2008 SUMMER COMMUNITY BREW
I threw this together the other night.... tell me what you think.
Type: Extract
Batch Size: 5.00 gal
Boil Size: 3.25 gal
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU
4.50 lb Wheat Dry Extract (8.0 SRM) Dry Extract 69.23 %
0.75 lb Rye Malt (4.7 SRM) Grain 11.54 %
0.75 lb Rye, Flaked (2.0 SRM) Grain 11.54 %
0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 7.69 %
1.00 oz Tettnang [4.00 %] (60 min) Hops 12.2 IBU
0.50 oz Saaz [4.00 %] (30 min) Hops 4.7 IBU
0.50 oz Coriander Seed (Boil 5.0 min) Misc
1.0 oz Grains of Paradise (Boil 5.0 min) Misc
1.0 oz bitter orange peel
Beer Profile
Est Original Gravity: 1.041 SG Measured Original Gravity:
Est Final Gravity: 1.011 SG Measured Final Gravity:
Estimated Alcohol by Vol: 3.97 % Actual Alcohol by Vol:
Bitterness: 16.9 IBU Calories:
Est Color: 6.4 SRM Color:
May need to up the hops a bit to balance it. Just an idea.... input is greatly welcomed!
That looks pretty good Bull. I would up the coriander to a full ounce along with the paradise and the peel. That's juts me though, I like coriander a lot.......If I can get my ass to actually finish the mashtun, I may be doing the AG version......whatever that turns out to be.....
You and me both. I have the tun completed except for the sparge arm ( still not completely sure whether to batch or fly) and the HLT is done so now I need to get the valve put into the my brew pot and cut the top out of it ( 15 gallon keg). Three tier stand is in place also. I need to quit working in the yard and work on my gear to go AG. The extract with stepping grains has been great but I sure do stink up the house ( in everyone's opinion but mine). Oh well.
and as far as the spice thing.. upping them would not be an issue. I just don't have a lot of experience with them so I was cautious.
I think I may try to do my mashtun today. I have the parts, and I keep looking at everything wondering when I'll do it......today would be a good day to get at least built and tested to hold liquid.....I'm leaning towards batch sparging, for no special reason.....
I think there is a thread on here somewhere about the different sparging styles so I plan to do a little more research.
It would appear that we are playing with the idea of a Summer Ale with rye and spices versus a true Roggenbier. What kind of time frame are we looking at?
There are a few threads about sparge methods. I may try fly at some point....I finally got my MT built. I'm letting a food grade sealant cure for 24 hours before I water test it, but I'm pretty sure it will hold fine...
Getting back to the thread topic.......I think we are looking at a Summer Spiced Ale with Rye.......any other opinions?......I can't brew this for a few weeks, but I'm in to see how it goes....
spiced ale with some rye sounds good to me seeing how a strict rye beer might be an issue
I agree a strict rye would be hard for the all extract brewers. I am in for the suummer ale with rye.
Deafcone, you got us started on the creative process, any thoughts to add?
Summer ale with Rye sounds good to me. Maybe look at some wheat beers and replace half the wheat with Rye.
Maybe a honey wheat.
Maybe a fruit beer using wheat, replace some of the wheat.
DC