Author Topic: Toasted Rye  (Read 1265 times)

Offline mnstorm99

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Toasted Rye
« on: August 11, 2010, 10:55:27 AM »
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?
*Tapped:
Peach/Raspberry Ale 4.5%/18IBU (6/6/10)
Golden Promise IPA (Keg #2) - 5.8%/73IBU (7/3/10)
Jason's Ball & Chain - 6.4%/63IBU (7/17/10)
All His Merry Men - 4.9%/23IBU (8/1/10)
Citra Amber Ale - 4.8%/23IBU (8/1/10)

Offline dzlater

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Re: Toasted Rye
« Reply #1 on: August 11, 2010, 11:53:43 AM »
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"
Dan S. from NJ

Offline wfaris

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Re: Toasted Rye
« Reply #2 on: August 11, 2010, 02:17:51 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
Bugeater Brewing Company
Nebraska Brews Since 2002

Offline mnstorm99

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Re: Toasted Rye
« Reply #3 on: August 11, 2010, 08:01:06 PM »
Posted this here and on BA, didn't seem that odd to get no answers. Well, I better get to it.
*Tapped:
Peach/Raspberry Ale 4.5%/18IBU (6/6/10)
Golden Promise IPA (Keg #2) - 5.8%/73IBU (7/3/10)
Jason's Ball & Chain - 6.4%/63IBU (7/17/10)
All His Merry Men - 4.9%/23IBU (8/1/10)
Citra Amber Ale - 4.8%/23IBU (8/1/10)

Offline Malticulous

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Re: Toasted Rye
« Reply #4 on: August 12, 2010, 06:51:55 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.

Offline jwatkins56550

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Re: Toasted Rye
« Reply #5 on: August 12, 2010, 07:03:46 PM »
sounds great, please post back with results

Offline 1vertical

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Re: Toasted Rye
« Reply #6 on: August 14, 2010, 06:57:51 PM »
Interesting for sure....hmmmm
A fine is a tax for doing wrong. A tax is a fine for doing well.

Offline kgs

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Re: Toasted Rye
« Reply #7 on: August 15, 2010, 10:04:54 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.

Rye berries or flaked rye?

Either way sounds delicious.
K.G. Schneider
AHA Member

Offline Malticulous

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Re: Toasted Rye
« Reply #8 on: August 15, 2010, 12:36:58 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.

Offline Malticulous

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Re: Toasted Rye
« Reply #9 on: September 02, 2010, 02:05:59 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.

Offline robbievonb

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Re: Toasted Rye
« Reply #10 on: September 02, 2010, 07:56:28 PM »
You can always try adding another ounce of hops right into the keg.

Offline Malticulous

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Re: Toasted Rye
« Reply #11 on: September 03, 2010, 07:23:43 AM »
Yeah, but It going to get drank this weekend.  ;D

Offline robbievonb

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Re: Toasted Rye
« Reply #12 on: September 03, 2010, 08:23:03 PM »
Right on.  I love labor day weekend.