firebird400

Recipes 

Hi.
Myself like many others play around with different recipes and I just put this together.

I was trying to get something like this:
OG 1.055
FG 1.011
IBU 31
ABV 5.7 %
SRM 11<--

And when I did the recipe looked like it had been put together to get a name including the number 4

So what would it be? An Amber Ale or an Amber Rye Ale or.....

7.4 gal batch
8.3 gal. boil
BHE 83%
31.3 % 4.40 lbs. American Two-row Pale
31.3 % 4.40 lbs. Malted Rye
31.3 % 4.40 lbs. German Munich I
3.1 % 0.44 lbs. American Crystal 60L
3.1 % 0.44 lbs. American Crystal 120L
14.08 lbs.


76.2 % 1.60 oz. Amarillo Whole/Plug 6.9% for 60 min. 26.0 IBU
23.8 % 0.50 oz. Amarillo Whole/Plug 6.9% for 22 min. 5.2 IBU


Yeast US-05 @ 57-61°f

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firebird400

Recipes 

So not even worth a comment

Please help a fellow homebrewer out understanding its grain bill

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My unique compact brew system.
http://www.homebrewtalk.com/f51/my-new-homemade-micro-brewery-241691/

The list of brews I have on hand and in the making is now too long to have in my signature :-D

sweetpoetatoe

Recipes 

I find one of the funnest things to do when making recipes, is to occasionally forgo style guidelines, i believe there are many amazing beers that have come from this practice.
In most commercial breweries, i beleive they usually use about 10%- 18% rye. wiht ten percent being jsut for a dry finihs to compliment hops, and 18 being a tad of the spicyness, if i were doing it i would personanly go with somewhere around 25%.
BYO has some great articles on amber recipe formulation and has an alright one on the use of rye, if no one comments atleast those may be more help than i can.
http://byo.com/stories/article/indices/11-beer-styles/127-american-amber-style-profile

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Brindle Bear Brewing