Reddish Amber Rye - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Reddish Amber Rye

Reply
 
Thread Tools
Old 10-14-2008, 08:28 PM   #1
Matt Up North
Recipes 
 
Jul 2008
Santa Rosa, CA
Posts: 2,023
Liked 10 Times on 10 Posts


Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: nada   
Batch Size (Gallons): 5   
Original Gravity: 1.057   
Final Gravity: 1.009   
IBU: 19   
Boiling Time (Minutes): 90   
Color: 12   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 14   
Tasting Notes: Creamy, spicy and malty that goes down with ease after three weeks   

Grain Bill:

66.7% 8lbs Maris Otter 39.5 4.0
16.7% 2lbs Crystal 40 8.8 16
8.3% 1lb Red Wheat 3.9 .7
8.3% 1lb Flake Rye 5.1 .3

1 oz Willamette Hops 4.6%AA 18.5 IBU ( 60 min Boil)
.5oz Irish Moss (30min)

60 min mash @ 157, 90 minute boil and chilled in about 30 minutes to 80* where as I racked into my fermenter from the pot I tossed the yeast in to get mixed up.

Fermented at a pretty constant 70-73 degrees.

Really nice flavors and I am really enjoying this now and see lot's of potential. In hindsight, I might add two pounds of rye to really bring that flavor out more.
__________________
New and improved signature.


Stinkeye Likes This 
Reply With Quote
Old 10-14-2008, 09:35 PM   #2
niquejim
Burrowing Owl Brewery
HBT_LIFETIMESUPPORTER.png
 
niquejim's Avatar
Recipes 
 
Jul 2007
Cape Coral Florida
Posts: 2,378
Liked 51 Times on 40 Posts


I would up the rye also( try malted rye, I like the taste better)

I did one of these also, only went with American hops(a bit hoppy flavored for an Amber)

http://www.homebrewtalk.com/f63/ramb...ber-ale-59032/

 
Reply With Quote
Old 10-15-2008, 04:15 PM   #3
Matt Up North
Recipes 
 
Jul 2008
Santa Rosa, CA
Posts: 2,023
Liked 10 Times on 10 Posts


This recipe was one of those "throw it together from what I think tastes good" kind of things. I actually looked at your recipe niquejim while researching what I was going to make. My base was to make something with Rye. However, now that I know that this is so delicious and that the flaked rye adds so much creaminess, I am going to try a couple of pounds. The hop flavor is just bitter enough to be there, but not overwhelm.

Isn't Willamette American...?

When I tasted the malted rye at the brewstore, I found it not to have as much flavor as I wanted. Though in the future I will look into making one of these using the malted Rye. Maybe toss in some oats or something to maintain that creaminess or split the Rye 1/2 flaked, 1/2 malted. Either way, two pounds rye.
__________________
New and improved signature.


 
Reply With Quote
Old 10-16-2008, 06:04 PM   #4
Matt Up North
Recipes 
 
Jul 2008
Santa Rosa, CA
Posts: 2,023
Liked 10 Times on 10 Posts




So I have wine glasses more at hand...it holds liquid except for that nasty hole in the top.

This is the color that I got out of this recipe and have it kegged. The rye flavor is coming out (to me) just before I get the bitter of the hops after I swallow. I enjoy this guy.
__________________
New and improved signature.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
American Amber Ale Fat Sam Amber Ale Yooper Homebrew Ale Recipes 66 03-11-2016 02:40 AM
Looking for a good Pale Ale recipe with a nice reddish color to it Tonypr24 Beginners Beer Brewing Forum 2 03-05-2009 04:33 PM
Amber Ale - Need Help toddrod General Beer Discussion 5 02-17-2009 09:04 PM
Raa (Rye Amber Ale) adamjab19 Homebrew Ale Recipes 4 02-15-2009 08:49 PM
Amber - (or Amber-ish) - thoughts? AZ_IPA Recipes/Ingredients 9 11-19-2008 06:25 AM


Forum Jump