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Old 03-29-2013, 04:58 PM   #111
jimlin
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Feb 2011
Merrimac, MA
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Quote:
Originally Posted by thisoneguy

I thought I saw that they would be seasonal 4 packs... did that change?
That's possible. But no more year round bottles.

 
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Old 03-30-2013, 10:52 AM   #112
slowbie
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Dec 2009
Raleigh, NC
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Quote:
Originally Posted by thisoneguy View Post

I thought I saw that they would be seasonal 4 packs... did that change?
This is correct. Red's Rye is moving to a seasonal four pack and Breakfast stout is moving to a year round six pack.

 
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Old 06-24-2013, 01:05 PM   #113
SpartyParty
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Jun 2011
Cresco, IA
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Quote:
Originally Posted by slowbie View Post
This is correct. Red's Rye is moving to a seasonal four pack and Breakfast stout is moving to a year round six pack.
NOOOOOOOOOOO!!!!!!!!!!!!!!

Why is that? I love Reds Rye!

 
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Old 06-24-2013, 04:21 PM   #114
jimlin
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Feb 2011
Merrimac, MA
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Quote:
Originally Posted by SpartyParty View Post
NOOOOOOOOOOO!!!!!!!!!!!!!!

Why is that? I love Reds Rye!

Founders wasn't happy with how Red's RyePA aged, and felt like there was too much of it out there past its best condition.

 
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Old 06-25-2013, 09:58 AM   #115
two_hearted
 
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Apr 2010
Cincinnati, Ohio
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Quote:
Originally Posted by jimlin View Post
Founders wasn't happy with how Red's RyePA aged, and felt like there was too much of it out there past its best condition.
I can understand that...but, to make even they should seasonally release a Double Red's RyePA.

 
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Old 12-24-2013, 05:39 PM   #116
troglodytes
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Mar 2013
Boston, MA
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Sorry for resurrecting an old thread, but I just had my first bottle of this clone and it is, by far, the best beer I've brewed to date. A great recipe that I slightly changed for some of my preferences. The finished product resulted in a very similar hops profile as the original. Color was spot on, and I would argue that the balance between hops and maltiness might be better than the original. If you are on the fence about this one, go for it.

Changes from the OPs recipe:
FWH 1.5 oz of Amarillo
Moved 30 & 15 minute additions to flameout and additional dry hop
Used washed yeast I had on hand (50 ml WLP001 California, 50 ml WLP400 Belgian) and fermented at around 64-66 degrees to limit esthers.

The result of the Belgian yeast was noticeable. No fruitiness at all , but a perfect compliment of peppery notes to go with the spiciness of the rye. This is a damn good beer.

 
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Old 12-27-2013, 02:00 PM   #117
atimmerman88
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Feb 2012
Quad Cities
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Subscribed....on the list to brew
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Old 02-22-2014, 06:49 PM   #118
TimmyWit
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Jan 2009
Fairview Heights, Illinois
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Unfortunately Founder's isn't available where I'm at so I can't do a side by side but this is a tasty brew. Here's what I went with

Batch Size: 5.5 Gallons
Pre-Boil Volume: 7 Gallons
Boil: 60 Min
Eff: 70%
OG: 1.061
FG: 1.012
ABV: 6.5%
Yeast: Wyeast 1272 (this is what I had on hand. 1056/WLP001/US-05 will work as well)


9 lbs US 2-Row
2 lbs Rye
1 Lb Carapils
8 oz Crystal 40L
8 oz Crystal 120L
6 oz Aromatic
1 lb Rice Hulls

60 Min - .5 oz Perle
30 Min - .5 oz Perle
20 Min - .5 oz Amarillo
10 Min - 1 oz Amarillo
5 Min - 1 oz Amarillo
0 Min - 1 oz Amarillo (Whirlpool 20 min if possible)
Dry hop - 2 oz Amarillo (5 days)

Notes
* If you are crushing your own grain, you may need to tighten your mill for the Rye because it's smaller than 2-Row
* A Beta Glucan rest is recommended. I didn't use one and the sparge took forever. I also missed my 70% eff and had to use some DME to compensate
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Old 02-22-2014, 07:23 PM   #119
BreezyBrew
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Feb 2012
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Cloudy from the Rye?
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Old 02-22-2014, 09:31 PM   #120
TimmyWit
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Yeah, it was definitely cloudy.

 
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