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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through September 07, 2005 * Caraway Rye < Previous Next >

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Bernardo
Member
Username: Bernardo

Post Number: 105
Registered: 05-2003
Posted From: 151.198.130.240
Posted on Sunday, August 28, 2005 - 03:19 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Since someone expressed an interest in it, here's the recipe as I brewed it today:

Beyond the Pale

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.25
Anticipated OG: 1.050 Plato: 12.32
Anticipated SRM: 5.5
Anticipated IBU: 23.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.0 8.00 lbs. Pilsener Belgium 1.037 2
19.5 2.00 lbs. Rye Malt America 1.030 4
2.4 0.25 lbs. CaraMunich 60 France 1.034 60

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Fuggle Whole 4.15 21.1 60 min.
0.50 oz. Willamette Whole 5.00 2.7 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.50 Tbsp Caraway Seed Spice 0 Min.(boil)


Yeast
-----

White Labs WLP051 California Ale V




Notes
-----

steep crushed caraways

Notes/Caveats:
a) this recipe is totally experimental. don't consider it a settled recipe at all.
b) i had to use what was on hand because of outages at the brewshop (yeast) and i screwed up my inventory and didn't realize i was out of EKG.
c) i actually bumped up the caraway to 2 tbsps. at the last minute. still gotta change that in the official recipe...
d) this beer smelled great all the way through. my 3 year old nephew said the mash smelled "like donuts." cool. if there's interest, i'll update when i sample it.
 

Astro
Member
Username: Astro

Post Number: 112
Registered: 07-2004
Posted From: 68.107.214.105
Posted on Sunday, August 28, 2005 - 08:07 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

As I read your post, I had an image of a drooling Homer Simpson pop into my head saying "Mmmmm, beer.... and donuts..."

Sounds interesting. I'd like to hear how it turns out.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 1595
Registered: 03-2004
Posted From: 65.27.159.15
Posted on Sunday, August 28, 2005 - 01:47 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I mad a beer from 50% dark rye bread. The caraway din't make it through, but the salt did.

Dan

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Catt22
Member
Username: Catt22

Post Number: 134
Registered: 12-2000
Posted From: 66.117.215.71
Posted on Sunday, August 28, 2005 - 03:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I tried making a caraway Porter once using 2 tbs crushed caraway seed in the secondary. I could not detect it at all in the finished beer. Next time I plan to add it at the beginning of the boil and see what happens.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 1598
Registered: 03-2004
Posted From: 65.27.159.15
Posted on Sunday, August 28, 2005 - 03:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Maybe the way to do it would be to "dry caraway" the brew.

Dan

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Bernardo
Member
Username: Bernardo

Post Number: 106
Registered: 05-2003
Posted From: 68.162.1.231
Posted on Sunday, August 28, 2005 - 03:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hey Catt22, the caraway was steeped for about 10-15 minutes after knockout. There was a huge caraway aroma and flavor in the hydro sample.
 

Catt22
Member
Username: Catt22

Post Number: 135
Registered: 12-2000
Posted From: 66.117.215.71
Posted on Sunday, August 28, 2005 - 04:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks for the info Bernardo. I think I will give your method a try.
 

PaulK
Member
Username: Paulk

Post Number: 214
Registered: 02-2003
Posted From: 68.32.217.23
Posted on Sunday, August 28, 2005 - 04:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hey Patrick- You aiming for something like Triumph Brewing's Jewish Rye? That's an amazing beer.
 

Bernardo
Member
Username: Bernardo

Post Number: 107
Registered: 05-2003
Posted From: 68.160.120.16
Posted on Monday, August 29, 2005 - 12:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Paul: yup, exactly! The recipe is partly based on some notes I took of a conversation with the brewers at the Jersey Beer festival thing and partly a WAG.

Hopefully it's half as good as theirs...
 

Fredrik
Senior Member
Username: Fredrik

Post Number: 2515
Registered: 03-2003
Posted From: 62.20.8.114
Posted on Monday, August 29, 2005 - 01:00 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

This may be a stupid question but is: caraway = crystal malt?

I've seen this reference to "caraway" before, but was unsure if it was a special kind of caramel malt, or simply another word for it?

/Fredrik
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 1604
Registered: 03-2004
Posted From: 216.23.31.197
Posted on Monday, August 29, 2005 - 01:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Caraway is a seed that is used to flavor rye bread. It has nothing to do with malt.

Dan

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Paul Edwards
Advanced Member
Username: Pedwards

Post Number: 780
Registered: 03-2003
Posted From: 199.46.199.231
Posted on Monday, August 29, 2005 - 01:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Caraway is the seed used in the making of the liqueur Kummel.

It might be possible to add Kummel at kegging time to add some add'l caraway flavor. The sugar in the liqueur would help carbonate the beer. One of Randy Mosher's books talks about using liqueurs in this manner
 

Fredrik
Senior Member
Username: Fredrik

Post Number: 2516
Registered: 03-2003
Posted From: 62.20.8.114
Posted on Monday, August 29, 2005 - 01:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Oh I see, what a confusing name :-) So it's what's also called "cumin" right? Then I get it.

Thanks for resolving the confusion!

/Fredrik
 

Scott Rohlf
New Member
Username: Mrrohlf

Post Number: 17
Registered: 11-2002
Posted From: 69.166.119.238
Posted on Monday, August 29, 2005 - 02:17 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Actually,

Cumin is a different spice. They both come as a whole seed but you can also find cumin ground. Caraway is mostly used in bread whereas cumin is used in things like chili and salsa (at least that's where I use it.)
 

