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Old 05-10-2009, 05:56 PM   #21
Aubie Stout
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Brewed my version of this Thursday:

7 lbs two row
2 lbs rye
1 lbs flaked corn

OG: 1.052. 74% efficiency......

.50 oz Centennial @ 60
.25 oz Sterling @ FWH
.50 oz Sterling @ 15
.25 oz Sterling @ 10
.50 oz Centennial Dry Hop

IBU's 28.5. Pitched Safale 05 on it and fermenting nicely @ 70F.


I wanted something spicey and floral to go along with the spicey rye. I know Sterling to be a spicey hop and I hope the floral of the Centennial shines. I'll let you know how it turns out. Thanks for pointing me in this direction!

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Last edited by Aubie Stout; 05-10-2009 at 05:59 PM.
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Old 06-02-2009, 04:59 PM   #22
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Quote:
Originally Posted by Aubie Stout View Post
Brewed my version of this Thursday:

7 lbs two row
2 lbs rye
1 lbs flaked corn

OG: 1.052. 74% efficiency......

.50 oz Centennial @ 60
.25 oz Sterling @ FWH
.50 oz Sterling @ 15
.25 oz Sterling @ 10
.50 oz Centennial Dry Hop

IBU's 28.5. Pitched Safale 05 on it and fermenting nicely @ 70F.


I wanted something spicey and floral to go along with the spicey rye. I know Sterling to be a spicey hop and I hope the floral of the Centennial shines. I'll let you know how it turns out. Thanks for pointing me in this direction!
any update on this recipe?
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Old 06-13-2009, 10:31 PM   #23
Aubie Stout
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Sorry for the delay. This turned out very good. My efficiency was a little better than anticipated making it a higher gravity than I wanted.... I was shooting for 4.5 and ended up with 5.5. Oh well.

I like the Sterling in this and it is a nice light crisp beer with the Safe Ale 05 and low mash temps. My next try will be to lighten the ABV to 4% and replace the Centennial/Sterling with Sterling/Crystal. Definitely a rebrew with some tweaks.

Also, my LHBS just got in a bag of 6-row. I will be using that next time. We have a tradition of moonshine here in Alabama. Like the other poster stated, I think it'd be cool to have a Rye Whiskey Ale.

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Last edited by Aubie Stout; 06-13-2009 at 10:35 PM.
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Old 07-01-2009, 03:28 AM   #24
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MikeFlynn74, after reading your recipe I decided to finally make a rye beer myself. Especially after how good you said yours turned out. I did a slightly different batch,
7lb 2 row
1.5lb rye
1lb naked oats
.5lb flaked oats

It isn't very red, but it sure does have that rye bite, but is matched very nicely with about 30-35 IBUs, a mix of sterling hops and some (fresh picked last fall) cascade. A very good brew for the 4th of July weekend. I've had nothing but complements on it so far.

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Old 07-01-2009, 07:30 AM   #25
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I made the same beer this time. Except I did 3.1lbs of rye. Only because I might have been drunk.

It turned out very rye ish

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Old 08-13-2009, 07:44 PM   #26
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I'm thinking of throwing in a brew day this weekend. This just may be it.

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Old 09-22-2009, 01:34 AM   #27
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OK, I gotta try this one with the 6 row.
I always put rye in all my beers.All my IPA recipes have half or a whole pound rye.
I did a few batches with out it and it just didnt taste the same..even the Wife commented on the fact that there was something missing.( and she rarely drinks)..I just need it in there..
I was under the impression that rye helped head retention, and well im all for head.
Joe

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Old 04-15-2010, 05:04 AM   #28
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Brewed this one up today with some slight tweaks to the hopping schedule.

1oz Sazz^2.8 @ FWH
.75oz Amarillo^7.2 @ 60
.25oz Sazz^2.8 @ 15
.50oz Sazz^2.8 @ 10
.25oz Sazz^2.8 @ 5

...I will update this in 6 weeks when its in bottles

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Old 04-19-2010, 02:08 AM   #29
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Brewed it yesterday, stuck with the original grain bill. but changed the hops.

1oz cascade 60m
1oz willamette 10m
10z willamette 5m

Mashed @152 for 60m
Wyeast German ale yeast

Fermentation activity 10 minutes after pitching and right now it smells like gold.

I had been using white labs yeast but the push from my brewshop has turned me too wyeast, I have been getting excellent results and its local.

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Old 04-25-2010, 04:21 AM   #30
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Jw, how is the head retention on everyone's beers? I pour mine, get a half inch head and it dissipates to a lacing around the edge, anyone else?

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