Dry-hopped Rye Red Ale Recipe Critique - Partial Mash - Home Brew Forums
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Old 01-20-2010, 02:54 PM   #1
NYCBrewGuy
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Oct 2009
NYC
Posts: 113
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I'm trying to do a red/amber ale with some rye and hoppiness. Thought Simcoe and Amarillo would go nicely. Here's my first crack at a recipe, please critique. I've never used rye before. Oh, and I have 3 lbs of leftover extract that I need to use - hence the 3 lbs extract + 1 lb 2-row. Thanks for your help!

Amount Item Type % or IBU
3.00 lb Pale Liquid Extract (6.0 SRM) Extract 50.00 %
1.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 16.67 %
1.00 lb Rye Malt (4.7 SRM) Grain 16.67 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.33 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 8.33 %
0.50 oz Simcoe [13.00 %] (60 min) Hops 36.2 IBU
1.00 oz Simcoe [13.00 %] (Dry Hop 14 days) Hops -
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 14 days) Hops -
0.50 oz Simcoe [13.00 %] (5 min) Hops 7.2 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Est Original Gravity: 1.061 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.06 %
Bitterness: 43.4 IBU
Est Color: 12.3 SRM


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Old 01-20-2010, 05:08 PM   #2
Myke_J
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Oct 2009
Lawrence, KS, Kansas
Posts: 218

Here's the recipe I used for mine. I'll be kegging it today.

RedRye Amber Ale



 
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Old 01-20-2010, 06:42 PM   #3
dcp27
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Jan 2010
Medford, MA
Posts: 4,125
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I'd take a look at this recipe: http://www.homebrewtalk.com/f11/all-....html#post1769
Bear Republic's Hop Rod Rye (above) sounds like something you are trying to get close to. Haven't tried the recipe myself, but I love the real thing.

 
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Old 01-20-2010, 06:47 PM   #4
Bob
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Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
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Uh...how big is this batch? I plugged the ingredients into ProMash and got an OG of 1038 in five gallons US.

Anyway. I find that much Melanoidin to be excessive. It's really potent stuff. I find 4 ounces in five gallons is usually more than sufficient.

Cheers,

Bob
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Old 01-23-2010, 03:33 AM   #5
NYCBrewGuy
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Oct 2009
NYC
Posts: 113
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Should have mentioned it was a 3-gallon batch. But why would I only want three gallons.... upsized to 5 and tweaked the recipe based on all of your tips. Here's what. I also changed the hop schedule quite a bit. I've got:

Amount Item Type % or IBU
3.00 lb Pale Liquid Extract (6.0 SRM) Extract 30.77 %
3.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 30.77 %
2.00 lb Rye Malt (4.7 SRM) Grain 20.51 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.69 %
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.69 %
0.25 lb Melanoiden Malt (20.0 SRM) Grain 2.56 %
0.25 oz Simcoe [13.00 %] (60 min) Hops 11.3 IBU
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 14 days) Hops -
0.25 oz Amarillo Gold [8.50 %] (60 min) Hops 7.4 IBU
0.25 oz Amarillo Gold [8.50 %] (30 min) Hops 5.7 IBU
0.25 oz Simcoe [13.00 %] (30 min) Hops 8.7 IBU
0.25 oz Amarillo Gold [8.50 %] (10 min) Hops 2.7 IBU
0.25 oz Simcoe [13.00 %] (10 min) Hops 4.1 IBU
0.25 oz Amarillo Gold [8.50 %] (5 min) Hops 1.5 IBU
0.25 oz Simcoe [13.00 %] (5 min) Hops 2.3 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Est Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.51%
Bitterness: 43.7 IBU
Est Color: 13.8 SRM
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Drinking:Smoked Dunkelweizen; Imperial Nelson Sauvin Pilsner; American Brown
Fermenting: Air
On Deck: ??

 
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Old 01-23-2010, 06:58 PM   #6
Myke_J
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Oct 2009
Lawrence, KS, Kansas
Posts: 218

That sounds good, mine is cold crashing now and will be kegged later in the week



 
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