Rye Pale Ale

[JesseMcG]

What are people's thoughts on steeping fully modified rye malt, as a small addition (10%?) to an extract pale ale?

Will steeping the rye malt work?

Also... I'd like to add a small amount of Vienna malt as well... can I steep the two together? Say... for 45 mins to an hour? Or do I need a proper mash?

[markaberrant]

What are people's thoughts on steeping fully modified rye malt, as a small addition (10%?) to an extract pale ale?

Will steeping the rye malt work?

Also... I'd like to add a small amount of Vienna malt as well... can I steep the two together? Say... for 45 mins to an hour? Or do I need a proper mash?

What you are describing is called mashing, sounds like a good idea to me.

[JesseMcG]

What are people's thoughts on steeping fully modified rye malt, as a small addition (10%?) to an extract pale ale?

Will steeping the rye malt work?

Also... I'd like to add a small amount of Vienna malt as well... can I steep the two together? Say... for 45 mins to an hour? Or do I need a proper mash?

What you are describing is called mashing, sounds like a good idea to me.

So the rye malt and vienna can convert themselves, without the aid of 2 row?

[Derek]

Yeah, I never understood steeping...

So the rye malt and vienna can convert themselves, without the aid of 2 row?

Absolutely. Just a warning: the rye doesn't have a husk (much like wheat), so it could be a sticky mash.

[markaberrant]

So the rye malt and vienna can convert themselves, without the aid of 2 row?

Mashing is about converting starch to sugar. You need enzymes to do this (ie; diastatic power). Rye malt and vienna malt have plenty of distatic power to convert themselves.

[JesseMcG]

Thanks for your replies.. I switched the vienna to munich... here's what I'm thinking for some sort of Rye APA:

5 gallon batch - half boil.
Adding the 2 lbs of DME with 5 minutes left in boil, adding the 3.3lbs of LME at start of boil.
Mash rye and munich for 45-60mins at approx 150deg.

3.3 lbs Pale Liquid Extract (48%)
2 lbs Light Dry Extract (29%)
10 oz Table Sugar (9%)
10 oz Rye Malt (9%)
6 oz Munich Malt (5%)

1 oz Centennial 60min
1 oz Centennial 5min
1 oz Citra 5min
1 oz Centennial (dry hop)
1 oz Citra (dry)

Safale US-05 Ale Yeast

Any thoughts?

Brewtarget says 38.8 IBUs, 5.2% ABV.

[markaberrant]

3.3 lbs Pale Liquid Extract (48%)
2 lbs Light Dry Extract (29%)
10 oz Table Sugar (9%)
10 oz Rye Malt (9%)
6 oz Munich Malt (5%)

Any thoughts?

The amount of grain you are mashing is incredibly small, and will likey make very little difference.

When you look at %, don't go by weight, go by potential yield. What I mean is that 1lb of LME, DME, sugar and rye malt will all contribute varying amounts of actual gravity. When you list 10oz of rye malt at 9%, it is probably closer to 4-5% by gravity. To get any discernable rye character, you'd want about 20% rye by gravity as a starting point. Same goes for the munich.

[JesseMcG]

3.3 lbs Pale Liquid Extract (48%)
2 lbs Light Dry Extract (29%)
10 oz Table Sugar (9%)
10 oz Rye Malt (9%)
6 oz Munich Malt (5%)

Any thoughts?

The amount of grain you are mashing is incredibly small, and will likey make very little difference.

When you look at %, don't go by weight, go by potential yield. What I mean is that 1lb of LME, DME, sugar and rye malt will all contribute varying amounts of actual gravity. When you list 10oz of rye malt at 9%, it is probably closer to 4-5% by gravity. To get any discernable rye character, you'd want about 20% rye by gravity as a starting point. Same goes for the munich.

Interesting... thanks.

I'm going to drop the munich entirely and up the rye to 1.5 lbs. That brings the rye to 20% by gravity.