Author Topic: Rye Malt Extract  (Read 5150 times)

Offline Joe Sr.

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Rye Malt Extract
« on: August 24, 2011, 02:12:11 PM »
Just saw that Northern Brewer released a rye malt extract.

If anyone tries it out please post your experience.
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Offline denny

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Re: Rye Malt Extract
« Reply #1 on: August 24, 2011, 02:28:14 PM »
Actually, I've been helping them test it!  I've been really impressed.  It's pale malt, rye malt, and 40 crystal.  It so happens that the proportions are almost exactly right to make an extract version of my Rye IPA recipe.  Add in some 60 crystal and some sugar, and it's really close.
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Offline Joe Sr.

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Re: Rye Malt Extract
« Reply #2 on: August 24, 2011, 02:46:29 PM »
You're like a salesman, Denny.  A good salesman.

Since I'm planning my next brew session, I'll have to add this to the list of possibilities.  Along with the D-180.
It's all in the reflexes. - Jack Burton

Offline denny

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Re: Rye Malt Extract
« Reply #3 on: August 24, 2011, 03:05:38 PM »
You're like a salesman, Denny.  A good salesman.

Since I'm planning my next brew session, I'll have to add this to the list of possibilities.  Along with the D-180.

Gee, sorry about coming off like a salesman....not my intent.  I was just really excited by how much I liked the rye extract.
Life begins at 60.....1.060, that is!

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Offline madscientist

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Re: Rye Malt Extract
« Reply #4 on: August 25, 2011, 05:43:02 AM »
This is awesome.  Among the many beers I have been planning over the next few months one of them is an Amarillo hopped Rye Pale Ale.  I will have to try this.
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Offline Joe Sr.

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Re: Rye Malt Extract
« Reply #5 on: August 25, 2011, 07:33:40 AM »
Gee, sorry about coming off like a salesman....not my intent.  I was just really excited by how much I liked the rye extract.

I was just yanking your chain and didn't mean anything negative.  Sorry that didn't come across.

I'm impressed with how informed you are on all the "new" products.

Keep the reviews coming!
It's all in the reflexes. - Jack Burton

Offline 1vertical

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Re: Rye Malt Extract
« Reply #6 on: August 25, 2011, 08:17:08 AM »
Would this product lend the "Extract Twang"?? Since I brew all grain
should I just stay the course and avoid the above twang ???
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Offline denny

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Re: Rye Malt Extract
« Reply #7 on: August 25, 2011, 08:19:20 AM »
Would this product lend the "Extract Twang"?? Since I brew all grain
should I just stay the course and avoid the above twang ???

I detected no "extract twang" when I used it. 
Life begins at 60.....1.060, that is!

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Offline Joe Sr.

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Re: Rye Malt Extract
« Reply #8 on: August 25, 2011, 08:25:20 AM »
I've never really been sure what the "twang" is supposed to be.  I assume it's some other flaw in the beer rather than a flavor that comes through from the extract itself.

IMO, if you handle the extract properly and brew with good sanitation and solid processes you shouldn't have any "twang."

Since you're brewing all grain, you should have the necessary chops so I say give it a go and see if you get any "twang."  You might prove might doubts to be unfounded.
It's all in the reflexes. - Jack Burton

Offline hokerer

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Re: Rye Malt Extract
« Reply #9 on: August 25, 2011, 08:42:25 AM »
Doing a full boil rather than concentrated partial seems to make a big difference
Joe

Offline denny

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Re: Rye Malt Extract
« Reply #10 on: August 25, 2011, 09:17:11 AM »
Doing a full boil rather than concentrated partial seems to make a big difference

Yeah, that what I did.
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Offline tschmidlin

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Re: Rye Malt Extract
« Reply #11 on: August 25, 2011, 10:36:46 AM »
Using fresh extract helps too.
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Offline madscientist

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Re: Rye Malt Extract
« Reply #12 on: August 25, 2011, 10:38:49 AM »
I read somewhere that "extract twang" was caused by extract that simply wasn't fresh. 
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Offline denny

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Re: Rye Malt Extract
« Reply #13 on: August 25, 2011, 10:48:04 AM »
I read somewhere that "extract twang" was caused by extract that simply wasn't fresh. 

I'd agree with that.
Life begins at 60.....1.060, that is!

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Offline hoser

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Re: Rye Malt Extract
« Reply #14 on: August 25, 2011, 10:49:06 AM »
I used some Northern Brewer Pilsner extact this summer to brew a German Pils and a Kolsch.  Placed good cleaning, sanitizing, proper pitching rates with a starter, oxygenation, and controlled ferment temps.  I detect no "twang".  Beers came out great and fellow brewers at a local comp were "astonished" these beers were extract.  Don't fear the "Twang"!  Planning on doing an extract based Belgian Golden ale next week based on my success.  I love brewing all grain, but don't mind a 2 hour brew day when you have 3 little ones running around the house ;)