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Old 11-04-2009, 02:13 PM   #1
dasein668
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Default Red ale with Rye, feedback requested

I've got a bunch of rye malt kicking around, and I've had a request by some friends to brew an american amber/red ale. So I thought maybe I could combine them... Below is my draft recipe. I'm looking for a little feedback. I'm going easy on the hops both to allow any rye character to shine through without being overwhelmed, and because most of my beer-drinkers prefer more of a malt focus.

I've listed cal ale as the yeast, but I'm thinking about trying the American Ale II. Anyone used that?

Thoughts?

Vesper Red
10-B American Amber Ale
Author: Nathan Sanborn



Size: 5.9 gal
Efficiency: 74%
Attenuation: 75.0%
Calories: 185.84 kcal per 12.0 fl oz

Original Gravity: 1.056 (1.045 - 1.060)
|===================#============|
Terminal Gravity: 1.014 (1.010 - 1.015)
|====================#===========|
Color: 13.58 (10.0 - 17.0)
|================#===============|
Alcohol: 5.49% (4.5% - 6.2%)
|=================#==============|
Bitterness: 38.0 (25.0 - 40.0)
|=====================#==========|

Ingredients:
7.0 lb Pilsen Malt
5 lb Rye Malt
1.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
4.0 oz Crystal Malt 40°L
6.0 oz Crystal Malt 120°L
1.0 oz Black Malt
.5 oz Centennial (10.4%) - added during boil, boiled 60 min
.5 oz Centennial (10.4%) - added during boil, boiled 30.0 min
1.0 oz Centennial (leaf 2008) (9.0%) - added during boil, boiled 1 min
0.0 ea WYeast 1056 American Ale

Schedule:
Ambient Air: 55 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:05:20 Mash In - Liquor: 4.75 gal; Strike: 165.58 °F; Target: 154.0 °F
01:05:20 Saccharification Rest - Rest: 60 min; Final: 148.4 °F
01:15:20 Runoff - First Runnings: 0.0 gal sparge @ 212 °F, 3.88 gal collected, 5 min; Second Runnings: 4.95 gal sparge @ 175 °F, 3.89 gal collected, 5 min; Total Runoff: 7.95 gal

Results generated by BeerTools Pro 1.5.3

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Primary: Dubbel
Secondary: Foreign Extra Stout, Cider
Bottles: Nada
Kegs: Bailey's Porch House APA, Winter Wheat (Dunkelweizen), Copper Ale (alt)
On Deck: Bailey's Porch House APA, Vesper Red Rye, Robust Porter
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Old 11-04-2009, 03:33 PM   #2
Teacher
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It looks pretty good to me. You might also want to toast some of the rye malt if you have time.

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Old 11-04-2009, 03:57 PM   #3
dasein668
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Never self-toasted malt before. Procedure?

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Primary: Dubbel
Secondary: Foreign Extra Stout, Cider
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Kegs: Bailey's Porch House APA, Winter Wheat (Dunkelweizen), Copper Ale (alt)
On Deck: Bailey's Porch House APA, Vesper Red Rye, Robust Porter
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Old 11-04-2009, 05:39 PM   #4
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Put it in the oven at 375 F for about 40 minutes, stirring a couple of times. But you must let it sit in a paper bag for a couple of weeks before using it, otherwise you'll get some harsh flavors.

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