Brewing a Rye Beer?

I brew a simple Cascade Rye pale that goes over very well. These aren't the exact amounts because I don't have Promash on my office computer but here's an approximation.
9 pounds 2 row pale
3 pounds rye
1/2 pound crystal 60
Mash at 152 or lower for good fermentability
1.5 oz Cascade(around 6% AA) at 60 min
1 oz Cascade at 20,10, 5 and flameout
Safale 05 or Nottingham(I like Nottingham at 60F ferm temp, 05 if warmer)

 

Some rice hulls could be a nice precaution. Rye can be sticky like wheat. As for the amount of rye, our Juniper Rye Ale was at 5 lbs (for 10 gallons) and I fill it shone well enough (with less percent of base malt though). I agree and think 2.5-3 lbs is a good place per 5 gallons.

 

I don't use rice hulls unless I have sparge issues, and somehow my sparge seems to go better with rye than without.
64 ambient will give you around 70 internal at peak fermentation -I use a thermowell for my temp probe to keep my fermentations as cool as I want.

 

Yea, to tell you the truth, I think we forgot to buy them for Juniper Rye and it sparged fine. Have used them in the past with a Pumpkin Rye. Only using around .5 lb for 10 gallons, which is probably low by some people's standards. What do they say, it really only starts getting problematic with rye or wheat when you are using over 25-30%?

 

Several brewers I've talked to have mentioned 18-20% as their cutoffs when rye gets very sticky. A friend does a great rye barleywine with 35% rye and has to do a beta glucanase rest to prevent his mash from becoming a brick. I'm doing a big imperial red with rye tomorrow (25% rye, 1.090 OG) and will be throwing in some hulls and doing a beta glucanase rest before ramping up to saccharification and an eventual mash out.

 

In my experience, rye malt sticks more than wheat malt . And I had one batch turn inro a brick with < 20% rye malt. YMMV.

 

I Think for the high level of rye derived spicyness you are looking for I would go with a higher percentage of rye. Maybe 35-40%. Just use a ton of rice hulls and if you are still scared of a stuck run-off you could do a BG rest. I have brewed a 50/50 rye/pale malt apa with 20# total grain and 5# of rice hulls. It was touch and go during the sparge but it never stuck and the beer was the cat's meow.

 

That looks great to me. My daughter asked me to brew mine again so I may be brewing basically the same beer next week. My personal opinion, based on nothing I've ever read or heard, is that it is a pale ale until I dry hop it, then it becomes an IPA.

 

Good info on here. I'm at work, and thinking about heading to the store to get my grains for perhaps a double batch weekend coming up. Needed to go now to get my juices flowing and my stir plate going now to ramp up the yeast.

Anyways- I was thinking of taking a recipe I really actually like quite a bit, and thought it was great as is, but adding some rye to give it another level of spice to it. The beer was an IPA I came up with, used Galaxy, Belma and Cascade in it.

11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 86.3 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 5.9 %
8.0 oz Munich Malt (9.0 SRM) Grain 3 3.9 %
8.0 oz Vienna Malt (3.5 SRM) Grain 4 3.9 %

I'm thinking that something like 1.5# of Rye to it would be ideal.... no?

 

I don't know how much rye I really want. I like the subtle spice, but don't want to drown it all out..

I'm thinking like... 10% or less right now of the whole grist.

Or, I could say piss on it.. and do a Rye Saison..

Pilsner Malt
White wheat malt
Rye malt

and hit it with some Belma and Amarillo, and some 3711.

 

Based on a recipe in Sam Caligione's book, I use 1 lb flaked rye, 0.5 lb Munich malt, and the balance 2-row; a koelsch-style yeast; then I dry hop it with peppercorns.

 

We recently brewed a rye ipa and went around 30% with the rye. I want it to really stand out. I am a tad worried it is going to compete with our aggressive 66ibu, but we will be finding out in a few weeks.

LOTS OF RICE HULLS!

 

I use rye in most of my brews from saisons, to pales, to dipas to stouts.
one of my most well received was a rye pale using 50% rye and 50% marris otter with centennial and amarillo hops.

knock on wood, no stuck sparge issues here...