Beehemel
Well-Known Member
So I've been working on this recipe for a Red Rye with a little bit of peated malt and some honey malt for a sweet/spicy/smoky malt profile, but I can't decide how I want to hop it. Anybody have some suggestions? Here's what I have so far:
Red Rye - Irish Red Ale
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Batch Size: 5.000 gal
Boil Size: 6.000 gal
Boil Time: 1.000 hr
Efficiency: 65%%
OG: 1.053
FG: 1.014
ABV: 5.0%%
Bitterness: 0.0 IBUs (Tinseth)
Color: 13 SRM (Morey)
Fermentables
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Name Type Amount Mashed Late Yield Color
Vienna Malt Grain 8.000 lb Yes No 78%% 4 L
Rye Malt Grain 3.000 lb Yes No 63%% 5 L
Peat Smoked Malt Grain 2.000 oz Yes No 74%% 3 L
Honey Malt Grain 8.000 oz Yes No 80%% 25 L
Roasted Barley Grain 2.000 oz Yes No 55%% 300 L
Caramunich Malt Grain 4.000 oz Yes No 72%% 56 L
Total grain: 12.000 lb
Misc
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Name Type Use Amount Time
Irish Moss Fining Boil 0.000 tsp 0.000 s
Yeast
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Name Type Form Amount Stage
Wyeast - Irish Ale Ale Liquid 0.528 cup Primary
Red Rye - Irish Red Ale
================================================================================
Batch Size: 5.000 gal
Boil Size: 6.000 gal
Boil Time: 1.000 hr
Efficiency: 65%%
OG: 1.053
FG: 1.014
ABV: 5.0%%
Bitterness: 0.0 IBUs (Tinseth)
Color: 13 SRM (Morey)
Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Vienna Malt Grain 8.000 lb Yes No 78%% 4 L
Rye Malt Grain 3.000 lb Yes No 63%% 5 L
Peat Smoked Malt Grain 2.000 oz Yes No 74%% 3 L
Honey Malt Grain 8.000 oz Yes No 80%% 25 L
Roasted Barley Grain 2.000 oz Yes No 55%% 300 L
Caramunich Malt Grain 4.000 oz Yes No 72%% 56 L
Total grain: 12.000 lb
Misc
================================================================================
Name Type Use Amount Time
Irish Moss Fining Boil 0.000 tsp 0.000 s
Yeast
================================================================================
Name Type Form Amount Stage
Wyeast - Irish Ale Ale Liquid 0.528 cup Primary