RyePA - Home roasted malts

[law-of-ohms]

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...

 

[law-of-ohms]

Testing colour of crystal rye now, will let it steep for 20mins and put thru a coffee filter...

20g of grain and 1L of water...

 

[law-of-ohms]

here we are:-

 

[Not For Horses]

From another thread but this is the method I use for measuring malt colour.

I do a colour test on my malts as follows:
You will need a precise scale and a calculator that has the "x root of y" function.

Steep 20g of test malt finely ground in 500ml of 80c water for 15 minutes, swirling occasionally.

Allow particles to settle out (15 minutes should suffice) and transfer small amount into 50mm diameter sight glass and note the resulting colour against an SRM colour chart.

Plug your numbers into this equation:
Where M=Malt colour in Lovibond & SRM= Measured colour of sample

M = [ 0.6859th root (SRM / 1.4922) ] / 0.333817

For example, I just recently did a colour test of some roasted barley which I estimate from previous batches to be 350L.
The colour I observed in the sight glass was SRM 40.

Plugging back into the equation gives

M = [0.6859th root (40 / 1.4922) ] / 0.333817 = 360L.

I was reasonably happy to be within 3% of the estimated colour.

 

[law-of-ohms]

Rye AIPA (American IPA)

Original Gravity (OG): 1.073 (°P): 17.7
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol (ABV): 7.17 %
Colour (SRM): 13.7 (EBC): 27.0
Bitterness (IBU): 63.7 (Average)

50% Pilsner
25% Munich I
12.5% Rye Malt
6.25% Crystal 10
6.25% Crystal 80

0.9 g/L Victoria (15% Alpha) @ 60 Minutes (Boil)
0.9 g/L Cascade (7.8% Alpha) @ 10 Minutes (Boil)
0.9 g/L Centennial (9.7% Alpha) @ 10 Minutes (Boil)
0.9 g/L Chinook (11.4% Alpha) @ 10 Minutes (Boil)
0.9 g/L Citra (11.1% Alpha) @ 10 Minutes (Boil)
0.9 g/L Galaxy (13.4% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 65°C for 90 Minutes. Boil for 60 Minutes

Fermented at 18°C with Ale yeast

 

[law-of-ohms]

Here is my hop stock...

I want to use up the leaf, so victoria and cascade for that.

Cascade ~450g
Cascade-leaf ~200g
Centenial 80g
Challanger 100g
Chinook 100g
Citra ~300g
Cluster 70g
EKG 100g
Fuggle ~100g
Galaxy ~100g
Galaxy ~100g
NelsonS 100g
Pilot ~50g
Saaz ~50g
Sazz 25g
Simcoe 50g
Victoria ~25g
Victoria-leaf ~100g
Warrior ~80g

 

[lukiferj]

Rye AIPA (American IPA)

Original Gravity (OG): 1.073 (°P): 17.7
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol (ABV): 7.17 %
Colour (SRM): 13.7 (EBC): 27.0
Bitterness (IBU): 63.7 (Average)

50% Pilsner
25% Munich I
12.5% Rye Malt
6.25% Crystal 10
6.25% Crystal 80

0.9 g/L Victoria (15% Alpha) @ 60 Minutes (Boil)
0.9 g/L Cascade (7.8% Alpha) @ 10 Minutes (Boil)
0.9 g/L Centennial (9.7% Alpha) @ 10 Minutes (Boil)
0.9 g/L Chinook (11.4% Alpha) @ 10 Minutes (Boil)
0.9 g/L Citra (11.1% Alpha) @ 10 Minutes (Boil)
0.9 g/L Galaxy (13.4% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 65°C for 90 Minutes. Boil for 60 Minutes

Fermented at 18°C with Ale yeast

That's a lot of crystal.

 

[law-of-ohms]

Its there for the colour calc, infact its ment to be the crystal rye and roasted wheat

 

[law-of-ohms]

5kg pilsner
2kg rye
0.5kg wheat
0.5kg rye crystal

yum

 

[law-of-ohms]

setup and ready to run

 

[law-of-ohms]

One of the stainless filters in the system.

There is a 6in, 4in and 2in

The 4in and 2in are etched stainless, the 6in is a woven mesh.

 

[law-of-ohms]

what a f'd up day.

6:30am start,
7:30am bloddy mesh disc collapsed from the weight of the grain.
8:00am all glogged up.
spend the next hr trying to unblock it.
9:00 damn fing grain comes out. EVERY Where! all over the driveway, everything is wet and sticky, wet grain everywhere.

anyway, after much rushing i've got a brew cooling now.

at least i made beer, time to relax and have a homebrew

 

[Danwood]

The most frustrating brew days can often produce the best beers !