I'm on my own tomorrow so I get to play. I've been meaning to try a pale rye and now I going to do 2. I'll double gyle the mash and then boil separate lenthts with different hops. There isn't much I can find except that 32ebu is the right level of bitterness so suggestions welcomed
The basic 23 length will be Belgian pale malt, 50% rye malt and 5% carapils. I wondering about some malted oats for mouth feel but I'm undecided!
I though I'd hop the first with 10 ebu challenger, then Comet towards the end of the boil to take it up to 40ebu and more comet and a tad citra at 80(c) and ferment with a Belgian yeast
The second I'm going to try a Californian yeast hop with Liberty at 30m to 30 ebu and I was thinking challenger late on.
Any guidance welcome
Cheers. D
Pale Rye
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Fuggled Mind
- Hollow Legs
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Re: Pale Rye
Both sound interesting recipes - though I prefer the sound of the latter.
Just be careful - rye is a huskless grain so gets quite gummy and sappy meaning it's more than possible that you'll get a stuck mash. It's recommended that with large amounts that you add rice hulls to the mash. However, I am repeating what other people say. I often brew summer ales with between 3-6% rye and there's never been an issue.
Personally, I like rye as an ingredient though - it's in the pint I'm drinking now. Bateman's Salem Poter but with the roasted barley subbed with Weyermann roasted rye. I always think it adds a clean, crisp but slightly spicy flavour that works in many styles.
Whatever you do, cheers
Jason
Just be careful - rye is a huskless grain so gets quite gummy and sappy meaning it's more than possible that you'll get a stuck mash. It's recommended that with large amounts that you add rice hulls to the mash. However, I am repeating what other people say. I often brew summer ales with between 3-6% rye and there's never been an issue.
Personally, I like rye as an ingredient though - it's in the pint I'm drinking now. Bateman's Salem Poter but with the roasted barley subbed with Weyermann roasted rye. I always think it adds a clean, crisp but slightly spicy flavour that works in many styles.
Whatever you do, cheers
Jason
Once, during Prohibition, I was forced to live for days on nothing but food and water.
W. C. Fields
W. C. Fields
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Barley Water
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Re: Pale Rye
I've only messed with rye a couple of times however my suggestion to you would be to have some rice hulls on hand just in case laudering becomes problematic. Also, 50% is quite high and the rye flavor will be very strong; if I remember correctly I used 20% and I could for sure taste it. The reading I did before putting the recipe together I used indicated at if you add too much rye you might not care for the result. Since the highest I have ever tried was the 20%; take that for what it's worth. 
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
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raiderman
Re: Pale Rye
Thanks that's sound advice, particularly for the Liberty brew which is designed to let the rye flavour come through. I'll cut it back to 20%. Should lessen the risk of getting a stuck mash too. Cheers
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raiderman
Re: Pale Rye
Went for 30-/- light rye. It's come out darker than I expected. Be interesting to see how they both turn out