Hallertauer
Intermediate Member
Username: Hallertauer

Post Number: 278
Registered: 03-2003
Posted From: 192.85.16.1
Posted on Monday, August 29, 2005 - 02:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Paul,

'Kümmel' is actually the German word for 'caraway'.
 

Fredrik
Senior Member
Username: Fredrik

Post Number: 2517
Registered: 03-2003
Posted From: 62.20.8.114
Posted on Monday, August 29, 2005 - 03:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks Scott, now it makes more sense.

I had to look up this in swedish and in swedish it was actually even more confusing! There are kinds of spices, both referred to as "kummins" in swedish, though they are not the same. They are called spiskummin and brödkummin in swedish. I figure those two are the difference here between cumin and caraway.

But I am quite unsure which one I originally thought of though

Kummel was the word in Paul's response that got me into the track.

Anyway, it doesn't seem to be crystal, which was mainly what I wondered about :-)

/Fredrik
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 3358
Registered: 01-2002
Posted From: 24.57.229.8
Posted on Monday, August 29, 2005 - 03:29 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Cumin is much spicier than caraway and is a major ingredient in chili powder and a secondary ingredient in many curries. It is used to flavor stews and sauces. Caraway has a distinctive flavor as well, but is milder. It is used more in baking, especially in many rye breads.

I have trouble imagining a cumin-flavored liqueur such as the German kummel, but anything is possible, I suppose.

(Message edited by BillPierce on August 29, 2005)
 

Bernardo
Member
Username: Bernardo

Post Number: 108
Registered: 05-2003
Posted From: 68.162.16.61
Posted on Monday, August 29, 2005 - 05:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Think aquavit, /Frederik. At the least the kind that my Swedish mother-in-law gets is pure caraway in the flavor. Good stuff. But it'll knock on your ass for sure.
 

Fredrik
Senior Member
Username: Fredrik

Post Number: 2518
Registered: 03-2003
Posted From: 213.114.44.244
Posted on Monday, August 29, 2005 - 05:26 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

A yeah, that's correct Bernardo. I recall there are lots of weird spices in that, though I don't personally drink stuff like that, 40 vol% alcohol is a past the edge for me :-)

/Fredrik
 

Bernardo
Member
Username: Bernardo

Post Number: 109
Registered: 05-2003
Posted From: 68.162.16.61
Posted on Monday, August 29, 2005 - 05:39 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

NO AQUAVIT?!?!?! How do you wash down the herring???
 

Hophead
Senior Member
Username: Hophead

Post Number: 1737
Registered: 03-2002
Posted From: 167.4.1.38
Posted on Monday, August 29, 2005 - 05:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"I have trouble imagining a cumin-flavored liqueur such as the German kummel..."

That's 'cause it's caraway flavored!

I'm not a big cumin fan myself. Cardamon(m) in a xmas brew maybe.

Prost!
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 3361
Registered: 01-2002
Posted From: 24.57.229.8
Posted on Monday, August 29, 2005 - 05:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I guess I should have said I have trouble imagining a cumin-flavored liqueur in a similar vein to kummel, which yes, is flavored with caraway.
 

Geoff Buschur
Advanced Member
Username: Avmech

Post Number: 885
Registered: 06-2004
Posted From: 205.174.22.28
Posted on Monday, August 29, 2005 - 05:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Cumin smells like sweaty arm pits to me. Not to mention it is spelled like how every porno ends. Neither of which belong in my beer.
"I've been drunk for 14 years...my judgment isn't what it used to be."

~Woody Harrelson as Roy Munson in Kingpin
 

Mike Huss
Advanced Member
Username: Mikhu

Post Number: 857
Registered: 03-2003
Posted From: 24.123.94.154
Posted on Monday, August 29, 2005 - 06:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I couldn't begin to fathom cumin in beer. We have a local Thai place that makes curry chicken that is out of this world, but I wouldn't want to have a beer that has a taste like that.

But then again I love RyeIPA, Founder's Red's Rye, Hop Rod Rye, etc, and I can't imagine adding caraway to something like those until now. It would be interesting to sample...
 

Fredrik
Senior Member
Username: Fredrik

Post Number: 2519
Registered: 03-2003
Posted From: 213.114.44.244
Posted on Monday, August 29, 2005 - 06:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Cooking some hot curry chicken as I write this and I just found some cumin in my spice cupboard and it does not smell obviously appealing for food nor beer. Though i noticed cumin is a component in curry.

Berny, I love herring though not I'm not too fond of the fermented one. I think beer is excellent to herring.

/Fredrik
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 1608
Registered: 03-2004
Posted From: 216.23.31.197
Posted on Monday, August 29, 2005 - 07:15 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Creamed herring - good! Warning! do not drink with beer that has any lactic acid in it. It ruins the appreciation of both.

Dan

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Chumley
Senior Member
Username: Chumley

Post Number: 3580
Registered: 02-2003
Posted From: 71.37.187.47
Posted on Monday, August 29, 2005 - 07:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Mmmm...Andersson's aquavit and pickled herring....the perfect beer match for pickled herring (IMHO) is Pilsener Urquell.

I wouldn't put cumin in beer, either, but I can't imagine making chili (red or green) without it....cumin is best to take the whole seeds, toast them in a dry skillet for 3-5 minutes over medium high heat, them grind 'em fresh...freshly toasted cumin is also excellent in a rub.