The first time I brewed this beer I brewed 150 gallons of it at the Dogfish Pub while I was working as a brewer at the production brewery in Milton, DE. When it was my turn to brew at the pub I went through my research and development folder and looked at my list of styles and beers I was planning on brewing at home. A porter brewed with caraway seeds and rye malt inspired by Rye Bread was half way down the list. I decided this would be a fun one off for the pub that I called Daily Wry. Overall I was happy with the finished beer and it's reviews. To make this beer better I'm going to try and get a more pronounced flavor from the caraway seeds. Adding a half ounce of crushed caraway seeds at end of boil might do the trick. We'll see. Also first wort hopped this batch with Hallertau Hersbrucker which I've found lends a peppery flavor which will complement this brew.
Showing posts with label Rye. Show all posts
Showing posts with label Rye. Show all posts
Pumpernickel Porter
The first time I brewed this beer I brewed 150 gallons of it at the Dogfish Pub while I was working as a brewer at the production brewery in Milton, DE. When it was my turn to brew at the pub I went through my research and development folder and looked at my list of styles and beers I was planning on brewing at home. A porter brewed with caraway seeds and rye malt inspired by Rye Bread was half way down the list. I decided this would be a fun one off for the pub that I called Daily Wry. Overall I was happy with the finished beer and it's reviews. To make this beer better I'm going to try and get a more pronounced flavor from the caraway seeds. Adding a half ounce of crushed caraway seeds at end of boil might do the trick. We'll see. Also first wort hopped this batch with Hallertau Hersbrucker which I've found lends a peppery flavor which will complement this brew.
Centennial Pale Ale
Grist Bill: Briess Two row, Munich malt, Dk. Munich malt, Toasted Flaked Rye, Amber malt, Briess Xtra Special malt. Hopped with over a quarter pound of whole leaf Centennial. Fermented with Safale US-05.
Rye'd Pale Ale(s)
Brewing a ten gallon batch of a an American Pale Ale with just over 15% Rye malt. I'll be doing a little bit of a hop experiment on this one. I've got quite a bit of whole leaf hops that need to be used up (In freezer for 6 months). I am confident they are still 'fresh' enough' to use but I would like to use them up quickly at this point. 
So I'm going to be adding over half a pound of whole leaf Palisade, Simcoe, and Amarillo hops all combined at end of boil. Still leaving me with part of a brick of Simcoe to use up. I've heard/read about this hop technique being used by Deschutes for their Hop Trip. Brewed with very little, if
any bittering hops and a truck load of whole leaf hop flowers at the end of boil. So I'll be first wort hopping with some Chinook hops, which provides some bitterness, then not adding another hop until end of boil. Today's brew is based off my Rye'd Pale Ale recipe I brewed in January 2010.
So I'm going to be adding over half a pound of whole leaf Palisade, Simcoe, and Amarillo hops all combined at end of boil. Still leaving me with part of a brick of Simcoe to use up. I've heard/read about this hop technique being used by Deschutes for their Hop Trip. Brewed with very little, if any bittering hops and a truck load of whole leaf hop flowers at the end of boil. So I'll be first wort hopping with some Chinook hops, which provides some bitterness, then not adding another hop until end of boil. Today's brew is based off my Rye'd Pale Ale recipe I brewed in January 2010.Grist Bill: Briess two row, Rye malt, Munich malt, Crystal malt, and Amber malt. Hopped with Chinook, Palisade, Amarillo, and Simcoe. Fermented with Chico yeast.
Saison(s) Printemps
Double brew day today. A beautiful first day of spring, I'll be moving the stereo to the back deck and brewing two Saison's with red peppercorns and sumac berries. I brewed two Saisons last year that I'm building off of, one in August 09', and another in November 09'. I was pleased with both and I'm just slightly changing the grist bill. The only 'big' change will be the addition of previously mentioned Sumac berries. My fellow brewer and master mead maker Jon Talkington said he used to pick them wild and make sumac lemonade when he was growing up. Adding the sumac berries gently crushed with out breaking seed inside and adding to end of boil along with the hand ground red peppercorns. Both of these spices I'm using are to accentuate the flavors in traditional farmhouse style Saison with out being over powering. The sumac berries have a tart lemon licorice flavor, while red peppercorns are 'lemony juniper berry' type flavor.
Grist is pale malt, wheat malt, rye malt, flaked oats, biscuit malt, aromatic malt, and honey malt. Hops are a Golding variety and will be dry hopped with Saaz and Tettnanger. Fermented with Wyeast 3711 French Saison strain.
