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Old 06-09-2011, 01:35 AM   #1
Cap'n Jewbeard
 
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Apr 2006
Baltimore
Posts: 924
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Recipe Type: Partial Mash   
Yeast: Hefeweizen   
Yeast Starter: none   
Batch Size (Gallons): 5   
Original Gravity: 1.060   
Final Gravity: [Not tested yet]   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 10 days, 60-65 degrees   
Additional Fermentation: none   
Secondary Fermentation (# of Days & Temp): None   
Tasting Notes: [Not yet finished]   

(From Beer Captured)
14 oz Cara-Munich
8 oz Crystal 60*L
24 oz rye malt
6 lb extra-light DME
.60 oz Perle (8% AA) (60 minutes)
.25 oz Saaz (15 minutes)
Tsp Irish Moss (15 minutes)
Tsp Grains of Paradise (15 mins)
Tsp peppercorns, various colors (15 mins)
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Lion's Den Brewing

Primary/Lagering: April-zen Festbier
Drinking: Starburn Spiced Amber
Drinking: Regulus Rye/Wheat with a bite
Drinking: George Takei's O My-bock

 
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Old 06-09-2011, 03:14 PM   #2
lestershy
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Mar 2010
St. Louis
Posts: 134
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Whoa, a rye beer with hefe yeast. You got my attention.
You simply must keep us posted, I love rye and would be interested to see how it turns out with a little banana and clove.

 
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Old 06-24-2011, 08:34 PM   #3
Cap'n Jewbeard
 
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Apr 2006
Baltimore
Posts: 924
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Should be transferring to secondary tonight, I'll give a little sniff-n'-sip and let you know some impressions.
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Lion's Den Brewing

Primary/Lagering: April-zen Festbier
Drinking: Starburn Spiced Amber
Drinking: Regulus Rye/Wheat with a bite
Drinking: George Takei's O My-bock

 
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Old 07-07-2011, 11:53 PM   #4
matalec1984
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Jul 2011
Shrewsbury, Ma
Posts: 106

Any news on this guy? Also anyone ever do anything using chocolate rye?

 
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Old 08-29-2011, 01:55 AM   #5
Cap'n Jewbeard
 
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Apr 2006
Baltimore
Posts: 924
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Sorry for the delay in follow-up posting!



(Sorry also, my cell phone sucks as a camera).

So that's how it pours. The head was initially pretty decent but in the time it took me to get my stupid phone working, it fell off a bit.

My impressions of the beer are that it's very crisp. There's a lot of C02 "bite" there, but there might also be a sharpness/very slight sourness. I don't know if that's traditional for a rye beer.

Bitterness is there but restrained, and sort of melds in with that bite.

No alcohol heat, pretty drinkable. If you had a good glass and maybe some pretzels, and a hall full of people enjoying themselves, you could do 3 of these at a sitting, I feel.
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Lion's Den Brewing

Primary/Lagering: April-zen Festbier
Drinking: Starburn Spiced Amber
Drinking: Regulus Rye/Wheat with a bite
Drinking: George Takei's O My-bock

 
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