2008 SUMMER COMMUNITY BREW
For the record anyone following this thread I was just looking it up and wheat will self convert with roughly the same diastatic power the 2-row barely has.
So see maybe I am full of crap. Go ahead with the original all-grain recipe, but you'll definatly need some rice hulls to prevent a stuck mash as the wheat and rye will get very sticky and gummy (w/o a beta-glucan rest, I know I know too technical).
Rye malt can also be considered a base malt as it has diastatic power, except that it is even more gummy than wheat. Again use rice hulls!!!
Well, I for one, am still with the Spiced Rye.
Do we leave the spices in the primary? Or is the time from flame-out to cool enough to impart the flavors?
Sounds good to me. If we do the extract version so we still need rice hulls? if so how much?
DC
Brewski wrote:
Well, I for one, am still with the Spiced Rye.
Do we leave the spices in the primary? Or is the time from flame-out to cool enough to impart the flavors?
That's a good point. Maybe we should do spices in primary. Or possibly, some do primary, some do at flameout...see what happens, how the difference accentuates the spices......
deafcone wrote:
Sounds good to me. If we do the extract version so we still need rice hulls? if so how much?
I don't think you need the rice hulls for doing the extract / partial mash version. The grains will be in a bag, and there's no sparge to get stuck...
brewchez wrote:
The wheat extract is already 50% wheat so why complicate things with the wheat malt in there too.
I don't know. I don't know why I put in the wheat extract....I think that would put too much of the wheat over rye flavor and take away from what we're trying to accomplish. I'll make the correction and repost.........good thing you're watching this brewchez.....
deafcone wrote:
Sounds good to me. If we do the extract version so we still need rice hulls? if so how much?
DC
If you are going to be just steeping the grains listed and not trying to lauter (sparge) them later, then you do not need rice hulls. Rice hulls are only useful when lautering a sticking mash.
Not to get this thread off track but I have a question. I have used bitter orange peel before but never sweet orange peel. Is the sweet the same as the stuff you see in the baking aisle at the grocery store? My gues would be that it is but most likely has some preservatives added. Anyone know the answer to this?
As for the Summer Spiced Rye I am in and appreciate everyone reviewing the recipes for potential disasters. I think just like the last community brew ( Spring Kolsch) we will come up with some beers that are close but not all exactly alike.
A wise old brewer once told me...."Don't worry to much about the recipe being exact cause when you throw malt, water, yeast and hops together your pretty much always gonna come out with beer. You may not like the beer but it will be beer. " Ha!
I found this recipe in the homebrew ebook downloaded from this site. It's all grain so someone will have to convert to extract for us extract brewers. Just thought I'd throw it al you for consideration. Never made it.
Rye Wit
3 lbs 6-row pale malt
1.5 pds rye malt
1.5 pds wheat malt
3 lbs honey
2 lbs Light DME
1 oz hallertauer (60 min) AA not given
.5 oz hallertauer (15 min)
.5 oz hallertauer (2 min)
1 oz whole cardamon
1 oz coriander seed
.5 oz orange peel
Belgian Ale Yeast
Directions:
Protein rest 120+F for 30 minutes, Mash 150F for 90 minutes. Bring to boil and add 1 oz hops, DME and Honey. Last 15 minutes of boil add 1/2 pf cardamon and corriander, 1/2 oz hops. Last 5 minutes add remaining cardamon and corriander and all orange peel. Last 2 minutes add 1/2 oz hops.
Chill and pitch belgian yeast.
Note: crack the cardamon shell and lightly crush the corriander seed. Strain them out before moving into fermentor.Cardamon is not traditional spice for this style so leave it out if you prefer.
Thoughts or comments?
DC
The recipe ingredients look allright, but at those quantities it would give us almost 9% abv......it would have to be modified slightly....
I'm working on finishing up three recipes for a brew session tomorrow. If I have time later, I'll work it out to a better abv, and then to an extract version....unless someone else gets it done first.......
As for the final recipe, I'll probably throw some random mix of all the recipes we've put up and make a monster hybrid summer spiced rye and wheat ale.......but it still won't be for a few weeks....
Sounds great. Thanks for doing this.
DC
i think thats a great idea to take one from the BKB book