Rye beers

[HisDudeness]

Bottled up the Rye Porter Mk2 tonight and its looking good from the sample I took, the fullers yeast fermented out a lot drier than I expected getting down to 1.010 but the beer still seems quite rich and malty to me so just a bit more boozy which could be worse! Going to try and leave this in the bottle for as long as possible as the last one was nearly all drunk before it properly came into condition.

 

[rodwha]

I'm about to make my third rye beer. Previously they've been American pale ales and despite going up to about 30% rye I didn't get the punch I was looking for which I had noticed in a commercial rye witbeir.

So I wondered if the crystal malts and higher hop levels muddied it so I changed it to a blonde. Time shall tell.

 

[HisDudeness]

I'm about to make my third rye beer. Previously they've been American pale ales and despite going up to about 30% rye I didn't get the punch I was looking for which I had noticed in a commercial rye witbeir.

So I wondered if the crystal malts and higher hop levels muddied it so I changed it to a blonde. Time shall tell.

Yes I think the taste from Rye can be quite subtle and certainly doesn't dominate in any of the beers I have done so far, its more of a background spice and added richness I tend to see which is great but I think if you want a really powerful flavour and spice from it then simplifying the grist/hops and/or upping the Rye to Roggenbier type percentages should make it much more prominent.

 

[GHW]

My rye pale is about 15% rye and it's got a distinct rye taste. I didn't aggressively hop it though, as I wanted the rye to shine through.

What I have noticed is that it took longer to get to maturity than most of my beers. It's been bottled about 7 or 8 weeks now and tastes lovely. Really clean, juicy and rounded. It was a bit muddled before. Not sure if this is typical of rye beers as it was the first I've made, but im pleased wth it. Will definitely do more.

 

[machin05]

Daft question, and probably not the right place for it, but:

Are rye beers and red beers one and the same thing?

I really love red ipas and red ales at the moment and was wondering if they would all be rye-based beers (Cloudwater, Red Ale; Five Points, Hook Island; Vocation, Them & Us; Moor, Confidence; Weird Beard, Duke of Dank etc.)

Conversely, I'm sure I've had rye beers that are pale (Howling Hops, Rye Wit - presuming that's made with rye?!).

Cheers.

 

[HisDudeness]

Daft question, and probably not the right place for it, but:

Are rye beers and red beers one and the same thing?

I really love red ipas and red ales at the moment and was wondering if they would all be rye-based beers (Cloudwater, Red Ale; Five Points, Hook Island; Vocation, Them & Us; Moor, Confidence; Weird Beard, Duke of Dank etc.)

Conversely, I'm sure I've had rye beers that are pale (Howling Hops, Rye Wit - presuming that's made with rye?!).

Cheers.

Short answer is no! You can certainly make red/amber ales with rye in but malted rye is quite pale so will not affect colour much on its own. Crystal rye is quite dark and will give an amber or red hue to beer if used in high percentages but basically a beer with rye in it can be anything from a pale ale to a porter/stout which you can see examples of through this thread.

I can highly recommend Clibits American IRA as a red ale which has a bit of Rye in it though :thumb:

http://www.thehomebrewforum.co.uk/showthread.php?t=53561

 

[Notlaw]

I can highly recommend Clibits American IRA as a red ale which has a bit of Rye in it though :thumb:

http://www.thehomebrewforum.co.uk/showthread.php?t=53561

Just looked through that and it's gone on the list to make. It sounds bloody great that... ooh aah oop the 'ra etc. (it is a pretty incendiary name :-?)

 

[clibit]

It is bloody great, even if I say so myself.

 

[GHW]

It is bloody great, even if I say so myself.

Might do it with simcoe and mosaic, got those on my hop hit list but need an interesting grain bill to support them

 

[HisDudeness]

Just looked through that and it's gone on the list to make. It sounds bloody great that... ooh aah oop the 'ra etc. (it is a pretty incendiary name :-?)

Do it! I did mine with Simcoe and Nugget and it's one of the best beers I have made so far. Thinking of doing another batch and using some of my Styrian Wolf hops in it (means I can call it Wolfs Blood IRA as well!)

 

[HisDudeness]

Rye Porter Mk2 after a month cold condition. Nice, very close to the Fullers original with maybe a hint of liquorice from the Cara rye. I think it's a bit too carbonated and I need to serve it a bit warmer than shed temperature but otherwise very pleased!

 

[rodwha]

Yesterday I bottled up a revised rye beer. I had been using an American pale ale backbone, but didn't get a strong rye punch I wanted. So this time I used a blonde backbone reducing the crystal malts and hops. I also upped the rye a little to 33%.

The sample of the leftover seemed a bit promising, but still shy of what I'm after. Maybe I'll try toasting some if I'm dissatisfied.

This was my grain bill (converted for you all) for what was supposed to be ~19.9L:

2.61 kg of 2-row
1.47 kg of malted rye
227 g of carafoam
113 g of crystal 20
113 g of rice hulls
21 g of Mount Hood (5.6%) @ 70/21 mins
14 g of Mount Hood @ 7 mins
US-05 yeast

1.052/1.010
5.4% ABV
26 IBUs
4 SRM

Mashed at 65.6* C and fermented a week at 19.4* C followed by 2 weeks at room temp. It will get 3 weeks of conditioning and a week in the fridge.

Having had stuck sparges in the past I upped the rice hulls and conditioned my grains to keep the hulls in better shape. I ended up with a slow sparge and figured I'd end up a bit short so I decided to add an extra 1.9 L that I merely added a bit of phosphoric acid to to get a 5.43 pH with no salts. I ended up 1.9 L over my targeted volume giving me 21.8 L overall.

My OG ended up being 1.056 and FG was 1.011 making it a little stronger than I intended.

 

[rodwha]

I tried a few of this a tad early. Wow! Just about what I was after (finally!). He head retention was low so I think I'll try some wheat next time.

 

[GHW]

I tried a few of this a tad early. Wow! Just about what I was after (finally!). He head retention was low so I think I'll try some wheat next time.

What does the carafoam bring to the party, rodwha?

 

[Robin54]

Rye Porter Mk2 after a month cold condition. Nice, very close to the Fullers original with maybe a hint of liquorice from the Cara rye. I think it's a bit too carbonated and I need to serve it a bit warmer than shed temperature but otherwise very pleased!

That looks top notch...lush even...enjoy my Dudeness
Oh.. and wheres my rug?

 

[HisDudeness]

That looks top notch...lush even...enjoy my Dudeness
Oh.. and wheres my rug?

Still looking for the rug but the porter just gets better with age, a great beer if I do say so myself

 

[rodwha]

What does the carafoam bring to the party, rodwha?

It's supposed to help with head retention. It didn't do the trick here.

 

[GHW]

It's supposed to help with head retention. It didn't do the trick here.

I guess the clue is in the name, right? Shame it didn't work.

 

[Notlaw]

Isn't Carafoam just someone else's name for Carapils/Dextrine malt? Carapils is trademarked by Breiss I think.

 

[rodwha]

Isn't Carafoam just someone else's name for Carapils/Dextrine malt? Carapils is trademarked by Breiss I think.

It is. Carafoam appears to be German and carapils is indeed from Briess.

I switched from carapils as I read carafoam had more flavor/character. If it does it's beyond me.