Rye adds a spicy quality that is totally unique and hard to beat. It can be used as a base malt, and is most traditionally found in RoggenBier – a dark german Weizen ale, where rye is used instead of wheat.
20 Litre Batch
Est Alc 4.5%
Est IBU’s 18
Est SG: 1.047
Est FG: 1.014
MALTS FOR THE MASH:
2.5 kg Rye
2 kg Dark Munich
150g CaraMunich 2
150g Black Malt
Combine 12 litres of 72°C water (strike temp) and the malts in the Mash-Tun.
Rest at 66°C for 60mins. Add 10 litres of boiling water to raise to 75°C and rest 20mins.
Recirculate and run-off. Sparge with 10 litres of 75°C water.
HOPS FOR THE BOIL:
40g Hersbrucker 2.7% (Boil for 60min)
1 tsp Irish Moss, Whirlfloc, or BrewBrite – (boil for 10min)
Cool the wort and ferment as close as possible to 18°c Preferably with Wyeast – 3638 Bavarian Wheat Yeast
Rye is a tricky ingredient! In larger quantities it can “gum-up” the mash and create a stuck-sparge. Use caution when running off, go slowly to avoid compacting the grain bed.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.