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Old 02-06-2012, 11:51 PM   #71
moviebrain
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Nov 2010
Chicago, IL
Posts: 137
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Quote:
Originally Posted by BW210

Here is what I was drinking: Founders Red Rye PA

http://beeradvocate.com/beer/profile/1199/16074

What mostly intrigues me is how to get such a strong aroma and carbonation. I've found some different red rye PA recipes, but I really want to know how this was done... our Am I making it to complicated and this is yet just another different recipe?
Carbonation is just adding appropriate/more sugar at bottling for bottle conditioning. The aroma is probably the combination of the Belgian carmel malt and a big Amarillo dry hop.

You're right, it's just another recipe



 
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Old 03-03-2012, 12:08 PM   #72
VAShooter
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Feb 2011
Chesterfield, Virginia
Posts: 203

Brewed this one up last night and cant wait to try it. They hydro sample was fantastic. I didnt stray from the recipe at all and fly sparged for the first time. My eff. went through the roof ( due to teh fly sparge, I guess) and ended with an OG of 1056. Very excited for this one.


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Old 03-16-2012, 12:24 AM   #73
hawgwild81
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May 2011
Cabot, Arkansas
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Brewed this up today. If the finished product taste as good as the hydro sample, this is gonna be a great beer. Thanks for sharing.

 
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Old 03-19-2012, 02:11 PM   #74
NordeastBrewer77
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just wanted to chime in on this recipe. i pretty much brewed this recipe a while back, i upped the base malt and rye by .25 lbs to get a slightly lighter, dryer beer. i kept everything else the same, using Columbus hops @ 14% aa in the same amounts. i used Wy1272, after hearing that strain works great in rye beer.... it does! i have to say this recipe was a big hit, we floated the keg in ~2 weeks, which is pretty fast in our house. even my neighbors, who're die hard Keith Stone fans, loved it! i'll definitely be brewing this again soon! thanks for the recipe!
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Old 03-19-2012, 03:11 PM   #75
america
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Apr 2011
seattle, wa
Posts: 150
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Just kegged up my second batch of this beer but I gotta wait till I kick my oatmeal stout before it gets pressure... was thinking of carbing this to about 2.5 volumes, does that sound good for this style?

 
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Old 03-21-2012, 10:40 AM   #76
VAShooter
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Feb 2011
Chesterfield, Virginia
Posts: 203

I am getting ready to bottle this bacth. Tasty brew calculates 4oz of priming sugar. Just curious what amounts others primed with.
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Old 03-22-2012, 10:40 PM   #77
zev
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Oct 2010
07094, NJ
Posts: 15


for the posters asking about IBU's in this recipe. I did 4 half ounce additions at 50-20-10-1 with columbus hops 11.1%AA to get 36 IBUs

 
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Old 04-01-2012, 11:27 PM   #78
Bradzukie
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Dec 2011
Posts: 286
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Just brewed this yesterday! Can't wait to taste the results. I loved the copper color the wort was coming out the mash tun. Ill keep you posted

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Old 04-20-2012, 12:30 AM   #79
jschumacher
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Jan 2011
Orting, WA
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Very happy with how this beer turned out. Definitely going to brew this again.

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Old 04-21-2012, 03:08 AM   #80
Bradzukie
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Dec 2011
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Just tasted it. Wow! Very nice. My first rye and I really like the body to this beer. A nice balance between bittering and Hoppiness. I really appreciate the recipe. I will deffinately brew this again!



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