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Old 09-23-2010, 09:54 PM   #1
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Default All-Grain - Rye of the Storm Smoked RyePA

Recipe Type: All Grain
Yeast: Denny's Favorite 50
Yeast Starter: yes
Batch Size (Gallons): 5.5
Original Gravity: 1.066
Final Gravity: 1.016
IBU: 56.2
Boiling Time (Minutes): 60
Color: 7.2 SRM
Primary Fermentation (# of Days & Temp): 4 weeks @ 63F
Tasting Notes: This has been described as "camping in a pint" a fall favorite around here.

Rye of the Storm Smoked RyePA


Batch Size (Gal): 5.50
Total Grain (Lbs): 13.75
Anticipated OG: 1.066 Plato: 16.08
Anticipated SRM: 7.2
Anticipated IBU: 56.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grains:

10.00 lbs. Pale Malt(2-row) 2
2.00 lbs. Rye Malt
1.00 lbs. Home-Smoked 2-row
0.50 lbs. Crystal 40L
0.25 lbs. Cara-Pils Dextrine Malt


Hops:

1.00 oz. Magnum Whole 14.00%aa @ FWH
0.50 oz. Cascade Whole 6.85%aa @ 30 min.
0.50 oz. Cascade Whole 6.85%aa @ 5 min.


Yeast:
Wyeast 1450
Denny's Favorite 50

Mash Schedule:

Mash Type: Single Step

Grain Lbs: 13.75
Water Qts: 18.29 - Before Additional Infusions
Water Gal: 4.57 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions

Saccharification Rest Temp: 154°F. Time: 60 min
Mash-out Rest Temp: 212°F. Time: 10 min
Sparge Temp: 170°F. Time: 10 min


Total Mash Volume Gal: 5.67 - Dough-In Infusion Only

I smoked a few lbs of 2-row by soaking the grains in distilled water for 20 min, then spreading over a stainless screen placed in the smoker, thickness was about .25 to .5 inch layer, the grain was smoked at 225°F. for 2 hours using white oak and just a touch of mesquite added in the last 15 minutes. the flavor is quite unique and is the big contributor to the "camping in a pint" comments.

My efficency has been in the mid 80's lately and the last batch came in at 1.072 and finished at the usual 1.016 netting 7.42%ABV

Overall opinion of this one is that the rye comes through nicely up front adding to a beautiful mouthfeel, the smoke flavor and aroma almost dominate the beer yet nice hoppy bitterness is noted, the FWH smoothes the bitterness into the flavor additions quite well.


This beer has taken 1st place in the monthly homebrew club meeting tastings on 2 seperate occasions, and is one of my most requested beers from friends.

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Old 05-22-2011, 04:34 AM   #2
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Ever since having New Glarus' Smoked Rye I've been looking for a recipe I can brew.... This, sir, appears to be it. Thank you much!

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Old 05-22-2011, 05:01 AM   #3
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Let me know what you think of it, I need to brew this one more often, I love it!

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Old 07-12-2011, 02:21 PM   #4
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I've been toying with a very similar recipe, im looking to make it for a local homebrew competition coming up in October. It was a secret ingredient competition where they released the ingredient last month, 2lbs of CherryWood Smoked Rye.

I may just use a modified version o your recipe, I need to figure out how to balance the rye and the smoke.

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Old 09-29-2011, 11:42 PM   #5
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Picked up some smoked malt for this, will let you know how it goes!

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Old 10-01-2011, 07:14 PM   #6
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Default Great beer!!!


Im totally jacking this recipe from you my friend! I have tried this 1st hand and it is spectacular!! I will be using your home smoked method as well. I will bring some over when it is ready..Cheers!

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Old 10-01-2011, 07:38 PM   #7
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Quote:
Originally Posted by wood1 View Post
Im totally jacking this recipe from you my friend! I have tried this 1st hand and it is spectacular!! I will be using your home smoked method as well. I will bring some over when it is ready..Cheers!
Always happy to accept gifts of beer! if you have questions, feel free to ask away!
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Old 12-03-2011, 05:15 PM   #8
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Brewing this up today, only change I made was adjusting for my AA% hops and I didn't have Magnum so I went with Northern Brewer for the same total IBU.

-Steve

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Old 12-03-2011, 05:28 PM   #9
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As long as the IBU is adjusted you shouldn't have an issue.

I have used Northern in a couple beers with good results, I hope you enjoy this beer as much as I do!

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Old 12-04-2011, 11:30 PM   #10
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OG of 1.071, I also subbed in S-05 for the yeast as I didn't get to the supply store in time for anything else and had that on hand. Looking forward to tasting it!

-Steve

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