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Old 08-23-2010, 03:35 AM   #21
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Looks great. I don't have any flaked rye, only malted. I'll have to tweak it a bit, but look forward to trying it.

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Old 09-19-2010, 03:44 AM   #22
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Looks like some good feedback on this one. I've been looking for something just like this. Making my shopping list right now to brew it up in the next couple of days. Looking forward to this one. Thanks a bunch!!

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Old 10-17-2010, 10:33 PM   #23
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I brewed this back in early September and out of the 18 or so brews I have done since I started this hobby last winter this has by far been my favorite brew. Great recipe with the Columbus hops.


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Old 11-09-2010, 08:45 PM   #24
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Doing this as probably my final beer in 2010. Can't wait to get it done! The above picture is making my mouth water.

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Old 01-06-2011, 07:02 PM   #25
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I just bought the ingredients. I had to go all rye malt too. I will try to post how it turned out in a month or so when I get it done.

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Old 02-21-2011, 06:16 PM   #26
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I recently had the pleasure of trying Blue Point's RastafaRye Ale, a red rye ale and have been itching to get started on a similar style ever since.

Brewed 10 gallons of this last weekend and went with the following (slightly modified) grain bill:

14 lbs 2-row
2 lbs German Munich
2 lbs Rye Malt
1 lb Crystal 120
4 oz Special B
8 oz Caramunich
4 oz Carapils
3 lbs Flaked Rye
Single infusion for 60 minutes @ 152
2 oz Columbus (pellet) - 1 oz @ 60, .5 @ 30, .5 @ 5
Notty

Per Reciprator, my estimated starting gravity was 1.059, and I suppose my efficiency was better as I got a 1.062 SG! This was my first AG batch with my own crush - which I went with 30mm. The carapils probably wasn't necessary, but I definitely wanted some mouthfeel to this one. We'll see how it goes.

Speaking of which, though I should've been smarter about it, I didn't throw in any rice hulls and ended up with an extremely slow sparge. Given how this turns out, I'll definitely mash with hulls on my next wheat/rye batch. I ended up starting the boil @ 11 gallons and just let the 2nd runnings drain into the boil the entire 60 minutes - not sure if it was a waste of time or not, but with a lower boil, I ended up with a full 10 gallons. I might have a slightly cloudy result, but as long as it tastes good, that's all I care about.

The SG sample tasted excellent.

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Old 03-01-2011, 08:16 PM   #27
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In the past 10 days, this sucker had a wild fermentation party...went from 1.062 down to 1.012 (6.6% ABV) and she's held steady at that for 3-4 days so far. I hate waiting, but I'm going to let her sit in the primary until next week. Then into the keg she goes.

Only thing I would change (so far) would be to enhance the color to be just a little more red (but I may be speaking too soon). It's more of a burnt copper right now.

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Old 03-03-2011, 05:12 PM   #28
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is it supposed be a stronger hops flavor or did I screw up? I was trying to get more bitter from the rye flavor.

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Old 03-03-2011, 08:30 PM   #29
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The hops are supposed to be minimal in this...slightly bitter. The majority of the flavor comes from the malt and rye.

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Old 03-04-2011, 01:11 AM   #30
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damn thats what i thought. I bet this is a great recipe but i must of screwed it up some how.

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