2008 SUMMER COMMUNITY BREW
I like the sound of vinyalwhl's Summer Rye. Never made a rye, & this could be fun.
Could you sketch out a possible recipe??
MMMM... roggenbier. I vote for rye.
So far Ryr is kicking butt.
Rye...8 votes
hef ...3 votes
summer ale 2 votes
cream ale 1 vote
I will start looking at recipes. I have a wedding out of town this weekend so when I get back I'll tally things and we can go forward.
DC
For those interested in using Rye here is a website with information on benifits and complications of using Rye. Just so you're informed.http://www.brewingtechniques.com/library/backissues/issue1.3/hayden.html
DC
A true Roggenbier will be on the dark side and maybe not what everyone is looking for in a summer thirst quencher . I have however seen a few light "specialty beers" lately with rye added to the grain bill. These were billed as light, refreshing and thirst quenching and may be more in tune with what everyone is looking for in a summer beer. If you were to do this type of beer it would look something like this:
5 lbs extra light or Pilsen DME
8 oz rye malt
1 lb. flaked rye
German Select hops for bittering ( Saaz would work)
Spalt for aroma
Wyeast 3056.
This should make a light , refreshing beer with some rye flavors and dryness .
We could always add some summer ale type spices to this... corriander, grains of paradise and orange peel but to much of these would mask the rye flavor I think.
Rye Pale Ale maybe...
5# light DME
1# Rye malt
1 oz. Amarillo 60 min.
.5 oz. Amarillo 30 min
.5 oz. Amarillo 5 min.
.75 oz. Bitter orange peel @ flame out
WLP 001
Maybe even dry hop with 1 oz. Cascade...
I'm all for the spices. I suppose on the more extreme side of things, it could like :
5# light DME
1.5# Rye malt
1 oz. Noble 60 min.
.5 oz. Noble 30 min
.5 oz. Noble 5 min.
1 oz. Grains of Paradise 15 min.
1 oz, Coriander 10 min.
1 oz. Bitter orange peel @ flame out
WLP 001
I like the WLP001, and I bumped up the Rye a bit with the extra spices. I like Noble hops, so I put them in. Something light like Saaz, but any Noble would work well.....
Reading other forums on rye recipes someone suggested using a kolsch yeast for a rye beer also.
DC
Not to burst the extract brewers bubbles, but if we are going to do a rye or a cream ale then we'll have to do partial mash. Rye really needs to be mashed (along with the flaked corn for a cream ale).
So some DME and a steep of rye isn't going to cut it.
Just throwing it out there for people to consider.
You can certainly try a beer with a rye steep and get some flavor. I just don't want to see seveal people dissapointed if the beers don't live up to expectations.