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-   -   Hogback Brewing's American Rye (http://www.homebrewtalk.com/f70/hogback-brewings-american-rye-57027/)

jds 02-29-2008 04:04 PM

American Rye
1 Attachment(s)
BeerSmith Recipe Printout - www.beersmith.com
Recipe: American Rye
Brewer: Joe S
Asst Brewer: 
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0) 

Recipe Specifications
Batch Size: 5.50 gal      
Boil Size: 6.54 gal
Estimated OG: 1.059 SG
Estimated Color: 6.6 SRM
Estimated IBU: 33.2 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes

Amount        Item                                      Type         % or IBU      
9 lbs         Pale Malt (2 Row) US (2.0 SRM)            Grain        75.00 %       
2 lbs         Rye Malt (4.7 SRM)                        Grain        16.67 %       
8.0 oz        Cara-Pils/Dextrine (2.0 SRM)              Grain        4.17 %        
8.0 oz        Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        4.17 %        
1.00 oz       Sterling [7.50 %]  (60 min) (First Wort HoHops         24.8 IBU      
0.75 oz       Sterling [7.50 %]  (15 min)               Hops         8.4 IBU       
0.50 oz       Williamette [5.50 %]  (0 min) (Aroma Hop-SHops          -            
1.00 tsp      Irish Moss (Boil 10.0 min)                Misc                       
5.50 gal      Denver, Colorado                          Water                      
1 Pkgs        Nottingham (Danstar #-)                   Yeast-Ale                  

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 12.00 lb
Single Infusion, Light Body, Batch Sparge
Step Time     Name               Description                         Step Temp     
75 min        Mash In            Add 15.00 qt of water at 164.4 F    150.0 F       


This turned out very nicely, and had one of the best-tasting hydrometer jars I've had the pleasure of drinking. The rye is present, but not overpowering, and the relatively low IBU lets the malt character come out. The beer is crisp, thanks to the relatively low mash temp. With a FG of 1.010, I'm glad I had the cara-pils in there, or else it may have been too thin.

I wasn't sure how to add the details in Beersmith, but I pre-cooked the rye at 120F for about an hour, as a sort of protein rest in an attempt to get a nice clear beer. We'll see how well it turned out.

A few more weeks in the keg, and this will be a goodie.

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