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Old 05-12-2010, 04:52 AM   #1
slim chillingsworth
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Feb 2008
Austin Tx
Posts: 313
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i've been thinking about this one for a while. it's essentially an imperial version of my rye altbier with the american ale yeast.

Code:
Recipe Specifications
--------------------------
Batch Size: 5.00 gal      
Boil Size: 6.24 gal
Estimated OG: 1.083 SG
Estimated Color: 21.6 SRM
Estimated IBU: 52.4 IBU
Brewhouse Efficiency: 63.00 %
Boil Time: 60 Minutes

Amount        Item                                      Type         % or IBU      
9.50 lb       Pilsner (2 Row) Ger (2.0 SRM)             Grain        50.45 %       
3.75 lb       Rye Malt (4.7 SRM)                        Grain        19.92 %       
2.50 lb       Munich Malt (9.0 SRM)                     Grain        13.28 %       
1.75 lb       Caramunich Malt (56.0 SRM)                Grain        9.29 %        
1.00 lb       Biscuit Malt (23.0 SRM)                   Grain        5.31 %        
0.33 lb       Pale Chocolate (200.0 SRM)                Grain        1.75 %        
7.00 oz       Select Spalt [2.60 %]  (60 min)           Hops         52.4 IBU      
1 Pkgs        Safale American Ale (DCL Yeast #US-05)    Yeast-Ale
thoughts?


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Old 05-12-2010, 11:25 AM   #2
snailsongs
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Dec 2008
Eugene, OR
Posts: 677
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I would add a lb or more of simple sugars myself. That rye alone is going to 'nectarize' the body of your 'wine'...add that to the high gravity and any possible under attenuation and you could be looking at beer syrup. In short, I would take measures to dry this out some. this is based on my experience with low gravity roggenbiers too. Rye seems to add a ton of 'thick' in large proportions....



 
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Old 05-12-2010, 05:24 PM   #3
maskednegator
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Sep 2009
san diego
Posts: 323
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I made a rye wine @ 1.116 that finished at 1.020 (34% rye malt, 4% crystal 20, remainder american pale 2 row, plus 1.5lbs demerera sugar). I recommend that you do a beta glucan rest, because this beer has tremendous mouthfeel.
I think the biscuit malt is a little superfluous, as the rye is going to add lots of bready character. I also think that 7 oz of bittering hops is a damn shame. You're going to lose a lot of beer to that, not to mention spend a lot more than you'd need to. I used us goldings at 90, 30 and 10, and mine only had 5.5 oz total.

 
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Old 05-13-2010, 02:01 AM   #4
slim chillingsworth
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Feb 2008
Austin Tx
Posts: 313
Liked 1 Times on 1 Posts


definitely a good call on the simple sugars. i hadn't really thought about how sweet the rye is going to be.

as for the hops, i know, i just really love the combination of spalt and rye. i might have to mix in a neutral high alpha hop. i have a lot of warrior on hand.
__________________
"I don't understand why everybody is focusing only on details. It is impossible to produce a good beer with details."
Jean-Marie Rock, head brewer at Orval

SERIOUS BUSINESS BREWERY
---serious -mod edit- business---

my commercial beer notes garret oliver on beer and food josh oakes on beer and food

 
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Old 05-13-2010, 02:13 AM   #5
slim chillingsworth
Recipes 
 
Feb 2008
Austin Tx
Posts: 313
Liked 1 Times on 1 Posts


the spalt i have access to are actually higher AA than the ones in beersmith as well.

modified:

Code:
Ingredients:
------------
Amount        Item                                      Type         % or IBU      
9.50 lb       Pilsner (2 Row) Ger (2.0 SRM)             Grain        50.45 %       
3.75 lb       Rye Malt (4.7 SRM)                        Grain        19.92 %       
2.50 lb       Munich Malt (9.0 SRM)                     Grain        13.28 %       
1.75 lb       Caramunich Malt (56.0 SRM)                Grain        9.29 %        
0.33 lb       Pale Chocolate (200.0 SRM)                Grain        1.75 %   
1.00 lb       Cane (Beet) Sugar (0.0 SRM)               Sugar        5.31 % 
     
0.50 oz       Warrior [15.80 %]  (60 min)               Hops         21.9 IBU      
3.00 oz       Select Spalt [3.90 %]  (60 min)           Hops         32.5 IBU      
1.00 oz       Select Spalt [3.90 %]  (10 min)           Hops         3.9 IBU       
       
1 Pkgs        Safale American Ale (DCL Yeast #US-05)    Yeast-Ale


__________________
"I don't understand why everybody is focusing only on details. It is impossible to produce a good beer with details."
Jean-Marie Rock, head brewer at Orval

SERIOUS BUSINESS BREWERY
---serious -mod edit- business---

my commercial beer notes garret oliver on beer and food josh oakes on beer and food

 
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