Rye'd Pale Ale
A favorite style of mine. Take an American pale ale and sub in 10-20% rye malt into the grist bill. The rye malt adds body, complexity to the malt backbone, and a peppery spiciness. Balanced with pungent pine and citrus flavors from Northwest hops. An American pale ale brewed with rye malt and traditional American pale ale hop schedule makes for a delicious brew.
I brewed two Rye pale ales last year, one in June 09', and another in August 09'. I thought the second one turned out better because of all the "C" hops that were used. I will be adding a blend of "C" hops to dry hop with. Keeping malt bill similar with only some minor changes.
Roggenbier
Randy Mosher in Radical Brewing describes Roggenbier as, "By simply substituting rye malt for half the wheat in the weizen recipe and tossing in a half pound of crystal of your choosing, you can make a delightfully spicy rye beer." BeerAdvocate describes the style as "A traditional German style rye beer that typically contains very large portions of rye. Expect a very pronounced spiciness and sour-like rye character, malty flavor, and a clean hop character. Often unfiltered and bottl
e-conditioned, Roggenbiers tend to be rather turbid and foamy."
e-conditioned, Roggenbiers tend to be rather turbid and foamy."I'm going to just leave the wheat malt out of the recipe all together and do 40/60 with rye malt and pale malt. The specialty's are crystal rye, amber malt, and a little black patent. Going to ferment on 2nd generation Safbrew T-58. This yeast will accentuate the pepper spice of the rye instead of using the more traditional weizen yeast.
Rye Pale Ale v2.0
Brewed this beer with home brew friend a few weeks back and were brewing it again with different hops and a slight malt bill adjustment this time. The last brew turned out quite nice. A little dark, it was approaching amber. Looking to brighten in up and bring it a pale color. This brew has pale malt, rye malt, dark Munich malt, wheat malt, and crystal rye. For hops let's drop the "C" 
hop bomb into this one. Yup. That means a little warrior for bittering, then into the cascade, columbus, chinook, and centennial. Some in the kettle and dry hops. These "C" hops are some of the most popular hops in American style pale ales. They contribute a citrus grapefruit character. Well it's three in the morning. Waiting for the wort to cool. Then aerate the wort and pitch the yeast. Four in the morning and all wrapped up.
hop bomb into this one. Yup. That means a little warrior for bittering, then into the cascade, columbus, chinook, and centennial. Some in the kettle and dry hops. These "C" hops are some of the most popular hops in American style pale ales. They contribute a citrus grapefruit character. Well it's three in the morning. Waiting for the wort to cool. Then aerate the wort and pitch the yeast. Four in the morning and all wrapped up. Green Peppercorn Rye Amber Ale
This is a beer I've been wanting to make for quite some time. I'm using the German ale yeast from last weekends rauchbier. Racking off the yeast and just knocking out right on top of the yeast. Ever since I tasted Dieu du Ciel!'s Route D'Spices I wanted to try and re create the amazing peppercorn flavor in that beer. 
It is an amazing beer that starts malty and ends witha a nice peppery finish. That demands you to take another sip to have that pepper bite again. The rye malt contributes it's own peppery quality as well. I really like fresh ground pepper, so I'm going for a little more assertive pepper flavor but still not overwhelming. Runoff going well, but it's getting close, yup, stuck mash. No problem, just deep cut, you can feel the grain bed sucked to the false bottom. Re-Vorlauf to clear the wort and start running off again till kettle full. Here is a video of mashing in. I have a grist case that feeds the crushed grains into the mash tun with a knife valve. Works great. Getting ready to start brewing much more into the fall. Sour Shack is being constructed in the catacombs to begin brewing sour beers soon. Looking forward to bringing some funk.
It is an amazing beer that starts malty and ends witha a nice peppery finish. That demands you to take another sip to have that pepper bite again. The rye malt contributes it's own peppery quality as well. I really like fresh ground pepper, so I'm going for a little more assertive pepper flavor but still not overwhelming. Runoff going well, but it's getting close, yup, stuck mash. No problem, just deep cut, you can feel the grain bed sucked to the false bottom. Re-Vorlauf to clear the wort and start running off again till kettle full. Here is a video of mashing in. I have a grist case that feeds the crushed grains into the mash tun with a knife valve. Works great. Getting ready to start brewing much more into the fall. Sour Shack is being constructed in the catacombs to begin brewing sour beers soon. Looking forward to bringing some funk. Rye IPA
Brewing another collaborative beer with my friend and fellow brewer. We've been talking about brewing a rye IPA for awhile. Brewing late night, heating up the strike water now and hoping to get mashed in by midnight. Doesn't look good. Today's brew has pale, rye, munich, wheat, and chocolate malt. Some crystal rye for good measure. Target numbers are 15 plato, 12 lovibonds, and 50 IBU's. Finally mashed in at 12:40. Mash rest for forty minutes then mash out to 168 degrees. Quick vorlauf. Only halfway through the boil and it's 3:45 in the morning. Nice copper color with big hop character in the final wort. Pitching american ale yeast to let the ingredients shine.
