sportsandjorts
New Member
- Joined
- Mar 24, 2014
- Messages
- 2
- Reaction score
- 0
Hey Everyone just wanted to get a new thread going about rye wines to see if theres any more info since not many exist and haven't been posted in for years.
So two weeks ago I brewed a Rye Wine. I've been wanting to do one since I started brewing and have found very little info or recipes.
Here is my recipe:
40% American Rye malt
14% Light Munich
14% Pilsen
10% Golden Promise
4% Special B
8% Honey
10% Rice Hulls
Fermented with Irish ale yeast
I used Chinook and Fuggles to around 50 IBU, split between bittering and flavor.
Target OG of 1.095 (Hit 1.088)
Target FG of 1.026 (Hit 1.020)
Mash Temp of 158 F
My mash went fairly smoothly. It was sticky and viscous but nothing that caused too many problems, and that was with out any rests. In the future I hope to try a rest to see how it works.
I didn't quite hit my OG due to collecting too much wort and not boiling quite long enough. It had a fairly quick and explosive fermentation.
After two weeks, this weekend, I racked it to a secondary where it should sit for months before bottling. It smells great, very spicy a good kick of chinook. very intense. The taste on the other hand is very powerful. It is full of spicy and almost astringent rye flavors. Also some pine and a good kick of bitterness. I am hoping to age it for months to hope the flavors mellow out and start to agree better. Otherwise I may consider aging it for a time on something (not sure what yet to try and balance flavors.)
Thoughts? Questions? Experiences?
So two weeks ago I brewed a Rye Wine. I've been wanting to do one since I started brewing and have found very little info or recipes.
Here is my recipe:
40% American Rye malt
14% Light Munich
14% Pilsen
10% Golden Promise
4% Special B
8% Honey
10% Rice Hulls
Fermented with Irish ale yeast
I used Chinook and Fuggles to around 50 IBU, split between bittering and flavor.
Target OG of 1.095 (Hit 1.088)
Target FG of 1.026 (Hit 1.020)
Mash Temp of 158 F
My mash went fairly smoothly. It was sticky and viscous but nothing that caused too many problems, and that was with out any rests. In the future I hope to try a rest to see how it works.
I didn't quite hit my OG due to collecting too much wort and not boiling quite long enough. It had a fairly quick and explosive fermentation.
After two weeks, this weekend, I racked it to a secondary where it should sit for months before bottling. It smells great, very spicy a good kick of chinook. very intense. The taste on the other hand is very powerful. It is full of spicy and almost astringent rye flavors. Also some pine and a good kick of bitterness. I am hoping to age it for months to hope the flavors mellow out and start to agree better. Otherwise I may consider aging it for a time on something (not sure what yet to try and balance flavors.)
Thoughts? Questions? Experiences?