Fourstar
doG reeB
- Joined
- 31/10/07
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So i was dumb enough to do a beer with 100% rye. For all those tempted todo such a batch, be fearful but treat it with respect and you will come out unscathed.
Ok so here is the grain, rye + cararye. simple bill.
Mashed in with a beta glucan rest, went for around 40 mins.
I then topped up and held mash at 67 and mashed for 1 hour. post mash below. Where is the liquor?!?! :unsure: Time to worry?
Time to begin the sparge. Added around 400g of rice gulls. here is when the fear set in. They mostly appeared to float on the mash after mixing it all up.
Fear NOT, young Grasshopper! The sparge completes and NEVER got stuck! :super:
'
Here is what 100% rye looks like on the first runnings
Now the empty tun. It looks like porridge and gluey like clag amongst the rice hulls.
Post boil runnings. Note the piss poor clarity and all sealed up ready for fermentation.
Recipe for those who are interested.
100% Rye
American Wheat or Rye Beer
Type: All Grain
Date: 14/01/2011
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.00
Ingredients
2.00 kg Rice Hulls (0.0 SRM) Adjunct 23.53 %
6.00 kg Rye Malt (Weyermann) (3.0 SRM) Grain 70.59 %
0.50 kg Caramel Rye (Weyermann) (35.0 SRM) Grain 5.88 %
20.00 gm Centennial [6.00 %] (60 min) (First Wort Hop) Hops 14.7 IBU
20.00 gm Amarillo [6.90 %] (20 min) Hops 9.3 IBU
10.00 gm Columbus (Tomahawk) [14.50 %] (0 min) Hops -
10.00 gm Chinook [10.90 %] (0 min) Hops -
6.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale
Beer Profile
Est Original Gravity: 1.047 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.57 %
Bitterness: 24.0 IBU
Est Color: 8.6 SRM Color: Color
Mash Profile
Sparge Water: 13.41 L Grain
Double Infusion, Medium Body Step Time Name Description Step Temp
30 min Beta Glucan Rest Add 10.00 L of water at 49.7 C 43.0 C
60 min Saccrification Add 10.00 L of water at 98.8 C 67.0 C
10 min Mash Out Add 10.00 L of water at 95.6 C 75.6 C
Ok so here is the grain, rye + cararye. simple bill.
Mashed in with a beta glucan rest, went for around 40 mins.
I then topped up and held mash at 67 and mashed for 1 hour. post mash below. Where is the liquor?!?! :unsure: Time to worry?
Time to begin the sparge. Added around 400g of rice gulls. here is when the fear set in. They mostly appeared to float on the mash after mixing it all up.
Fear NOT, young Grasshopper! The sparge completes and NEVER got stuck! :super:
'
Here is what 100% rye looks like on the first runnings
Now the empty tun. It looks like porridge and gluey like clag amongst the rice hulls.
Post boil runnings. Note the piss poor clarity and all sealed up ready for fermentation.
Recipe for those who are interested.
100% Rye
American Wheat or Rye Beer
Type: All Grain
Date: 14/01/2011
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.00
Ingredients
2.00 kg Rice Hulls (0.0 SRM) Adjunct 23.53 %
6.00 kg Rye Malt (Weyermann) (3.0 SRM) Grain 70.59 %
0.50 kg Caramel Rye (Weyermann) (35.0 SRM) Grain 5.88 %
20.00 gm Centennial [6.00 %] (60 min) (First Wort Hop) Hops 14.7 IBU
20.00 gm Amarillo [6.90 %] (20 min) Hops 9.3 IBU
10.00 gm Columbus (Tomahawk) [14.50 %] (0 min) Hops -
10.00 gm Chinook [10.90 %] (0 min) Hops -
6.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale
Beer Profile
Est Original Gravity: 1.047 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.57 %
Bitterness: 24.0 IBU
Est Color: 8.6 SRM Color: Color
Mash Profile
Sparge Water: 13.41 L Grain
Double Infusion, Medium Body Step Time Name Description Step Temp
30 min Beta Glucan Rest Add 10.00 L of water at 49.7 C 43.0 C
60 min Saccrification Add 10.00 L of water at 98.8 C 67.0 C
10 min Mash Out Add 10.00 L of water at 95.6 C 75.6 C