Author Topic: Rye Cream Ale?  (Read 367 times)

Offline PORTERHAUS

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Re: Rye Cream Ale?
« Reply #15 on: April 06, 2021, 02:30:24 PM »
I just brewed a Kentucky Common (Dark Cream Ale) this weekend. It had about 17.5% Rye Malt in it. First time using Rye but I figure it will come across in a lighter beer much more than anything else. I was just looking to add something different so I'm looking forward to trying it. I will say even with rice hulls, recirculation and run off was quite a bit slower than usual, not a stuck mash but can definitely tell it was a sticky grain bed. When I was done and dumped the mash, I could of packed it into balls like good wet snow.

Offline denny

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Re: Rye Cream Ale?
« Reply #16 on: April 06, 2021, 03:03:53 PM »
I just brewed a Kentucky Common (Dark Cream Ale) this weekend. It had about 17.5% Rye Malt in it. First time using Rye but I figure it will come across in a lighter beer much more than anything else. I was just looking to add something different so I'm looking forward to trying it. I will say even with rice hulls, recirculation and run off was quite a bit slower than usual, not a stuck mash but can definitely tell it was a sticky grain bed. When I was done and dumped the mash, I could of packed it into balls like good wet snow.

I've gone as high as 40% rye and never had any problems.  Just depends on your lauter design.
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Offline Cliffs

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Re: Rye Cream Ale?
« Reply #17 on: April 06, 2021, 04:30:19 PM »
I love rye in my pale ales, IPAs and saisons, to me it doesn’t taste spicy, it tastes earthy and improves mouthfeel.


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Offline PORTERHAUS

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Re: Rye Cream Ale?
« Reply #18 on: April 07, 2021, 12:34:27 PM »
I just brewed a Kentucky Common (Dark Cream Ale) this weekend. It had about 17.5% Rye Malt in it. First time using Rye but I figure it will come across in a lighter beer much more than anything else. I was just looking to add something different so I'm looking forward to trying it. I will say even with rice hulls, recirculation and run off was quite a bit slower than usual, not a stuck mash but can definitely tell it was a sticky grain bed. When I was done and dumped the mash, I could of packed it into balls like good wet snow.

I've gone as high as 40% rye and never had any problems.  Just depends on your lauter design.

No problem, nor implying it would be...just an observation first time using it. I use a Brewzilla, full volume mash single perforated stainless steel screen at the bottom. Quite a thick (tall) grain bed to get through.

Offline hopfenundmalz

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Re: Rye Cream Ale?
« Reply #19 on: April 07, 2021, 12:44:20 PM »
I just brewed a Kentucky Common (Dark Cream Ale) this weekend. It had about 17.5% Rye Malt in it. First time using Rye but I figure it will come across in a lighter beer much more than anything else. I was just looking to add something different so I'm looking forward to trying it. I will say even with rice hulls, recirculation and run off was quite a bit slower than usual, not a stuck mash but can definitely tell it was a sticky grain bed. When I was done and dumped the mash, I could of packed it into balls like good wet snow.

Which Maltster's the malt did you use?
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Offline PORTERHAUS

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Re: Rye Cream Ale?
« Reply #20 on: April 07, 2021, 02:56:30 PM »
I just brewed a Kentucky Common (Dark Cream Ale) this weekend. It had about 17.5% Rye Malt in it. First time using Rye but I figure it will come across in a lighter beer much more than anything else. I was just looking to add something different so I'm looking forward to trying it. I will say even with rice hulls, recirculation and run off was quite a bit slower than usual, not a stuck mash but can definitely tell it was a sticky grain bed. When I was done and dumped the mash, I could of packed it into balls like good wet snow.

Which Maltster's the malt did you use?

Couldn't tell ya. Not sure what the LHBS carries for Rye Malt. He carries a mix of major brands, perhaps this was Briess.