Belgian Red Rye

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Recipe: Belgian Red Rye

Brewer: knipknup

Asst Brewer:

Style: Belgian Dubbel

TYPE: All Grain

Taste: (35.0)



Recipe Specifications

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Batch Size: 10.00 gal

Boil Size: 12.55 gal

Estimated OG: 1.074 SG

Estimated Color: 14.6 SRM

Estimated IBU: 23.6 IBU

Brewhouse Efficiency: 75.00 %

Boil Time: 60 Minutes



Ingredients:

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Amount Item Type % or IBU

9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 34.01 %

7.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 26.46 %

5.00 lb Rye Malt (4.7 SRM) Grain 18.90 %

2.00 lb Munich Malt - 10L (10.0 SRM) Grain 7.56 %

1.00 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 3.78 %

0.33 lb Special B Malt (180.0 SRM) Grain 1.25 %

0.13 lb Chocolate Malt (450.0 SRM) Grain 0.49 %

2.00 oz Saaz [4.00 %] (60 min) Hops 12.1 IBU

2.00 oz Saaz [4.00 %] (30 min) Hops 9.3 IBU

1.00 oz Saaz [4.00 %] (10 min) Hops 2.2 IBU

0.20 oz Cinnamon Stick (Boil 5.0 min) Misc

0.50 tsp Irish Moss (Boil 10.0 min) Misc

1.50 oz Orange Peel, Bitter (Boil 5.0 min) Misc

2.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 7.56 %

20.00 gal Salt Lake City, UT Water

1 Pkgs Belgian Saison (Wyeast Labs #3724) Yeast-Ale

1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale





Mash Schedule: Single Infusion, Medium Body, Batch Sparge

Total Grain Weight: 24.46 lb

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Single Infusion, Medium Body, Batch Sparge

Step Time Name Description Step Temp

60 min Mash In Add 7.64 gal of water at 169.4 F 154.0 F





Notes:

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I will bottle half and keg half - I think...


I will pitch 5 gallons per yeast listed.


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How did it turn out? Was the color a nice red or orange? Please fill me in on how it tasted too!

When I brewed this, I used grapefruit instead of orange peel. I just cut it into chunks and threw it into the last 10 minutes of the boil, fruit, peel and all. I also fermented in bottles with Honey. It was pretty harsh to start with, with that hot alcohol taste but has really mellowed out since then. I think I have 10 22oz bottles left. It has a really nice red color. Next time I pop one, I'll post a pic. I have one chilled, so maybe today.

Here's a pic

OK, here's the picture

when did you put the sucrose in?