Spelt, Rye and Co
- Peatbogbrewer
- Piss Artist
- Posts: 264
- Joined: Thu Apr 17, 2014 10:33 pm
- Location: Peak District
Spelt, Rye and Co
So im itching to brew a saison and have done some forum fishing for likely recipes. This time I'm wanting to try out some alternative grains to give it some farmhouse rusticiness.
Should i go for malted or unmalted grains and does any body have preference for particular grain and why (spelt/rye?), Oh and how much is enough?
Peat
Should i go for malted or unmalted grains and does any body have preference for particular grain and why (spelt/rye?), Oh and how much is enough?
Peat
-
- Falling off the Barstool
- Posts: 3559
- Joined: Fri Nov 23, 2007 5:30 pm
- Location: Fort Wayne, Indiana
Re: Spelt, Rye and Co
I'd go for malted.
I have a saison, kind of, on the schedule and plan to add one pound of spelt in three gallons.
I have a saison, kind of, on the schedule and plan to add one pound of spelt in three gallons.
I'm just here for the beer.
Re: Spelt, Rye and Co
A good recipe ice gone for many a time is two thirds pilsner and one third Rye or spelt Malt. Spelt is my favourite. You'll want oat husks to prevent stuck sparge. Fuggles, goldings, styrian or saaz for bittering and aroma and about 300-500g sugar or honey.
Re: Spelt, Rye and Co
For flavour, Rye is a bit spicy and spelt is like wheat but a little nutty too. Use pale versions and if you want a little colour use dark candi sugar syrup.
- Peatbogbrewer
- Piss Artist
- Posts: 264
- Joined: Thu Apr 17, 2014 10:33 pm
- Location: Peak District
Re: Spelt, Rye and Co
Looks like nutty spelt malt is the way forward, i'm doing it BIAB style do i still need the the husks?serum wrote:A good recipe ice gone for many a time is two thirds pilsner and one third Rye or spelt Malt. Spelt is my favourite. You'll want oat husks to prevent stuck sparge. Fuggles, goldings, styrian or saaz for bittering and aroma and about 300-500g sugar or honey.
- Peatbogbrewer
- Piss Artist
- Posts: 264
- Joined: Thu Apr 17, 2014 10:33 pm
- Location: Peak District
Re: Spelt, Rye and Co
Rookie wrote:I'd go for malted.
I have a saison, kind of, on the schedule and plan to add one pound of spelt in three gallons.
Whats your recipe Rookie?
Re: Spelt, Rye and Co
Stuck mashes shouldn't be a problem with BIAB. I've never had a problem with 60% wheat.
Re: Spelt, Rye and Co
Oh yeah not a problem with biab. I wouldn't rule out wheat either for a saison. Up to half wheat is nice. I tried a recipe with a good slug of oats in other but it didn't turn out all that great in terms of flavour. Adds a decent mouthfeel in small amounts though.
-
- Falling off the Barstool
- Posts: 3559
- Joined: Fri Nov 23, 2007 5:30 pm
- Location: Fort Wayne, Indiana
Re: Spelt, Rye and Co
Taking a second look I see that I actually have two pounds of spelt listed.Peatbogbrewer wrote:Rookie wrote:I'd go for malted.
I have a saison, kind of, on the schedule and plan to add one pound of spelt in three gallons.
Whats your recipe Rookie?
3 gallons/10.4 L, O G mid 16os, IBUs low 30s (+_)
5 lbs./2.27 kg pilsner malt
2 lbs./.9 kg spelt malt
8 oz./224 g oat malt
8 oz./224 g red wheat malt or flakes
8 oz./224 g wildflower honey @ end of boil
mash @ 150f/65.5c for 60 minutes
1 oz./28 g Hazel Dell (my backyard) goldings @ 5.7% (+_) for 60 minutes
1/8 tsp. nutrient for 15 minutes
1/4 oz./7 g H D goldings @ 5.7% (+_) for 12 minutes
Belle saison dry yeast or
Wyeast 3711
fermentation: 3 weeks at mid-upper 60s
4 oz./112 g corn sugar to prime
I'm just here for the beer.