Toasted Rye Brown Ale
Started this nice Wednesday morning mashing in a grist bill for a robust brown ale. Brewed with pale 2 row malt, toasted rye flakes, crystal rye malt, coffee malt, and chocolate malt. The toasted rye flakes make up 25% of the grist which will add texture to the mouth feel. By mashing in at a range of 152 to 156 your promoting enzyme activity that will create dextrins, which are sugars that aren't fermentable and will be left after fermentation. These dextrins are very important in overall mouth feel of the beer. If your all grain beers taste thin try mashing in warmer and add a half pound of cara pils to the grist bill.
As Randy Mosher says in his book Radical Brewing, "Poor unloved brown ale." in the modern world brown ales take a back seat to the casual beer drinker and beer geeks styl
e of choice. It's not the most beautiful to look at. Doesn't have the golden, copper, amber hues you can see through or the opaque black of night stout to get lost in. Brown ales may range in color from just barely brown to near black. They also range in alcohol and hop levels. The one thing most all browns have in common is a toasted malt character. Maillard reactions are wonderful. You know when you grill a steak or toast bread and the outside browns to a golden brown, that's maillard reaction in action. Maltsters do the same thing to malted barley and then brewers can use a little crystal, chocolate, biscuit malt, etc. to create beers of different colors and flavors. So, who doesn't like bread more when it's toasted? Then go try some brown ales.
The history of the brown ale is longer than that of today's clear/filtered beer. For the most part all the ales quaffed back in
day were brown in color more or less. Mostly because people weren't drinking their beverages out of much glass so the appearance of it didn't matter. Malting techniques in the 19th century changed the color of beers forever though. Now you could use just pale/pilsner malt and get a bright golden ale to behold. Before this ales, especially in England, were being made with 100% Amber and brown malt. As technology improved, recipes changed to the point where brewers were using base malt and a little black patent malt to create the color desired. This is seen clearly in the evolution of the porter style in London. These two beers, one all amber/brown malt and one base malt and a little black may look the same but surely don't taste it.
Here is what wikipedia says about brown ales. "Brown ale is a style of beer with a dark amber or brown colour. The term brown beer was first used by London brewers in the late 1600s to describe their products, such as mild ale. Though the term had a rather different meaning than it does today. 18th-century Brown Ales were lightly-hopped and brewed from 100% brown malt. Today there are brown ales made in several regions, most notably England, Belgium, and North America. Beers termed brown ale include sweet, low alcohol beers such as Manns Original Brown Ale, medium strength amber beers of moderate bitterness. In the 18th century, Brown Ales were brewed to a variety of strengths, with gravities ranging from around 1060º to 1090º. These beers died out around 1800 as brewers moved away from using brown malt as a base. Pale malt, being cheaper because of its higher yield, was used as a base for all beers, including Porter and Stout. The term "Brown Ale" was revived at the end of the 19th century when London brewer Mann introduced a beer with that name. However, the style only became widely-brewed in the 1920s. The Brown Ales of this period were considerably stronger than most modern English versions. In 1926, Mann's Brown Ale had a gravity of 1043º and an ABV of around 4%. Whitbread Double Brown was even stronger, 1054º and more than 5% ABV. The introduction of these beers coincided with a big increase in demand for bottled beer in the UK. In the 1930's some breweries, such as Whitbread, introduced a second weaker and cheaper Brown Ale that was sometimes just a sweetened version of dark Mild. These beers had a gravity of around 1037º. After WW II, stronger Brown Ales, with the exception of a handful of examples from the North East of England, mostly died out. The majority were in the range 1030-1035º, or around 3% ABV, much like Mann's Brown Ale today.North American brown ales trace their heritage to American home brewing adaptations of certain northern English beers."
