user 22118
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So I was talking with a friend who says that for good head retention he adds some wheat to every beer he makes.
Then for a little bit of sweetness left over I thought heck...let's add some Crystal 60, but not too much.
I started thinking about the last rye I made and figured that a little smokyish bitter in the background might be nice, without color, and added an ounce of black patent.
And man oh man do I love a nice and creamy beer, let's add some rolled oats!
For hops, I have found that over a month my beers are starting to turn a little less interesting (for example my pumpkin porter is pretty bland and it has been two months in the keg), which meant that I added about 40 IBUs using Willamette Hops.
Matt's Crazy Creamy Rye Amber Ale
5.5 gal batch
33.7% 3.13lbs Maris Otter
38.7% 3.59lbs Rye Malt
10.8% 1lb Red Wheat Malt
0.7% 1oz Black Patent
5.4% 8 oz Crystal 60
10.8% 1lb Rolled Oats
1.5oz Willamette 4.7%AA (45min)
.8 oz Willamette 4.7%AA (20min)
The beginning of the boil I had 9% sugar on the refrac, or 1.035 and at the end of the boil had gotten to 1.043. Fermenting with US-05.
The next time that I decide to use Rye Malt I will be using rice hulls and a coarser grind. There was a lot of sticking and stirring and filtering and irish mossing. I think I will just pick up a pound of rice hulls to have on hand. What started as a one hour mash, turned into a two hour mash after all was said and done. A four hour brew day turned into a seven hour brew day.
Then for a little bit of sweetness left over I thought heck...let's add some Crystal 60, but not too much.
I started thinking about the last rye I made and figured that a little smokyish bitter in the background might be nice, without color, and added an ounce of black patent.
And man oh man do I love a nice and creamy beer, let's add some rolled oats!
For hops, I have found that over a month my beers are starting to turn a little less interesting (for example my pumpkin porter is pretty bland and it has been two months in the keg), which meant that I added about 40 IBUs using Willamette Hops.
Matt's Crazy Creamy Rye Amber Ale
5.5 gal batch
33.7% 3.13lbs Maris Otter
38.7% 3.59lbs Rye Malt
10.8% 1lb Red Wheat Malt
0.7% 1oz Black Patent
5.4% 8 oz Crystal 60
10.8% 1lb Rolled Oats
1.5oz Willamette 4.7%AA (45min)
.8 oz Willamette 4.7%AA (20min)
The beginning of the boil I had 9% sugar on the refrac, or 1.035 and at the end of the boil had gotten to 1.043. Fermenting with US-05.
The next time that I decide to use Rye Malt I will be using rice hulls and a coarser grind. There was a lot of sticking and stirring and filtering and irish mossing. I think I will just pick up a pound of rice hulls to have on hand. What started as a one hour mash, turned into a two hour mash after all was said and done. A four hour brew day turned into a seven hour brew day.