Rye
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jason.loxton
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- Name: Jason Loxton
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Rye
I have tried two rye IPA recipes in the past, and have been underwhelmed by the presence of rye in both of them. I got some rye on the last group order, and am going to try brewing an American Rye. On Jamil's show, he gave a recipe for an american wheat/rye, and recommends 50% rye to 50% 2 row. In BCS, however, he backs it down to 50/25/25 2 row, rye, and wheat (in the rye version of the recipe). I adjusted the recipe to 70% 2 row and 30% rye. Should I knock this back up? Or is 30% already too high? Thoughts?
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LiverDance
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Re: Rye
30% is about par for the big beers like hop rod rye. 50% isnt' crazy, he uses 50% in BCS roggenbier (pg. 199)
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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henry
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- Name: Henry Pedro
Re: Rye
I made a kick ass rye with 31% rye and 69% two row.
Used Saaz as a flavouring hop. This blonde turne out super.
Don't be afraid of high concentrations of rye malt. But for 15% and up I'd add a pound or so of rice hulls to the mash to ensure I don't get a stuck mash.
Used Saaz as a flavouring hop. This blonde turne out super.
Don't be afraid of high concentrations of rye malt. But for 15% and up I'd add a pound or so of rice hulls to the mash to ensure I don't get a stuck mash.
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