Thoughts on this Amber Rye

jacksonbrown · 07-15-2008, 01:47 PM

I'll be getting 5# of Rye Malt from my Hombebrew club this week and thought I should incorporate into some brew. I'll be brewing Denny Conn's RIPA in the near future, and was going to brew an amber this weekend. So I thought why not incorporate some rye into it.
Original recipe called for 8.5# pale malt, and 2 oz chocolate malt. As you can see I reduced the PM slightly and got rid of the CM entirely.
Let me know what you think.

5 Gallon AG
60 min boil
OG 1.058
FG 1.015
IBU 39
SRM 12

8.00 lb Pale Malt (2 Row) US (2.0 SRM) 66.67 %
2.00 lb Rye Malt (4.7 SRM) 16.67 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) 8.33 %
0.50 lb Munich Malt - 20L (20.0 SRM) 4.17 %
0.50 lb Victory Malt (25.0 SRM) 4.17 %

0.75 oz Magnum [14.00 %] (60 min)
0.50 oz Centennial [9.10 %] (10 min)
0.50 oz Cascade [5.90 %] (10 min)
0.50 oz Cascade [5.90 %] (0 min) (Aroma Hop-Steep)
0.50 oz Centennial [9.10 %] (0 min) (Aroma Hop-Steep)

60 min mash @ 154* batch sparge

jds · 07-15-2008, 02:09 PM

Looks delicious! The more I brew, the more I like Rye. My only addition would be a handful or two of rice hulls, to keep the sparge loose.

**AnOldUR** · 07-15-2008, 02:19 PM

Quote:

Originally Posted by jds

Looks delicious! The more I brew, the more I like Rye. . . .

+1 on this. We put out a few kegs for a party this weekend. The 5 gallons made with 3lbs of rye was the first to go. Try some Bear Republic Hop Rod Rye. If you like it, you may want to up the rye in your recipe a bit.

jacksonbrown · 07-15-2008, 03:17 PM

I would up it, but I only have 2# available since I will need the other 3# for the RIPA. Good call on the rice hulls.

MODS: I have no idea how I posted this in the Equipment/Sanitation section, if someone could please move it that'd be great.

**niquejim** · 07-15-2008, 04:34 PM

I would put the chocolate malt back in or use roasted barley. My Rambler Owl is a lot like the original recipe and quite good IMHO.

King of Cascade · 07-15-2008, 06:19 PM

Quote:

I would put the chocolate malt back in or use roasted barley. My Rambler Owl is a lot like the original recipe and quite good IMHO

+1 Kinda light for an amber, it's almost a darker pale ale.

jacksonbrown · 07-15-2008, 08:14 PM

I see what you're saying about color. I do want to keep it a bit lighter (not color, but over all feel), so what about putting the 2 oz of chocolate malt back in, and cutting the pale malt a whole pound down to 7#. Giving us:
OG 1.054
FG 1.014
SRM 15.5
IBU 40

**niquejim** · 07-15-2008, 08:27 PM

It looks good, although the IBU's are up there for an Amber. That may fight with the Rye spiciness

jacksonbrown · 07-15-2008, 09:24 PM

Quote:

Originally Posted by niquejim

It looks good, although the IBU's are up there for an Amber. That may fight with the Rye spiciness

40 is the top of the style guide. Do think the bitternes will clash with the spiciness? Or do you think it might play nice, like a Rye IPA. Maybe drop it down to 30, or cut the Magnum to 0.5 oz?

**niquejim** · 07-15-2008, 09:32 PM

I made an Impy Rye Amber at 80 IBU's that's good, but it's a lot bigger. If you like hops go for it