I had a beer at the Lucky Labrador brew pub in Portland, Oregon yesterday. It was named "quality rye." I found it quite tasty and hence want to try and make my own. There is some published information on the Lucky Labrador rye beer. Thirty UBUs, utilizes Golding and Fuggles hops, 23% rye malt, the rest being regular two row malt and a little bit of crystal malt (L value not specified), and 5% ABV.
After chatting with the owner of my local homebrew shop and poking around the Internet a little I came up with this. I've never designed a recipe before and basically don't know what I'm doing. So I figured I would run this by the more experienced hands to get their thoughts. I doubt I can perfectly clone the beer without a great deal more experience. But maybe I can make a rye beer that is decent.
Please note: This is for a one gallon batch, as that is what I brew. Hence the small amounts.
Recipe:
2 pounds, 5 ounces (1.05 kg) Two row malt (in this case, Great Western)
10.6 ounces (300 grams) Rye malt
1.6 ounces (45.36 grams) Crystal malt L15
4.75 grams East Kent Goldings hops added at the start of the boil
4.75 grams of Fuggles hops added at the start of the boil
2.00 grams East Kent Goldings added 10 minutes before the end of the boil.
2.00 gram Fuggles hops added 10 minutes before the end of the boil
About a third of a package of Fermentis SafBrew T-58 yeast
Beersmith estimates 30.0 IBUs, 5.1% alcohol, 5.6 SRM color, and original gravity of 1.052. I am going to batch sparge, probably. It is within the style guidelines for an American wheat or rye beer.
I didn't notice a lot of hop flavors in the beer but it wasn't hideously bitter either. So I am totally guessing on the timing of hop additions.
Thanks!
After chatting with the owner of my local homebrew shop and poking around the Internet a little I came up with this. I've never designed a recipe before and basically don't know what I'm doing. So I figured I would run this by the more experienced hands to get their thoughts. I doubt I can perfectly clone the beer without a great deal more experience. But maybe I can make a rye beer that is decent.
Please note: This is for a one gallon batch, as that is what I brew. Hence the small amounts.
Recipe:
2 pounds, 5 ounces (1.05 kg) Two row malt (in this case, Great Western)
10.6 ounces (300 grams) Rye malt
1.6 ounces (45.36 grams) Crystal malt L15
4.75 grams East Kent Goldings hops added at the start of the boil
4.75 grams of Fuggles hops added at the start of the boil
2.00 grams East Kent Goldings added 10 minutes before the end of the boil.
2.00 gram Fuggles hops added 10 minutes before the end of the boil
About a third of a package of Fermentis SafBrew T-58 yeast
Beersmith estimates 30.0 IBUs, 5.1% alcohol, 5.6 SRM color, and original gravity of 1.052. I am going to batch sparge, probably. It is within the style guidelines for an American wheat or rye beer.
I didn't notice a lot of hop flavors in the beer but it wasn't hideously bitter either. So I am totally guessing on the timing of hop additions.
Thanks!