Beehemel

Recipes 

So I've been working on this recipe for a Red Rye with a little bit of peated malt and some honey malt for a sweet/spicy/smoky malt profile, but I can't decide how I want to hop it. Anybody have some suggestions? Here's what I have so far:

Red Rye - Irish Red Ale
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Batch Size: 5.000 gal
Boil Size: 6.000 gal
Boil Time: 1.000 hr
Efficiency: 65%%
OG: 1.053
FG: 1.014
ABV: 5.0%%
Bitterness: 0.0 IBUs (Tinseth)
Color: 13 SRM (Morey)

Fermentables
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Name Type Amount Mashed Late Yield Color
Vienna Malt Grain 8.000 lb Yes No 78%% 4 L
Rye Malt Grain 3.000 lb Yes No 63%% 5 L
Peat Smoked Malt Grain 2.000 oz Yes No 74%% 3 L
Honey Malt Grain 8.000 oz Yes No 80%% 25 L
Roasted Barley Grain 2.000 oz Yes No 55%% 300 L
Caramunich Malt Grain 4.000 oz Yes No 72%% 56 L
Total grain: 12.000 lb

Misc
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Name Type Use Amount Time
Irish Moss Fining Boil 0.000 tsp 0.000 s

Yeast
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Name Type Form Amount Stage
Wyeast - Irish Ale Ale Liquid 0.528 cup Primary

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Misplaced_Canuck

Recipes 

Since you want to make the malt shine through, I'd recommend that you go for about 25 IBU's of medium to high-alpha hop.

M_C

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BrewThruYou

Recipes 

That grain bill is all over the place. Vienna, Rye, Peat, Roasted Barley, Honey, etc.

If you are going for an Irish red, I'd stick to traditional hops. EKG, Fuggles, Northdown, etc.

Beehemel

Recipes 

I didn't so much want it to be a traditional irish red, hence the "unconventional" grain bill. I was thinking Fuggles, but part of me wants to make it with American hops and some higher bitterness. I could probably remove the roasted barley and the caramunich, but I wanted to make sure it was nice and red, and I've seen those two accomplish that in other recipes. I'm also not totally sold on the honey malt, I may just nix it altogether.

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Yooper

Recipes 

If I was going with that grainbill, I'd use pretty neutral hops or at least earthy hops. I think citrusy US hops would clash terribly with a peat/smoke/rye beer.

I'd use either noble hops, just enough to counter the sweet malt, so maybe 25-30 IBUs like the Canuck said- or go with an earthy hop like fuggles or even EKG.

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AZ_IPA

Recipes 

EKG and Willamette?

Beehemel

Recipes 

I guess I'll stick to the neutral/earthy hops as has been suggested. Thanks for the guidance!

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Secondary:
Bottled: 410 Wheat IIPA, King's Khoice Brown Ale, My Birthday Russian Imperial Stout, Chaka-Laka Monkey CACAO!
On Deck: King's Khoice Part Deux, India Brown, Saison, American Mild, Hefeweizen, Maple Pecan Brown ale, Belgian Tripel or Quad

SC_Ryan

Recipes 

I would keep the IBU low too. Too much bitterness will wash out the peat. 25-30 like other have suggested

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Oh no! Bitter beer face!!!

goodgodilovebeer

Recipes 

All Hallertau.

drummerguysteve

Recipes 

I'd use magnum, which isn't citrusy, and also is high IBU. that way you get a firm bitterness with minimal flavor.

I'd shoot for around 35 IBUs, which may seem a little high, but I wouldnt want it to taste too sweet.

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