Red Rye Ale

cweston · 03-29-2007, 01:38 PM

Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 6
Original Gravity: 1.050
Final Gravity: 1.013
IBU: 36
Boiling Time (Minutes): 60
Color: 12 SRM
Primary Fermentation (# of Days & Temp): 1 week
Secondary Fermentation (# of Days & Temp): 2 weeks

This was my first rye beer--it's an adaptation of my Columbus APA with more/darker crystal and flaked+malted rye. I just tasted the first one last night--it's going to be a winner. It's a deep copper color with a spicy/complex flavor--the malty components really come through with the IBUs a little lower than a typical PA.

Grain:
7 lb. American 2-row
1 lb. American Munich
8 oz. American crystal 120L
4 oz. Belgian CaraMunich
2 oz. Belgian Special B
1.5 lb. Flaked rye
1 lb. Rye malt

Mash: 74% efficiency
mash 60 minutes at 152

1 tsp irish moss at 15 min.

Hops:
.5 oz. Columbus (13% AA, 60 min.)
.5 oz. Columbus (13% AA, 20 min.)
.5 oz. Columbus (13% AA, 10 min.)
.5 oz. Columbus (13% AA, 2 min.)

Yeast: Nottingham

**knipknup** · 03-29-2007, 04:10 PM

When did you brew it? I would love to see a pic that shows the color. Gotta brew that perfectly red ale..

cweston · 03-29-2007, 04:15 PM

Quote:

Originally Posted by knipknup

When did you brew it? I would love to see a pic that shows the color. Gotta brew that perfectly red ale..

I brewed it about a month ago. My last bottle filled was about 16 oz in a 19 oz Bass bottle, so I needed to open it early before it overcarbonated.

Maybe I'll take a pic in a couple weeks when I start drinking them for real. It's not a really dark red (maybe an ounce of roasted barley would take care of that). It's more like the color of a lighter-hued Belgian dubbel.

cweston · 04-04-2007, 09:44 PM

Here's a pic:

**knipknup** · 04-04-2007, 10:01 PM

Beautiful!!!

ryan_boc · 02-26-2008, 02:48 AM

I'm thinking on brewing this as my first AG batch. What does it taste like? Does it have the typical rye sweetness?

**Doog_Si_Reeb** · 09-24-2008, 10:56 PM

I'm going to do a Red Rye soon. I'm going to try to clone the Red Rye from a local brewpub, Turtle Mountain. I got percentages for the grains, but not much info for the hops, other than BU's.

I'm curious about your hopping schedule, did the hops cover up some of the rye flavor? Or did you get a pretty good balance between the American hops and the spicy Rye flavor? I'm wondering if I should do anything beyond a bittering addition....

Maybe I need to "sample" a growler full from the local brewpub to get a feel for the hop profile...

enderwig · 12-07-2008, 12:06 AM

Just bottled a batch of this beer today. I downed the whole hydrometer sample and wanted more. This beer is definately going into my rotation. Thanks for the recipe OP, this is a great beer!

kronik · 03-17-2009, 07:55 AM

I just finished brewing this. Tweaked the recipe a bit, since I'm in the kitchen, I did a partial mash.

Heres what I tweaked
Mashed at 140-158... for 60 mins
4 lb. Organic American 2-row
1 lb. American Munich
8 oz. American crystal 120L
4 oz. Belgian CaraMunich
2 oz. Belgian Special B
1.5 lb. Flaked rye
1 lb. Rye malt
1 oz. of Organic Roasted Barley(as suggested to add some more color)

Then added 3lbs. of Amber DME to the boil. Which I guess makes it a Amber Rye ale now...

Didn't have any Columbus Hops at the LHBS so I got Zeus hops (never brewed with it before) Used 1 1/2 oz in steps then a 1/2 oz. of Cascade at the last min.
Ended up with an O.G of 159-160...and pitched the bottom dwelling yeast from the primary of a beer I brewed last week and just racked. It was White Labs British yeast WLP 005...Started bubbling within an hour or two...Sweet first time I've reused yeast.

I'll post in about a month on the turn out. Should be interesting.

**Denny's Evil Concoctions** · 03-17-2009, 09:31 AM

I haven't brewed a rye beer in a year. I used to brew them a lot.

Your pic has reminded me i need to revisit rye! I'm going to make a tarppist beer with rye in it. Time to plan the recipe...