Rye Beer (All grain)

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Hi Dave
brewing a rye beer tomorrow with about 22% rye I think your rye will be malted so should be ok as you found for conversion. Did you have any problems with a stuck mash/sparge as I am going to use some oat husks to help. Sadfield had a look at my recipe as I have not done one before but you've really gone for it with that amount of rye I may vid this one and youtube depends on how it goes.Will let everybody know how it goes as rye is starting a upsurge and has been said won't be long before the big boys make it popular
 
They were in the box on the floor which is usually full of almost out of date hops, still smelt great though as its all vacuum packed./

I love the chaotic nature of the place, makes it feel like its run by enthusiastic brewers rather than a straight sanitised business
 
Hi Baron no I didn't, I brew in the bag and have a trivet at the bottom of the pot allowing me to keep a minimal flame going so I don't get a drop in temperature, I gently stir the bag every 15 minutes or so then sparge in very large strainer with water from the kettle that's about 75 degrees or so, and i do squeeze the bag for all its got,

If I make it again I will use oat husks in it I think or up the crystal malt aspect.
 
Ok last update from me, the rye beer is now very pleasant to taste, I think using almost 50% rye without any added oats or husks meant it needed about 6-7 weeks conditioning to mellow out, next time I will add in oat flakes as I still have 1.5kgs of rye to use up, either all in one beer or spread over several I haven't decided yet.
 

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