Please Critique My Recipe - Boulevard Rye on Rye Clone

[kdw2pd]

Hi all,

I'm trying to brew something similar to Boulevard's Rye on Rye for a friend's birthday coming up in a few months. I've personally never tasted it and it's now out of season, so I'm shooting at a moving target. I'd appreciate any suggestions for fine-tuning the recipe.

Numbers and data from Boulevard's website for Rye on Rye:
Color (EBC): 44 = SRM of 22.3
IBU: 47
OG: 1.095
FG: 1.011
Malt: Pale Malt, Malted Rye, Munich, Cara 50, Crystal Rye
Adjuncts: Dextrose, Brown Sugar
Hops: Magnum, Citra, Styrian Golding, Athanum

The recipe:
Batch Size: 3.5 Gallons
Efficiency:75%
Mash @ 152*
OG: 1.095
FG: 1.009

4 lbs 14.3 oz Rahr 2-Row (1.8SRM) Grain 43.7%
2 lbs 3.8oz Rye Malt (4.7SRM) 20%
1 lbs 0.5oz Weyerman Munich I Malt (7.2SRM) 9.2%
11 oz Crystal 120L (120 SRM) 6.2%
5.5 oz Crystal Rye Malt (80 SRM) 3.1%
0.41 oz CTZ [15.5 %] - Boil 90.0 min Hop 35.7 IBUs (sub for Magnum)
0.68 oz Citra [12.00%] - Boil 5.0 min Hop 8.1 IBUs
0.34 oz Amarillo [9.2%] - Boil 1.0 min 0.7 IBUs (sub for Athanum)
0.34 oz Styrian Goldings [5.4%] - Boil 1.0 min 0.4 IBUs
1.1 package Safale-05
1 pound each brown sugar (50SRM) and dextrose (0) after krausen has fallen

 

[abarker8541]

Get some oak chips and soak them in templeton rye whiskey

 

[therealtricky]

That's pretty close to what I came up with. Here's what I'm brewing this weekend:

Batch size: 5.5 gal
Boil: 60 min
Mash: 152 60 min
Efficiency: 75%
OG: 1.103
ABV: 10.13%
IBU: 48.05
SRM: 21.63

11# - 2 Row
5# - Rye Malt
1.5# - Munich
1.5# - Crystal 60
1.5# - Crystal Rye

1oz Magnum @ 60
.5oz Centennial @ 15
.5oz Citra @ 0
.5oz Centennial @ 0

Primary Ferment 14 days
Secondary 2-4 months
Rack onto Oak and Rye for final 10 days


There's not really any recipes for this beer out there so I'm also giving some of this my best guess.. No one locally has Ahtanum so I'm switching out the styrian and ahtanum for centennial, should be a close combo of the two..

Looking for any feedback on mine too!

 

[abarker8541]

apexbrewwares.com has plenty of ahtanum hops.

 

[1971hemicuda]

How did each of these turn out? Just got a rye whiskey barrel and going to brew something similar

 

[kdw2pd]

After e-mailing Boulevard about the % of rye in the grist, they just up and gave me the recipe!

Malt:
Pale Malt – 68%
Malted Rye – 10%
Munich Malt – 5%
Cara 50 – 11%
Crystal Rye – 7%

Mash Schedule:
47 C – 10 minutes
63 C – 30 minutes
73 C – 15 minutes
Mash off at 78 C

We target a beginning of boil gravity of 16.3 Plato and reach 22.0 at the end of our 70 minute boil. 5.2 degrees Plato is added with equal amounts of dextrose and brown sugar added midway through the boil.

Hops:
Magnum – 18.3 IBU at 98 C
Citra – 10.5 IBU at 10 minutes after beginning of boil
Styrian Golding – 9.5 IBU at 5 minutes before end of boil
Ahtanum – 2.2 IBU during whirlpooling

We cool the wort to 19 C and ferment with our house Scottish ale strain at 19 C until we reach 6 Plato. At this point, we temp up to 23 C for the remainder of fermentation. We target a final gravity of 3.2.

Finished beer is transferred into freshly emptied Templeton Rye barrels for aging. Following aging, we blend in a percentage of fresh beer to taste to preserve body and temper the whiskey/oak character.