Style Of The Week 19/4/10 - Roggenbier

[freezkat]

A word from the toddler section of the pool. In the original post they were asking about rye with kits. I have a cooper stout waiting to be made. Here's my idea. I had plain oatmeal and rye flake but thanks to the advice from you fellas, you save me from making a ruined batch

or isn't this enough rye to be in this section and I'm off topic?

I was going to steep:
.5kg weyermann crushed malted rye and
.5kg fawcett oat malt then go with
1.5k can of coopers stout

Would this need additional hops? I know I need another kilo (or so) of malt or dextrose

I live on a grain farm and I have thousands of bushels of rye at my disposal. Has anybody had any success malting rye? Is it the same process as malting wheat and barley?

 

[drsmurto]

A word from the toddler section of the pool. In the original post they were asking about rye with kits. I have a cooper stout waiting to be made. Here's my idea. I had plain oatmeal and rye flake but thanks to the advice from you fellas, you save me from making a ruined batch

or isn't this enough rye to be in this section and I'm off topic?

I was going to steep:
.5kg weyermann crushed malted rye and
.5kg fawcett oat malt then go with
1.5k can of coopers stout

Would this need additional hops? I know I need another kilo (or so) of malt or dextrose

I live on a grain farm and I have thousands of bushels of rye at my disposal. Has anybody had any success malting rye? Is it the same process as malting wheat and barley?

The oats have no diastatic power so need a base malt to enable conversion. Weyermann rye malt is listed as having a diastatic power of 30 (compare that to JW Pils malt at 275) so I'm not sure the rye will be able to convert the oats. Do you have any pale or pils malt you can throw in?

As to whether you will notice 500g of rye malt in a stout, probably not but dont let that stop you. I'd personally double both the oat and the rye and add a kg of pale malt and do a mash/steep at 65C for an hour with 9L of water. Drain, and sparge/rinse with another 9L of water but you are then doing a partial and I'm not sure that's the answer you were looking for.

 

[freezkat]

The oats have no diastatic power so need a base malt to enable conversion. Weyermann rye malt is listed as having a diastatic power of 30 (compare that to JW Pils malt at 275) so I'm not sure the rye will be able to convert the oats. Do you have any pale or pils malt you can throw in?

As to whether you will notice 500g of rye malt in a stout, probably not but dont let that stop you. I'd personally double both the oat and the rye and add a kg of pale malt and do a mash/steep at 65C for an hour with 9L of water. Drain, and sparge/rinse with another 9L of water but you are then doing a partial and I'm not sure that's the answer you were looking for.

If I did that I wouldn't need the dextrose or additional extract. not a bad idea..hmmmmm?

I just read that it would take at least 40% 2 row barley of the bill to convert the oats.

I do have .5k of rye flakes just sitting here. How about I throw that in instead of more oats. The rye malt is ok by itself. So then I would need a least .5kg of whatever flavor of malted barley( 1kg preferred). Correct?

 

[freezkat]

so could I put this in a sparging bag?

1kg crystal light malt
500g Oat malt
500g Rye malt
500g Rye Flakes
9L water @ 65C

 

[drsmurto]

so could I put this in a sparging bag?

1kg crystal light malt
500g Oat malt
500g Rye malt
500g Rye Flakes
9L water @ 65C

Replace the crystal malt with pale or pils malt and you'll be set.

 

[Acasta]

Any thoughts on a mash schedule for one of these?
I've done a Hefe with a Ferulic acid rest, does rye require one? I will be using 'Weihenstephan Weizen' Wyeast 3068.

Otherwise I was just thinking 55/5m, 66/60m and then mashout.

 

[kaiserben]

Any thoughts on a mash schedule for one of these?
I've done a Hefe with a Ferulic acid rest, does rye require one? I will be using 'Weihenstephan Weizen' Wyeast 3068.

Otherwise I was just thinking 55/5m, 66/60m and then mashout.

How did you go?

I'm going to brew a roggen this weekend and trying to suss out my mash schedule. Any advice would be appreciated.

This is what I'm using: All grains crushed for Grainfather, except I've asked the shop to mill the rye finer - after reading this thread - as I'm a glutton for punishment and want as much out of the rye as I can get).

51% Wey. Rye
22% Wey. Munich I
22% Wey. Bohemian Pilsner
2% Wey. Carared
2% Wey. Caramunich
1% Wey. Carafa Special II


1.050 OG
16IBU (Tettnang @ 60 min. Maybe a small 0 min addition)
Yeast is WL300