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View Poll Results: best addition to add to this recipe?
more base grain 1 25.00%
more specialty grain 1 25.00%
more hops 1 25.00%
forget it and use it for something else 1 25.00%
Multiple Choice Poll. Voters: 4. You may not vote on this poll

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Old 05-27-2012, 07:26 PM   #1
discokid2k
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HI brewers,

Got a question for you! I have an all grain recipe that contains the following ingredients:
5 lbs 2 row pale
3lbs rye
1lb cara10L
1 lb smoked pecan-wood 2 row

My question is this: What would you add to make this a great recipe? What types of hops would be great with this and a trial run of a brand new home made hop back? It is an experiment so let me know your thoughts out there!
The LHBS screwed up my order so now I have this random bag of grain described above. I have 1/2 lb of extra smoked pecan-wood 2 row that I could throw into this batch and I could easily get a variety of different grains to add in for complexity but....I am curious about the senior brewers think??


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Old 05-27-2012, 08:39 PM   #2
rjwhite41
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So this a ryePA rauchbier?


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Old 05-27-2012, 08:53 PM   #3
BigEd
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Quote:
Originally Posted by discokid2k View Post
HI brewers,

Got a question for you! I have an all grain recipe that contains the following ingredients:
5 lbs 2 row pale
3lbs rye
1lb cara10L
1 lb smoked pecan-wood 2 row


My question is this: What would you add to make this a great recipe?
Why don't you tell us what you want it to taste like or at least give us a hint.
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Old 05-28-2012, 02:43 AM   #4
wailingguitar
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I would throw a pound of chocolate in there and make an interesting smoked porter
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Old 05-28-2012, 02:55 AM   #5
discokid2k
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Answers to questions: It was originally a Rye beer yes. But they threw in the lb of smoked pecan wood and it can be a lot of different things now.

What would I like it to taste like....I want it to taste...Great

I thought about making a porter since it now has the smokey flavor. I have been collecting and growing yeast from a previous bitter batch so I have a nice amount of wlp002 english ale yeast that would go great.

I was thinking a porter bc I have never done one before but besides the chocolate malt, what else would help round it out? I have the following leftover hops in my brew space: 1oz of Kent Goldings and 1 oz of fuggle I believe + 1/2 oz hersbrucker, 1/2 oz of centennial. I think the cent and hersbrucker are out of place when taking the smokey flavor into account. Does this inspire more from anyone out there? Thanks for the help brew meisters!
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Old 05-28-2012, 03:10 AM   #6
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Ok some quick thoughts afetr I started regaining sanity from work:

I need a malt to offset the rye. I agree with wailingguitar and the chocolate malt but I need something to bring out what a porter is? Maybe another lb of brown malt along with the chocolate? Mainly to help get the OG above 1.050...although without it is pretty close. I have done quite a few ryes lately and maybe a porter is the way to go? Let me know what you think


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