This is a 10 gallon batch
grain bill
12lbs Pale Malt US
8lbs Rye malt
.5lbs Carared
1.should I use malted or unmalted Rye
2. what is the best way to mash?
3. Amount of time to mash out
4.Boil time?
I ususally do a mash at 154 for an hr then spark out for and hr then boil 60 mins.
1.) the recipe calls for rye malt, so use malted rye
2.) single infusion -although adding a beta glucan rest might not hurt with that much rye
3.) don’t bother
4.) 70 min.
That stuff is going to run off like molasses, I’d maybe throw in some rice hulls.
Hello gentleman
Im Rob and the grain bill is just something I put together so Im not sure if the rye should be malted or not or flakes etc
See I started with the name first “Rob Red Rye” then I built the recipe
yes I know it is backwards but I sure did like the name.
I can also change or takeout or add anything as Im new to this and just getting my feet wet with all grain
do you think the rye is a bit to much, I have read anywere from 10% to 50% should be rye
In that case, I’ll tell you that in my experience, malted rye gives you a lot more flavor than flaked. I think I’d cut back on the rye in this first iteration so that it’s no more than maybe 30% of your total fermentables. My rye IPA recipe is about 18% rye and it’s noticeable even at that rate.
And what’s “spark out”?
sorry i ment to say sparge out
hahahaa…I thought “spark out” meant it was time to indulge in a little medical marijuana while waiting for the boil to begin. :-X
nothing wrong with a bit of medicinal herb to calm the brewmiester down and put him in the mood