All Grain Yeast:
S-04 Yeast Starter:
Hydration Additional Yeast or Yeast Starter:
2x packets Batch Size (Gallons):
5 Original Gravity:
1.082 Final Gravity:
80 Boiling Time (Minutes):
20 SRM Primary Fermentation (# of Days & Temp):
21 days at 62 Tasting Notes:
Earthy hop bitter at first, yields to nutty spice rye with a touch of malty sweet
% LB OZ MALT OR FERMENTABLE
31% 4 0 Amber Dry Extract
31% 4 0 American Two-row Pale
15% 2 0 Rye, Flaked
8% 1 0 Rye Malt
8% 1 0 Munich Malt
4% 0 8 Crystal Malt -120L
4% 0 8 Special B Malt
2 oz. Columbus @ 60 min
Yeast nutrient and irsh moss @ 10 min
Mash grains at 152 for 60 minutes, I use the BIAB in a 5 gallon pot where I get close to a 4 gallon boil. Bring to a boil and add DME and hop addition. Near the end, add yeast nutrient and Irish moss. Prepare 1 cup of sterile water @ 75 degrees and add two packets of S-04 to hydrate. Cool wort and pitch @ 68 degrees.
This is based on the most popular Red Rye recipe here, Red Rye Ale - Home Brew Forums
I thought an imperial version was different enough to justify a new thread.
I also wanted to make it "Colorado" by the use of Colorado 2-row.
Colorado Base Grain, from Alamosa, has a bit of a nuttier flavor than Briess or Rahr.
In order to keep the fruity flavors out, I used two packets of dry yeast and kept the fermentation temps low, 62-64 degrees. That said, there was vigorous fermentation that began six hours after pitching. The recipe calculator I used showed an estimated FG of 1.022; I think the low mash temp and double pitch gave much higher attenuation. That said, it does not have a dry mouthfeel at all.
It is a big beer at 9.6% ABV and 80 IBUs. I could not detect an alcohol flavor at all, however.
The tasting notes are based on sample just before bottling. I will repost once it is fully carbed and a bit more mature.