New to using rye and oats in AG recipie

Brewing Processes
1

I am new to this forum as well as fairly new to AG brewing.  Here is a recipie I am working on based off of Lancaster Brewery’s Strawberry Wheat.  I am clueless on the use of rye and oats in my mash/grist bill.  Any advice is appreciated.

here is what I have:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Strawberry Wheat
Brewer:
Asst Brewer:
Style: Fruit Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications

Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.057 SG
Estimated Color: 4.5 SRM
Estimated IBU: 28.0 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:

Amount Item Type % or IBU
5.50 lb WEY Pale Wheat (3.0 SRM) Grain 49.42 %
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 44.92 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 4.49 %
0.13 lb Rye Malt (3.0 SRM) Grain 1.17 %
1.00 oz Williamette [5.50 %] (60 min) Hops 17.2 IBU
1.00 oz Saaz - Czech Rep. [2.68 %] (60 min) Hops 8.4IBU
0.50 oz Fuggles [4.30 %] (10 min) Hops 2.4 IBU
1.10 items Whirlfloc Tablet (Boil 15.0 min) Misc
4.40 oz Strawberry Extract (bottling) Misc
1 Pkgs Safale US-05 (Fermentis #US-05) Yeast-Ale

Total Grain Weight: 11.13 lb

Mash Schedule: My Mash

Mash schedule will be single infusion with batch sparge. I plan on mashing at about 148-150 to aim for a dry,crisp mouthfeel.

2

You’re using so little rye and oats that you don’t need any special precautions at all.  Just toss 'em in the mash with everything else.  AAMOF, you’ll probably never even know that amount of rye is in there.

3

+1 that’s only like one ounce of Rye - will be pretty much undetectable

4

I don’t taste much rye in the actual beer.  Should I look to up the quantities some?  I just was cautious because I heard rye can be overshelming. i was more worried about it than the oats.

5

I’ve brewed a lot of beers with rye in them and in general I find that it takes at least 15% of the total grist for it to really be noticeable.  But I’ve never had the beer you’re shooting for, so I have no idea how much would be appropriate.

6

As far as I’m concerned, Denny’s the rye guy, because I rarely like rye beers very much, and his Rye IPA might be the best beer I’ve made (keg lasted all of five days).

7

maybe some rice hulls or grain conditioning with all the wheat, rye and oats. also run the wheat and rye through your grain mill on a tighter setting as it is a bit smaller and the crush can be ineffective if your gap is to wide.

8

Don’t be afraid of the rye! It can gum up a mash in higher concentrations but if one throttles back the lauter a bit usually a stuck mash can be avoided- at least with my equipment.

I feel that it’s influence can be detected in lower concentrations but Denny is the expert.  :smiley: