American Rye

[Chris Craig]

Recipe: American Rye
Brewer: Chris Craig
Asst Brewer: 
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 48.5 l
Post Boil Volume: 44.5 l
Batch Size (fermenter): 42.0 l   
Bottling Volume: 40.1 l
Estimated OG: 1.050 SG
Estimated Color: 4.7 SRM
Estimated IBU: 21.9 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
0.50 kg               Rice Hulls (0.0 SRM)                     Adjunct       1        5.1 %         
3.75 kg               Pale Malt (2 Row) US (2.0 SRM)           Grain         2        38.5 %        
3.00 kg               Rye Malt (4.7 SRM)                       Grain         3        30.8 %        
2.50 kg               White Wheat Malt (2.4 SRM)               Grain         4        25.6 %        
55 g                  Cascade [6.40 %] - Boil 60.0 min         Hop           5        21.9 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 5.0 mins)         Fining        6        -             
15 g                  Cascade [6.40 %] - Boil 0.0 min          Hop           7        0.0 IBUs      
15 g                  Cascade [6.40 %] - Boil 0.0 min          Hop           8        0.0 IBUs      
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         9        -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.75 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 33.4 l of water at 73 C             67 C          60 min        

Sparge: Batch sparge with 3 steps (Drain mash tun, , 16.4l, 16.4l) of 75 C water

[jamie_savoie]

funny, the saison I'm making you this w-e will be a rye saison with about 33% rye in it 

[Chris Craig]

[brew]

I'm having a hard time imagining this - still looking for a good rye recipe hope you can bring this to a meeting sometime...

[Chris Craig]

Will do.

[Brian_S]

I'm a little curious as well. I've got a small field of winter rye about ready to harvest and I'm stumped as to what to do with it.

I wonder how raw rye would sub in for the malted.

B

[JohnQ]

I'm a little curious as well. I've got a small field of winter rye about ready to harvest and I'm stumped as to what to do with it.

I wonder how raw rye would sub in for the malted.

B

Malt it...if this works for Rye...

http://beersmith.com/blog/2009/12/05/malting-barley-grain-at-home/

JQ

[jeffsmith]

I'm a little curious as well. I've got a small field of winter rye about ready to harvest and I'm stumped as to what to do with it.

I wonder how raw rye would sub in for the malted.

B

Malt it...if this works for Rye...

http://beersmith.com/blog/2009/12/05/malting-barley-grain-at-home/

JQ

The slight possibility of Ergot is enough to scare me away from growing and malting my own rye.

[Brian_S]

Yeah, the ergot thing is a little worrisome but as it turns out its very easy to identify when harvesting by hand and I'm just discarding it.  I've pulled in a few pounds already and have found a few ergot kernels....perhaps we need an emoticon for ergotism

I've considered the home malting route but wonder if I even need to if I keep the percentage low...anywho enough thread jacking.

B

[brew]

Had some of this on Saturday - very nice...