using rye
#1
Posted 31 August 2009 - 04:22 PM
#2
Posted 31 August 2009 - 04:41 PM
#3
Posted 31 August 2009 - 04:45 PM
#4
Posted 31 August 2009 - 04:48 PM
#5
Posted 31 August 2009 - 05:21 PM
#6
Posted 31 August 2009 - 05:29 PM
#7
Posted 31 August 2009 - 06:09 PM
#8
Posted 31 August 2009 - 07:44 PM
#9
Posted 31 August 2009 - 11:16 PM
+1 for Denny's Rye IPA. One of the better beers ive made so far, IMO.Denny's Rye IPA is always a solid start with rye. People in the brew club ask me about that beer all the time. I need to do another batch.
#10
Posted 01 September 2009 - 12:41 AM
#11
Posted 01 September 2009 - 02:36 AM
Denny's Rye IPA is always a solid start with rye. People in the brew club ask me about that beer all the time. I need to do another batch.
+2. Brewed Denny's beer two weekends ago teaching a friend how to do all grain and its sitting in primary and ready to check the FG. I brewed this beer last year and yes its a great recipe. Love the Rye in it for sure.+1 for Denny's Rye IPA. One of the better beers ive made so far, IMO.
#12
Posted 01 September 2009 - 03:09 AM
Correct me if I'm wrong but doesn't denny's rye only have 3lbs of rye for a 10 gallon batch? Does the rye impact the flavor this much?+2. Brewed Denny's beer two weekends ago teaching a friend how to do all grain and its sitting in primary and ready to check the FG. I brewed this beer last year and yes its a great recipe. Love the Rye in it for sure.
#13
Posted 01 September 2009 - 03:55 AM
3lbs for 5 gallonshttps://www.tastybre...um/thread/76127Looks like Denny posted that recipe awhile back. Has to be official and thats the recipe ingredient list I have followed both times.Correct me if I'm wrong but doesn't denny's rye only have 3lbs of rye for a 10 gallon batch? Does the rye impact the flavor this much?
#14
Posted 01 September 2009 - 03:58 AM
Ah - I see that. Still - that's not a huge percentage (certainly not even close to 40-50%).3lbs for 5 gallonshttps://www.tastybre...um/thread/76127Looks like Denny posted that recipe awhile back. Has to be official and thats the recipe ingredient list I have followed both times.
#15
Posted 01 September 2009 - 04:35 AM
Thank you, Jim, thank you -- I am NOT nuts.OK, you caught me. I put the spicy hops in there to trick the judges. Because to me, rye tastes bready, not spicy. But the style guidelines say spicy, so I gave them what they wanted. It worked too -- got me a silver medal at the PA Renfaire Brewfest.The finished beer actually had the viscosity of prune juice.
#16
Posted 01 September 2009 - 04:41 AM
maybe you are both just the same kind of crazyThank you, Jim, thank you -- I am NOT nuts.
#17
Posted 01 September 2009 - 06:00 AM
#18
Posted 01 September 2009 - 06:18 AM
#19
Posted 01 September 2009 - 06:30 AM
I have done it both ways. I never had a problem without them but seeing I recirculate I wanted to make sure I did not get a stuck sparge. I just throw in a handful like I would with wheat.So you guys who are recommending rice hulls - how much rye are you using where it becomes necessary? Can I treat it the same as wheat?
#20
Posted 01 September 2009 - 07:14 AM
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