Belgian Red Rye - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Belgian Red Rye
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 02-13-2010, 06:00 PM   #1

Recipe Type: All Grain   
Yeast: WY 3724   
Yeast Starter: Smack Pack   
Additional Yeast or Yeast Starter: WY 1388   
Batch Size (Gallons): 10   
Original Gravity: 1.074   
Final Gravity: 1.015   
IBU: 24   
Boiling Time (Minutes): 60   
Color: 15   
Primary Fermentation (# of Days & Temp): 10   
Additional Fermentation: 21   
Secondary Fermentation (# of Days & Temp): 14   
Tasting Notes: Brewing today, so gotta update later...   

BeerSmith Recipe Printout - http://www.beersmith.com

Recipe: Belgian Red Rye

Brewer: knipknup

Asst Brewer:

Style: Belgian Dubbel

TYPE: All Grain

Taste: (35.0)



Recipe Specifications

--------------------------

Batch Size: 10.00 gal

Boil Size: 12.55 gal

Estimated OG: 1.074 SG

Estimated Color: 14.6 SRM

Estimated IBU: 23.6 IBU

Brewhouse Efficiency: 75.00 %

Boil Time: 60 Minutes



Ingredients:

------------

Amount Item Type % or IBU

9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 34.01 %

7.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 26.46 %

5.00 lb Rye Malt (4.7 SRM) Grain 18.90 %

2.00 lb Munich Malt - 10L (10.0 SRM) Grain 7.56 %

1.00 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 3.78 %

0.33 lb Special B Malt (180.0 SRM) Grain 1.25 %

0.13 lb Chocolate Malt (450.0 SRM) Grain 0.49 %

2.00 oz Saaz [4.00 %] (60 min) Hops 12.1 IBU

2.00 oz Saaz [4.00 %] (30 min) Hops 9.3 IBU

1.00 oz Saaz [4.00 %] (10 min) Hops 2.2 IBU

0.20 oz Cinnamon Stick (Boil 5.0 min) Misc

0.50 tsp Irish Moss (Boil 10.0 min) Misc

1.50 oz Orange Peel, Bitter (Boil 5.0 min) Misc

2.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 7.56 %

20.00 gal Salt Lake City, UT Water

1 Pkgs Belgian Saison (Wyeast Labs #3724) Yeast-Ale

1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale





Mash Schedule: Single Infusion, Medium Body, Batch Sparge

Total Grain Weight: 24.46 lb

----------------------------

Single Infusion, Medium Body, Batch Sparge

Step Time Name Description Step Temp

60 min Mash In Add 7.64 gal of water at 169.4 F 154.0 F





Notes:

------

I will bottle half and keg half - I think...


I will pitch 5 gallons per yeast listed.


-------------------------------------------------------------------------------------


__________________
Every pirate lives for something different. For some, it's the open sea. For others (the masochists), it's the food. For you, it's definitely the fighting. Two things complete your pirate persona: style and swagger. Maybe a little too much swagger sometimes -- but who really cares? Arr!

 
Reply With Quote
Old 08-30-2010, 02:22 AM   #2
3PegBrew
Recipes 
 
Jul 2010
Illinois
Posts: 822
Liked 15 Times on 14 Posts


How did it turn out? Was the color a nice red or orange? Please fill me in on how it tasted too!


__________________
Quote:
Originally Posted by GASoline71 View Post
Now THAT is a blowoff tube! Nice!
Quote:
Originally Posted by beninan View Post
Hitler gave the toothbrush 'stache a bad name...
My Keezer Build

Aller guten dinge sind drei!

 
Reply With Quote
Old 02-26-2011, 02:41 PM   #3

When I brewed this, I used grapefruit instead of orange peel. I just cut it into chunks and threw it into the last 10 minutes of the boil, fruit, peel and all. I also fermented in bottles with Honey. It was pretty harsh to start with, with that hot alcohol taste but has really mellowed out since then. I think I have 10 22oz bottles left. It has a really nice red color. Next time I pop one, I'll post a pic. I have one chilled, so maybe today.
__________________
Every pirate lives for something different. For some, it's the open sea. For others (the masochists), it's the food. For you, it's definitely the fighting. Two things complete your pirate persona: style and swagger. Maybe a little too much swagger sometimes -- but who really cares? Arr!

 
Reply With Quote
Old 02-26-2011, 08:05 PM   #4

Here's a pic
Click image for larger version

Name:	ForumRunner_20110226_130456.jpg
Views:	1011
Size:	13.0 KB
ID:	21081  
__________________
Every pirate lives for something different. For some, it's the open sea. For others (the masochists), it's the food. For you, it's definitely the fighting. Two things complete your pirate persona: style and swagger. Maybe a little too much swagger sometimes -- but who really cares? Arr!

 
Reply With Quote
Old 02-26-2011, 08:06 PM   #5

OK, here's the picture
Click image for larger version

Name:	ForumRunner_20110226_130616.jpg
Views:	941
Size:	13.0 KB
ID:	21082  
__________________
Every pirate lives for something different. For some, it's the open sea. For others (the masochists), it's the food. For you, it's definitely the fighting. Two things complete your pirate persona: style and swagger. Maybe a little too much swagger sometimes -- but who really cares? Arr!

 
Reply With Quote
Old 03-02-2011, 09:14 PM   #6
deanfootlong
Recipes 
 
Jul 2010
san diego, ca
Posts: 38

when did you put the sucrose in?



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Recommendations for Wyeast 3522 Belgian Ardennes in Belgian Pale Ale? LeeF Recipes/Ingredients 3 03-29-2011 05:06 AM
Applicability of Belgian Candi Syrup to Non-Belgian Brews? Pelikan Recipes/Ingredients 5 06-02-2010 06:31 PM
Belgian Beer to Celebrate the Belgian Grand Prix Rook General Beer Discussion 5 12-23-2009 11:42 PM
belgian beers without belgian yeasts LuizArgh Fermentation & Yeast 14 12-10-2009 10:34 PM
How does this Belgian Dark Strong (or Belgian Black?) look? syd138 Recipes/Ingredients 24 08-06-2009 06:40 PM


Forum Jump