law-of-ohms
Well-Known Member
- Joined
- 8/8/13
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Just a thread to discuss and document my next brew... a Rye AIPA.
This is a pic of some home made crystal rye.
Soaked in water, slowly bring up to 100c over 2 hrs in the oven, then spread out on a baking tray. dryed with the oven door ajar for a couple of hrs until crunchy, then baked for 15min @180C
This will be used in qty yet to be decided, so your help is appreciated. I'll do a test to see how dark it is and post results.
I also want to use some of my roasted wheat, not malted, i've posted pics before but here is another.
I'm thinking of an initial gravity of ~1.080 and a IBU of ~80
The malt I have in stock is:-
Pilsner
Ale
Munich
Rye
My current thinking is:
%10 Rye
%40 Munich
%50 Ale
Plus the Crystal rye and roasted wheat.
I'll post what hops i have in stock too...
This is a pic of some home made crystal rye.
Soaked in water, slowly bring up to 100c over 2 hrs in the oven, then spread out on a baking tray. dryed with the oven door ajar for a couple of hrs until crunchy, then baked for 15min @180C
This will be used in qty yet to be decided, so your help is appreciated. I'll do a test to see how dark it is and post results.
I also want to use some of my roasted wheat, not malted, i've posted pics before but here is another.
I'm thinking of an initial gravity of ~1.080 and a IBU of ~80
The malt I have in stock is:-
Pilsner
Ale
Munich
Rye
My current thinking is:
%10 Rye
%40 Munich
%50 Ale
Plus the Crystal rye and roasted wheat.
I'll post what hops i have in stock too...