I want to brew up a nice Red Rye. I have never had a rye before but it sounds good. I want to be a brighter red color and not a deep amber color. Can anyone help me out? Thanks
I'm going to brew a Red Rye this weekend. It's a pseudo-clone of a beer that Turtle Mountain (local brewpub) makes, called "Red Rye". It's a good easy drinker with a slightly spicy flavor. I'm looking forward to having a keg of it!
I emailed the brewer for info and here's a recipe that I put together based on his input and some help from Tastybrew's calculator, based on 70% efficiency.
OG 1.048
FG 1.012
IBU 21
SRM 12
ABV 4.6
8.5 lbs American Two-Row
2.0 lbs Flaked Rye
4 oz. American Crystal 90L
4 oz. Munich
3 oz. Roasted Barley
.45 oz Magnum (13% AA) 60 min.
.25 oz. Hallertau 5 min.
.25 oz. Hallertau 0 min.
I'll probably use Pacman to ferment it. The brewpub uses something similar to US-05 I believe.
It has become a standard in my brewery. It's an outstanding beer that I will always try to keep on hand. At 20% the Rye imparts a nice spicy note that goes well with the bittering hops. I'll likely post this one to the recipe database.