Author Topic: What can I do with "Roggenmalz"(RyeMalt)  (Read 5562 times)

Offline Gambrinus

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What can I do with "Roggenmalz"(RyeMalt)
« on: November 01, 2006, 09:58:53 AM »
Please, write here all that You want, because this will a first time for me that I will brew with rye malt.
Thank You

Offline bonjour

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Re: What can I do with "Roggenmalz"(RyeMalt)
« Reply #1 on: November 01, 2006, 10:34:14 AM »
Off the top of my head,

An American Rye Catagory 7 D I believe, thye only catagory that specificly includes Rye
A Rye PA, which would fit as an experimental catagory.  Many people brew this and love it.

Fred

Offline Andrewqld

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Re: What can I do with "Roggenmalz"(RyeMalt)
« Reply #2 on: November 03, 2006, 03:02:58 PM »
Another beer on my must try list, found this recipe and description
http://www.brew365.com/malt_rye.php. Sounds nice and simple too. From what I have read Rye can give you problems with your sparge runoff, so you might need to sparge slowly.

Cheers
Andrew

Offline Yeasty

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Re: What can I do with "Roggenmalz"(RyeMalt)
« Reply #3 on: November 04, 2006, 01:31:59 PM »
Well, there's roggenbier obviously, but I wouldn't hesitate to put it into any English or American pale (including IPA, ESB, etc.) at a rate of 5-15%. A saison would take it well, and then you could just play around.
I'm fermenting a "roggenrauch," basically a rauch beer with a bunch of rye malt in it. I cam up with the name "Roggenrauch ain't nose pollution," and then had to make the beer. Works that way sometimes. :-\

Offline Gambrinus

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Re: What can I do with "Roggenmalz"(RyeMalt)
« Reply #4 on: November 08, 2006, 02:36:07 AM »
Thank to All of them!
I have 2 kg of it and I'll try for the beggining to brew

All Grain Recipe - Rye American Pale Ale ::: 1.057/1.010 (5 Gal)
Grain Bill
8 lbs. - 2 Row Malt
4 lbs. - Rye Malt (40L)


Hop Schedule (50 IBU)
3/4 oz - Magnum hops (60 min.)
1 oz - Cascade hops (20 min.)
1 oz - Cascade hops At Flameout

Yeast
White Labs California Ale Yeast (WLP001) - 1800 ml starter

Mash/Sparge/Boil
Mash at 150° to 153° for 60 min.
Sparge as usual
Boil for a total of 90 Minutes
Cool and ferment at 65° to 68°


and in Christmas I will in Germany and will buy any kg for rauchbier

calvey

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Re: What can I do with "Roggenmalz"(RyeMalt)
« Reply #5 on: November 13, 2006, 06:48:50 AM »
Heya ... I wrote that recipe : please ignore my error with the (40L) next to the rye malt --- there's no 40 L rye that I am aware of.

Thanks and enjoy.

 

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