I'm writing a recipe for a 7bbl system to be brewed next week... about 17% rye malt. I've been brewing professionally for four years but this is my first recipe so I'm a bit nervous. The recipe calls for approx 10% Muntons cara-pils because i've read that rye affects head retention and also I want this beer to have a nice body (curvaceous-LOL) and a big rocky head. In addition to the base malt (Muntons Perle Pale) I'm adding 1% crystal @ 150 Lov. and 50lbs. of rice hulls. The ABV will be 7.3%...I guess what I'm wondering is...can one use too much cara-pils? And does 1% seem too little? Geez I'm nervous this recipe will be shitty...I've confidently written hundreds of recipes at home that turned out wonderful but this is a whole different ballgame...Any help is appreciated.
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Rye usage with cara-pils
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I do a rye brown every year that uses 20%. I don't use rice hulls, but my run off is about 25-30 minutes longer than usual. Having that small of a system I would say that is way more rice hulls than you need. I am using a 10bbl system and do most of my brews in 8bbl due to having a handful of smaller fermenters. For my hefe which is 50 50 2 ow and wheat I still use 25 lbs of rice hulls and it works out fine.
I am personally of the opinion that cara pils is not needed. Rye will lend well to the body. If you want a little more, mash few degrees on the warm side 155-ish =) As for head....you could add some wheat. My 2 cents
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I agree with Buckley; no need for carapils and 50# rice hulls is over kill, I use 25# in a 30 bbl. batch 50/50 Hefe. For more head you can use some wheat, I prefer flaked barley.Cheers & I'm out!
David R. Pierce
NABC & Bank Street Brewhouse
POB 343
New Albany, IN 47151
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I agree with Buckley. hulls probably not needed unless your mash tun sucks with a normal barley grist bill. 50 lbs is a lot too. HAve you ever cut open those 50 lb bags of rice hulls? You would be surprised at how much volume that is (with such little mass per hull)
My rye beer uses about 25%. no problems.
Also, I think 10% c-pils and under is the recomendation. Could be wrong. I use 5-10% when using.
1% crystal malt seems low. will it do much? (i.e. 5 lbs in a 500 lb batch is not much)
My guess is that if you have been brewing successfully in large batches for four years, it's not gonna suck. It may not hit your mark, but just like doin it in 5 gallon batches-drink it and tweak it next time.
good luckMatt Van Wyk
Brewmaster
Oakshire Brewing
Eugene Oregon
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Flakes
A brewery i worked for years ago used a 25# bag of flaked barley in every recipe to increase head retention. This leads me to Flaked Rye. Why not sub part of your Rye with Flaked Rye? Would Flaked Rye not add the same head retention as the other flaked products?
..or for that extra body and some good head - Flaked Oats.Last edited by Jephro; 07-12-2008, 01:23 PM.Jeff Byrne
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I use 20% rye in my blonde ale, and I find that hulls are pretty much unnecessary. It will give you a nice grainy/spicy flavor in the beer. I've never noticed an increase in head retention using rye malt. Torrified Wheat, Flaked Barley etc... will do that though.Hutch Kugeman
Head Brewer
Brooklyn Brewery at the Culinary Institute of America
Hyde Park, NY
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Jephro...I'm worried about run-off otherwise I would have used flaked rye...everything I've read says flaked will gelatinize into a sticky mess...
So, I'm increasing the crystal to 13 lbs to get me to 14 lov. @3% of the overall grain bill...
We put a bag of torrified into every batch so I wanted to get away from that for a change and experiment with other ways of providing head...
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Originally posted by BMOORjust wondering...what's up with the font? Not easy to read.Cheers & I'm out!
David R. Pierce
NABC & Bank Street Brewhouse
POB 343
New Albany, IN 47151
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If you have the capacity to step your mash,
Try doughing in at about 113 with a steady rise to about 135
hold it there for about 15 minutes and bring it up at about 1F/min to 160.
no carapils, no lautering probs and plenty of curvulatious curves.
50 # of rice hulls is enough for about 50bbl with that grist.
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