BIGJIM72
After a few recent posts-namely about using rye & flour in a brew-can someone come up with a recipe with the following to make the ingredients shine? 23lt brew length.

Malts/adjuncts

Pale ale malt
chocolate
crystal
rye malt (mandatory)
flaked maize
roasted barley
plain flour (mandatory but at <5% of the grist)
wheat malt
sugar (not prefered,but hey)
Flaked barley


Hops (100g for sure)

Cascade
Summer
Boadicea
El Dorado
Styrian Goldings

Odds & sods(<50g)
Jarrylo
Challenger
Fuggles
EKG

Yeasts
S04
Notty
Windsor
ESB

 Light/dark/stouty- doesn't matter,as many or few ingredients-this is more of a showcase to get the best out of the rye.
Quote 0 0
Clibit
Rye Bitter

I think a nice simple bitter will showcase the rye well, and they will team up well with the Fuggles and Styrians. The flour should provide a nice fluffy head, be interested to see what it looks like. 

OG 1044
FG 1011
ABV 4.3%
IBU 34

3.1 kg Pale
1kg Rye
230g Flour
150g Crystal

35g Challenger @ 60
20g Fuggles @ 20
15g Styrian @ 5

Notty

Mash at 66
Quote 0 0
GHW
I'd go for a hoppy pale with the cascade and eldorado.

About 15% rye, a touch of the roast barley and crystal On a pale base. No flour though! Don't see the point at all. It'll sit at the bottom of the boiler as dough.
Quote 0 0
Robert
GHW wrote:
I'd go for a hoppy pale with the cascade and eldorado. About 15% rye, a touch of the roast barley and crystal On a pale base. No flour though! Don't see the point at all. It'll sit at the bottom of the boiler as dough.


Never used rye, it's supposed to leave a dry finish isn't it? Probably use your Challenger hops for bittering since they are the lowest co-humulone you have, which should help with the clean palate.
http://byo.com/body/item/326-brewing-with-rye-tips-from-the-pros
You could accentuate the rye taste and clean finish by using some flaked maize and/or some sugar (inverted granulated?) to dilute the pale malt a bit more. The rye doesn't have husks, if you're going to use flour as well, should you consider adding husks?
Quote 0 0
BIGJIM72
GHW wrote:
I'd go for a hoppy pale with the cascade and eldorado. About 15% rye, a touch of the roast barley and crystal On a pale base. No flour though! Don't see the point at all. It'll sit at the bottom of the boiler as dough.


The flour? After the wheat article that was posted a little while ago I am intrigued. Not so much in the boiler as a mashed adjunct it should hopefully behave like wheat malt.

Let's face it-if people are using torrefied wheat,old bread & breakfast cereals in beer production, so this shouldn't really be much different (famous last words maybe)
Quote 0 0
GHW
BIGJIM72 wrote:


The flour? After the wheat article that was posted a little while ago I am intrigued. Not so much in the boiler as a mashed adjunct it should hopefully behave like wheat malt.

Let's face it-if people are using torrefied wheat,old bread & breakfast cereals in beer production, so this shouldn't really be much different (famous last words maybe)


Maybe, but hey, give it a go.

@robert, rye gives a slight zing to your beer. Oft described as spicy, but I think that's misleading, it's more of a zingy sensation than a taste (others may disagree). I find it amplifies and complements potent hops, like Amarillo, mosaic, citra, etc.

Oh, and it's bloody great. Dude loves it, as do I.
Quote 0 0
HisDudeness
Did someone say rye!? [rofl]
Quote 0 0
Clibit
I'm a huge fan of rye too. It goes well in most things, i reckon. I'm keen to try it in an English ale, i think it will provide a nice twist. 
Quote 0 0
BIGJIM72

Experimental rye & wheat brew

Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 4.7 (EBC): 9.2
Bitterness (IBU): 27.2 (Average)

91.84% Pale Ale Malt
4.08% Rye Malt
4.08% flour

1.5 g/L Challenger (6.6% Alpha) @ 60 Minutes (Boil)
0.9 g/L Bobek (2.2% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 66°C for 90 Minutes. Boil for 60 Minutes

Fermented at 20°C with Safale S-04


Recipe Generated with BrewMate

Could have upped the rye a little more, but lets see how this goes.

The flour didn't cause any issues (so far) with the mash.

Quote 0 0
BIGJIM72
Well,so far the flour doesn't seem to have done any harm. Let's see how it behaves in a few weeks when it's drinking time.
Quote 0 0
Clibit
I love Bobek hops, that'll be a really nice brew I reckon. 
Quote 0 0
BIGJIM72
Clibit wrote:
I love Bobek hops, that'll be a really nice brew I reckon. 

Well-there was closer to 30g of Bobek went in,but it was the end of the bag & seemed daft to keep 10g of such a low AA hop.
Quote 1 0
Clibit
4% rye is not a lot mind you. Not sure how well you'll pick it up behind the hops. 
Quote 0 0
BIGJIM72
https://en.wikipedia.org/wiki/Supertaster

Believe me- I will pick it up.
Quote 1 0
Your Brew
I think I'd go for a kind of pale ale with Rye and El Dorado. Would look more or less like this:

OG: 1.050
35 IBUs
10% Rye
90% 2-row
Mash at 65C for 1 hour.

Kettle Additions
20% IBUs 60 min.
80% IBUs on flameout
maybe some dry hop, too, with El Dorado.

Fermentation with Windsor at 20C
Quote 0 0