Where to get rye extract in the UK?

[zeropanic]

Hi All,

Does anyone know of a UK company which sells rye extract in dry or liquid forms?

Cheers,

Amos

 

[RobWalker]

i've never seen it, but are you talking about rye malt extract? if so it's probably worth partial mashing it with pale malt, rye malt is pretty easy to get hold of and not used extensively in recipes, so would be easy. 500g/500g and steep at 66c for 60 mins would do it :thumb:

 

[zeropanic]

Thanks, I had considered a partial mash. I am going to be combining the Rye with Pale DME, but am looking to go more towards 60-70% Rye to 40-30% Pale at least and I'm not so sure I'd get enough by just steeping it prior to the boil.

I know Northern Brewer in the States do a Rye Malt Syrup, so surely someone over here does one too? :)

Cheers,

Amos

 

[JKaranka]

Funny you ask that, I just got back from holiday in Finland and brought with me a few packs of Tuoppi Kotikalja. They're sachets to make light (<2%) barley and rye beer for home use. It's stuff that schools offer to kids for lunch. It's this stuff:

http://www.amazon.com/Tuoppi-Kotikalja- ... roduct_top

Going to try chucking a few sachets into a saison to give it a homemade Finnish beer twist.

 

[zeropanic]

Hmm, interesting idea.

Anyway, I've been following up on sourcing the LME. I think Briess do a rye malt as an extract, so I've asked the 2-3 companies I've found online in the UK who stock Briess products, if they are able to get hold of the rye version too. Hopefully I'll get some good news soon.

Cheers,

Amos

 

[zeropanic]

Apparently the suppliers for those companies don't import the Rye Malt Extract

Also recently found Amazon (US) stock it ...

http://www.amazon.com/Liquid-Malt-Extra ... ewdea02-20

... however, it can't be shipped to the UK

Cheers,

Amos

 

[RobWalker]

might be one for the all grainers in this country...i'm envious of america's bountiful home brewing supplies.

rye flakes are another option, available here -

https://www.google.co.uk/shopping/produ ... EPMCMAg4Hg

they would be mashed along with your malt.

i think maybe if you did a half size batch with topping up to your OG choice, you could wang one together, particularly if you want a dry beer. high temp mashing is difficult on a small scale. providing you can boil it, there's no reason it won't work.

 

[zeropanic]

Thanks, someone else mentioned the rye flakes so I guess I'll have to try that route. What I might do is a small batch with the rye flakes, some black malt and perhaps wheat malt bagged and suspended in the pot on heat trying to keep the temperature constant (I don't have a mash tun yet). An hour of that before adding the light malt extract and doing the boil as normal I hope would give me something usable :)

 

[RobWalker]

certainly. good luck with it. flakes and malt will yield about the same result, but you'll need to mash the flakes with pale/wheat malt for them to take effect.

at least, i'd think the flavour would translate over at some point during the mash - just make sure to take your OG and add extra or less dme as neccessary. :

 

[zeropanic]

Excellent idea then, how about something like the following?

Batch Size (fermenter): 23.00 l
Estimated OG: 1.054 SG
Estimated Color: 30.6 EBC
Estimated IBU: 16.0 IBUs

1.00 kg Rye, Flaked (3.9 EBC) 23.8 %
0.87 kg Wheat Malt, Ger (3.9 EBC) 20.8 %
0.12 kg Black (Patent) Malt (985.0 EBC) 3.0 %
2.20 kg Light Dry Extract (15.8 EBC) 52.4 %
15.00 g Tettnang [4.50 %] - Boil 60.0 min 6.4 IBUs
20.00 g Tettnang [4.50 %] - Boil 30.0 min 6.5 IBUs
0.30 tsp Irish Moss (Boil 10.0 mins)
20.00 g Tettnang [4.50 %] - Boil 10.0 min 3.1 IBUs
1.0 pkg German Ale (Wyeast Labs #1007)

Ok, so it's not a true Roggenbier as I understand the Rye should be at least 50% of the grain bill, but it should give something in the right direction?

Cheers,

Amos

 

[RobWalker]

I would say that would be easy enough to do. do you have a good enough boiler to boil the lot? if you're working at a reduced volume, make sure you key that into beersmith - Boil Volume, and batch size after top up. that way you'll get the correct abv/bitterness, etc. if you happen to be working at a reduced volume, don't understimate how much space your hops can take up :p

I hear you're meant to cold steep black malt too. 20 mins in a few L of cool water. otherwise it can produce a lot of bad flavours instead of just roastiness and colour.

 

[zeropanic]

Lol, I'll keep an eye on the volumes and perhaps re-jig the recipe accordingly :)

I'll do some research on using the black malt for colour, it may be that I leave it out and do that separately before adding it to the pot later on.

Cheers,

Amos

 

[zeropanic]

I've come across an interesting product I'll probably be able to use to add the ruby colour. Carafa extract.

http://themaltmiller.co.uk/index.php?_a ... ductId=452

Apparently it doesn't impart any strong flavours, so would be ideal to deepen the colour of the rye recipe.

Cheers,

Amos