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Old 03-19-2011, 01:59 AM   #21
ayoungrad
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Sep 2010
Tampa, FL
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Just my $0.02... If you really like rye, it can be used as up to 25-30% of the grist (or higher if you really, really, really like rye).

But you'd probably have to go partial mash to do this.



 
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Old 03-19-2011, 11:15 AM   #22
rico567
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Apr 2008
Central IL
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Try the Bee Cave Brewery Rye IPA in the Recipes / IPAs section. My third batch is up for brewing sometime later this month, and I can't say enough good things about it.


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Old 09-18-2012, 09:03 PM   #23
iBrewR
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Jan 2012
, WA
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Quote:
Originally Posted by Mongrel View Post
Just popped open a bottle of my (still young but tasty) RyePA.

10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.19 %
1.80 lb Rye Malt (4.7 SRM) Grain 13.53 %
1.00 lb Munich Malt (9.0 SRM) Grain 7.52 %
0.50 lb Rye, Flaked (2.0 SRM) Grain 3.76 %
1.00 oz Amarillo Gold [11.20 %] (60 min) (First Wort Hop) Hops 33.9 IBU
0.50 oz Amarillo Gold [11.20 %] (30 min) Hops 13.2 IBU
1.00 oz Cascade [8.60 %] (10 min) Hops 8.6 IBU
0.50 oz Amarillo Gold [11.20 %] (10 min) Hops 5.6 IBU
1.00 oz Cascade [8.60 %] (0 min) Hops -
1.00 oz Cascade [5.50 %] (Dry Hop 7 days) Hops -
1 Pkgs Irish Ale (Wyeast Labs #1084) [Cultured]
Old thread, but searching for thoughts on a rye ale made with Wyeast 1084 and not finding much. Hope it's not because it's a bad idea. Seemed like it might work, so brewed a Red Rye recipe using this yeast. It's fermenting at 62 degrees, but doing some more looking while waiting and getting nervous about the combination.

Has anyone brewed something like this recipe or have you (Mongrel) rebrewed it?

 
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Old 09-18-2012, 09:18 PM   #24
Mongrel
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Oct 2010
Sisters, Oregon
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Quote:
Originally Posted by iBrewR View Post
Old thread, but searching for thoughts on a rye ale made with Wyeast 1084 and not finding much. Hope it's not because it's a bad idea. Seemed like it might work, so brewed a Red Rye recipe using this yeast. It's fermenting at 62 degrees, but doing some more looking while waiting and getting nervous about the combination.

Has anyone brewed something like this recipe or have you (Mongrel) rebrewed it?
I've been meaning to rebrew it. It scored decently in competition. Think I got ~35 on it, but that was a long time ago. From what I remember about the tasting notes was that it needed more rye character. I can try to find the score sheets tonight, but not sure if I still have them.

 
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Old 09-19-2012, 02:29 AM   #25
Apendecto
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Jul 2009
Rockwood, MI
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Founders Red's Rye. That's all.

 
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Old 09-19-2012, 09:21 AM   #26
iBrewR
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Jan 2012
, WA
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Quote:
Originally Posted by Mongrel View Post
I can try to find the score sheets tonight, but not sure if I still have them.
If you can remember, it would be interesting to hear if there were any yeast related comments. What category did you enter it under?



Quote:
Originally Posted by Apendecto View Post
Founders Red's Rye. That's all.
Great beer, but none of the clone recipes I found use anything like the Irish Ale yeast. So, are you saying it's a bad idea?

 
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Old 09-20-2012, 01:13 PM   #27
matthewgardner
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Feb 2011
Brewer, Maine
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This is the Rye Recipe I use nowadays...

8.5 lbs of 2 row
2lbs Rye Malt
1.5 lbs Flaked Rye
.5 lbs Caramunich
.5 lbs German Wheat
.25 lb C-120
.2 lb Special B

1 oz of Columbus @60
1 oz of Columbus @15
1 oz of Columbus @5

I use S-05 for the yeast.

I am currently waiting for the Final results, but I am a finalist with this recipe in the Maine Homebrewers Competition.
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Old 09-20-2012, 01:34 PM   #28
Xpertskir
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May 2012
Morgantown, Wv
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http://hopville.com/recipe/1614563

I am cold crashing this right now. Just convert the 2 row to light DME and steep the rest. The sample i took at 9 days of dry hopping was delicious...cant wait til it's carbed

 
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Old 09-20-2012, 01:44 PM   #29
RC0032
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Aug 2008
Chicago
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I LOVE RYE!!!



 
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Old 09-20-2012, 01:44 PM   #30
hungry4hops
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Sep 2011
aston, pa
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I love rye so much I just ordered ingredients to make a roggenbier, I've never had one before so im pretty excited ill let you know how it turns out



 
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