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Old 08-18-2010, 12:20 AM   #1
lestershy
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Mar 2010
St. Louis
Posts: 134
Liked 2 Times on 2 Posts


Recipe Type: Partial Mash   
Yeast: 1056   
Yeast Starter: yes   
Batch Size (Gallons): 5   
Original Gravity: 1.102   
Final Gravity: 1.024   
IBU: 67   
Boiling Time (Minutes): 60   
Color: 15 SRM   
Primary Fermentation (# of Days & Temp): 14 @ 72F   
Secondary Fermentation (# of Days & Temp): 28 @ 72F   
Tasting Notes: A mouthful. Lots of rye and hop up front and a bitter finish.   

8 oz. Wheat malt
6 oz. American Munich
9 oz. British amber
4 oz. American crystal 60L
6 oz. American crystal 90L
1 lb. Flaked rye
3 lb. Rye (raw)

9 lb. Light malt extract
1 lb. Corn sugar

.5 oz. Centennial (10.5% AA, 60 min.)
1.25 oz. Warrior (13% AA, 60 min.)
.5 oz. Cascade (6% AA, 20 min.)
.75 oz. Warrior (13% AA, 20 min.)
.5 oz. Simcoe (12% AA, 20 min.)
.5 oz. Cascade (6% AA, 10 min.)
.5 oz. Chinook (12% AA, 10 min.)
.5 oz. Mt. Hood (4.5% AA, 10 min.)
.5 oz. Amarillo (8.5% AA, 5 min.)
.5 oz. Cascade (6% AA, 5 min.)
.5 oz. Centennial (10.5% AA, 5 min.)
.5 oz. Simcoe (12% AA, 5 min.)
2 oz. Amarillo (aroma)
.5 oz. Cascade (aroma)
1 oz. Centennial (aroma)
1.5 oz. Cascade (dry hop 5 days)

I mashed a bit high on this one, around 158, but with all of the DME and corn sugar the ABV was about 10.2%.
Great warmer for a cold night



 
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Old 01-15-2011, 05:33 AM   #2
jessemanring
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Dec 2010
St. Louis, Missouri
Posts: 9

what kind of yeast did you use?



 
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Old 01-16-2011, 03:22 PM   #3
lestershy
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Mar 2010
St. Louis
Posts: 134
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wyeast 1056 american ale yeast

 
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Old 01-24-2011, 05:02 AM   #4
yeastpitcher
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Jul 2010
grass valley, ca
Posts: 7

How long did it take to ferment? Keg? bottle condition?

 
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Old 06-10-2011, 11:26 PM   #5
lestershy
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Mar 2010
St. Louis
Posts: 134
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Ferm. schedule is up there in the OP, and it was in bottles for at least three weeks before it carbed at all.

 
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Old 07-04-2011, 05:12 PM   #6
jonmohno
Registered User
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Nov 2010
Corn, High Fructose Corn Fortress, IA
Posts: 5,848
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Question about raw rye.Im receiving some rye this year homegrown, and was wondering if it needs to be malted, and what about protein rests for raw-. How did it turn out and would you recommend malting the rye?

 
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Old 07-04-2011, 06:06 PM   #7
lestershy
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Mar 2010
St. Louis
Posts: 134
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I used all malted rye that i got from the LHBS. I've never used raw, so i don't have any info for you on that.
How did it turn out? Well I've basically brewed this recipe 4 times now, I'm trying to hone in on my ideal RIPA. This batch was a bit too sweet, and higher in alcohol than I have been brewing it since. Overall, the rye was spot on in this recipe and it added that pleasant herbal spiciness that i love so much.

 
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Old 07-16-2011, 06:42 PM   #8
jonmohno
Registered User
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Nov 2010
Corn, High Fructose Corn Fortress, IA
Posts: 5,848
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Thats confusing because your recipe says (raw) next to rye.

 
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Old 07-17-2011, 06:06 AM   #9
lestershy
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Mar 2010
St. Louis
Posts: 134
Liked 2 Times on 2 Posts


yeah, sorry I cut and pasted this from some software I was using at the time that didn't have any other options. I guess I should have changed that when I posted.



 
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