Also, if you enjoy BrewUnited, please consider doing your Amazon shopping via our affiliate link!
That darned reddit thread from today got the muse going in my head again. I think that I may brew a rye beer next, maybe a full roggenbier.
I may even try an open ferment. I still think that spicy rye beer with "knock you over" banana esters would be awesome.
I won't screw it up by cutting with water this time, though. :p
Posted 34 days ago.
Posted 34 days ago.
I love it in beer. I like rye in so many recipes.
I think I need to try some cararye this time.
Posted 34 days ago.
Posted 34 days ago.
10 percent is a great level for a wide range of recipes.
I'm thinking about 30 percent or more... maybe even fifty plus percent (i.e. real roggenbier territory).
Posted 34 days ago.
Posted 34 days ago.
I used em last time, and did a beta glucan rest; I didn't have lauter issues.
I ended up with less volume than I expected in the Bottling bucket, and I added water. Really screwed up the beer.
Posted 34 days ago.
Just go full and proper roggenbier. The ones I had at NHC final round last year were pretty good. Like extra complex dunkelweizen.
What was the thread on reddit?
Posted 34 days ago.
Posted 34 days ago.
Try to get some "red rye malt". It is a malt made in the baltic states and made for baking and kvass. It is a melanoidin malt made from rye and more sour than acid malt. It has a deep rye taste like the black rye bread of northern Germany and Netherlands (Friesland).
Suppliers for baking may have it gound, not as fine as flour.
Making it yourself is possible but it's hard to keep some of the wilder tasting bugs out of the process.
Another one is to add rye malt (~30%) to your spent grain and bake a hard and crusty bread from it. Break it in pieces and toss them in the young beer until fermentation is finished.
It's not the beta-glucans that can cause problems, it's the Pentosanes. They are released at higher temperatures during mashing but the enzymes that break them down denaturate at <50°C. There are complex mashing schedules to work around, but some temperature stable enzymes from a can are easier.
Posted 34 days ago.
Edited 34 days ago by ingoogni
Posted 34 days ago.
Is cararye very close to Briess Caramel Rye? I got about a pound of the latter at Homebrew Con and I've been meaning to use it (not sure on what beer yet).
Since I like malty beers, maybe a rye porter would be nice.
Posted 34 days ago.
Rye porter sounds delicious to me!
Posted 34 days ago.
Cararey with chocolate rye works well in Porters.
Cararey als works well as the cara/crystal part in Bitters and makes very nice Dark Lagers.
Dark Lager
OG 1.052
FG 1.011
30 IBU
39 EBC
92% Munich I (Weyermann)
5% Crystal Rye (Thomas Fawcett)
3% Chocolate Rye (Thomas Fawcett)
45 min @63°C
20 min @73°C
25 IBU Pilgrim @90 min
5 IBU Bramling-X @ 5min
W-34/70 @12°C
Posted 34 days ago.