Water profile for Rye beer?

While Beer is 90-97% water, it is a very tricky subject.

Water profile for Rye beer?

Postby aamcle » Mon Jul 13, 2015 21:43

I'm planning a Rye beer :-

Rye malt 3kg
Pale malt 2kg
Chinook 13% aa. 18g start of boil
Amarillo 5% aa flame out

Dry hop 25g Amarillo
Wyeast 2565 Kolsch


What's an ideal/good water profile for this batch?

I'll be treating my water but if I don't have a profile to aim for I'm lost before I start.


Many Thanks. Aamcle
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Re: Water profile for Rye beer?

Postby mark1964 » Tue Jul 14, 2015 06:21

If you have an accurate water report and a salifert kit you could put the figures in to a water treatment calc. I use the one on Jims

ITS TIME 4 ANOTHER BEER
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Re: Water profile for Rye beer?

Postby aamcle » Tue Jul 14, 2015 07:14

I know that, putting the data into a calculator not the issue. I have to choose a profile to emulate, Cl/So4 ratios and so on and that is an issue.

I'll just go for a "balanced profile".


Atb. Aamcle
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Re: Water profile for Rye beer?

Postby pittsy » Tue Jul 14, 2015 07:38

I would say get your alkalinity to around 25 ppm , your calcium 75/150 ppm and depending on your hops a balanced sulphate to chloride ratio for more malty or 1/3rd more sulphate for hoppy . This is estimated .
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Re: Water profile for Rye beer?

Postby AltonAnt » Tue Jul 14, 2015 08:04

How does rye behave when mashed?
I've never used that much but I find I really like it in beers I've tried with it in.
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Re: Water profile for Rye beer?

Postby aamcle » Wed Jul 15, 2015 12:01

I don't know my Amarillo has gone missing so :( I'm brewing something else...

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Re: Water profile for Rye beer?

Postby robwalker » Wed Jul 15, 2015 14:12

Super sticky i hear...
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