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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through October 11, 2006 * Company #1 Red Ale w/Rye. Anyone? < Previous Next >

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Scott Morales
Member
Username: Smutty

Post Number: 126
Registered: 09-2005
Posted From: 208.252.62.130
Posted on Friday, September 22, 2006 - 12:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have all of the ingredients for PM's Company1 Red save Wheat, however I have plenty of Rye. I was thinking of substituting the Wheat with the Rye and boosting the Carapils & Crystals a bit to compensate for head retention. You guys have any take on this? Good idea gone bad or quite possibly a tasty treat?

TIA
Scott
 

Richard Nye
Senior Member
Username: Yeasty_boy

Post Number: 1615
Registered: 01-2004
Posted From: 68.4.202.69
Posted on Friday, September 22, 2006 - 02:20 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'd just substitute the wheat with rye and leave the carpils and crystals alone. Or maybe sub half rye and half base malt for the wheat. Rye will help in head retention too, but more carapils and crystals may make it less fermentable. It will have a pretty high FG as it is.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 5880
Registered: 01-2001
Posted From: 140.211.82.4
Posted on Friday, September 22, 2006 - 05:00 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

How much wheat does the recipe call for? If it's much, using that much rye will alter the taste of the beer.
LIfe begins at 60...1.060, that is.
 

Tex Brewer
Member
Username: Texbrewer

Post Number: 104
Registered: 03-2004
Posted From: 216.62.203.81
Posted on Friday, September 22, 2006 - 05:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I agree with both Richard and Denny. Rye has a lot of protein and should give good head retention. You may want to add some rice hulls to the mash to avoid sticking, though. If you're in the 5% range, flavor should not be affected, but 10-20% will probably be noticeable.

All of that said, I made a wonderful "heferyezen" with 20% rye (no wheat) and Wyeast 3638 Bavarian Wheat. It had a really cool color, almost bluish. And a great, spicy flavor and aroma, a likely combination of the yeast and rye. Several people told me it's the best beer I've ever made. Hmmm, maybe it's time to make it again...
 

Richard Nye
Senior Member
Username: Yeasty_boy

Post Number: 1618
Registered: 01-2004
Posted From: 68.4.202.69
Posted on Friday, September 22, 2006 - 08:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The recipe calls for just less than 5% wheat. I'd sub half rye and half barley. You'll never know the difference.

Tex - is that Paul H.'s beer from the Roggen thread? I may have to put that in my lineup.
 

Tex Brewer
Member
Username: Texbrewer

Post Number: 107
Registered: 03-2004
Posted From: 216.62.203.81
Posted on Friday, September 22, 2006 - 09:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Indeed, it's Paul H's beer. See my post to that thread.