I'm thinking Amarillo Rye...

Redweasel · 08-02-2008, 03:38 AM

I've never brewed with rye even though I have tasted a few. I love Amarillo.

I'm thinking something simple and basic. Hopefully with a very clean flavor. Maybe something like this. Will obviously have to use a good amount of rice hulls.

Batch Size: 5.25 gal
Boil Size: 7.00 gal
Estimated OG: 1.052 SG
Estimated Color: 5.7 SRM
Estimated IBU: 32.9 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6 lbs 8.0 oz Pilsner (2 Row) UK (1.0 SRM) Grain 50.00 %
6 lbs 8.0 oz Rye Malt (4.7 SRM) Grain 50.00 %
1.00 oz Amarillo Gold [8.00 %] (90 min) (First WoHops 32.9 IBU
1.00 oz Amarillo Gold [8.50 %] (0 min) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Mash Schedule: Single Infusion, Light Body, Batch Sparge

Rick500 · 08-02-2008, 04:02 AM

I'm thinking an American Rye with some caraway seeds thrown in for 10 minutes of the boil would be tasty... Getting ready to try it soon; we'll see how it works out.

Aubie Stout · 08-02-2008, 04:55 AM

A little high on the rye IMHO. I'd go with 30% of the total bill as a starter. Amarillo is perfect with the rye. My next brew is wheat, rye, columbus, and Amarillo.

Bytor1100 · 08-02-2008, 05:48 AM

I've never tried rye, i'd be interested to see what it tastes like.

Rick500 · 08-02-2008, 04:18 PM

There's a recipe in Brewing Classic Styles that looks good; I'm using it as my base recipe and adding the caraway seeds:

"Kent's Hollow Leg" (w/ Rye)
OG: 1.052
FG: 1.012
IBU: 20
Color: 5 SRM
Alcohol: 5.3% abv
Boil: 60 min
Pre-boil volume: 7 gal
Pre-boil gravity: 1.044

6 lbs American two-row malt
3.75 lbs rye malt
3 lbs wheat malt
1 oz Willamette 5.0%AA @ 60 min
0.3 oz Willamette 5.0%AA @ 0 min
0.3 oz Centennial 9.0%AA @ 0 min

Mash at 152 degrees F.

Altbier or Kolsch yeast preferable, but can sub WLP001, Wyeast 1056, WLP320, Wyeast 1010, or US-05. Ferment at 65 degrees F.

Omit 0 min hops addition(s) if desired.

Sounds really good to me.