Rye Porter

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Rye Porter

Unread postby Mraubreister » Sat Nov 04, 2017 4:37 pm

Just wanted to share this killer Rye Porter Recipe I made.
The Rye gives it a real liquorice kick and the classic rye mouthfeel somehow gives it a nitro feel when fully carbed.
Used Munich because.....I had some lying around and it's biscuity and thought I'd get a sort of gingerbread thing going with the rye (I didn't!)

It is a really tasty Porter.

Rye Porter


Est. OG: 1.055
Est. FG: 1.013
Est. ABV: 6.9%
Bitterness: 42.3 IBU
Color: 30.2 SRM
Est. Efficiency: 72%
Batch size: 5 gallons
Est. mash ph: 5.25

Water: Used shop bought spring water (my water is terrible).

The Grist:

50% . Maris Otter [3 SRM] 6 lbs
15% Rye malt [4.7 SRM] 1.8 lbs
20.8% Munich 1 2.5lbs
8.3%. Chocolate malt [350 SRM] 1 lbs
3.3%. Crystal 120L [120 SRM] 0.4 lbs
2.5% Black patent malt [500 SRM] 0.3 lbs

12.9 lbs total
6 gallons of water.
2.00 Qts/lb

Approx 78% efficiency


The Mash:

Single infusion at 67C or 152F rest for 60 minutes

The Boil:

60 minutes

.5 oz Huell Melon at 60 mins
.5 oz East Kent at 30

The Fermentation

Needed 304 billion cells. Approx 1.5 packs (pitch two with no rehydrate).
Rehydrate between 95 and 105 in boiled and cooled tap water for 15 mins.
Water should be ten times the weight of the yeast.
Ferment Nottingham at 63F with rise to 66F once gravity dropped 80% to estimated FG.
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Re: Rye Porter

Unread postby BrauTim » Sat Nov 04, 2017 8:17 pm

I like the sound of using Rye in a Porter (and Ordinary ales), I'll be using this in my next Porter in a few weeks, thanks for posting the recipe. :drink:
To brew or not to brew, that would be a stupid question !
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Re: Rye Porter

Unread postby Mraubreister » Sat Nov 04, 2017 10:30 pm

BrauTim wrote:I like the sound of using Rye in a Porter (and Ordinary ales), I'll be using this in my next Porter in a few weeks, thanks for posting the recipe. :drink:


You're welcome!

Conventional wisdom states that no more than 20% rye be used due to a) flavour impacts, b) mouthfeel impacts and c) stuck mashes.

15% was plenty here to get a nice spicy kick.

Good luck with the brew!
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Re: Rye Porter

Unread postby OllieBBommel » Sun Nov 05, 2017 4:36 pm

Interesting recipe.
I wonder roasted rye or normal?
Roasted (black) rye from TF in my recipe for Black Rye IPA is one of my favorites.

cheers,
Peter
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Re: Rye Porter

Unread postby Mraubreister » Mon Nov 06, 2017 10:37 pm

OllieBBommel wrote:Interesting recipe.
I wonder roasted rye or normal?
Roasted (black) rye from TF in my recipe for Black Rye IPA is one of my favorites.

cheers,
Peter


Hi Peter.

Was just a normal, unroasted Rye.
Drinking it right now and really tremendous.
Benefits from a nice 15-16 psi of carbonation as the rye slickness can give the impression of under carbonation.

:beer:
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Re: Rye Porter

Unread postby mashy » Tue Nov 07, 2017 6:16 am

Hmmm. Would you think it bottles ok.
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Re: Rye Porter

Unread postby BrauTim » Tue Nov 07, 2017 8:39 pm

I'm considering using Rye to make a DunkelWeizen to be brewed in a couple of weeks, anyone done this? There are a few recipes out there, thinking my usual Wheat beer brewed with Hefe yeast and 5-10% Rye to make it DunkelRyezen.
To brew or not to brew, that would be a stupid question !
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Re: Rye Porter

Unread postby OllieBBommel » Fri Nov 10, 2017 7:46 am

:beer:
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Re: Rye Porter

Unread postby dinnerstick » Fri Nov 10, 2017 6:37 pm

sounds really tasty! why the huell melon as bittering though? lovely aroma hop. never mind, discussion for another time. would love to try this beer.
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Re: Rye Porter

Unread postby Mraubreister » Tue Nov 14, 2017 12:49 am

dinnerstick wrote:sounds really tasty! why the huell melon as bittering though? lovely aroma hop. never mind, discussion for another time. would love to try this beer.


Tis true tis true. I had planned to use Belma but, as it's so new, my home brew store didn't stock it.

Had heard that Belma had a melon character and as I wanted this to be mainly about the malts, decided to go with Huell as a bittering and see what we got.
I'm all about the experimentation!

If any one uses Belma, or more aroma hops, do let me know what you think!

Cheers :beer:
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Re: Rye Porter

Unread postby Mraubreister » Tue Nov 14, 2017 2:49 am

mashy wrote:Hmmm. Would you think it bottles ok.


Not sure Mashy, Rye tends, in my experience, to benefit from an extra psi or two, to cut through the Rye Slickness.

If you added more priming sugar you might get there but also might get delicious little grenades ;)
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Re: Rye Porter

Unread postby mashy » Tue Nov 14, 2017 7:20 am

That was spot on my thinking.
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