Reddish Amber Rye
66.7% 8lbs Maris Otter 39.5 4.0
16.7% 2lbs Crystal 40 8.8 16
8.3% 1lb Red Wheat 3.9 .7
8.3% 1lb Flake Rye 5.1 .3
1 oz Willamette Hops 4.6%AA 18.5 IBU ( 60 min Boil)
.5oz Irish Moss (30min)
60 min mash @ 157, 90 minute boil and chilled in about 30 minutes to 80* where as I racked into my fermenter from the pot I tossed the yeast in to get mixed up.
Fermented at a pretty constant 70-73 degrees.
Really nice flavors and I am really enjoying this now and see lot's of potential. In hindsight, I might add two pounds of rye to really bring that flavor out more.
I would up the rye also( try malted rye, I like the taste better)
I did one of these also, only went with American hops(a bit hoppy flavored for an Amber)
This recipe was one of those "throw it together from what I think tastes good" kind of things. I actually looked at your recipe niquejim while researching what I was going to make. My base was to make something with Rye. However, now that I know that this is so delicious and that the flaked rye adds so much creaminess, I am going to try a couple of pounds. The hop flavor is just bitter enough to be there, but not overwhelm.
Isn't Willamette American...?
When I tasted the malted rye at the brewstore, I found it not to have as much flavor as I wanted. Though in the future I will look into making one of these using the malted Rye. Maybe toss in some oats or something to maintain that creaminess or split the Rye 1/2 flaked, 1/2 malted. Either way, two pounds rye.
So I have wine glasses more at hand...it holds liquid except for that nasty hole in the top.
This is the color that I got out of this recipe and have it kegged. The rye flavor is coming out (to me) just before I get the bitter of the hops after I swallow. I enjoy this guy.
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