wine
« Reply #3 on: June 01, 2012, 09:06:41 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

  • Global Moderator
  • I spend way too much time on the AHA forum
  • *****
  • Posts: 2913
  • Pasadena, CA
    • Experimental Brewing
Re: Tri-Rye Rye Wine
« Reply #4 on: June 01, 2012, 09:11:31 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.
Drew Beechum - Maltosefalcons.com
- Vote in the AHA GC Election! - http://bit.ly/1aV9GVd  -
-----
Burbling:
Gnome is in the Details
*Experimental Brewing - The Book*
Tap:
Peanut Butter Jelly Time
Tupelo Mead
Farmhouse Brett Saison

Offline tygo

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2622
  • Sterling, VA
Re: Tri-Rye Rye Wine
« Reply #5 on: June 01, 2012, 03:03:39 pm »
That sounds like a fun project.  How long you planning to age it in the barrel for?
Clint
Wort Hogs

Offline dbeechum

  • Global Moderator
  • I spend way too much time on the AHA forum
  • *****
  • Posts: 2913
  • Pasadena, CA
    • Experimental Brewing
Re: Tri-Rye Rye Wine
« Reply #6 on: June 02, 2012, 12:04:05 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)
Drew Beechum - Maltosefalcons.com
- Vote in the AHA GC Election! - http://bit.ly/1aV9GVd  -
-----
Burbling:
Gnome is in the Details
*Experimental Brewing - The Book*
Tap:
Peanut Butter Jelly Time
Tupelo Mead
Farmhouse Brett Saison

Offline majorvices

  • Global Moderator
  • I must live here
  • *****
  • Posts: 11320
  • Polka. If its too loud you're too young.
Tri-Rye Rye Wine
« Reply #7 on: June 02, 2012, 10:17:04 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. ;)

Offline snowtiger87

  • Brewer
  • ****
  • Posts: 443
Re: Tri-Rye Rye Wine
« Reply #8 on: June 03, 2012, 03:36:40 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.
Brewing since 1989 - BJCP National Rank
Member of KROC and Foam on the Range

Fermenting: Double IPA
Conditioning: Saison du Potiron
On tap: Cider, Cream Ale, Bock, Rye Dunkel Doppelbock, Celebration Clone, Imperial Stout

Offline BrewingRover

  • Brewmaster
  • *****
  • Posts: 771
  • Brewing in Flossmoor, IL
Re: Tri-Rye Rye Wine
« Reply #9 on: June 03, 2012, 08:12:38 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.
It's such a fine line between stupid and clever.

Offline tschmidlin

  • I must live here
  • **********
  • Posts: 8198
  • Redmond, WA
Re: Tri-Rye Rye Wine
« Reply #10 on: June 03, 2012, 11:02:46 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?
Tom Schmidlin

Offline dbeechum

  • Global Moderator
  • I spend way too much time on the AHA forum
  • *****
  • Posts: 2913
  • Pasadena, CA
    • Experimental Brewing
Re: Tri-Rye Rye Wine
« Reply #11 on: June 03, 2012, 11:54:56 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.
Drew Beechum - Maltosefalcons.com
- Vote in the AHA GC Election! - http://bit.ly/1aV9GVd  -
-----
Burbling:
Gnome is in the Details
*Experimental Brewing - The Book*
Tap:
Peanut Butter Jelly Time
Tupelo Mead
Farmhouse Brett Saison

Offline bluesman

  • I must live here
  • **********
  • Posts: 8825
  • Delaware
Re: Tri-Rye Rye Wine
« Reply #12 on: June 04, 2012, 10:40:04 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...
Ron Price

Offline saintpierre

  • Brewer
  • ****
  • Posts: 407
  • Augusta, ME
    • www.malthomebrewclub.org
Re: Tri-Rye Rye Wine
« Reply #13 on: June 04, 2012, 11:35:40 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!

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.
Mike St. Pierre, P.E.
Maine Ale & Libation Tasters (MALT)
BJCP Certified
[719.4, 74.1] AR

Offline tschmidlin

  • I must live here
  • **********
  • Posts: 8198
  • Redmond, WA
Re: Tri-Rye Rye Wine
« Reply #14 on: June 05, 2012, 12:25:24 am »
If you don't want to use the crystal or chocolate rye, use the flaked.  Or rename it. :)
Tom Schmidlin