Author Topic: % of Rye Malt in a Pale Ale?  (Read 4298 times)

Offline DrewG

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% of Rye Malt in a Pale Ale?
« on: August 17, 2012, 07:48:07 AM »
I'm just starting to play around with recipe building...I'm thinking about an APA using some rye malt, 2 row Pale and a little crystal 40. I've got some homegrown chinooks that will be ready soon too, and I'd like to incorporate those as a late addition kettle hop, mayhap with cascades or amarillo. Warrior or magnum for bittering.

So....howzabout...

1.050 OG
35ish IBU
001 or 007

80% Pale
15% Rye
5% Crystal 40

Is that enough Rye? Too much? Will it play well with Chinook, or maybe a Chinook/ Cascade blend?

Thoughts, idears, etc welcome and appreciated.

« Last Edit: August 17, 2012, 10:15:01 AM by DrewG »
"Well, the Mexicans got a saying - what cannot be remedied must be endured."

-Barbarosa

Offline jmcamerlengo

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Re: % of Rye Malt in a Plae Ale?
« Reply #1 on: August 17, 2012, 07:55:31 AM »
Id get the rye up to closer to 20-25%. Chinooks IMO are great for bittering ok for flavor/aroma and great for dry hopping.

I would bitter with Warrior, aroma/flavor with Cascade and dry hop with 2 oz or so of your Chinook. But experiment!
Jason
-Head Brewer, Brewtus Brewers in the Shenango Valley. Hopefully opening a brewpub/nano brewery in the next couple years.

Offline DrewG

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Re: % of Rye Malt in a Plae Ale?
« Reply #2 on: August 17, 2012, 08:35:51 AM »
Thanks for your thoughts Jason, I like the dry hopping idea a lot.

 
"Well, the Mexicans got a saying - what cannot be remedied must be endured."

-Barbarosa

Offline DrewG

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Re: % of Rye Malt in a Plae Ale?
« Reply #3 on: August 17, 2012, 08:39:19 AM »
Another question.....rice hulls?
"Well, the Mexicans got a saying - what cannot be remedied must be endured."

-Barbarosa

Offline denny

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Re: % of Rye Malt in a Plae Ale?
« Reply #4 on: August 17, 2012, 08:45:17 AM »
15% rye is good for a present but subdued rye flavor.  Adjust to your tastes.  Whether or not you need hulls will depend on your equipment.  FWIW, at 15% I really doubt you'll need them.  I've gone as high as 40% and I've never had a problem.
Life begins at 60.....1.060, that is!

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Offline DrewG

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Re: % of Rye Malt in a Plae Ale?
« Reply #5 on: August 17, 2012, 09:26:28 AM »
Batch sparging, round cooler with a false bottom. I haven't had any sticking issues with it so far
"Well, the Mexicans got a saying - what cannot be remedied must be endured."

-Barbarosa

Offline denny

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Re: % of Rye Malt in a Plae Ale?
« Reply #6 on: August 17, 2012, 10:01:11 AM »
Batch sparging, round cooler with a false bottom. I haven't had any sticking issues with it so far

Then you should be fine.  Round coolers can be a bit more prone to sticking sue to the grain bed depth, but this mash shouldn't be any more difficult that any other you've done.
Life begins at 60.....1.060, that is!

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Offline DrewG

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Re: % of Rye Malt in a Plae Ale?
« Reply #7 on: August 17, 2012, 10:04:31 AM »
Cool, thanks for the "pragmatic" input
"Well, the Mexicans got a saying - what cannot be remedied must be endured."

-Barbarosa

Offline corkybstewart

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Re: % of Rye Malt in a Pale Ale?
« Reply #8 on: August 17, 2012, 10:17:59 AM »
My rye pale uses about 30-35% rye malt and is a real crowd pleaser, especially if people don't know it has rye in it.  My wife's usual comment is that she hates rye bread.
I also don't use rice hulls, but I do have some on hand if I need to add them.
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline jmcamerlengo

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Re: % of Rye Malt in a Pale Ale?
« Reply #9 on: August 17, 2012, 12:51:10 PM »
No problem Drew! And I agree with above on the rice hulls but that will be system dependent.

FWIW I did a roggenbier with about 40% rye in a round Gott type cooler without rice hulls and didn't have any issues.
Jason
-Head Brewer, Brewtus Brewers in the Shenango Valley. Hopefully opening a brewpub/nano brewery in the next couple years.

Offline DrewG

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Re: % of Rye Malt in a Pale Ale?
« Reply #10 on: August 20, 2012, 01:06:45 PM »
More thoughts.....

Since I'm trying to build this to my tastes from scratch, should I leave the crystal malt out to begin with? I'm not sure why I had in in to begin with to be honest, other than most pales have some crystal in them.

Would some victory or Munich be more appropriate than the crystal in a beer with rye?

What I'm shooting for is a session-able Rye Pale, fairly hoppy but not too far out of balance. Decent body to it, but not overly sweet.
"Well, the Mexicans got a saying - what cannot be remedied must be endured."

-Barbarosa

Offline jmcamerlengo

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Re: % of Rye Malt in a Pale Ale?
« Reply #11 on: August 21, 2012, 11:10:50 AM »
5% crystal is certainly appropriate. Munich and Victory have their own distinct flavor. Whatever is to your liking!

Ive done 1 Rye Pale in my brewing days and it had 70% 2 row, 20% rye, 5% crystal-40, and 5% biscuit FWIW.
Jason
-Head Brewer, Brewtus Brewers in the Shenango Valley. Hopefully opening a brewpub/nano brewery in the next couple years.

Offline DrewG

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Re: % of Rye Malt in a Pale Ale?
« Reply #12 on: August 21, 2012, 11:36:45 AM »
Heres what I decided to go with
80% Pale Malt
15% Rye Malt
5% Crystal 60
mashing at 156
40 IBU
.75 oz Warrior @ 60
.50 oz cascade @ 5
.50 oz Amarillo @ 5
.50 oz cascade @ 0
.50 oz amarillo @ 0
 1 oz of the above each for DH
WLP001 @ 68f
"Well, the Mexicans got a saying - what cannot be remedied must be endured."

-Barbarosa

Offline DrewG

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Re: % of Rye Malt in a Pale Ale?
« Reply #13 on: September 12, 2012, 12:50:01 PM »
Kegged this up the other night. It's not bad, maybe a little thin for my tastes. Seems to need a little more bittering and maybe some munich for more malt backbone.
"Well, the Mexicans got a saying - what cannot be remedied must be endured."

-Barbarosa

Offline erockrph

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Re: % of Rye Malt in a Pale Ale?
« Reply #14 on: September 12, 2012, 03:39:15 PM »
Thanks for the follow up. I would have never guessed that 15% rye could still end up thin. What was your OG/FG?

You could always swap your base grain for Marris Otter for more maltiness as well...

Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer