When is there too much Rye?

Beer Recipe Design
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Mia Bock brew day Sunday… I have 10 lbs of rye… Heres my grain bill idea… keep in mind, I’m a BIAB so I shouldn’t need to worry about a stuck sparge…
8 lbs pils
8 lbs MO
5 lbs Rye
See I really like Rye crips crackers… If I can have a brew enhanced to that level I’d be a happy camper… Can you tell me if I’m a wack a doodle for upping the specialty rye that much? I should be in the 1.053 OG… not that that matters that much… Sneezles61

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No way, that sounds awesome! Never can have too much rye. As long as you can run off the wort.

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Go for it. Love rye. Time to brew a Rye Pale Ale again.

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That’s about 20% should work well. What hops?

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You could use at least twice as much. Rye is good.

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Did some research… Rye will give about 27 points per pound… I’m now thinking to up the amount of rye… Just go 8 straight across the board…?
Hops…? I’ll use Northern brewer for bittering… Not sure I need much else… I really want to see how this large amount of Rye in the brew, tastes… Thats what it’ll be called… Rye in the brew! Sneezles61

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I use 20% in my Rye IPA…

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I’m going to crush my rye separately from the other grains… I think they’re a bit smaller and may not be getting a good crush. I can always have my wife put it through her food processor to get it a bit finer…
On the hops, I’ll put 2 oz at 30 minutes… Northern brewer… Wonder if the Calcium Chloride will accentuate the rye too? Sneezles61

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The rye crushed just fine… I have an unadjustable JSP malt mill… Sneezles61

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pH before mashing in was 5.8… After mash in 5.4… Pre boil gravity is at 1.052… I should easily hit a SG of 1.058. Sneezles61

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11

How much you end up using

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I used 8 lbs of MO, Pils and Rye each… Then, knowing the conundrum of 33.333 doesnt make 100… I threw one extra kernel of Rye in! Now it makes 100%!! Sneezles61

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That extra kernel is going to be noticeable. You probably should have only used 1/3 of each.

2 Likes
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I wouldn’t want to tell anyone my grist bill 99.99%… You’d thought I was nuts or something… Sneezles61

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I can’t help myself… Almost down to 160*… gonna throw in 2 oz Saaz… WP… Sneezles61

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WOW… my heating element is pitch black… Like you’d dipped it in tar…I didn’t change my control of the element… From the Rye? Or Calcium Chloride? Giving PBW a run for its worth…Gravity was right on, and volume was too… Sneezles61

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Must be from the rye. CaCl2 shouldn’t turn your element tar like.

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After night night long soaking… won’t even touch that stuff… Gee whiz, looks like I don’t care enough to clean my equipment… I’m going to do a short boil next W/E to see if it might leach off into the water… That would mean it could change my next brew…? Sneezles61

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Did you scorch the wort? Does it taste burnt?

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My small sample didn’t taste scorched… again, I didn’t DV8 from my normal practices for brewing the other brews I do… I’m really wondering about the Rye having a lower… Malliard temp? Once I get to a boil temp, I can get down to 40% power and maintain… sometimes a little bit higher… a nice roiling boil… I’m going to have to get a straight edge and scape this stuff off… I’m not really excited about getting another heating element… See if I can get a picture… Sneezles61