As Randy Mosher says in his book Radical Brewing, "Poor unloved brown ale." in the modern world brown ales take a back seat to the casual beer drinker and beer geeks styl
e of choice. It's not the most beautiful to look at. Doesn't have the golden, copper, amber hues you can see through or the opaque black of night stout to get lost in. Brown ales may range in color from just barely brown to near black. They also range in alcohol and hop levels. The one thing most all browns have in common is a toasted malt character. Maillard reactions are wonderful. You know when you grill a steak or toast bread and the outside browns to a golden brown, that's maillard reaction in action. Maltsters do the same thing to malted barley and then brewers can use a little crystal, chocolate, biscuit malt, etc. to create beers of different colors and flavors. So, who doesn't like bread more when it's toasted? Then go try some brown ales.The history of the brown ale is longer than that of today's clear/filtered beer. For the most part all the ales quaffed back in
day were brown in color more or less. Mostly because people weren't drinking their beverages out of much glass so the appearance of it didn't matter. Malting techniques in the 19th century changed the color of beers forever though. Now you could use just pale/pilsner malt and get a bright golden ale to behold. Before this ales, especially in England, were being made with 100% Amber and brown malt. As technology improved, recipes changed to the point where brewers were using base malt and a little black patent malt to create the color desired. This is seen clearly in the evolution of the porter style in London. These two beers, one all amber/brown malt and one base malt and a little black may look the same but surely don't taste it.Here is what wikipedia says about brown ales. "Brown ale is a style of beer with a dark amber or brown colour. The term brown beer was first used by London brewers in the late 1600s to describe their products, such as mild ale. Though the term had a rather different meaning than it does today. 18th-century Brown Ales were lightly-hopped and brewed from 100% brown malt. Today there are brown ales made in several regions, most notably England, Belgium, and North America. Beers termed brown ale include sweet, low alcohol beers such as Manns Original Brown Ale, medium strength amber beers of moderate bitterness. In the 18th century, Brown Ales were brewed to a variety of strengths, with gravities ranging from around 1060º to 1090º. These beers died out around 1800 as brewers moved away from using brown malt as a base. Pale malt, being cheaper because of its higher yield, was used as a base for all beers, including Porter and Stout. The term "Brown Ale" was revived at the end of the 19th century when London brewer Mann introduced a beer with that name. However, the style only became widely-brewed in the 1920s. The Brown Ales of this period were considerably stronger than most modern English versions. In 1926, Mann's Brown Ale had a gravity of 1043º and an ABV of around 4%. Whitbread Double Brown was even stronger, 1054º and more than 5% ABV. The introduction of these beers coincided with a big increase in demand for bottled beer in the UK. In the 1930's some breweries, such as Whitbread, introduced a second weaker and cheaper Brown Ale that was sometimes just a sweetened version of dark Mild. These beers had a gravity of around 1037º. After WW II, stronger Brown Ales, with the exception of a handful of examples from the North East of England, mostly died out. The majority were in the range 1030-1035º, or around 3% ABV, much like Mann's Brown Ale today.North American brown ales trace their heritage to American home brewing adaptations of certain northern English beers."
Juniper Rye Ale
Inspired by the Juniper beers of Finland. Refered to as 'Sahti'. Wikipedia has this to say about the style. "Sahti is a traditional beer from Finland made from a variety of grains, malted and unmalted, including barley, rye, wheat, and oats; sometimes bread made from these grains is fermented instead of malt itself. Traditionally the beer is flavored with juniper berries in addition to, or instead of, hops; the mash is filtered through juniper twigs through a trough shaped tun called a kuurna in Finnish. Sahti has a distinct banana flavor due 
to the yeast. Sahti is a top-fermented brew (ale), and while baking yeast has been used traditionally, ale yeast may also be used in fermenting.
The end product is a cloudy, mildly alcoholic beer with yeasty and phenolic flavors and distinct taste similar to banana. Sahti is traditionally home brewed but in recent years commercial versions have become available."
to the yeast. Sahti is a top-fermented brew (ale), and while baking yeast has been used traditionally, ale yeast may also be used in fermenting.The end product is a cloudy, mildly alcoholic beer with yeasty and phenolic flavors and distinct taste similar to banana. Sahti is traditionally home brewed but in recent years commercial versions have become available."
My version has barley, rye, and wheat malts. Some crystal rye for color. Brewed to 17.5 plato. Final abv should be around seven and a half. In this batch I'm using a neutral yeast strain instead of the phenolic 'banana' strain talked about above. I want the peppery rye malt and juniper flavor to come through, with a clean malt backbone. The final beer should take some time to age. This is second batch of a Juniper Rye beer I've brewed based of Randy Mosher's Sahti recipe. Racked the beer out of the primary fermentation vessel seven days after brewing. The krausen had fallen and thinned. The yeast became to settle in layers at the bottom. It was time to rack. If you leave beer on top of the yeast bed, especially in home brewing the yeast could begin to autolyze. Literally meaning the yeast begins to cannibalize itself which causes an array of issues.
The beer itself tasted pretty good thus far. Strong pine, juniper gin smell and flavor. Oily mouth feel from the spices that does fade with time. I'll keep this beer in secondary FV for 5-10 days. Then either bottle or keg, probably keg. Racked into keg today 5/11. The taste is very piney, with a stong juniper, dry gin character.
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