I’ve had a bag of pale rye burning a hole in my malt store for a few months now, so it was time to make use of it and see what it does. I threw some in the last brew but that was a bit of a random mixture, so this time I’m looking for the rye to stand out more. Carrying on the theme of trying out new ingredients, I’ve also got a bag of Experimental-366 hops that I hadn’t got around to trying either… I’ve heard good things about them so I’m looking forwards to this one.
On to the recipe…
|2.00 kg||Pilsen (Dingemans) (3.2 EBC)||Grain||1||46.7 %|
|2.00 kg||Rye Malt (Weyermann) (5.9 EBC)||Grain||2||46.7 %|
|0.15 kg||Amber (Crisp) (54.2 EBC)||Grain||3||3.5 %|
|0.13 kg||Crystal Extra Dark – 120L (Crisp) (236.4 EBC)||Grain||4||3.0 %|
|15.00 g||Green Bullet [13.00 %] – First Wort 90.0 min||Hop||5||25.1 IBUs|
|20.00 g||Experimental 366 [15.70 %] – Boil 15.0 min||Hop||6||17.0 IBUs|
|40.00 g||Experimental 366 [15.70 %] – Aroma Steep 0.0 min||Hop||7||0.0 IBUs|
|37.00 g||Nelson Sauvin [12.30 %] – Aroma Steep 0.0 min||Hop||8||0.0 IBUs|
|1.0 pkg||West Coast Ale Yeast||Yeast||9||-|
|40.00 g||Experimental 366 [15.70 %] – Dry Hop 5.0 Days||Hop||10||0.0 IBUs|
I’d spent a little time reading in to how people are using rye malt and noticed that there seemed to be a bit of a split on the likelihood of getting a stuck mash. To date, I hadn’t encountered a problem so decided to chance it. Mistake! The first sparge lasted about 2 minutes before stalling completely, requiring some poking and jiggling to get things moving at a trickle.
Luckily I still had a load of rice hulls, so threw about 500g in for the second sparge. That seemed to help things along a little and I managed to get the full 34l in to the boiler… albeit a lot slower than usual. I did at least learn a lesson today – rye is a good substitute for concrete.
A little later than planned, running off in to the fermenter… looking nicely aerated.
A nice effective syphon effect gets just about every last drop out of the boiler…
Ignoring the mash problems, it was an otherwise uneventful day, with 20l in the fermenting fridge at just about the right gravity – giving The Malt Miller’s West Coast Ale yeast another run out. Dry hop next weekend.