Rye Zealand Pale Ale

[smdjoachim]

Done a couple of Rye Beers before with great success but I haven’t used crystal or roasted rye before.
Has anyone used crystal or roasted rye ?
Also going to hop bomb it .
Hoping the spicyness from the rye will stand up to the zestyness/pinyness of the hops


Rye Zealand

Batch Size (L): 23.0
Total Grain (kg): 5.300
Total Hops (g): 200.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 15.4 (EBC): 30.3
Bitterness (IBU): 42.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Maris Otter Malt (75.47%)
1.000 kg Rye Malt (18.87%)
0.200 kg Crystal Rye Malt (3.77%)
0.100 kg Roasted Rye Malt (1.89%)

Hop Bill
----------------
50.0 g NZ Super Alpha Leaf (13.3% Alpha) @ 15 Minutes (Boil) (2.2 g/L)
50.0 g NZ Super Alpha Leaf (13.3% Alpha) @ 5 Minutes (Boil) (2.2 g/L)
50.0 g NZ Hallertau Aroma Leaf (8.2% Alpha) @ 0 Minutes (Boil) (2.2 g/L)
50.0 g NZ Hallertau Aroma Leaf (8.2% Alpha) @ 7 Days (Dry Hop) (2.2 g/L)

Fermented at 20°C with WLP029 - German Ale/Kolsch

[alwilson]

Take my advice with a pinch of salt, as my only experience of it was a bit of an experiment (read: balls up)

I did a second mash of 5kg of optic and 4kg rye, which I added to the the 3rd runnings of about 18kg of MO, to get a total 60 litres in the boiler. This was directly on top of 200g of flame out Nelson Sauvins. And then 2kg of Golden Syrup.

The Nelson contributed waaaaay too much bitterness, but that was my own stupid fault but anyway the point of this rambling was, i found 4kg of rye in a 1.060 beer just far too much. Overpowering and a peculiar taste. None of the undertones you get in a Rye Whisk(e)y which is what I was aiming for.

But as I said, i had so many variables and cock ups that this experience might be of no use to you.

And to add insult to beer, I split the batch fermented one with Nottingham, and the other with Munich. The munich was disgusting, the banana flavour clashed with everything else evil in that beer. The horrid rye and the OTT Nelsons.

So, you may all laugh at me now

Alex

[smdjoachim]

I think 25% rye should give enough of a clue that it's there but not dominate the flavour.
I've done 25% with no sparging problems,the beer tasted great.A subtle hint of spice.
But never using crystal or roasted rye before I dont want to get a rye flavour OTT!!!!