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Old 02-28-2012, 07:49 PM   #91
Croat
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I hardly ever hear you talking about water, especially when using rye. Rye tends to increase water Ph so without adjusting you can't get the right flavour (not to mention some minerals ratios - chloride to sulfate etc).
Correct me if I'm wrong



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Old 03-04-2012, 04:17 PM   #92
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Getting ready to do a 5 gal clone attempt of Red's Rye PA:

Recipe: Red's Rye Pale Ale-US caramel version
Style: 14B-India Pale Ale(IPA)-American IPA

Recipe Overview

Wort Volume Before Boil: 8.00 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.50 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.048 SG
Expected OG: 1.063 SG
Expected FG: 1.015 SG
Expected ABV: 6.4 %
Expected ABW: 5.0 %
Expected IBU (using Rager): 70.3
Expected Color: 12.2 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 66 degF

Fermentables
US 2-Row Malt 10.00 lb (66.7 %) In Mash/Steeped
US Rye Malt 2.50 lb (16.7 %) In Mash/Steeped
US Carapils Malt 1.00 lb (6.7 %) In Mash/Steeped
Belgian Aromatic Malt 0.50 lb (3.3 %) In Mash/Steeped
US Caramel 120L Malt 0.50 lb (3.3 %) In Mash/Steeped
US Caramel 60L Malt 0.50 lb (3.3 %) In Mash/Steeped

Hops
German Northern Brewer (8.0 % alpha) 21 g Loose Pellet Hops used 60 Min From End
German Northern Brewer (8.0 % alpha) 21 g Loose Pellet Hops used 30 Min From End
US Amarillo (10.3 % alpha) 28 g Loose Pellet Hops used 20 Min From End
US Amarillo (10.3 % alpha) 28 g Loose Pellet Hops used 10 Min From End
US Amarillo (10.3 % alpha) 28 g Loose Pellet Hops used 1 Min From End
US Amarillo (10.3 % alpha) 56 g Loose Pellet Hops used Dry-Hopped

Other Ingredients

Yeast: DCL US-05 (formerly US-56) SafAle

Figuring on a mash temp of 154°.

60 minute boil.

Thanks to this thread! Will post results

Quote:
Originally Posted by BgThang View Post
gonna try this brew tomorrow with this (10G batch)


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Old 03-15-2012, 07:17 PM   #93
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I ended up backing off the rye a tiny bit, using 2 lb, not 2.5

I underestimated my boil-off in the last couple batches resulting in a slightly higher OG, hence backing off the rye. Actually hit the numbers pretty well this time: estimated preboil and OG was 1.046 and 1.061 respectively. I got 1.046 and 1.060.

Mashed at 155. I seem to finish dryer than the calculations estimate on every batch, so tried to offset this a bit with the higher temp.

5 gal strike water; assumed 2 gal loss to grain absorption; added 1 gal at 170° to mash out (rectangular cooler tun, Denny Conn's batch sparging method). 1st runnings gave me the 4 gal I was hoping for. Batch sparged another 4 gal to collect my 8 gal. (went for 8 gallons because of the higher boil off results I've gotten in the winter months). Problem is... my SS boil pot, which was advertised (overstock.com) as 36 qt is truly only 32, as my 8 gallons would have almost overflowed. Left a little bit out. (up until now, I hadn't actually measured the volume of the pot and had always assumed it was the 9 gal)

There was a lot of break material and/or hop matter (4 oz of pellets in the boil, all loose). I'm going to end up with under 5 gal in the end, but so be it. I only transferred over 5 gallons (not 5.5) because of how much "stuff" was in the bottom of the pot. My carboy is 6 gal, not 6.5, so this may be for the best anyways. (Have used the buckets with lots of headroom for primaries for all previous batches)

Going to pick up a 5 gal better bottle this weekend to use as a secondary when I dry hop this with the 2 oz of amarillo.

Used dry yeast for the first time in a year (my ill-fated MrBeer brews and my one pre-hopped extract amber brew were all dry yeast, and then I switched to full boils and liquid yeast with starters last summer). Pitched s-05 after the carboy was down to 65° (cold basement floor got it down after I had used the immersion chiller to get to the upper 70s) and attached my fermwrap and Johnson controller. Got a big blow off tube jammed into the neck of the carboy and out to a bucket of star-san solution. Hoping it kicks into gear while at work today and I go home to find it bubbled away.

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Old 03-20-2012, 04:18 AM   #94
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I looked at all the info on this thread and brewed this.

8.68lb Pale Malt
1.45 lb Rye
1.23lb Cara-Pils
.55lb Crystal 80
.5lb Crystal 40
.4lb Aromatic
.4lb crystal 60
HOPS
.5oz Pearle 60min
.55oz Cascade 45min
.5oz Amarillo 30min
.85oz Cascade 30min
.5oz Pearle 30min
1.68oz Cascade15min
1oz Cascade 10min
.5oz Amarillo 0 min
1oz Cascade 0 min
2oz Amarillo Dry

I mashed at 153 would bump to 155. I used home grown fresh dried cascades. pellet may work a bit better.
This was scored at 38 by John Palmer recently 37 over all. Thanks for all the info.
My son and his buddy did a blind taste test both were wrong trying to pic the real thing from the clone. Reds rye is my sons favorite beer.

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Old 03-27-2012, 12:52 PM   #95
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I'm going to be brewing this soon. I based my recipe on what the original emails to founders suggest and using Perle and Amarillo since that appears to be what they used.

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Old 04-15-2012, 11:10 PM   #96
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I think I read all the posts on here unless I missed a few pages but did not see any comments on the yeast that was chosen in the original recipe. WY1056 seemed to be a good choice in regards to the yeast?

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Old 04-16-2012, 04:09 AM   #97
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I read somewhere on here a while ago that they use 1056 in everything, and that supposedly came directly from Founders.

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Old 04-16-2012, 04:02 PM   #98
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Quote:
Originally Posted by thisoneguy View Post
I read somewhere on here a while ago that they use 1056 in everything, and that supposedly came directly from Founders.
Awesome thanks...and it looks as if it is still anyones guess at what the best recipe is here? No one has quite nailed it down it looks?
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Old 04-23-2012, 01:05 AM   #99
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Ive been studying this beer and I get a HINT of lactose in it. Anyone else get this?

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Old 05-21-2012, 04:37 PM   #100
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Just found out my Rye IPA (Foudners clone attempt) got 2nd place in the specialty category (20 entries) at the Merrimack Valley Homebrew comp:
http://www.mvhbc.com/competition/
Still think it lacked the firm bitterness compared to Foudners, but still damn tasty. Will need to use gypsum in the next attempt to see if that makes the difference



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