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Author Topic: Ryymun Ale  (Read 2522 times)

Offline brew

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Ryymun Ale
« on: September 25, 2011, 12:33:45 PM »
OK - so I wanted to do a Munich / Rye based beer... I'm struggling with what hops to use. I have some Challenger I've been wanting to try (thanks Kyle), but I also hear great things about Saaz with Pilsen malt - does this look weird?

7.00 pounds Bohemian Pilsen Malt
2.00 pounds German Light Munich Malt
0.50 pounds German CaraMunich Malt I
0.25 pounds German Carafa I
2.00 pounds German Rye Malt

0.5 Challenger @ 60 min
1.5 Saaz leaf @ 5 min

Mash 60 min @ 150F
Sparge 15 min @ 168
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Offline Kyle

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Re: Ryymun Ale
« Reply #1 on: September 25, 2011, 12:54:13 PM »
Sounds interesting.

The challenger will give that spicy character like in my stout, and the saaz will give a floral aroma. I'd say go for it. The specialty malts will probably drown out any unique characteristics of the Pils malt, but thats still ok. The fruity esters of the S-04 yeast would probabably be a good plan for this beer.
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Offline brew

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Re: Rhymun Ale
« Reply #2 on: September 25, 2011, 01:00:43 PM »
Cool - thanks Kyle - yeah I think I'll try the S04...
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Offline Brian_S

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Re: Ryymun Ale
« Reply #3 on: September 25, 2011, 04:14:44 PM »
You'll probably want to increase the boil to a 90 mins hard boil as the Pilsner malt is notorious for DMS in shorter boils.  

Do you happen to have any Vienna?  I ask as if you swapped the Pilsner for Vienna you'd get something very Oktoberfest like.

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Offline Kyle

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Re: Ryymun Ale
« Reply #4 on: September 25, 2011, 05:37:05 PM »
He's using the Weyerman Pils (I think). I've done a half dozen brews with that which were only 45 minutes with no problems.
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Re: Ryymun Ale
« Reply #5 on: September 25, 2011, 07:12:06 PM »
Yes Kyle that's right - although this one is the Bohemian Pilsner - the spec sheet is a little better than the regular pilsner malt - not sure if it will translate into anything noticable - but my palate is not very educated anyway...

Vienna - sounds interesting - I'm learning a lot about this now - apparently Munich can be used as a base malt as well. From what I've read, Vienna is somewhere in between 2 row and Munich... although the HBT wiki describes Vienna as more biscuit while the Munich is described as more malty / sweet - which is what I was after. Of course this is my first time with Munich, so I held it back to under 20% and added the body with Caramunich and the Carafa for some umph... throwing darts blind basically  :D I've never been able to identify Saaz or Challenger flavors either, so this will be a learning experience - hope it doesn't turn out horribly...
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Offline brew

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Re: Ryymun Ale
« Reply #6 on: October 02, 2011, 03:16:50 PM »
Did this up today - I used 6 pounds of pilsner instead of 7, and .75 oz of Challenger and .75 oz of Saaz - smells good so far...
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