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InvisibleCreonAntigone
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Registered: 05/30/21
Posts: 2,875
How should I bitter this beer? * 1
    #27869810 - 07/20/22 03:16 AM (1 year, 6 months ago)

I am making a beer based on the concept that rye is the grain that tastes best to me. Most recipes are mostly barley, even when I google rye I see recipes with mostly barley malt.

I am going to use 100% rye malt. But I haven't decided which herbs to add. No hops, that's overdone. I was thinking chamomile so far, but I didn't have any other ideas.

I wanted to bottle condition for a higher abv, so I may add a bit of honey.


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InvisibleShroomBird
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Registered: 03/21/22
Posts: 410
Loc: Flyin' high
Re: How should I bitter this beer? [Re: CreonAntigone] * 1
    #27870058 - 07/20/22 09:05 AM (1 year, 6 months ago)

Mugwort.

It's what they used before hops.


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Offlinepugster
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Registered: 08/02/20
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Re: How should I bitter this beer? [Re: ShroomBird]
    #27874086 - 07/23/22 11:57 AM (1 year, 6 months ago)

there are lots to choose from depending on location , easiest way is just to do a google search for 'bittering agents used in brewing' and try to find ones that grow in your area or you can easily get hold of.

this is a good read (sacred and herbal healing beers) and shoud also give you some good ideas
https://b-ok.cc/book/961771/6a04d2


Edited by pugster (07/23/22 11:59 AM)


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OfflineForresterM
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Re: How should I bitter this beer? [Re: pugster]
    #27878759 - 07/27/22 04:03 AM (1 year, 5 months ago)

Quote:

pugster said:
there are lots to choose from depending on location , easiest way is just to do a google search for 'bittering agents used in brewing' and try to find ones that grow in your area or you can easily get hold of.

this is a good read (sacred and herbal healing beers) and shoud also give you some good ideas
https://b-ok.cc/book/961771/6a04d2




Stephen Buhner is awesome and that's a really cool book.


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OfflinegeokillsA
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Re: How should I bitter this beer? [Re: CreonAntigone]
    #27880762 - 07/28/22 06:17 PM (1 year, 5 months ago)

Hops overdone? :what:

Well, ok, to each their own!

On the 100% rye note, might want to take a gander here.  TLDR: due to the high amounts of beta-glucans, which is a gummy sugar, you can really stick up the mash if precautions are not taken.


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InvisibleCreonAntigone
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Registered: 05/30/21
Posts: 2,875
Re: How should I bitter this beer? [Re: geokills]
    #27886345 - 08/02/22 03:24 AM (1 year, 5 months ago)

Quote:

geokills said:
Hops overdone? :what:

Well, ok, to each their own!

On the 100% rye note, might want to take a gander here.  TLDR: due to the high amounts of beta-glucans, which is a gummy sugar, you can really stick up the mash if precautions are not taken.




I have an idea...

I have some rye that I've had trouble malting. I wondering if I might try a rye sake?

I have been reading - for sake rice is steamed, not malted (since rice cant malt). I lieu of malting, they ferment with koji, in a six-week-long process. Koji produces the same enzymes made in malting.

I wonder if I might be able to make a 'rye sake'? To make a mash out of rye and undertake the extra steps of fermenting rye with koji.


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InvisibleCreonAntigone
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Registered: 05/30/21
Posts: 2,875
Re: How should I bitter this beer? [Re: CreonAntigone]
    #27886347 - 08/02/22 03:26 AM (1 year, 5 months ago)

Apparently for soju, a distilled japanese spirit, koji is grown on wheat. So presumably I could follow that kind of mash recipe except rye instead.


Edited by CreonAntigone (08/02/22 03:30 AM)


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Offlinewhitehawk
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Registered: 03/21/17
Posts: 77
Last seen: 2 months, 24 days
Re: How should I bitter this beer? [Re: CreonAntigone]
    #27887437 - 08/02/22 08:34 PM (1 year, 5 months ago)

id consider using yarrow, not sure if it would marry well with the taste of rye as ive never tried that combo before. sacred and herbal healing beers is an awesome text though for sure and may have a recipe for that.


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InvisibleCreonAntigone
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Registered: 05/30/21
Posts: 2,875
Re: How should I bitter this beer? [Re: geokills]
    #27896878 - 08/10/22 05:13 AM (1 year, 5 months ago)

Quote:

geokills said:
Hops overdone? :what:

Well, ok, to each their own!

On the 100% rye note, might want to take a gander here.  TLDR: due to the high amounts of beta-glucans, which is a gummy sugar, you can really stick up the mash if precautions are not taken.




I have reviewed this and other resources on pure rye malt.

It seems that my mash will have very levels of proteins and beta-glucans. For the purpose of this, I'll do a step mash with two additional rests, one for a glucan rest at 40c, and a protein rest at 50c. This SHOULD help ameliorate the gumminess of the mash as the enzymes active at those temperatures help break down glucans.


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