Founders Red's Rye Clone - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Founders Red's Rye Clone

Reply
 
Thread Tools
Old 01-10-2010, 09:34 PM   #1
phaqhugh
Recipes 
 
Jun 2009
Philadelphia
Posts: 20


I really like this red rye ipa i had the other day and wanted to clone it, but I am only doing partial mash's at the moment... so i was wondering how i could convert this recipe? any suggestions would be appreciated.

so far this seems to be the most popular recipe to use for cloning it.

(Founders Red's Rye Clone

5 gallons

OG=1.064
FG=1.016
ABV=6.4%
IBU=62
SRM=13

9 lb Maris Otter
3 lb Rye Malt
1 lb CaraMunich
0.5 lb Crystal 40
0.5 lb Crystal 20
3 oz Special B
1.25 oz Amarillo (8% AA, FWH)
1.5 oz Amarillo (8% AA, 60)
1 oz Amarillo (8% AA, 5)
1 oz Amarillo (8% AA, Dry)
Nottingham ale yeast

No mash temp or other details were specified.... I'm guessing around 153 F would be fine, plus or minus a couple of degrees, ferment at 65 F for a couple of weeks, rack and dry hop. Something like that.) http://forum.northernbrewer.com/view...hp?f=4&t=49137

if you haven't tried this beer... you should. because isn't that what its all about?

 
Reply With Quote
Old 03-23-2010, 01:42 AM   #2
Apendecto
Recipes 
 
Jul 2009
Rockwood, MI
Posts: 457
Liked 9 Times on 6 Posts


If you find out, let me know. That stuff is great.

 
Reply With Quote
Old 03-23-2010, 03:08 AM   #3
dcp27
Recipes 
 
Jan 2010
Medford, MA
Posts: 4,125
Liked 125 Times on 121 Posts


well it all depends on how much you can mash and you're actual efficiency, but basically the same recipe but split the MO into 3# light DME and 3.5# MO

 
Reply With Quote
Old 07-24-2011, 01:39 AM   #4
EasyE
Recipes 
 
Feb 2011
Saline, Mi
Posts: 44
Liked 5 Times on 3 Posts


I just returned from the Summer Craft Beer Fest. in Ypsi. Michigan. Red Rye was by far the best beer there, outstanding. While there, I was able to talk to the brewer responsible for the receipt: here is what I remember and I hope it helps in improving or getting the clone closer to the real deal.

30 % of the grain is rye (wow that is high)
15% from wheat, and the rest of the grain is 2-row malt.

I'm not certain about the hops, but I remember the first addition of hops was in the 44IBU, the second he said around 23, and then the aroma hops he hads just after killing the boil. I did not get the specifics on the what type of hops
...Anyone have any ideas? I would imagine it's dry hopped because the aroma is a slam dunk.
This was late in the day, but I think he said he MO at 150, and he does a rest.
Later this week I want to try and brew this beer!!!!!!!!!

 
Reply With Quote
Old 09-04-2011, 04:24 PM   #5
chefcurt
Recipes 
 
Feb 2009
Farmington MI, Michigan
Posts: 59
Liked 2 Times on 1 Posts


Did you make this yet? How did it turn out?

 
Reply With Quote
Old 11-29-2011, 05:52 PM   #6
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
 
Walker's Avatar
Recipes 
 
Sep 2005
Cary, NC
Posts: 10,987
Liked 101 Times on 89 Posts


Quote:
Originally Posted by EasyE View Post
I just returned from the Summer Craft Beer Fest. in Ypsi. Michigan. Red Rye was by far the best beer there, outstanding. While there, I was able to talk to the brewer responsible for the receipt: here is what I remember and I hope it helps in improving or getting the clone closer to the real deal.

30 % of the grain is rye (wow that is high)
15% from wheat, and the rest of the grain is 2-row malt.

I'm not certain about the hops, but I remember the first addition of hops was in the 44IBU, the second he said around 23, and then the aroma hops he hads just after killing the boil. I did not get the specifics on the what type of hops
...Anyone have any ideas? I would imagine it's dry hopped because the aroma is a slam dunk.
This was late in the day, but I think he said he MO at 150, and he does a rest.
Later this week I want to try and brew this beer!!!!!!!!!
This is interesting (and possibly intentionally false?), because their own website description talks about "four varieties of imported belgian caramel malts." They do claim a "generous addition of rye malt". no mention of wheat.

Oh, and the hops definitely include amarillo. They claim that on their website. I have seen several references that mention that it is ALL amarillo, but they only directly state that amarillo is used for dry hopping.
__________________
Ground Fault Brewing Co.

 
Reply With Quote
Old 11-29-2011, 05:54 PM   #7
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
 
Walker's Avatar
Recipes 
 
Sep 2005
Cary, NC
Posts: 10,987
Liked 101 Times on 89 Posts


my continued search found this other thread here on HBT with quoted email from somebody at Founders.

http://www.homebrewtalk.com/f12/foun...-clone-151489/
__________________
Ground Fault Brewing Co.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Weird thing with Founders Red's Rye PA... -TH- Commercial Brew Discussion 1 07-21-2016 09:18 PM
founders red's rye ipa clone mb2696 Recipes/Ingredients 144 07-21-2016 09:16 PM
Founders Breakfast Stout Clone ameadrat All Grain & Partial Mash Brewing 3 11-26-2009 12:20 PM
Founders red's rye Weizenheimer Extract Brewing 4 02-06-2009 02:52 AM
What makes red's red? SuperiorBrew All Grain & Partial Mash Brewing 7 11-03-2007 02:30 AM


Forum Jump