Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Wheat and Rye Beer > Red Rye Ale

Reply
 
LinkBack Thread Tools
Old 07-04-2013, 04:43 AM   #131
sparksanthony
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Roanoke
Posts: 32
Liked 1 Times on 1 Posts

Default


Brewed this one tonight for the first time and numbers were almost dead on. The only difference from the OPs recipe was that I used a little bit of melanoidin (2%) to hopefully get some good red color (and a touch of maltiness). My first time with that malt so hopefully I won't be sorry.

__________________
sparksanthony is offline  
 
Reply With Quote Quick reply to this message
Old 07-13-2013, 05:44 PM   #132
sparksanthony
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Roanoke
Posts: 32
Liked 1 Times on 1 Posts

Default


This one smells great after 10 days in the primary and there was a nice taste of the rye in the hydrometer sample.

One thing a little bit concerning is that when I checked the FG it was only 1.018 (about 67% attenuation thus far). I thought this was higher attenuating. This is my first time using DS-Nottingham and I thought it should be down closer to 1.010-.014 by now, especially since I pitched entire packet into two different fermentors with 4 gallons each (1 packet each). I mashed @ 153 and fermented @ approx. 67F.. I moved it to a warmer area of the basement and rousened it up a little. Hopefully I can get those last few points by next weekend or during the secondary fermentation.

Either way..going to be a very good beer!

__________________
sparksanthony is offline  
 
Reply With Quote Quick reply to this message
Old 07-13-2013, 06:17 PM   #133
brewNOLA
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 12
Likes Given: 1

Default


Any thoughts on 'Imperial'-izing this recipe to end up with an Imperial Red Rye? For me, I'd need the extra fermentables to come from DME additions because I only have a 5 gal cooler to mash in.

Any assistance is greatly appreciated.

Brewed up the OP recipe about a month ago and plan to crack the first bottle later this afternoon.

__________________
brewNOLA is offline  
 
Reply With Quote Quick reply to this message
Old 07-21-2013, 11:01 PM   #134
theveganbrewer
Feedback Score: 1 reviews
Recipes 
 
Join Date: Sep 2011
Location: Beaverton
Posts: 1,937
Liked 291 Times on 207 Posts
Likes Given: 265

Default


Quote:
Originally Posted by brewNOLA View Post
Any thoughts on 'Imperial'-izing this recipe to end up with an Imperial Red Rye? For me, I'd need the extra fermentables to come from DME additions because I only have a 5 gal cooler to mash in.

Any assistance is greatly appreciated.

Brewed up the OP recipe about a month ago and plan to crack the first bottle later this afternoon.
Might be close:

If you want 1.080 with just DME, add 4 pounds and do a 1.25 ounce Columbus addition at 60 minutes and a 0.75 at 20 and you should have similar bitterness.

If you have enough space to increase the specialty malts, but not the 2-row, you could do 2.5 pounds of DME and an extra pound of flaked rye, 10 ounces of Munich and Rye malt, and 4 ounces of crystal, 2 ounces of caramunich, and 1 ounce of special b. Increase hops same as above.
__________________

-Retired Homebrewer

theveganbrewer is offline  
 
Reply With Quote Quick reply to this message
Old 07-25-2013, 11:22 PM   #135
sparksanthony
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Roanoke
Posts: 32
Liked 1 Times on 1 Posts

Default


How about this one....
I assume you can mash 10lbs in your cooler with a pretty thick mash??
This was formulated at 5.5 gallons/70% efficiency. Fermentable Percentages and IBU:GU (.65) are almost dead on with the original recipe. IBU's and SRM a little bit higher

Mashing 10lbs of grain@ 153-154F
OG-1.082 FG-1.020
IBU-53 ABV- 8.0% SRM-15

Fermentables
Plain Extra Light DME 4.0 lb 27 %
2-Row Brewers Malt 4.5 lb 31 %
Flaked Rye 2.0 lb 13 %
Munich Malt 10L 1.5 lb 10 %
Rye Malt 1.5 lb 10 %
Caramel Malt 120L 7.0oz 3 %
CARAMUNICH® III 5.0oz 2 %
Belgian Special B 3.0oz 1 %

Hops
Columbus 0.66 oz 60 min Boil Pellet 14.8%
Columbus 0.66 oz 20 min Boil Pellet 14.8%
Columbus 0.66 oz 10 min Boil Pellet 14.8%
Columbus 0.66 oz 5 min Boil Pellet 14.8%

Yeasts
Danstar Nottingham (2) – 75.0% — – —

Great idea for Imperializing this recipe...Can't wait to try the original..smells awesome in the secondary! If it is as good as I think it will be will steal your idea at some point.

__________________
sparksanthony is offline  
 
Reply With Quote Quick reply to this message
Old 07-26-2013, 02:56 AM   #136
theveganbrewer
Feedback Score: 1 reviews
Recipes 
 
Join Date: Sep 2011
Location: Beaverton
Posts: 1,937
Liked 291 Times on 207 Posts
Likes Given: 265

Default


I used this recipe as a base for mine and its darn tasty. I just bumped the rye and did a little Chinook and Amarillo in addition to the Columbus.

__________________

-Retired Homebrewer

theveganbrewer is offline  
 
Reply With Quote Quick reply to this message
Old 07-29-2013, 11:47 AM   #137
lite_ice
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Kalamazoo
Posts: 2
Default


Brewed this and it is a refreshing beer! This will stay in my current rotation.

__________________
lite_ice is offline  
 
Reply With Quote Quick reply to this message
Old 09-27-2013, 12:26 AM   #138
Kozwald
Junior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Kozwald's Avatar
Recipes 
 
Join Date: Apr 2012
Location: Rockford
Posts: 120
Liked 4 Times on 4 Posts
Likes Given: 5

Default


I brewed this recipe last week and just moved it into the secondary. I was surprised to see a gallon worths of brown thick sludge. I didn't siphon it into the secondary, not sure what it was so now I'm already down a gallon and haven't even started drinking. I have a real crude home made mash tun so I'm assuming way too much of the grains got into the wort.

I was going to attach a photo but wasn't sure how to.

Any ideas of what the sludge may be?

__________________
Kozwald is offline  
 
Reply With Quote Quick reply to this message
Old 10-01-2013, 05:23 PM   #139
emprbasist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Des Moines
Posts: 130
Liked 5 Times on 5 Posts

Default


Quote:
Originally Posted by Kozwald View Post
I brewed this recipe last week and just moved it into the secondary. I was surprised to see a gallon worths of brown thick sludge. I didn't siphon it into the secondary, not sure what it was so now I'm already down a gallon and haven't even started drinking. I have a real crude home made mash tun so I'm assuming way too much of the grains got into the wort.

I was going to attach a photo but wasn't sure how to.

Any ideas of what the sludge may be?
Do you dump your whole boiled batch into your fermenter or do you leave the cold break sludge/trub at the bottom of the brew kettle? I usually let mine settle after chilling and siphon off the top to avoid the sludge, and in my experience some recipes have more sludge than others.
__________________
emprbasist is offline  
 
Reply With Quote Quick reply to this message
Old 10-02-2013, 12:18 PM   #140
Kozwald
Junior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Kozwald's Avatar
Recipes 
 
Join Date: Apr 2012
Location: Rockford
Posts: 120
Liked 4 Times on 4 Posts
Likes Given: 5

Default


emprbasist
I made the mistake of pouring the whole batch into the fermentor. Next time i'll have to siphon it.

__________________
Kozwald is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools