All-Grain - Red Eye Rye

kyleobie · 11-07-2011, 01:50 AM

Recipe Type: All Grain
Yeast: Wyeast 1272
Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.011
IBU: 52
Boiling Time (Minutes): 60
Color: 11.4
Primary Fermentation (# of Days & Temp): 10 days at 68
Secondary Fermentation (# of Days & Temp): 14 days
Tasting Notes: Big hop aroma, hop-forward but plenty of rye malt character, VERY sessionable

Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 66.33 %
2.00 lb Rye Malt (4.7 SRM) Grain 16.58 %
1.00 lb Munich Malt - 20L (20.0 SRM) Grain 8.29 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.15 %
0.50 lb Honey Malt (25.0 SRM) Grain 4.15 %
0.06 lb Roasted Barley (300.0 SRM) Grain 0.50 %
0.40 oz Magnum [13.50 %] (60 min) Hops 16.5 IBU
0.50 oz Chinook [11.70 %] (60 min) (First Wort HoHops 19.7 IBU
1.00 oz Glacier [5.60 %] (15 min) Hops 8.5 IBU
0.60 oz Columbus (Tomahawk) [10.90 %] (5 min) Hops 4.0 IBU
0.50 oz Chinook [11.70 %] (5 min) Hops 3.6 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
4.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

In 3 years of homebrewing, I have never wanted to post one of my recipes...until now. I read that Wyeast 1272 really brings out the best in rye and everybody who has used it is right. The rye character in this beer is just about perfect. I used small amounts of Columbus and Chinook and a more generous helping of Glacier to really emphasize spice and herb... the result is a VERY drinkable rye beer at only 4.5% with much of the hop flavor of a RyePA.

I've got more information on brew day and tasting notes over at my blog... I tried this with a deep fried pork belly the other night. Fantastic. Highly recommend.

**snevey** · 12-31-2011, 12:41 AM

Thanks for sharing this... I was looking for a Red Rye to brew up for St. Patty's day and keg for the first time ever. This seems like the perfect one to brew...

Edit: Yes, I realize this isn't Irish, but no one has to know...

kyleobie · 01-20-2012, 01:01 AM

Cool! If you do brew it, let me know how it turns out.

**snevey** · 01-20-2012, 01:14 PM

Well, I'm guilty of a "beginner" move here. I fermented this for two weeks and then cold crashed the primary for 2 days in the upper 30's to drop some of the yeast out of suspension. I then carbed it for a week in my fridge at 38 degrees and drank it. It is GOOD! The first couple glasses were hoppy, probably because I sucked up some of the hops particles that may have been in suspension that sank to the bottom of the keg. HOLY BEER HEAD batman! I carbed and am serving this at 7 psi, which I don't think is too much, and it maintains a head and NICE lacing on the glass from start to finish. This on is on the "re-brew" list for sure! Next time, I'll be more patient and primary for 2 weeks, secondary for 2, and then keg and wait some more. I really want to try this beer though, AND try out my new kegging stuff! If you like a crisp, lightly hopped rye ale, this beer is for you!

kyleobie · 01-20-2012, 02:17 PM

Awesome! Glad it turned out well!

jschumacher · 03-20-2012, 11:46 PM

This recipe looks great. I think I will have to brew this up in the near future.