"When life gives you rye, make roggenbier."

I have been meaning to get this brew log going for quite a while now. Finally, after two name changes and several recipes already in the books, I'm entering my first post. As time progresses, I'll review some of my past meads, beers, malting and brewing experiences. However, I'd like to get the ball rolling with my most recent endeavor.

Yesterday, I made an impromptu rye beer. I've been considering making one for a couple months, but there were several other batches that were ahead of it in the queue. That was until I realized I had bought 1.5 lbs of flaked rye instead of flaked wheat. I didn't want waste my brew day and decided to come up with a recipe that could utilize what I had on hand. My experience was very similar to my homemalted, gluten free, grain experiments. There were some major stuck sparge issues. In the future, I'll have to try adding rice hulls at 20% of my grain bill because using only 10% did not cut it. Fortunately, my batches have been so small that I can easily switch to the B.I.A.B. method to finish lautering

Two Rabbit Rye
Batch Size: 2.5 gallons

Grains:
2 lbs Pale Malt
1.5 lbs Flaked Rye
.5 lbs Flaked Wheat
.25 lbs Rolled Oats
.43 lbs Rice Hulls

Hops:
.5 oz Liberty, 4.3%, Pellet, 60 min.
.25 oz Liberty, 4.3%, Pellet, 15 min.
.25 oz Liberty, 4.3%, Pellet, 5 min.

Yeast: Nottingham

Brew Day Stats:
Brewed: 7/26/09
Racked:
Bottled:

H2O/Grain: 1.75 qt/lb
Sach. Rest Temp/Time: 153°F/60min.

OG: 1.040
IBU: approx. 21.8
Color/SRM: 3.3 (Beer Smith)

Ferment Temp: 73°F
FG:
ABV: