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Old 11-06-2010, 07:54 PM   #1
Oct 2010
Grand Junction, Co
Posts: 29

I brewed this as my first attempt at AG, and I believe it went well. so well that some family members asked me to brew more. Before I order my ingredients I would like some input from you folks:

1: To maintain a malty sweetness should I change out the Crystal Rye for a more conventional Crystal and use Chocolate Rye or Flaked rye instead? If so which Crystal? Which Rye?

2: Any input on hops substitutions? Is there a hop that you think would play better with the flavor profile?

3: Yeast Substitutions? The Irish left it a bit too toffee/butterscotchy. How would a traditional American or English play with these grains?

Grain Bill:
  • 10 lbs American 2 Row
  • 6 oz. Crystal Rye
  • 8 oz. Amber Malt
  • 2 oz Light Roasted Barley
  • 1 oz Palisade (bittering)
  • 1 oz Horizon (flavor and Aroma)
  • 1/4 teaspoon Irish Moss
  • White Labs Irish Ale yeast

Doughed in and mashed for 1 hour at 156-159f.

Boiled one hour with 1 oz Palisade

45 minutes in added Irish moss

50 minutes in added 1/2 oz Horizon

58 minutes in added 1/2 oz Horizon

Pulled hops, chilled and pitched yeast at 78f

OG: 1.045

FG: 1.011

Tasting notes:

Light brown/red/blonde, clear. Foamy head with little retention

Malty on the nose light caramel, butterscotch and cinnamon

Opens with slight sweetness with round mouthfeel, biscuity, caramel. finishes bitter, slightly hoppy, spicy and dry (from Rye?)
Well rounded and balanced brew, lingers with dry astringency, possibly slightly medicinal.

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